Tag Archives: Thanksgiving recipes

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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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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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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Sweet Potato / Pumpkin Cake

Makes 9 servings.

1 1/2 cups mashed, cooked sweet potato or fresh pumpkin

1/2 cup butter or 1/4 cup olive oil

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

2 eggs

1 cup rolled oats

1 cup flour

3 tsp baking powder

1/2 tsp salt

1 cup pecans, chopped

1/4 tsp ginger

1/2 tsp cinnamon

Cream butter and sweetener. Beat eggs until light add to butter mix and beat until mixed. Add mashed sweet potato or pumpkin. Mix all dry ingredients together and add wet ingredients. Mix well. Bake in greased 8×8 baking dish at 375º for 50 minutes. Frost or drizzle with honey, maple syrup or a confectioner’s sugar glaze.

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Rhubarb Glazed Turkey with Fruit Nut Stuffing

thanksgiving-dinner-1024x640If you have canned rhubarb from this spring, this is a clever way to use it and bring a little of your spring harvest into the holidays

Fruit and Nut Stuffing:

2-3 C. dried bread crumbs

1/4 C chopped green onion

1/4 C chopped celery
broth from giblets above.

1/2 cup raisins

1/2 cup cranberries

1 Tbsp chopped walnuts.

Mix bread crumbs with onion, fruits, nuts and celery. Chop cooked giblets and add to bread crumbs with enough of the broth to moisten. Sprinkle with salt and pepper and stuff in turkey. Place turkey in a covered baking pan, insert meat thermometer through the meatiest part, which is the lower breast between the breast and leg where it cooks last. Mix 1 cup pureed rhubarb, 1/2 cup honey, 1/4 tsp salt in a bowl to microwave or a small pan and heat until honey is melted. Stir well into rhubarb. Baste turkey with this sauce every 1/2 hour. If you want crispy turkey skin, stop basting for the last 1/2 hour of cooking time.

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 Wild Rice Stuffed Acorn Squash

Wild-Rice-Stuffed-Squash1 cup wild rice, cooked

1/2 cup fresh or frozen cranberries

2 large organic acorn squash

2 Tbsp olive oil

1/2 cup  chopped walnuts or hazelnuts

1/4 cup  fresh parsley, minced

1 tsp and 1 1/2 Tbsp honey

salt and pepper to taste

Cook rice until most of the grains have split (1-2 hours). Cut squash in half and discard seeds. Rub cavities with 1 Tbsp of the olive oil and place in a baking dish with a lid, cut side up. Heat cranberries with 2 Tbsp water and the 1 1/2 Tbsp honey in small saucepan until the berries pop (3-5 minutes). Add to rice. Mix remaining oil, nuts, herbs and the 1 tsp honey with the rice. Season with salt and pepper. Spoon 1/4 of this mix into each squash half, cover and bake 30-40 minutes at 350 degrees. Serves 6-8.

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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Pumpkin Brownies

We are seriously addicted to these pumpkin brownies. They are not as heavy as pumpkin pie and have even more flavor, and that’s the problem. I could eat a whole plate of these myself. Quick and easy to make as well.

Fully baked pumpkin brownies1 cup cooked, pumpkin puree.  (See how to use fresh pumpkin in recipes in our non-processed cooking tips category.)
3/4 cup honey
1/2 cup milk
1/2 cup butter
1/4 cup chopped pecans
1 tsp vanilla
1/4 tsp salt
1/2 tsp pumpking pie spice or 1/4 tsp cinnamon and 1/4 tsp nutmeg
1/3 cup flour
2 eggs
Optional: 2 Tbsp organic cocoa powder

Preheat oven to 350 degrees. Grease an 8×8 or 9×11 inch baking pan. In a small saucepan, heat honey, milk, butter and pumpkin puree to simmering. Remove from heat and whisk in eggs, vanilla, salt, spices, pecans and flour.
Bake 40-45 minutes or until just firm in the middle..

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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Cran-Nut Cheesecake

8 – 10 servings. Great for the holidays and a scrumptious way to incorporate more cranberries into your diet. Preheat oven to 450º

crannut_cheesecakeCrust:
1 cup flour
1 tsp honey
1/4 tsp cinnamon
1/2 stick butter, soft
1 egg yolk, slightly beaten
1/4 tsp vanilla extract
1/2 cup walnuts, finely ground

Combine flour, honey and cinnamon. Cut in the butter until it resembles coarse crumbs. Add egg yolk and vanilla, mix just until dough hold together. Set aside two thirds of the dough. Mix the walnuts into the remaining third.

Press the walnut dough into the bottom of a slightly greased springform pan. Press remaining two thirds dough over the sides of the pan to a height of 2 inches. Bake in preheated 450º oven for 10 minutes or until lightly golden.

Filling:
5 – 8 oz packages of organic cream cheese, soft
1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia
1/4 tsp salt
5 eggs at room temperature
2 Tbsp fresh lime juice
1 tsp vanilla
Cranberry topping (recipe follows)

Beat cream cheese with sweetener, flour and salt until smooth. Beat in the eggs, one at a time. Add lime juice and vanilla. Pour the cheese mixture into the prepared pan. Bake at 450º for 10 minutes, then lower the heat to 200º and bake for 1 hour longer until cake is set. Turn the oven off and let the cake sit in the oven for an additional 1/2 hour with the door ajar. Transfer to a wire rack to cool. Then cover and refrigerate until chilled.

Cranberry Topping: Combine 2 cups fresh or frozen cranberries, 1/3 cup honey or 2/3 cup evaporated cane juice or sugar, or 1 tsp stevia , 1/4 tsp cinnamon and 1/2 cup orange juice in a small saucepan. Cook over medium heat until the cranberries start to pop. Reduce the heat and simmer 5 more minutes. Cool. Top cheesecake with cranberries when the topping is completely cool.

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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Chipotle Turkey with Stuffing

If you are getting tired of the same old turkey for Thanksgiving, this chipotle turkey recipe has a little twist to it that will wake everyone up.

Wash turkey thoroughly. Pull out giblets and put them in a pan with 1C water. Simmer for 30-45 minutes. Mix 1 Tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Rub olive oil mix all over turkey. Sprinkle with ground chipotle.

Stuffing:
2-3 C. dried bread crumbs

1/4 C chopped green onion

1/4 C chopped celery

broth from giblets above.

1 tsp chipotle peppers.

Mix bread crumbs with onion and celery. Chop cooked giblets and add to bread crumbs with enough of the broth to moisten. Sprinkle with salt and pepper and stuff in turkey.

Cooking time for stuffed turkey: As a general rule, if placed in an oven at 350º it takes approximately the times listed below:

6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours

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