five easy recipes to enjoy on Thanksgiving
Cauliflower Mash
Ingredients
- Medium cauliflower head
- 3 large garlic cloves, chopped
- 1 tbsp grass-fed ghee or butter
- 1 tsp salt
- 1/2 tsp ground black pepper
- splash olive oil
Instructions
- Separate cauliflower into florets and cut into smaller chunks
- steam the florets over stove-top. once tender add the garlic, ghee, olive oil and spices.
- use an immersion blender or transfer to a regular blender, process until smooth!
- Serve hot
Wild Rice with Cranberry & Almonds
Ingredients
- 2 cups wild rice
- 2 1/2 cups vegetable broth
- 1/2 cup fresh squeezed orange juice
- 1 tbsp orange zest
- pinch ground cinnamon
- pinch salt
- pinch pepper
- 1/2 cup dried cranberries
- 1/2 cup almonds, chopped
Instructions
- pour rice, vegetable broth, orange juice, orange zest, and all seasonings into large pan over low heat covered for 45 minutes
- once rice is fluffy and tender remove form heat and let sit for 5 minutes then gently fold in dried cranberries and almonds
- Serve hot
Glazed Rainbow Carrots
Ingredients
- 1 bag rainbow carrots, peeled and chopped down the middle
- 1 tbsp maple syrup
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 4 tbsp ghee
Instructions
- steam carrots over stove-top once soft transfer to bowl and toss with maple syrup, brown sugar, cinnamon, and sea salt
- preheat oven to 370 and line baking sheet with parchment paper
- pour glazed carrots onto of baking sheet – drop 4 tbsp of ghee (or butter) across the top
- bake for 15 minutes
- serve hot!
Gluten-Free Brie Bites
Ingredients
- 1 box Trader Joes gluten-free stuffing
- 1 wheel brie cheese
- 1 can whole berry cranberry sauce
- fresh rosemary sprigs
Instructions
- preheat oven 370 and grease muffin pan
- make gluten free stuffing according to back of the box
- scoop stuffing (i used a cookie scooper) into each pocket of the muffin pan and press down until it's flat
- chop the brie cheese into squares and put about 2 on top of each stuffing layer
- top with a generous serving on cranberry sauce
- pop into the oven for about 15 minutes
- remove and add a rosemary sprig to each
- serve warm
Mulled Wine
Ingredients
- 1 bottle red wine
- 3 cinnamon sticks
- 1 tbsp whole cloves
- 2 star anise
- 1/4 cup coconut sugar
- 3 slices orange
Instructions
- pour a bottle of wine in a sauce pan with spices, sugar and orange slices
- let simmer over low heat for 30 minutes