The magic of Thanksgiving can sometimes get lost amidst the roar of a football game, the stress of preparing a large meal for a big family, and trying to make everything, well, perfect. We lose sight of what Thanksgiving is really about; simply enjoying the little things in life, like family, friends, and food. We sometimes forget to slow down, appreciate the love of our families around us, and express our deep gratitude for all the gifts we are so fortunate to be given. So to honor the gentle magic of Thanksgiving, the Spiritual Gangster team picked our favorite healthy recipes to share with you, like decadent dairy-free mashed cauliflower, gluten-free stuffing, and heavenly fully raw pumpkin pie brownie bites!
Spiritual Gangster is doing our part this Holiday season by donating a meal to Feeding America for every item we sell. Namaste.
Mash the garlic cloves.
Drain remaining broth after removing from stove.
Place cauliflower in an electric mixer and blend until completely mashed.
(photo by James Ransom)
1pound butternut squash, cubed
1pound brussels sprouts, halved
1medium gala apple, cut into a 1/2 inch dice
2shallots, thinly sliced
3tablespoons olive oil, divided into 2 tbsp and 1 tbs
1cup onion, diced
1cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2cup vegetable broth (plus extra as needed)
2teaspoons fresh rosemary, chopped
1teaspoon fresh thyme
1teaspoon chopped fresh sage
1/3cup dried cranberries
1/3cup pecans or walnuts
Sea salt and pepper to taste
Fully RAW Pumpkin Brownie Bites
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.
This recipe comes from FullyRaw Kristina
. It's an all natural way to get your sweets in this holiday!
1 Pie Pumpkin (Raw)
2-3 Lbs Pitted Dates
3 Ripe Persimmons (Very soft to touch)
Half Cup Raw Carob
1 Tbs Cinnamon
1 Cup Pecans (Use extra dates if you want it to be fat free)
1 Cup Dried Black Figs
1 Tbs. Pumpkin Spices (Nutmeg, Clove, Etc.)
1 Tiny Pinky of Ginger
1 Small Vanilla Bean
Directions for Layer One:
In a food processor, combine 3/4 cup of pitted dates with the cup of pecans. Sprinkle with cinnamon. Process until it reaches a cookie-dough consistency. Press the mixture into the bottom of your brownie pie dish, and get ready for layer two!
Directions for Layer Two (Fugde brownie chocolate sauce):
In a high speed blender like a Vitamix, blend 3/4 cup pitted dates with your dried figs and carob powder. Be sure to de-stem the figs. You may need to add a cup of water to help it blend. You can also add cinnamon. When you get your fudge brownie "chocolate sauce," spread it on top of layer one. Layer two is complete!
Directions for the Pumpkin Pie Layer Three:
Blend your pie pumpkin, the remaining pitted dates, spices, and persimmons until you get a creamy filling! Spread this mix on top for layer three!Place your brownie pan into the freezer to set for 1-2 hours. When it's ready, take it out, slice, share, and enjoy!