Category Archives: Thanksgiving Recipes

Pumpkin Pecan Muffins

It’s that time again: fall. And you will be looking for creative things to do with pumpkin. Here’s one you can make any time, you don’t have to wait for the holidays, just the pumpkin to be ready at the farmer’s markets.


Makes 12.

1/4 cup butter

1/3 cup honey, or 2/3 cup evaporated cane juice or sugar, or 1/2 tsp stevia

1 tsp baking powder

3/4 tsp baking soda

1 egg, beaten

2 2/3 cup flour ( Can substitute 2/3 cup of buckwheat or

whole wheat flour for more nutritional value.)

1/2 tsp salt

1/2 cup milk

1/2 cup chopped pecans

1 cup fresh, cooked pumpkin

pumpkin muffins up close

DIRECTIONS: 

Cream the butter and sweetener. Beat in egg. Add flour, salt, baking soda and baking powder, mix well.

Add pumpkin and stir in. Mixing the pumpkin with the flour mix before adding the milk will absorb some of the water from the pumpkin.

Add milk and mix well with a spoon. Add pecans.

Fill baking cups 3/4 full and bake in a preheated 350º oven for 35-38 minutes until toothpick inserted in muffins come out clean. These are best fresh-baked but if your family cannot eat 12 muffins at once, you can bake 6 muffins and put the rest of the dough in the refrigerator and bake the rest the next day or later in the week. Or, bake them all and freeze what you don’t eat right away.

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Light Waldorf Salad

Waldorf salad used to be a traditional side dish for the holidays. Not many people make it anymore. The traditional dish was quite heavy and fattening for a salad. Our version is lighter on calories but not on taste.

Light Waldorf Salad: Makes 6 servings.

1 red apple and 1 green apple, both un-peeled, cored and

chopped

2 stalks celery, cut in thin half moons

About 1/2 cup green grapes

About 1/2 cup red grapes

1 lemon

6 Tablespoons nonfat, plain yogurt

2 teaspoons Dijon mustard

2 teaspoons honey

1 lettuce torn into bite sized pieces

1/3 cup walnuts, toasted and chopped

Place apples, grapes and celery into a medium bowl and

toss with juice from half of the lemon. In another bowl,

whisk together yogurt, mustard and the juice from the

other half of the lemon. Pour half of the yogurt dressing

on the apples and toss to combine. Serve the salad over the greens and drizzle with the rest of the dressing or serve on the

side for guests to add more if they want. Garnish with the chopped walnuts.

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Pumpkin Pie Bars

When you don’t want a whole pie, these Pumpkin Pie Bars are just the right thing: not too heavy, not too filling.

1 1/3 C organic unbleached white flour
1/2 C Rapadura or brown sugar
3/4 C white sugar or 1/4 C. honey
3/4 C cold butter
1/2 C. chopped pecans
8 oz cream cheese
3 eggs
1 lb cooked pumpkin
1 Tbsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 13×9 baking pan. Mix flour, brown sugar and 1/4 C white sugar. Cut in butter and add pecans. Reserve 1 C of this mixture and press the remaining mixture into the prepared pan and bake 20 minutes.
Beat cream cheese, remaining 1/2 C white sugar, eggs, pumpkin and spice. Pour over crust, sprinkle with reserved crumb mix and bake an additional 30-40 minutes or until filling if firm and a toothpick in center comes out clean.

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Spiced Cranberry Orange Mold

If you are looking for something a bit different from the same old salad as a side dish, this is it. Very tasty and festive for the holidays. No boring Jello mold here, this mold has plenty of flavor. Another one of our favorite Thanksgiving side dishes.

cran-orange_mold12 oz. cranberries

1/2 C. honey

8 oz gelatin or 1/4 cup tapioca

1 1/2C boiling water

1 C. cold orange juice

1/4 tsp ground cinnamon

1/8 tsp ground cloves

2 organic oranges, sectioned and diced

1/2 C chopped organic walnuts

Put cranberries, honey and orange juice in a small saucepan. Heat to boiling and most of the cranberries pop. It should already be thick. If necessary, squash the remaining whole berries with a fork or potato masher to make a thick, chunky sauce.  Remove from heat. Dissolve gelatin or tapioca in boiling water. Add cranberries and spices. Refrigerate until slightly thickened. Fold in orange sections and walnuts. Spoon into a 5 cup mold. Refrigerate overnight. Unmold when ready to serve and garnish with orange slices and cranberries.

Options: You do not have to make a mold of this, it tastes just as good as a cranberry sauce in a bowl with a little less work involved.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Cranberry Poppyseed Loaf

A bit like a cake and a bread in one, but one of our favorites to bake around the holidays because it’s so festive.

Makes 1 loaf

2 1/2 cups flour

1/2 cup honey, or 1 cup evaporated cane juice or sugar,

or 1 tsp stevia

2 Tbsp poppyseeds

1 Tbsp baking powder

1 cup milk

1/3 cup butter, melted

1 egg

1 tsp vanilla extract

1 cup frozen or fresh cranberries, chopped

Confectioner’s sugar glaze (can make your own with 50% evaporated cane juice (Rapadura or Sucanat) and 50% organic cornstarch.

Grease a loaf pan. In large bowl, mix flour, sweetener, poppy seeds and baking powder. In a liquid measuring cup, measure milk and add butter, egg and vanilla. Beat thoroughly with a fork and add to dry ingredients. Mix just untilmoist and add cranberries.

Spread in prepared pan.Bake at 375º for 60-70 minutes or until a toothpick inserted in middle comes out clean and loaf is lightly brown. Cool inthe pan on a rack for about 10-15 minutes before trying to remove loaf or it may stick. Drizzle with confectioner’s glaze (add just enough water to confectioner’s mix to make it drip down sides of loaf), honey, or maple syrup before serving.

