A New Take on Thanksgiving
Did you know that I grew up on a farm?
Not just any farm. I grew up on a Kansas farm where we raised sheep.
Yep, that’s me, the 99% vegan grew up raising, processing and eating lamb.
While I do prefer only plants for most of my meals, I find deep comfort in eating my family’s own lamb meat. I know that these animals are raised with caution, care and compassion. We have been with these animals from their birth until their passing. Their death to give us a rich and wonderful meal is held with deep reverence and glory.
And sometimes the body just wants a bite of meat ya know? My meat tipping point quota is very little but nutritional healing is simply not (and never will be) black and white. At my healthiest, I cannot say I’m only vegan, pescatarian, or pegan. I seem to flow between several nutritional schools of thought to have found what ACTUALLY serves my body.
Thanksgiving morning for me always starts with my celery juice and abundance of fruit. I will sip on a smoothie and some more fruit in the afternoon, and then like this have my evening feast. That’s typically how I like to structure my days… detoxing and cleansing all the way through dinner.
I love that Thanksgiving could be a delicious treat without gluten, dairy, or eggs. For me, these are my big triggers and I avoid them not because I “can’t” have them but because why would I want to disrupt the high frequency my body inhabits daily?
This decision is unique for every person and sound guidance is often pivotal for that sweet spot to be uncovered.
Check out some of my favorite alternative Thanksgiving recipes fueled by plants (plus lamb)!
Greek Lamb Meatballs with Avocado Goddess Dressing
Dressing:
1 avocado
1/4 c forager sour cream
Herbs to taste (cilantro, basil, cumin, jalapeno)
Juice from one lemon
PInk Himalayan salt (to taste)
Directions
Combine all ingredients in blender.
Blend until creamy and smooth. Add water by the tbsp, as needed, to thin to the desired consistency.
1 lb ground lamb
1 onion, chopped
2-3 cloves garlic, minced
1 Tbsp lemon zest
1 tsp parsley
1 tsp oregano
1 tsp cumin
1 tsp cayenne pepper
Olive oil
Directions
Preheat oven to 350 degrees
Combine all ingredients in a bowl, then roll into balls.
Coat each meatball with olive oil
Bake at 350 for 15-20 minutes
Garlic Mashed Potatoes
10 golden potatoes
4 red potatoes
1-2 c pure coconut milk (or almond milk)
3-10 minced garlic cloves (to taste)
1 Tbsp chives
2 tsp Himalayan salt (to taste)
Directions
In your insta-pot, steam potatoes until they are fork-tender
Mash with fork or hand mixer.
Blend in coconut milk and garlic.
Stir in chives and salt
Enjoy!
Bountiful Salad
All ingredient amounts based on number of servings
Green & red romaine lettuce, chopped
Shave brussels sprouts
Red onion, sliced
Peas
Black olives
Artichoke hearts
Steamed beets
Dressing
Juice of one lemon
1/2 c pure maple syrup
Black pepper, to taste
Loaded Green Beans
1 lb. fresh green beans
1 pkg fresh baby bella mushrooms
1/2 red onion, sliced
4-5 cloves garlic, minced
Lemon juice, to taste
Optional - turkey bacon
Directions
Boil green beans until tender enough to bite
Sautee garlic, onion and mushrooms in olive oil
Combine green beans and mushrooms. Add lemon juice, to taste, and turkey bacon, if desired.
“I Can’t Believe its Not Gluten” Dinner Rolls
Simple Mills Artisan Bread Mix
Neat egg replacer
1/2 c + 4 Tbsp water
3 Tbsp apple cider vinegar
2 Tbsp olive oil
Chives
Directions
Preheat oven to 350 degrees
Follow box instructions using Neat egg replacer instead of eggs
Bake accordingly
Top with chives
Pumpkin Cake
Simple Mills Pumpkin Muffin & Bread Mix
NeatEgg replacer
1/2 c + 6 Tbsp water
1/4 c olive oil
Honey
Directions
Follow box directions replacing the eggs with NeatEgg
Bake according to instructions
While warm, drizzle with honey