Thanksgiving Recipes Roundup
Thanksgiving is just around the corner and we're excited to indulge in some of our favorite foods with a Purely twist. We took some traditional recipes and made them nourishing without compromising on taste.
Harvest Salad
gluten-free
Ingredients
Salad
● Honey Almond Probiotic Granola
● 1 bunch of Kale, chopped, can be lacinato or curly kale
● 1 tbsp lemon juice
● 1 tsp olive oil
● ⅓ cup dried cranberries
● 1 apple, chopped
● ¼ cup sunflower seeds, raw
● 2 tbsp pumpkin seeds, toasted
● 1 small acorn squash or any squash, roasted
● 1 beet, roasted
● Sea salt and pepper to taste
● Goat cheese, optional
Tahini Honey Dijon Dressing
● ¼ cup olive oil
● ¼ cup tahini, smooth
●1 tbsp honey
●1 tbsp dijon mustard
● ½ garlic clove, finely grated
● Sea salt and pepper to taste
● Warm water
Directions
1. Place kale in a large bowl and drizzle with 1 tsp olive oil and 1 tbsp lemon juice. Massage kale with hands. Place remaining salad ingredients on the salad.
2. To make the dressing, whisk together the olive oil, tahini, honey, dijon mustard, garlic and salt and pepper until combined. In small increments, add warm water, whisking after each add until the dressing thins up and you are able to drizzle it over the salad.
3. Drizzle desired dressing on salad, mix well and enjoy!
Oatmeal Cranberry White Chocolate Chip Cookies
gluten-free
°FIngredients
● 2 eggs
● ½ cup maple syrup
● ¼ cup almond butter
● 1 tsp vanilla extract
● 1 ½ cup Original Superfood Oats
● ¼ tsp sea salt
● ½ tsp baking soda
● ½ tsp baking powder
● ½ tsp ground cinnamon
● ⅓ cup dried cranberries
● ⅓ cup Cranberry Pecan Ancient Grain Granola
● ⅓ cup white chocolate chips, more for drizzling
Directions
1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the egg, maple syrup, almond butter and vanilla extract.
3. Using a blender or food processor, blend 1 cup of rolled oats into a fine flour.
4. In a small bowl, combine the oat flour, remaining ½ oats, sea salt, baking soda, baking powder and ground cinnamon. Fold dry ingredients into wet ingredients and mix together with a spatula until well combined. Fold dried cranberries, cranberry pecan granola and white chocolate chips into batter.
5. Using a heaping tablespoon, scoop around 16 cookies split between 2 baking sheets.
6. Bake for 12-15 minutes or until cookies are browning on edges.
7. Once cookies are completely cooled, melt ½ cup white chocolate chips and drizzle the white chocolate over the cookies. Enjoy!
No Bake Vegan Pumpkin Cheesecake
gluten-free // vegan
Ingredients
Cheesecake Filling
● 2 cups raw cashews
●1 cup non-dairy yogurt
● 6-8 (120g) pitted medjool dates
●1 cup pumpkin puree
●1 tbsp pumpkin pie spice
● ½ tsp vanilla extract
●¼ tsp sea salt
Granola Crust
● 3 cups Pumpkin Cinnamon Granola
●1/2 c coconut oil
Optional Toppings
● Toasted pumpkin seeds
● Maple-glazed pecans
● Pumpkin Cinnamon Granola
● Vegan whipped cream
Directions
1. Place raw cashews in bowl. Cover with warm water and let sit room temperature for at least 2 hours or overnight.
2. To prepare the crust, place Pumpkin Cinnamon Granola and coconut oil in a food processor and blend until oil and granola are incorporated and you have achieved a crust-like consistency.
3. Line a 8x8 baking dish with parchment paper and press crust evenly across bottom of pan. Place in freezer while you prep your cheesecake filling.
4. Once cashews have softened, place cashews, yogurt, pitted medjool dates, pumpkin puree, pumpkin pie spice, vanilla extract and sea salt in a high-speed blender or food processor and blend until smooth. Ensure there are no chunks of dates.
5. Pour cheesecake filling into the pan and place in the freezer for 2 hours.
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