thanksgiving day recipes

Yesterday I shared some tips for staying healthy and feeling great on Thanksgiving. Today I want to share some recipe ideas for the big day! If you're looking for more LFRV recipes, check out the rest of my blog and let me know what you'll be making. I hope this helps you celebrate Thanksgiving the vegan way! (  ;

pumpkin shake

2 ripe bananas

¼ sweet potato

½ cup almond milk

handful of ice

3 dates (or 2 tbsp raw honey, or 2 tbsp agave)

pumpkin pie spice (as much as you’d like!)

Blend together all ingredients and enjoy!

apple cinnamon smoothie

2 granny smith apples

½ ripe banana

1 cup coconut water

1 tbsp cinnamon

1-2 cups spinach or kale

Blend together all ingredients and enjoy!

raw kale salad

1 large bunch of curly kale

1 lemon

1-2 tbsp olive oil

dried cranberries

cherry tomatoes

sea salt & pepper

Chop the kale as finely as you’d like. Massage in lemon juice, olive oil, salt & pepper. Top with tomatoes and cranberries.

peachy arugula salad

1 large bowl of arugula

1 -2 ripe peaches

red onion

1 1/2 tbsp tahini

½ -1 lemon

garlic

Mix together the tahini, lemon juice, and a pinch of garlic.  Stir dressing into the arugula to cover the greens. Finely slice the peaches and onion and mix into salad. Top with balsamic. 

harvest quinoa salad

3 cups cooked quinoa

1 butternut squash

green onion

pecans

dried cranberries

Sea salt & pepper

Pinch of cayenne

Steam the quinoa per package directions. Steam the butternut squash and chop into small pieces. Chop the apple and green onion. Mix all ingredients together and top with spices. Serve on a bed of arugula. (recipe adapted from K&K)

mashed sweet potatoes

3 large sweet potatoes

1-1.5 cups orange juice

1 small banana

2 tsp. nutmeg

sea salt & pepper

coconut oil

Chop and steam the sweet potatoes. In your Vitamix, blend the banana, 1 cup orange juice, sweet potatoes, and nutmeg.  Add more orange juice or nutmeg to taste. Place in bowl and top with 2 tbsp coconut oil (melted) and salt & pepper.

cranberry sauce with mint
1 bag of fresh cranberries
juice of 2 oranges
2 small, sweet apples
up to 1/2 cup raw agave or honey
handful of mint leaves
Blend together cranberries, orange juice, honey, and apples until smooth. Finely chop fresh mint leaves and stir in. 

mini cherry pies

4 cups dates

2 cups raw almonds

3 cups fresh black cherries

In the food processor, chop 2 cups of dates and 2 cups of almonds until finely ground together. Line a cupcake dish with syran wrap and press date/almond mixture into the bottom and side of each cup. In your Vitamix, blend 2 cups of dates and 3 cups of cherries until smooth. Pour into cupcake dishes and chill for 3 hours before serving.

FullyRaw pumpkin pie

Kristina created this amazing recipe for a fully raw, vegan, low fat pumpkin pie. I cannot wait to try it!

3 lbs. dates

2 cups pecans

sugar pie pumpkin

1 ripe persimmon

ginger

cinnamon

vanilla bean

For step by step directions, click here.

So, what are you going to make for Thanksgiving? 

glowing green smoothie

Delicious, easy, perfect breakfast! Get your mornings started right! 

Kimberly Snyder's glowing green smoothie:

Enjoy daily.

mango gazpacho

It seems like we're all fighting to stay cool in this summer heat! With temperatures over 100 degrees, we are getting quite the summer. I love feeling the warmth, though...especially when I can relax with some summer snacks or a refreshing meal. 

