Live Purely With Samantha Harris
The Power of Positivity and Living Your Healthiest Healthy
This time of year is so wonderful and full of fun family + friend traditions! Maybe you’ve had the same meal for Thanksgiving for 10 years in a row because tradition is your thing. But eating the same thing year after year can also get a little boring. What if this year, you spiced things up at the table? Go for it and try out a new recipe! Of course keep all you favorite classics- but throw in a new side and WOW your guests :)
You listening? But have no idea what to add this year to your Thanksgiving menu? Hey, no stress. We are here to help you get those creative juices flowing.
gluten-free, vegetarian
2 heads of endive
1 Bosc pear, sliced
4 oz goat cheese
1/4 cup walnuts, chopped
Truffle honey
Preheat oven to 400°F. On a parchment lined baking sheet place sliced pears. Roast for 10-15 minutes. Take out of the oven and dice. Meanwhile, trim the end of the endive and separate the leaves. Use the largest leaves to stuff. On each endive leaf, spoon 1 tbsp of goat cheese and walnuts. Top with diced pears and drizzle with truffle honey.
gluten-free, vegetarian
CRUST INGREDIENTS:
1 tbsp chia seeds
1 1/2 cups almond meal
1/3 cup coconut flour
1/2 cup tapioca flour
1/4 cup arrowroot powder
1/2 tsp sea salt
1 egg
1/2 cup vegan butter, 1 tbsp for crust
1 tbsp maple sugar
FILLING INGREDIENTS:
2 gala apples, sliced thinly
1 tsp cinnamon
Rosemary
3 tbsp maple syrup
Preheat oven to 350°F. In a small bowl, combine 1 tbsp chia with 3 tbsp water. Stir to continue. Allow to stir for 5 minutes, until chia forms gel-like consistency. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg and chia”egg,” pulsing to combine to form a dough consistency. On a parchment paper, roll out dough to a 1/2″ thick circle. Place parchment paper on baking sheet. Arrange apples in the center of the circle. Fold the sides of the pastry, enclosing the fruit. With the remaining 1 tbsp of butter, brush the crust and sprinkle crust with maple sugar. Drizzle maple syrup and cinnamon over fruit and some rosemary. Bake for 45 minutes.
gluten-free, vegetarian
2 cups finely shredded Brussels sprouts
2 cups finely shredded kale
1/4 cup pomegranates
1/4 cup pecorino cheese
1 avocado, pit and skin removed, diced
DRESSING:
1 lemon
1 tbsp olive oil
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp maple syrup
salt to taste
In a large bowl, combine salad ingredients. In a small bowl, whisk together dressing ingredients. Toss salad with dressing and serve.
gluten-free, vegetarian
2 tbsp olive oil
1 lb parsnips
1 head of garlic
1 yellow onion, chopped
1 gala apple, chopped
1 can white beans
vegetable stock
Himalayan sea salt
TOPPINGS:
La Tourangelle Toasted Pumpkin Seed Oil
parmesan cheese
rosemary
Preheat oven to 400°F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil and wrap in foil. Roast the garlic and parsnips for 45 minutes. When finished cooking, chop parsnips. Meanwhile, in a large pot, heat remaining olive oil. Add diced onions and sauté for 3-5 minutes until fragrant. Add apples, parsnips, garlic (skin removed), and white beans. Sauté for 5-7 minutes. Add vegetable broth and bring to a low simmer for 15 minutes. Using an immersion blender, blend until smooth. Season with salt and serve wtih parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.
gluten-free, vegetarian
8 oz. of gluten-free gnocchi, such as Capellos
1 butternut squash, roasted and diced
2 tbsp olive oil
1 bunch swiss chard
leeks
PESTO:
1 clove garlic
1 lemon, juiced
1/2 cup sage
3 cups basil
1/4 cup walnuts
1/4 cup olive oil
1/4 cup parmesan
1 tsp salt
In a high-speed blender, add pesto ingredients and combine until smooth. Set aside. Meanwhile, in a large sauté pan heat olive oil. Add garlic and leeks and sauté for 3-5 minutes. Add swiss chard, roasted butternut squash and pesto. Sauté for 5 minutes. Stir in cooked gnocchi and serve.
And in case you missed it– we put out our post on a Thanksgiving Prep List last week, so don’t forget to check that out! It’s not too late to get organized!