Thanksgiving is just around the corner! A day to give thanks to all the people in your life that you cherish, all that is good in the world, and all of your many blessings! It is typically celebrated with a meal of turkey, mash potatoes, stuffing, creamed vegetables and pies. Unfortunately, many people have to avoid some of these foods due health concerns, food intolerance or by choice.
I would like to share with you a blog written by a friend and colleague Babette Lamarre. Babette is a Nutritional Therapy and GAPS Practitioner and she has put together a wonderful Thanksgiving Guide Book that has delicious recipes that meet the nutritional needs for everyone!
Babette writes:
Thanksgiving is a time for gathering family and friends and recalling together our reasons for being grateful. A lot of the day is spent around the dining room table and most of the conversation occurs while simultaneously experiencing the aromas, tastes, textures, and sights of favorite foods.
But let’s face it, the beauty of this day can be disrupted when there are food restrictions, which are often a source of angst among family members. This is especially true with extended family, who tend to be present at Thanksgiving. (Immediate family dynamics are different, simply because family members deal with it daily, and they have closer relationships.)
There are a variety of ways out of the uncomfortable dynamics that families can fall into around the holidays where food is concerned, and there are simple solutions revolving around great recipes, so don’t despair! The holidays are a time to reunite with family members briefly and delight in each other’s company, and you can make sure that happens whether you are the non-affected member or whether you are the affected member of the family. If you both make an effort, that’s even better.
Thanksgiving is a time for love, joy and good food that everyone can eat!
Try the delicious Pumpkin Pie recipe below
Luscious No-Bake Pumpkin Pie
(Gluten Free, Dairy Free, Vegan, Raw)
Ingredients:
For the filling:
2 cups fresh pumpkin, peeled, seeded, diced
7-8 large-ish Medjool dates
½ cup raw almond butter
One 16-ounce can of cold coconut cream
1 teaspoon grated or cut up fresh ginger
2 teaspoons cinnamon (I like Penzey’s)
½ teaspoon freshly grated nutmeg
¼ teaspoon cardamom powder
½ teaspoon clove
For the crust:
2 cups raw pecans, soaked overnight
7-8 large-ish Medjool dates
Pinch of salt
Preparation:
1. Soak the pecans overnight. I do this by putting my oven on 350 for 3 minutes, then shutting it off to create a warm place for soaking.Place pecans in a glass/stainless steel bowl and fill with filtered water to one inch above the nuts. Add a teaspoon salt to keep bacteria from growing. The next morning, rinse the pecans and air dry while you soak 14 – 16 dates for 20 minutes.
2. Drain 7 or 8 dates, lightly squeeze water out of them, and pulse together with the pecans and salt until you have a uniform mash. Press into a pie plate to form a crust, cover, and refrigerate.
3. In the food processor, process pumpkin and ginger for about two minutes, pulsing occasionally.
4. Add the rest of the ingredients and process until as smooth as possible. At this point, I like to transfer the whole thing to the Vitamix and blend for another minute until completely creamy.
5. Fill the pie shell and refrigerate several hours for a firm pie. Don’t forget to lick the bowls!