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Orange Rosemary Turkey with Thyme Dressing.

orange_basil_turkeyGlaze for turkey:

1 cup orange juice concentrate or orange-flavored syrup

1/4 cup honey

3-4 cloves

1/2 tsp crushed rosemary

In a small saucepan, heat orange juice, honey and cloves and rosemary. Simmer for 15 minutes. Using a toothpick, pin orange slices with the skin removed to the breast of the turkey. Baste turkey with sauce every 30 minutes until done.

Thyme Dressing. (Makes 4 servings.)

6-8 cups dried bread crumbs

1/4 cup chicken broth

1/4 cup melted butter

1/8 tsp fresh ground thyme

1/2 cup chopped mushrooms.

1/2 small onion, chopped

chives – if you have them

15 ounces mandarin oranges, chopped

Salt and pepper to taste.

Mix all the above ingredients in a bowl making sure to moisten most of the bread evenly. Add salt and pepper. About 1/2 tsp salt and a dash or two of pepper. Stuff the turkey with the dressing then cook in the oven per the required amount of time or when a meat thermometer inserted deep in between the thigh and breast registers 160-165.

If you are using a cooking bag or covered dutch oven to cook your turkey, you can add some fresh rosemary springs along the side of the turkey and their aroma will enhance the taste.

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Cranberry Puffs with Cream Sauce

One of our favorites. These can either be for a light dessert or a side dish with the Thanksgiving meal.

cranberry puffs1 C cranberry sauce
1 large orange, finely chopped
1 C. organic, unbleached white flour
1 tsp baking powder aluminum-free
1/4 tsp baking soda
1/4 tsp salt
1/8 C shortening or butter
3/4 C organic milk
1/4 C. evaporated cane juice (sugar)
1 egg
Butter Sauce (recipe follows)

Heat oven to 400 degrees. Grease 8 large muffin cups. Spoon cranberry sauce mixed with orange evenly into bottom of each cup. Mix flour, baking powder, baking soda, sugar and salt. Cut in butter or shortening. Stir in milk and egg and mix well. Fill muffin cups 2/3 full with batter. Bake about 25 minutes or until tops are golden brown. Invert muffins into custard cups or small bowls. Top with warm butter sauce. Serves 8

Butter Sauce:
1/2 C sugar or evaporated cane juice
1/4 C light cream or organic half and half
1/4 C organic butter
1/2 tsp vanilla

Heat sugar and cream to boiling, stirring constantly. Remove from heat and beat in butter and vanilla. Pour over cranberry muffins.

For more recipes like this one using non-GMO and non-processed ingredients, see our recipe book in the Main Menu at the top of this page.

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Fresh Pumpkin Fudge

Get a little nutrition out of this candy treat by using pumpkin. This recipe also uses honey instead of refined, white, processed sugars, corn syrup and a substitute for processed evaporated milk. There are quicker (cheating) ways to make fudge, but the old-fashioned way of stirring it until your hand falls off is still the best-tasting.

pumpkin_fudge1 cup cooked, fresh pumpkin puree. See how to use fresh pumpkin in recipes under our “Non-processed ingredients category”.

3/4 cup honey or 2 cups evaporated cane juice (sugar)

1/2 cup milk

1/2 cup butter

1/4 cup chopped pecans

1 tsp vanilla

1/4 tsp salt

1/2 teaspoon pumpkin pie spice or 1/4 tsp nutmeg and 1/4 tsp cinnamon

Grease an 8×8 inch baking dish, set aside.

In a 3 qt. saucepan, melt 1 Tbsp butter and add the pecans. Toast the pecans for about 5 minutes. Remove them to a small bowl.

In the same saucepan, combine honey, milk, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice and nuts. Add butter and vanilla but don’t stir them in. Cool to lukewarm or cool enough to handle with your hands.

Beat mixture with a wooden spoon until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Spiced Apple Rings

These are a yummy, easy way to preserve apples that doesn’t take much work. If  you have an apple peeler/corer, it goes much faster and easier, but if you just make up a small batch, they are still worth the little bit of effort. This is one of the very few recipes where you don’t have to peel the apples.

apple-rings8-10 apples, cored and sliced into rings

1 tsp garam marsala

3/4 cup honey

1/2 cup apple cider or red wine vinegar

3/4 cup water

1/4 cup cranberry juice (for color) 4-5 whole cloves per jar

Combine all ingredients in a saucepan except the apples and heat to boiling. Let cool to room temperature. Using an apple peeler, corer, slicer is easiest, but you can core, peel and slice the apples by hand as well. Once they are sliced, peeled and cored, steam the apples for about 10 minutes just to soften them up a little but so they are not mushy and still hold their shape.

Then stack the apple rings in a wide mouth jar or put in a small bowl and pour the brine over them. Make sure the brine covers all the apples, cover and let sit in the refrigerator for a minimum of a week before eating. These will last in the frig for up to 3 months.

RAW DIET VERSION: Don’t steam the apples, use them raw. They will be a bit crunchier, but still tasty.

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Cranberry Slush

cranberry slush

This cranberry slush makes a great holiday after-dinner drink.

1 1/2 qt cranberry juice

12 oz lemonade concentrate

12 oz limeade concentrate

1 cup water

2 cup vodka

Mix all ingredients in a 5 quart bucket and freeze it for parties or after dinner. Serve with Sierra Mist or other clear soda.

RAW DIET VERSION: Blend fresh cranberries, lemons and limes with about 1/2 cup water in a blender until smooth. Unless you make your own vodka, that will still have to be processed or eliminate the alcohol altogether and this is still a good drink. Add our homemade elder flower champagne to it to give it some fiz. (Do a search for the champagne recipe.)

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