3 Recipes You Should Bring to Thanksgiving

Thanksgiving is just a few days away and I know your kitchen can get pretty chaotic with a lot of cooks in the kitchen. So, I wanted to give you 3 easy, healthy and delicious recipes that you can make and impress your in-laws, family and friends!

From Mac n Cheese to the perfect holiday cocktail…

GRILLED MAC ‘N’ CHEESE

SERVIES: 4

INGREDIENTS
• 1 tbsp avocado oil
• 1 onion, minced
• 2 cloves of garlic, minced
• Sprinkle with salt and pepper
• 1 tbsp hemp seeds
• 1-8 oz. can pasta with chickpeas (serves 4)
• 3 cups of whole milk

• 2 tbsp cassava flour
• 1 tbsp Dijon mustard
• 1⁄2 cup raw Gruyère cheese
• 1⁄2 cup raw sharp cheddar
• 1⁄2 cup raw sheep’s milk
• 1⁄2 cup raw Manchego
• 2 cups of cooked broccoli

DIRECTIONS
1. Add olive oil to a pan over medium heat and begin to sauté the onion and garlic until cooked and lightly browned. Add a pinch of salt and pepper.
2. Bring water to a boil in a medium saucepan and cook chickpea paste according to package directions.
3. **Preheat oven to 400 F until pasta is finished cooking.
4. Once the pasta is ready, strain it and use the saucepan to start making the cheese mixture.
5. Over medium heat, add the mustard and milk and slowly start adding the coconut flour, stirring regularly.
6. Slowly add the cheese, adding 1⁄2 cup at a time while continuing to mix.

7. Once all the cheese has melted, add the onion and garlic and mix well.
8. Toss the broccoli and pasta until everything is evenly coated.
9. Finally, coat a ceramic or oven-safe dish with non-stick spray and place the mac ‘n’ cheese in the dish.
10. Sprinkle the top with hemp seeds and place in the oven for about 15 minutes.
11. Remove from the oven when the top is lightly browned, place on a plate and enjoy!

SALT OVEN ROASTED CARROTS

SERVES: 4-6

INGREDIENTS
carrots
• 2-3 large bunches of carrots
• 2 tablespoons of olive oil
• 1⁄3 cup raw pumpkin seeds
• 1⁄4 cup of pomegranate seeds
• Freshly ground sea salt to taste
• Freshly ground black pepper,
to taste
• Fresh parsley for garnish

Spicy yogurt sauce
• 1 cup plain Greek yogurt
• 2 tsp fresh garlic, minced
• 1⁄4 cup tahini
• 1 tbsp fresh lemon juice
• 1⁄2 tsp ground cumin
• Freshly ground sea salt to taste

DIRECTIONS
1. Preheat oven to 375°F.
2. Wash, dry, peel and cut the stalks of the carrots.
3. On a large baking sheet, add the carrots and drizzle with olive oil, then sprinkle with salt and pepper and place in the oven. Bake for about 20 minutes.

4. In a small blender or food processor, add all the ingredients for the yogurt sauce and
puree until smooth. You can slowly add a little water to thin the mixture until you get a smooth consistency.
5. When you have about 5 minutes left on the carrots, add the pumpkin seeds to a small baking sheet and let them roast for a few minutes.
6. When the carrots are easily pierced with a fork and look well done, remove from the oven. Add them to a dish. When ready to serve, drizzle the yogurt sauce over them and sprinkle the pumpkin and pomegranate seeds all over. Garnish with parsley and add salt and pepper to taste.

APPLE CIDER THYME BEE’S KNEES

SERVICES: 1

INGREDIENTS
• 4 sprigs of fresh thyme
• 2 tablespoons of raw honey (you can replace it with monastic honey
fruit for preparation and sugar)
• 1 tbsp apple cider vinegar
• 2-3 lemons, squeezed
• 1⁄2 cup water
• 2 ounces gin (or vodka)
• Additional thyme and star anise for garnish
(optional)

DIRECTIONS
1. Add thyme, ACV, honey, and water to a skillet over medium-high heat. Bring to a boil, then remove from heat. Stir regularly.
2. Allow to cool, then strain the mixture.
3. Fill a shaker with ice and add the lemon juice, ACV mixture, and alcohol.
4. Shake it up and serve in a cute coupe glass with a sprig of thyme and star anise to garnish.

These 3 recipes will be WINNERS at your Thanksgiving or Holiday gathering.

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