We absolutely adore the meaning behind Thanksgiving but sometimes the thankfulness and mindfulness of the day fall by the way side because of the hustle and bustle of the holiday. Maybe you’re celebrating your first Thanksgiving as a married couple or you’re meeting your fiancee’s family for the first time this year! Whatever the case may be, we have 5 conscious Thanksgiving dinner recipes, from The Conscious Cleanse, that are healthy, delicious, and certain to impress your guests!
Thanksgiving is often thought of as a day of excess but this holiday is the perfect time to serve a responsible meal that reduces waste and excess. One great idea is to serve a vegetarian menu. While this main run counter to your traditions, meat adds to your carbon footprint and this is a great way try something new in a conscious way. Another great way to make a more conscious Thanksgiving dinner is to ensure that all your ingredients are organic and fair trade. As you’re shopping you can look for things like coffee, tea, fruit, chocolate and wine that are from certified organic and fair trade businesses. These foods are better for the planet and eating them at Thanksgiving is the perfect way to do your part to give back!
Raw Kale and Brussels Sprouts SaladServes 2 generously
Ingredients:
Instructions:
Sprinkle a dash of sea salt over chopped kale and use your hands to massage it by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Slice the sprouts as thin as possible, then use your fingers to break up any clumps. Add the sprouts to the bowl.
In a small mixing bowl, whisk together the tahini, vinegar, maple syrup and red pepper flakes. Whisk in the water slowly adding only as much as needed so the mixture becomes smooth and creamy. Pour the dressing over the kale and sprouts and mix well.
In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds to the salad and toss. Serve immediately.
Makes 4-6 cups
Ingredients:
Directions:
Yields: 6 cups
Ingredients
Directions:
Marinate chopped portobello mushrooms in olive oil and balsamic vinegar in covered glass container in the refrigerator overnight (or at least for 2 to 4 hours).
In a food processor, pulse cauliflower until it has a rice like texture, with no large pieces. Place in a large mixing bowl.
Next combine pecans, sea salt, thyme, rosemary and sage in a food processor and pulse until it becomes a fine texture. Add 3 tablespoons of olive oil and blend again.
Transfer nut mixture into mixing bowl of cauliflower and combine with a spoon. Add in the marinated mushrooms including a drizzle of the marinade. Stir in celery, carrots and currants until well combined. Adjust the wetness of the stuffing by adding more or less marinade.
Yield: 8-10 servings
Ingredients:
Directions:
In a medium pot over high heat bring 3 cups water to a boil. Add wild rice. Bring to boil, reduce heat to low, cover, and simmer for 60 to 65 minutes or until all water is absorbed. Remove from heat and let cool.
In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Pour dressing over rice and toss until fully coated.
Remove stems and ribs from kale and chard and cut into ribbons or tear into small pieces. In a large bowl, combine kale, chard, fennel, green onions and parsley. Before serving, toss veggies with dressed rice. Enjoy!
Yield: 6 servings
Ingredients for the crust:
Ingredients for the filling:
Instructions: To make the crust, blend 2 cups of pecans until fine in a food processor fitted with the s-blade. Add dates, cinnamon, vanilla and sea salt and blend until smooth. Transfer mixture into a pie dish and pat down with your hands until even and smooth. Place in refrigerator while you prepare the filling. To make the filling, blend ½ cup of pecans until fine in a food processor fitted with the s-blade. Add macadamia nuts, dates, maple syrup, cacao, water and sea salt and blend until creamy. Pour filling into pie crust and smooth out using a spatula. Garnish with a few raw pecans on top.
All recipes and images are from The Conscious Cleanse
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