Hi Y’all! I’m so excited for Thanksgiving this year. Can you believe it’s only 10 days away? I’m leaving for Mississippi next week to spend a much needed week at home with family.
It’s hard living 6 hours from home, and unfortunately, I’m not a big fan of driving. If you are ever driving from Nashville to Jackson, let me know and I’ll hitchhike home! Growing up, both of my parents were big cooks, and food was always very important in my home.
My mom grew up in the Delta of Mississippi and my Dad is from Lousiana, so the flavors were a cross between Southern and Cajun. I still to this day think my parents are the best cooks. Mom can make just about anything, but hands down she makes the best chicken and dumplings, cornbread, and oyster dressing. My Dad makes the best gumbo, bbq ribs, and fried venison.
Every night growing up we had dinner together, and rarely ever did we go out to eat. Mainly, because there were only a few options: fast food, Mexican, and fried catfish. Nothing as good as a homemade meal. Last week, I talked about the power of prayer. I can thank my parents for this.
We always prayed in my household, and it felt good to hold my sister and brothers hands as we prayed before our meals. I miss those days, I miss my family, and I really wish I had a private jet that took me home whenever I wanted to go. This year we are celebrating Thanksgiving at my Aunt Cindy’s house. It’s a beautiful old white plantation in the middle of nowhere surrounded by land as far as the eye can see, exactly what you imagine when you think of old Mississippi. Much of the food will come from the land, and I can’t wait to share pictures of my Thanksgiving with all of you. Did I say how excited I am to spend the day with my grandparents, sister, brothers, cousins, and all our babies playing together? I hope the day is slow.
Last Sunday I spent the afternoon making healthy side dishes with Kassia from Infused Holistic Kitchen to add to your Thanksgiving spread. Kassia is a Holistic Chef who truly believes in the power of food to heal, and I can tell you from experience that her food is made with lots of love. Oh, how I wish I could kidnap her and keep her here in Nashville for a bit longer. I love making new friends with women I admire, and I’m booking my trip to visit her in Guatemala soon.
The side dishes we made were very tasty and satisfying in the perfect kind of healthy way. I’m not sure if my Aunt Cindy is going to let me introduce these foods to her Thanksgiving spread, but I’m going to try. A little healthy combined with mostly traditional sounds like the perfect Thanksgiving meal to me. I hope you take the time to enjoy them too!
Pumpkin Hummus
1.5 cup cooked garbanzo beans
1/2 c pumpkin puree
1/4 c tahini
¼ c lemon juice + 1 tbsp
½ cup water
1/4 c olive oil (may need to add more depending on your desired consistency)
1 tsp cumin
1 tsp turmeric
salt to taste (about 1.5 tsp)
Using a blender or food processor, blend all ingredients until you reach your desired consistency.
The Colors of Fall Salad
Salad ingredients:
2-3 handfuls arugula
1 cup radicchio, chopped in thin ribbons
1.5 cups cooked quinoa
½ persimmon cut in slices (or apple as an alternative)
1/3 cup pomegranate seeds
1/3 cup goat cheese feta, crumbled
1/3 cup toasted pecans, chopped
Make a bed of arugula and radicchio. Spread a layer of quinoa, then top with persimmon slices, pomegranate seeds, crumbled feta, and roasted pecans. Drizzle with dressing (recipe below).
Creamy Orange-Pumpkin Dressing
Dressing ingredients:
¾ cup pumpkin puree
½ cup + 1 tbsp orange juice
½ cup almond milk
¼ cup olive oil
3 tbsp apple cider vinegar
3 tbsp honey
zest of 1 orange
2 tbsp mellow white miso
2 tsp turmeric powder (optional)
1 tsp sea salt
Throw everything in a blender and process until smooth. Alternatively, you can mix it all in a mason jar if you don’t have a blender!
Coconut Sweet Potatoes
4 sweet potatoes
3/4 cup coconut milk (to desired creaminess)
3 tbsp coconut oil
1/2 teaspoon nutmeg
½ teaspoon cinnamon
handful chopped pecans (optional)
Chop sweet potatoes into 1 inch cubes. Boil for about 30 minutes. When they seem soft, strain and add to your food processor along with other ingredients. Blend. Top with pecans and drizzle with coconut cream if desired.
CORN MUFFINS
3/4 cup corn meal + 1 tbsp
¼ cup rice flour
1 teaspoon baking powder
1/4 teaspoon unrefined sea salt
½ cup full fat coconut milk
1 egg, beaten
¼ cup honey or maple syrup
3 tbsp coconut oil
Mix dry ingredients together in a bowl. In a separate bowl, mix the wet ingredients together
Bake at 350 for 25 minutes, or until muffins rise and are firm to the touch.
GF Persimmon Crumble
Filling:
3 cups fruit, thinly sliced
½ cup cranberries
zest of 1 lemon
juice of 1 lemon
pinch of salt
¼ cup maple syrup or honey
1 tbsp arrowroot flour
¼ cup coconut or almond milk
Crumble:
1 cup almond flour
½ cup oats
1/3 cups shredded coconut
3 tbsp maple syrup
½ tsp cinnamon
1 tsp dried ginger
4 tbsp (half stick) butter (refrigerated or room temp, not melted)
1/2 teaspoon of salt
Preheat oven to 350. In a bowl, mix all ingredients for the filling, and spread out on a round pie dish or Pyrex. Bake for 15 minutes uncovered.
While the persimmon is cooking, mix the ingredients for the crumble in a medium bowl, using your fingers to incorporate the butter. Layer on top of the persimmon and return to the oven. Bake uncovered 20-30 minutes. Allow to cool a little before serving. Serve with coconut cream, vanilla ice cream, or coconut butter if desired.
I hope you all have a wonderful Thanksgiving with your friends or family. I’m am so thankful for all of you. It’s amazing the new friends I’ve made in the past year. I feel so blessed, My heart is full.