So, gazpacho for dinner it is! Gazpacho is a chilled, tomato based, chunky soup that you typically find in Spain. It is filling and refreshing at the same time. I used a couple of mangoes in mine to add some sweetness and brighten up the soup. I also had a huge heirloom tomato from the garden that I was excited to eat. This recipe was incredibly easy to create, but had some really great flavors. I'm excited to share it!

mango gazpacho:

2 mangoes

1-2 large tomatoes

2 cups spring mix

1 tsp. garlic powder

1 tsp. tumeric

1/2 red bell pepper

2 tbsp. lemon juice

1/2 cup cilantro

If you can, chill all ingredients in the fridge before preparing. Chop up all ingredients and blend together in your Vitamix (or blender). I preferred my soup a little chunky, so I blended on the low setting until everything was mixed up. Pour into a bowl and top with avocado, red onions, and more tomato. A little hot sauce would be nice, too. I used spring mix today, but spinach would also work.


This recipe makes about 2 bowls. Since it is LFRV, you could eat both... or share with a friend. 

Enjoy!

basil & peach salad

Peaches! I cannot get enough of them this summer. I've been eating them for breakfast and dessert, so adding one to dinner seemed like the next step. When making a savory or salty dish, adding some sweetness helps balance out the flavors. As you know, I'm all about adding lots of color to each meal, too. 
Since I've made it the last three nights in a row, I decided it was a recipe worth sharing.



Your best bet is fresh fruits, vegetables, and herbs from your local farmer's market. If you cannot get to a farmer's market, be sure to buy organic when buying foods like greens, herbs, and fruits that you eat the skin. 

The quinoa is optional for this recipe. It definitely makes it heartier and can add a little more depth to the meal, but if you're eating completely raw leave it out. Quinoa is a great substitution for a rice or grain because it is gluten free, full of phytonutrients and antioxidants, and it is a superfood! It is a complete protein, containing all 9 essential amino acids. It is full of fiber and has been proven to help prevent and treat breast cancer and diabetes. So, if you're craving bread or rice... skip it and go for the quinoa instead.

Before slicing, dicing, and mixing, start cooking the quinoa. You'll want about 3/4 cup of cooked quinoa for this recipe, so follow the instructions on the back of your package for cooking information. I buy the Whole Foods brand and it takes about 15 minutes to cook. If you cook a larger portion, just store the leftovers for tomorrow.

for the salad:
1/4 cup lemon juice
1 tbsp. raw tahini
1 tsp. garlic powder
Mix the ingredients together until smooth consistency. Pour over 2 cups of chopped spring mix and stir until each piece is coated. I like to add arugula to my spring mix for an extra kick. 

for the peaches:
finely slice 1 peach 
finely slice about 1/8 cup of red onion
chiffonade 4 big leaves of fresh basil
Toss all ingredients together.

Once the quinoa is cooked, you're ready to put it all together. Start with the mixed greens on the bottom, then add your quinoa, and top with the peaches. Top with a drizzle of balsamic vinegar. 

Enjoy!

mini fig pie

I have quite the sweet tooth, which is probably part of the reason I love a LFRV lifestyle...unlimited fruit! Summertime is great for fresh figs since they are in season and easy to find at most every grocery store. I bought a big bag and have been adding them to my smoothies, salads, and pie! 

mini fig pie:

1/2 cup raw almonds (ideally soaked for 4 hours)

1/2 cup mejooled dates

3/4 cup chopped figs

3/4 cup chopped strawberries

In the food processor, blend the almonds and dates until finely ground. Using your hands, mold into pie shape. Using the food processor again, blend the strawberries and figs until smooth. Pour the fruit mixture into your pie crust, drizzle with local honey, and enjoy! 


