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My Thanksgiving Menu

You’re invited—dinner’s at 6:00.

It’s that time again. Time to talk turkey and cranberry sauce and stuffing and sides and pies galore!! Here is the menu I will be serving up this Thanksgiving as my family gathers to celebrate together this year—the first year in a long time since I moved to the Inland Northwest. These recipes reflect some all-time Thanksgiving dish winners that my husband makes every year—that are also great for any special day. Do note that this is not an entirely traditional meal because I’m in the great state of Texas this year—so we added some southwestern flair!

Ann Louise’s Thanksgiving Day Menu

Appetizer
Great Guacamole

Main Course
Organic Free-Range Turkey

Sides
String Beans Almondine
Fresh Cranberry Chutney
Streamed Organic Broccoli and Cauliflower
Pumpkin Seed Puree
Old Fashioned Mashed Potatoes served with Real Pasture-Raised Butter
Organic Mixed Green Salad Topped with Ruby Rich Dressing

Dessert
Delightful Pumpkin Pie

Please find the recipes below. Several are from my brand NEW Fat Flush Plan, officially on sale now! And, in honor of this wonderful giving season we are still offering a Free Bundle of Premium Gifts with all verified purchases—hardcopy AND electronic!

Appetizer

Great Guacamole
3 tablespoons green onion, chopped
2 tablespoons cilantro, coarsely chopped
1 clove garlic, finely minced
Juice of ½ lime
¼ teaspoon cumin
Sea salt (to taste)
4 ripe avocados

• Combine all the ingredients except the avocados.
• Mash the avocados.
• Fold in the other ingredients.
• Serve immediately with jicama and red pepper strips.

Makes 4 servings.
(Find this recipe on page 218 of The New Fat Flush Plan.)

Main Course

Organic Free-Range Turkey
• Braise with bone broth, fresh rosemary, garlic, and mint

Sides

String Beans Almondine
1 pound fresh organic string beans
2 tablespoons pasture-raised butter
2 tablespoons crushed almonds
1 teaspoon organic lemon or lime juice

• Slice beans French style.
• Bring water to a boil, add beans, cover, and cook until slightly crisp.
• Drain and place in serving bowl.
• Lightly toast almonds in butter on low heat.
• Add walnuts and lemon or lime juice to serving bowl and gently combine all ingredients.

Makes 6 servings.

Fresh Cranberry Chutney
2 cups apple, peeled, cored, and chopped
4 cups fresh or frozen cranberries
¼ cup chopped onion
2 stalks celery, chopped
1 red bell pepper, seeded and chopped
½ cup apple cider vinegar
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon Ceylon cinnamon
Zest from 1 orange
1 tablespoon Flora-Key

• Combine all the ingredients except Flora-Key in a 2-quart saucepan.
• Simmer for 20 to 25 minutes or until all veggies and fruits are tender, stirring often.
• Let cool; stir in the Flora-Key.
• Store the chutney in a covered container in the refrigerator until serving.

Makes 8 servings.
(Find this recipe on page 214 of The New Fat Flush Plan.)

Pumpkin Seed Puree
2 cups raw pumpkin seeds, roasted
1 tablespoon extra-virgin olive oil
2 tablespoons umeboshi paste
2 cups filtered water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon minced lemon zest
1/8 teaspoon cayenne
1/8 teaspoon cumin
1/8 cup dried parsley

• Combine ingredients in a blender.
• Add addition water, if needed, until you reach desired consistency.
• Serve over steamed organic broccoli and cauliflower.

Makes 3-4 servings.

Ruby Rich Dressing
1½ pounds medium beets, trimmed
2½ tablespoons apple cider vinegar
2 tablespoons finely chopped leeks
1 teaspoon Lakanto Monk Fruit Sweetener or ½ teaspoon SweetLeaf Stevia
½ teaspoon sea salt
1 tablespoon fresh parsley
4 tablespoons flaxseed oil or sesame oil
2 tablespoons Italian flat-leaf parsley, finely chopped

• Cover beets with water in a heavy saucepan and simmer until tender, about 30 to 45 minutes.
• Drain and cool until just warm.
• Peel off skins and cut into small cubes.
• While the beets are cooking, whisk together vinegar, leeks, lakanto or stevia, and sea salt in a large bowl.
• Add oil slowly into mix, continuing to whisk until well incorporated.
• Add warm beets and parsley.
• Pour into blender and blend until smooth.
• Serve warm or at room temperature.

Makes 4 servings.
(Find this recipe on page 216 of The New Fat Flush Plan.)

