DrRitamarie ‘s Thanksgiving Meal: In Gratitude for the Gift of Health

Thanksgiving was a busy day.  I’m in Chicago visiting my husband’s family.  We had 34 people at our Thanksgiving table.  The buffet was spread with traditional American favorites, including turkey with gravy, and also my vegan and raw vegan contributions.

Here’s a list of what my husband Scott and I made.  Most recipes were made from my Thanksgiving Feast Book. I also improvised a few.

I’ve included the new recipes below and they will also be  in my next newsletter.  You can sign up to receive a copy at http:///www.drritamarie.com/wp-clone/newsletter

Here’s what we served:

Thanksgiving Feast for Health

Appetizer: Raw Veggies with Dips:  Garlic Dill and Garlic Pesto (Dip base from Dr. Ritamarie’s Thanksgiving Feast Book)

Garlic Herb Dip

Green Salad with Pomegranate Vinegarette (New recipe, see below)

Pomegranate Vinegrette

Pineapple Cranberry Relish (Dr. Ritamarie’s Thanksgiving Feast Book)

Cranberry Relish

Cranberry Relish (Dr. Ritamarie’s Thanksgiving Feast Book)

Pineapple Cranberry Relish

Sesame  Kale Salad with Maitake Mushrooms and Red Onions (based on recipe in Dr. Ritamarie’s Thanksgiving Feast Book)

Sesame Kale

“Mashed Potatoes” with Maitake Mushroom Gravy (New Recipe, see below)

Cauliflower Mashed Potatoes

Maitake Mushroom Gravy

Garlic Mashed Potatoes (Scott’s Recipe -cooked)

Vegan Mashed Potatoes by Scott

Apricot Pecan Sweet Potatoes –  (Dr. Ritamarie’s Thanksgiving Feast Book, cooked version)

Apricot Pecan Yams

Stirfried Garlic Green Beans and Broccoli (Scott’s recipe)

Garlic Green Beans and Broccoli by Scott

Apple, Pear, Pomegranate Pie (similar to recipe published in Dr. Ritamarie’s Creating Vibrant Health Newsletter )

Apple Pear and Pomegranate Pie

Chocolate Sauce (variation of recipe in Indulge without the Bulge and Power Breakfast Book)

Chocolate Coconut Sauce

In addition to all these foods, there were the traditional American dishes:  Turkey, gravy, stuffing, sugar sweetened Cranberry sauce, pumpkin pie, a variety of cakes, candies and cookies, ice cream, wine, and bottled salad dressing.

Many of the people that tried the food made by Scott and I commented that they liked it.

So, here are some photos and the new “mashed potato” recipe

“Mashed Potatoes”

Ingredients:

• 1 head cauliflower
• 1 small parsnip
• 1 yellow bell pepper
• 1/2 cup jicama
• 1 teaspoon salt
• 1/4 cup cashews
• 1 clove garlic
• 1/2 – 1 cup water

Directions

1. process cauliflower in food processor until finely chopped.  Put in a large bowl.
2. Blend bell pepper, jicama and parsnip with 1.2 cup water unitl liquid
3. Add cashews and process until smooth.  Use additional water if needed to achieve a thick smooth paste.
4. Add salt.
5. Pour blender mixture into bowl with cauliflower and mix well.  Season with salt, pepper or herbs to taste.
6. Serve with mushroom gravy.

Maitake Mushroom Gravy

Ingredients

• 1/2 cup fresh maitake mushrooms (substitute shitake or any other brown mushroom if maitake is not available)
• 1/2 -1 cup water
• 1/4 cup brazil nuts (or anyother nut)
• 2 tablespoons wheat free tamari(optional) or 1 teaspoon salt
• pinch of pepper
• 1-2 cloves of garlic, depending on size
• 1 tablespoon olive oil (optional)

Directions

1. Blend mushrooms and 1/2 cup water until smooth.  Add as much water as needed for a smooth consistency
2. Add remainder of ingredients and blend until smooth.  Add water if desired for the consistency you like.
3. Serve with mashed “potatoes”

Pomegranate Vinegrette

Ingredients

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1/4 cup pomegranate powder
• pinch of salt

Directions

1. Blend until smooth.
2. Stir before serving.

Enjoy the recipes.

Love, Health and Joy,

Dr. Ritamarie