Easy as pie! 

summer snacks

I've been getting asked a lot lately for some good summer snack recipes. For me, I always carry a snack in my purse - usually an apple or a banana. But, if you're looking for something a little more interesting, here are a few of my new favorites...


peachy fruit salad:
1 chopped peach
1 sliced banana
1/2 cup blueberries
sprinkle of goji berries
drizzle with honey


Nothing says "summertime" like a juicy, ripe peach. Eat them while they are in season and fresh. Yum!






hummus and carrots:
1/8 cup olive oil
1/2 cup sesame tahini
1/4 cup soaked sesame seeds
1 chopped zucchini
1/4 cup lemon juice
1/2 tsp. cumin
3/4 tsp. paprika
1/4 tsp. cayenne 
4 small garlic cloves
sea salt to taste
Blend  all ingredients in your food processor or Vitamix, adding the sesame seeds and tahini last. 


This no-bean hummus is an adaptation Dara Dubinet's recipe. Beans contain both a starch and a protein, making them harder to digest. Beans can also leave you feeling bloated. This raw, bean-free hummus is light and filling, and will satisfy your cravings for some creamy hummus. 


summertime spinach dip:
1 cup spinach
1.5 cup chopped zucchini
1 slice of red onion
3 tbsp. hemp seeds
1.5 tbsp dill
1/4 cup lemon juice
1 tsp. thyme


Blend all ingredients until smooth. I like to eat this with bell peppers - so refreshing and summery!

papaya smoothie:
1/2 fresh or frozen papaya
1 fresh or frozen banana
juice from 1 orange
1 tbsp. chia seeds
handful of ice cubes


Blend all ingredients until smooth. This summer smoothie recipe is filling, refreshing, and creamy! 






What are some of your favorite snacks? 

berry berry breakfast

I am eating so many berries this summer. It is best to eat foods that are in season - not only because they taste better, but also because they are cheaper! So, I have been getting my fill of berries and all the the wonderful antioxidants they have. 


One cup of raspberries provides over 1/3 of your daily dose of fiber and 1/2 your daily Vitamin C. They benefit your gastrointestinal system, too. Blueberries help neutralize the free radicals in your body, which cause issues at the cellular level resulting in premature aging. These berries are great for your heart, your vision, your intestines, and your brain. They contain Pterostilbene which has even been proven to prevent and cure colon and liver cancer. 


There are many more benefits to eating an abundance of berries, but probably the best reason is that they are delicious! 


Chia and Flax seeds are both higher in Omega 3 than Omega 6 fatty acids meaning they have the proper balance and ratio. Most seeds are a lot higher in Omega 6 than Omega 3 which will result in an improper balance if eaten too often. These seeds will also provide some added protein and sustained energy to the meal.

berry breakfast:
1 banana
1/2 cup almond milk
2 tbsp. chia seeds
1/2 cup raspberries
1/2 cup blueberries
1/2 cup strawberries
1/4 cup goji berries
1 tbsp. flax seeds


Blend the banana, chia seeds, and almond milk until smooth. Top with the berries, flax seeds, and drizzle with honey. 


Enjoy!

key lime gelato

One thing I want to change is the general assumption that if you want to eat healthy, you have to miss out on great food. It's amazing to me that so many people assume I just eat cardboard all day. I want to show you that you can enjoy all the great flavors of foods you love and be healthy. 


My parents always talk about the "best key lime pie they have ever had" from a cruise they took 30 years ago. I guess I got my love for this tart pie from them! For tonight, I thought a cool gelato would be nice after this hot summer day. I still wanted that key lime pie taste, and after playing with some ingredients, I think I got it!. We froze it in separate cups and topped it off with some fresh mint from the garden. Now that I know I got the flavor down, I think I'll try to make a pie, too. 


key lime gelato:
1 avocado
1/2 cup fresh squeezed lime juice
1 tsp. coconut oil
1/2 cup raw agave nectar
Blend the ingredients using a Vitamix or a hand blender. Let it sit in the freezer for at least an hour. 

good morning juice

For breakfast today, I juiced apples, carrots, and lemon. It was sweet, satisfying, and better than coffee! I drank about 30 oz of this orange goodness. 

good morning juice:

7 big carrots

3 gala apples

1 lemon

strawberry cream pie

I love hearing about famous people who eat a LFRV diet. I've read about anyone from Madonna to Ellen Degeneres to Drew Barrymore to Bill Clinton. What really encouraged me to eat this way was the number of professional athletes who have seen better results on this diet, too. I've read about body-builders, basketball players, cyclists, and Olympic runners who follow a LFRV diet.

