Make Gratitude Your New Attitude – Happy Thanksgiving!

Nov 25, 2020

This Thanksgiving, more than ever, we need to make a shift and focus on our thoughts – our vibration. Gratitude is the new attitude. If ever there was a time to reflect on the way we think and the power we have within us to transform our world, it is now.

One of the most powerful books I have read recently – one that has forever changed my world and the way I view it, is Masaru Emoto’s “The Hidden Messages in Water”. In this New York Times bestseller, this Japanese scientist shows how water can react to positive thoughts, words, energies, and feelings by forming beautiful, brilliant and colorful crystals in snowflake patterns. Negative thoughts and energy, however, form lifeless, dull and unimpressive shapes and colors. Through prayer and visualization, we can positively impact the outcome of the shape and color of our own world and of our health.

Let’s fill our hearts with gratitude and make this our new attitude. It is vital for our health and for our happiness. Share your new attitude with your loved ones as you share your Thanksgiving holiday – together. Let’s make a habit of carrying within us our vibration of gratitude.

Today, to show my gratitude for all of you, I’m sharing a few of my favorite healthy twists on classic dishes that are sure to please your loved ones! Happy Thanksgiving!

My Favorite Cranberry Chutney

It just isn’t a Thanksgiving meal without a side of cranberries, and as you know, I’m quite partial to this tart superfruit. This sweet and savory recipe uses Lakanto, a monkfruit sweetener that tastes just as sweet as sugar, without all the carbs.

Ingredients

  • ¼ cup finely diced shallots
  • 1 tablespoon of ghee (can substitute coconut oil)
  • 2 cups fresh organic cranberries
  • ½ cup filtered water
  • 3 tablespoons Lakanto syrup
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon fresh orange zest
  • 1 teaspoon pumpkin pie spice
  • Juice of 1 small orange
  • Real Salt to taste

Instructions

Combine all the ingredients in a 2-quart saucepan. Simmer for 20 to 25 minutes or until the cranberries are tender, stirring often. Remove from heat and allow to cool before serving.

Wild Rice and Roasted Cauliflower Stuffing

This stuffing packs all the traditional savory flavors without the inflammation and belly bloat from traditional bread-based stuffing.

Ingredients

  1. 1 cup wild rice, sifted and washed
  2. 2 cups chicken bone broth
  3. 1 tablespoon dried rosemary, crushed
  4. 1 teaspoon ground sage
  5. 1/8 cup dried parsley
  6. 4 tablespoons ghee
  7. 1 teaspoon minced fresh garlic
  8. ½ cup diced shallots or leeks
  9. 2 carrots, peeled and diced
  10. 2 celery stalks, diced
  11. 1 small head of cauliflower, chopped into small florets
  12. ½ cup chicken bone broth
  13. Real Salt to taste
  14. Toasted pecans or slivered almonds to garnish

Instructions

In covered medium saucepan cook wild rice in 2 cups of chicken broth and spices. Simmer for 45 minutes or until wild rice has burst and is soft.

In another medium saucepan, melt ghee and sauté garlic, shallots, carrots and celery until soft. Remove from heat and add cauliflower, ½ cup chicken bone broth and salt, toss to coat. Place in large oven-safe dish and bake uncovered in 400 degree oven while wild rice is cooking, at least 30 minutes. Once wild rice is cooked, remove vegetable mixture from oven, stir in wild rice, and garnish with toasted nuts, if desired.

Devine “Maple” Pecan Pie

I just love a warm slice of Southern pecan pie as I linger with my family after Thanksgiving dinner. This version is one I can enjoy without the guilt!

Ingredients

  • 3 cups pecan halves
  • 5 Tablespoons ghee, melted and slightly cooled
  • 1/3 cup golden Lakanto Monkfruit Sweetener
  • 1 Tablespoon arrowroot
  • 2 teaspoons organic vanilla extract
  • 1/2 teaspoon sea salt
  • 3 large eggs or egg substitute, at room temperature
  • 3/4 cup Lakanto Maple Flavored Syrup

Instructions

Preheat oven to 350 degrees. Prepare the Crazy Simple Nutty Pie Crust below.

For the filling:

Carefully spread pecans evenly inside warm pie crust. Set aside. Mix together the melted ghee, golden sweetener, and flour together in a bowl until combined. Stir in the vanilla extract, salt, eggs or egg substitute, and “maple” syrup until combined. Pour evenly over pecans.

Bake for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from over browning. When done, remove pie from oven and place on a wire rack to cool. The filling will set as it cools. Slice and serve pie at room temperature.

Crazy Simple Nutty Pie Crust

  • 2 1/2 cups ground nuts such as pecans, walnuts, hazelnuts, or macadamia nuts
  • 1/2 – 1 teaspoon stevia powder
  • 1/4 teaspoon ground cinnamon (optional)

Grind the nuts in a food processor or blender until they form a paste. Use your fingers to press onto the bottom and up the sides of a pie plate. Chill in refrigerator for 30-45 minutes. Preheat oven to 350 degrees. For an unfilled crust, place on cookie sheet and bake for 12 – 15 minutes or until lightly browned. Watch carefully – they can burn easily if left in the oven for too long. For a filled crust, place on cookie sheet and bake for 5 minutes. Remove from oven and fill. Bake for the rest of the time specified in pie recipe above.

Expressing My Gratitude…

May all of you safely gather this Thanksgiving in the loving company of your family and friends. My sincere appreciation for every single one of you. I am deeply thankful for all of your support and commitment throughout the years.

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Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of more than thirty books including The Fat Flush Plan series and her latest book, Radical Metabolism. She’s been rewriting the rules of nutrition for more than 40 years and is internationally recognized as a pioneer in the field of diet, detox and women’s health issues. 

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3 Comments

  1. Lydia

    Wonderful recipes! I’ll use them at my next holiday meal. I appreciate all that you do!

    Reply
  2. Donna

    Thanks for these new takes on my Thanksgiving classics.I’ll make these for Christmas dinner.

    Reply
  3. Ann

    I’m making pecan pie for Christmas. Thanks for this great recipe.

    Reply

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