We know that it can feel overwhelming to eat healthy and enjoy the holidays, but what if you could do both? Here is a list of some of our favorite skin-loving thanksgiving recipes (and a few indulgent ones). We hope you enjoy and please let us know if you give any of them a try by tagging us @bambuearth.
"Here are a few of my go-to recipes (bonus: they help keep skin healthy, too)!"
The high concentration of vitamin C and antioxidant compounds in chestnuts make them an ideal addition to this immunity-boosting recipe.
2 cups pure pumpkin puree
2 Tbsp coconut oil
1 small red onion, chopped
2 small carrots, peeled and chopped
3 garlic cloves, minced
2 cups canned coconut milk
1 1/2 cups peeled roasted chestnuts
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
How to make it:
Heat oil in large saucepan over medium heat. Add the onion, carrot and garlic and cook for 5 mins, stirring frequently. Add the broth, pumpkin, and chestnuts and bring to a boil. Lower the heat to a medium-low, add the coconut milk, salt, and spices, and simmer for 20 minutes.
Transfer the soup mixture to a blender and puree until smooth. Taste and adjust the seasonings as needed. To serve, pour the soup into serving bowls.Store in an airtight glass container in the refrigerator for up to 3 days.
Beets increase the body's production of glutathione, the nutrient responsible for stimulating cell function and detoxification. That's good news for maintaining youthful skin.
1 Tbsp balsamic vinegar
1/4 cup olive oil
3 Tbsp pure maple syrup
1 Tbsp fresh-squeezed orange juice
12 small beets, peeled and quartered
How to make it:
Preheat oven to 400 degrees F.
Combine all ingredients except beets in a small bowl.
Toss the beets with the balsamic maple vinaigrette. Transfer the beets to a baking sheet and roast in the oven for 20 minutes, stir and then roast for another 10 minutes or until the beets have softened. Transfer beets to a large bowl and serve.
"Thanksgiving is the one day of the year that I don't think about healthy eating lol."
Clearly, we value eating healthy here at Bambu Earth, but we definitely do not take ourselves too seriously.
Gluten free substitute
4 cups roasted sweet potato, cubed
½ cup sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoons butter, softened
½ cup milk
½ teaspoon vanilla extract
½ cup packed brown sugar
1/3 cup all-purpose flour (sub 1:1 GF flour for GF option)
3 tablespoons butter, softened
½ cup chopped pecans
How to make:
Peel and cube roasted sweet potatoes. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven for 30 minutes, or until the topping is lightly brown and bubbly!
With sooo many ways to prepare a turkey, brining is a great way to ensure your turkey comes out flavorful and moist. It's a fool proof way to have a crowd favorite turkey every year that everyone will love. This recipe is special because it has all the ingredients that remind me of the holidays.
7 quarts (28 cups) water
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
How To Make:
Bring 1-quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if the turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.
*Cook's Notes: The turkey needs to soak for about 24 hours, so plan accordingly.
"It was hard to choose- here are 2 of my best thanksgiving recipes and they are always a hit!"
Gluten-free, Paleo, Vegan
What’s thanksgiving without Cranberry sauce? This super simple but super tasty recipe is a great dessert or side! It is sweetened with honey and free of refined sugars! Also, Cranberries are super high in antioxidants that help decrease inflammation and increase immune function.
2 cups cranberries
½ cup organic apple juice
½ cup raw honey
½ teaspoon cinnamon
1 teaspoon fresh grated orange rind
½ cup pecans (or walnuts)
How to make:
Combine cranberries, apple juice, honey and cinnamon in a sauce pan and simmer for 5 minutes or until most berries pop. Remove from heat, stir in grated orange rind and pecans. Cool to room temperature, then chill in the refrigerator. Serve chilled.
Gluten-free, substitute option for dairy-free
This recipe gets lots of compliments! The Brown Butter makes this recipe delicious. The best part? There is no refined sugar and it’s all naturally sweetened!
3 pounds Sweet Potatoes
6Tbs butter (I like to use Keri-gold butter or sub for dairy free butter for vegan option)
1/4 cup real maple syrup
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground gloves
1/4 cup chopped pecans
How To Make:
Peel and dice the sweet potatoes. Add them to a large pot and cover with water. Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes until they are very tender when pierced with a fork (5-10 minutes depending on the size of your sweet potato cubes). Drain the sweet potatoes and then mash until mostly smooth. Set the mashed sweet potatoes aside.
Cut the butter into equal-sized pieces. Place the butter in a light colored skillet or pot. Place the skillet over medium-low heat and let it melt and being to foam. Continue to cook the butter, stirring constantly, until the butter solids begin to brown. Watch the butter closely once it begins to change color and remove it from the heat when it reaches a deep brown color and smells nutty or caramel-like. Immediately pour the butter into a separate bowl to stop the cooking process.
Stir the maple syrup into the butter. Pour the maple syrup and butter mixture into the mashed sweet potatoes. Reserve 1-2 Tbsp of the maple brown butter to drizzle over top as a garnish. Also add the cinnamon, nutmeg, and cloves to the mashed potatoes, then stir to combine. Taste the sweet potatoes and adjust the syrup, spices, or salt if needed. Sprinkle the chopped pecans over top and drizzle the remaining maple brown butter just before serving.
*Recipes adapted from Beth at Budget Bytes, Nourish & Glow Naturally Beautifying Foods & Elixirs by Jules Aron
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