Dessert

Delightful Pumpkin Pie
Crust:
½ cup almond meal
¼ cup almond flour
1 teaspoon SweetLeaf Stevia or Lakanto
1 egg
2 tablespoons butter, melted

Filling:
¼ natural cup unheated honey
¼ cup pure maple syrup
¼ cup date sugar
12 ounces cream cheese, at room temperature
½ cup coconut milk
2 cups unsweetened canned pumpkin
2 eggs
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon mace
¼ teaspoon allspice
1/8 teaspoon cloves
1 teaspoon vanilla extract

• Preheat the oven to 350 degrees F.
• In small bowl, combine the almond meal and almond flour with the stevia or Lakanto.
• Beat the egg with the melted butter and pour into the almond mixture; stir well.
• Press into a 9-or 10-inch pie plate.
• As mixture may be sticky, place a layer of plastic wrap over the mixture and press it into the pie plate.
• When the mixture is evenly pressed into the plate, discard the plastic.
• Bake the crust about 12 minutes, or until crust just starts to brown; let cool.
• Fold the honey, maple syrup, and date sugar into the cream cheese.
• Add the coconut milk, pumpkin, and eggs.
• Stir in the spices and vanilla and mix until smooth.
• Pour the filling into the nut crust and bake 1 hour, or until a toothpick inserted into the center of the pie comes out clean.
• Let cool for 1 hour (pie can be served chilled if desired.)
• Garnish with a dollop of full-fat whipped cream (optional).
• Refrigerate leftover pie.

Makes 8 servings.

The New Fat Flush Plan is packed with even more goodies, delectable desserts, and soups and salads the whole family will love every day of the year. As for me, I give thanks to all of you and am signing off with this lovely quote from Albert Einstein.

“Many times a day I realize how much my own life is built on the labours of my fellowmen, and how earnestly I must exert myself in order to give in return as much as I have received.”

Comments (14)

  • Kathleen November 23, 2016 - 7:53 pm Reply

    Happy Thanksgiving Ann Louise and I love this Texan Thanksgiving menu!! For all you have given and continue to give to us–Warm and heartfelt thanks!!

  • Ann Louise November 23, 2016 - 8:16 pm Reply

    Thank you Kathleen! Wishing you a lovely turkey day!

  • pj November 23, 2016 - 9:53 pm Reply

    Ann Louise, thank you for sharing so generously your delicious Thanksgiving Recipes.
    Can’t wait to try them.
    Also, thanks for the lovely quote from Albert Einstein… i will read it at our Thanksgiving Dinner!

    • Ann Louise November 24, 2016 - 9:26 am Reply

      Hi pj: Thanks for your post and I am glad you liked the quote – one of my very favorites. Happy, happy Thanksgiving 🙂

  • Sarah Avena November 23, 2016 - 11:00 pm Reply

    Thank you Dr. Ann Louise for sharing your recipes and your knowledge of Alternative Medicine. Have a nice Thanksgiving Day…

    • Ann Louise November 24, 2016 - 9:27 am Reply

      Dear Sarah: Have a lovely Thanksgiving, as well. Thank you for your good wishes.

  • rose November 24, 2016 - 12:52 am Reply

    i am pretty much gluten free and have been trying to make gravy without wheat flour or corn starch; my rice flour doesn’t seem to thicken up? any suggestions

    • Ann Louise November 24, 2016 - 9:29 am Reply

      Hi Rose: I use kudzu or arrowroot flour as a gluten-free substitute for gravy. They thicken up nicely. My other go-to option is tiger nut flour. You should be able to find the kudzu or arrowroot in your local health food store. Happy Turkey Day!!

    • Angel November 26, 2016 - 12:00 pm Reply

      I am gluten free 4 years now & use the following thickeners in recipes calling for flour, finely ground flax meal, potato starch, coconut or rice flour for such times. Try experimenting till u find what works to yr tastes.
      I also keep ground flax meal & Steel cut oats for recipes calling for bread crumbs instead use instead for meat balls, salmon loaf etc, I semi cook the oats b4 using.

  • Trish November 24, 2016 - 8:12 am Reply

    Ann Louise you have been such an inspiration in my life and now Steve’s also we’ve been following the fat flush since Oct 21 and lost about six pounds so far. I just received the new book and am so excited!
    I hope James and you have a wonderful blessed Thanksgiving we miss you and hope to see you sometime soon big hugs love Trish

    • Ann Louise November 24, 2016 - 9:30 am Reply

      Hi Trish: How nice to hear from you. Send our kindest regard to Steve and a big hug to you as well. We will be thinking of you this Thanksgiving and hope that you are both blessed with continued good health and stellar weight loss!

  • Laura December 3, 2016 - 7:59 pm Reply

    Ann Louise , I love beets and ate a bunch of them myself the week of Thanksgiving. After I finished the last of them, my urine turned pink! I was a little concerned but remembered I had eaten or had in a juice about 2 c. Of beets. I immediately checked to see if beets can turn urine pink ( I know they can cause stool to discolor ), and found several,articles stating that they can indeed turn urine pink.
    Mine quickly returned to clear , normal color after a day, but I’m wondering what causes this. Can you help?

  • Debbie December 19, 2016 - 11:21 pm Reply

    The pumpkin pie sounds so delicious! I want to try to now. Anyone have a suggestion for a cream cheese substitute. I’m eating casein free.

    • Team ALG December 22, 2016 - 12:40 pm Reply

      There are cream cheese substitutes made with nuts that are good. I like one by Cave Food Kitchen or the one by Fast Paleo.

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