Thanksgiving is coming up this weekend in Canada! Looking for some different recipes to try out for you and your guests this holiday season? Check out these meals, using all organic, fall ingredients:
CRANBERRY AND ORANGE YOGURT PARFAIT:
In a bowl, mix 1 C organic rolled oats, ½ C chopped organic walnuts, ½ C chopped organic pecans, 1 tbsp. organic honey, 1 tbsp. organic melted coconut oil, cinnamon and nutmeg to taste, and bake on a baking sheet in the oven at 325 for 10 minutes. Take out and let cool.
In a pan over medium heat, add 1-2 C of fresh cranberries, ½ C organic orange juice freshly squeezed, the zest of ½ an orange, and cook for 10 minutes. Remove from heat and let cool.
Serve cranberry mixture in a small bowl with Greek yogurt and top with granola mixture. Serve as a healthy dessert or Thanksgiving breakfast!
SWEET POTATO HASH:
In a large pan over medium heat, add 1-2 tbsp. olive oil, 1 whole organic sweet potato (skin on, chopped into small pieces), ½ an organic yellow onion chopped, sea salt, black pepper and garlic powder, and fry for 5-7 minutes. Add 2 tbsp. of water, cover pan and let steam until potatoes are tender.
Serve as a side to any Thanksgiving meal!
In a food processor, add 1 C organic pecans, ½ C organic dried cranberries, 1 tbsp. coconut oil, 4-5 organic Medjool dates, 1 pinch of cinnamon, and blend until ingredients are well incorporated. Roll into 1 inch balls and let sit in fridge for 2 hours. Serve as a pre-dinner snack.
CARROT AND GINGER SOUP:
In a large saucepan, add 2 tbsp. olive oil, 1 clove freshly chopped organic garlic, ½ an organic yellow onion chopped, and cook on medium heat for about 5 minutes. Add 4 large organic carrots chopped, 4 cups of water, 1-2 tbsp. fresh organic grated ginger, cinnamon, salt and black pepper to taste, bring to a boil, then let simmer for 15 minutes or until carrots are no longer firm.
Add soup mixture to a blender, along with ½ C coconut cream (if creamy texture desired) and blend until smooth. Yields 3-4 servings, serve warm!