But, I was really excited to here tha Jónsi is a raw vegan. If you don't know Jónsi, you must check out Sigur Ros and his solo project, Jonsi.

Jónsi and Alex have a cooking show on Youtube and it is awesomely cute. Their raw strawberry pie recipe looks delicious, so I decided to make one too! Of course, I changed a little bit, so here is my adapted version...

raw strawberry coconut cream pie:

crust

1 cup dates

1 cup coconut

1 cup almonds

pinch of sea salt

2 tbsp. coconut oil to coat the bottom of the pan

filling

2 cup coconut

2 tbsp. coconut oil
2 cup raw agave
2 cup strawberries

 
Chop the crust ingredients together in a food processor and then press along the bottom and sides of the pan. Blend the filling ingredients well in the Vitamix. Pour into the pan and top with fresh squeezed lemon juice. Let it sit in the freezer for a couple of hours before serving. BENNY APPROVED!


Yum!

citrus in the morning

I cannot get enough citrus lately. Sweet and sour and juicy... mmm! The vitamin C is excellent, too. This morning's breakfast consisted of sliced grapefruit and bananas.

Delicious.

pie for pi day

To celebrate Pi Day, let's eat some PIE!

I made this pie for a friend's birthday party and everyone loved it. No one even cared that it was "gluten-free-vegan-weird-tree-hugger" (yes, I have gotten that reaction before). Instead, everyone thought it was awesome - and a good summer treat.

I think I'll make it again for the 4th of July, yes?




blueberry chocolate mousse pie:
shredded coconut & dates (or 12 shredded coconut covered dates)
4.5 cups blueberries
25-30 dates, depending on the size
4 heaping teaspoons raw carob (optional)


Spread the coconut date rolls across the bottom of a cheesecake spring pan - this is the crust. In the Vitamix, blend the remaining dates and blueberries. Add the carob if you'd like it chocolatey. Pour the blueberry filling on top of the crust and let it sit in the freezer for a few hours. When you're ready to eat, open the spring pan and top with shredded coconut and sliced strawberries.

(recipe from Megan Elizabeth)

Enjoy!

this fruit is excellent

Papaya is my new favorite fruit. This morning, I'm having a mono-meal breakfast of half a papaya. I'll save the other half for dessert later. Go get you some - its delicious!

Papaya has tremendous health benefits, too. I love it because it supports the cardiovascular system and it encourages the renewal of muscle tissue while alleviating inflammation. Papaya is great as a post-workout recovery meal. It also boosts the immune system and helps support the digestive system by breaking down proteins and producing enzymes. It is very high in Vitamin A, which can help lower the risk of emphysema. This fruit is excellent.

blackberry morning

Good morning! I made a "fruit cereal" for breakfast this morning, and I think it might be my new favorite breakfast.


blackberry "cereal":
1 cup blackberries
1 golden delicious apple, chopped
1 tbsp. cinnamon
2 tbsp. hemp seeds
1/2 cup almond milk
drizzle with local honey

lil sweet thang

I have a major sweet tooth, so I doubt I'll ever stop eating dessert.

Here's a lil sweet thang that is simple, nutritious, and delicious.

chocolate blackberry cobbler:

1 cup blackberries

1 sliced banana

1/4 cup shredded coconut

1/4 cup cacao nibs

drizzle with honey

Enjoy!

blue breakfast

Who says raw food has to be difficult? My breakfast is either sliced fruit or a green smoothie. Today, I had 2 sliced bananas and 2 cups of blueberries. Yum.

This lake is about 5 minutes from my office. I love coming here for some fresh air during the middle of the day.