3 Thanksgiving Recipes That Scream Gratitude

You wanna know the most fun and delicious way to be thankful this year? Whip up one of the three Thanksgiving recipes I’m talking about today…

Thanksgiving takes place during the Vata time of year. Which just so happens to match up with two things dear to my heart:

1. I’m a November baby – born the day before Thanksgiving.
2. And just like fall, Vata is my dominant constitution! 

We see Vata reflected to us in the trees, as they begin to change colors, get naked, and shed their leaves.

Photo by Jakob Owens

We see it in the cold, dry nature of the weather as well.

One thing I love is that Vata represents communication. The elements of ether and air are in a constant dance, sending us ideas and creativity and inspiration.

We can give thanks to the Vata dosha for our ability to express ourselves creatively.

One way I like to communicate my gratitude this time of year is through sharing healthy food and YUMMY Ayurvedic Thanksgiving recipes!

I don’t know about you but I’m always grateful for delicious food!

Photo by Pablo Merchán Montes

When I first learned Ayurveda, I was instructed to change the way I ate, and even though I thought I already ate healthy, it was fairly dramatic!

I really had no idea how to “eat right for my type.” But once I learned that, it changed my life.

Now I use what I’ve learned to create delicious recipes that I can share with YOU!

Looking for a way to express your deepest gratitude at the table this Thanksgiving?

I’ve pulled together some of my favorite Thanksgiving recipes to offer dinner delights just for you!

If you’re social distancing, you can share these recipes with your loved ones and have a cook-off over zoom. I do that with my girlfriends and, while it’s not the same as being together, it’s pretty freaking great! I recommend.

You can even prepare these dishes, and leave them on the doorstep with a note of gratitude and thanks.

Gratitude and delicious food can be shared anytime, and no matter what’s going in in the world, it will always be something sweet and loving that brings us together.

I’m so grateful for food!!!

So, grab your apron, and let’s cook up some Thanksgiving recipes, love.

3 Thanksgiving Recipes

Thanksgiving Parsley, Sage, Rosemary, and Thyme-Coconut Flour Biscuits

Preparation Time: 35 minutes

Yield: Makes 12 Biscuits

Wet Ingredients:

2 Cups Coconut Milk, minus 2 Tablespoons

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Vanilla Extract

1/2 Cup Ground Flaxseeds

2 Tablespoons Coconut Nectar

1/4 Cup Coconut Oil, melted (plus 2 extra Tablespoons for brushing the tops later)

Dry Ingredients:

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon Good Salt

1 teaspoon each: dried Parsley, Sage, Rosemary Leaf and Thyme

1 Cup plus 2 Tablespoons Coconut Flour

1/3 Cup plus 1 Tablespoon Chickpea Flour or Buckwheat Flour

How To Make It:

1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.

2. Combine the wet ingredients in a large mixing bowl. Whisk together and set aside.
3. Combine the dry ingredients together in a large mixing bowl. Add the wet ingredients to the dry ones and stir enough just to mix. Be careful not to over-mix. The batter will be soft.
4. Use a 1/3 cup measuring cup to scoop the batter onto the lined cookie sheet. Flatten each mound slightly with the heel of your hand.
5. Bake for 12 minutes. Remove from heat and brush very gently with the remaining 2 Tablespoons of melted coconut oil. Rotate the pan and return to the oven for another 12 to 15 minutes, until tops are a deep golden brown.
6. Do not under-bake. Remove from the oven and cool on cookie sheet before serving or storing in the freezer.

Thanksgiving Coconut Roasted Squash with Cinnamon Butter

Preparation Time: One hour

Yield: Serves 2 to 4

Ingredients:

1 medium Kabocha or acorn squash, sliced into thin “moons”

1 red onion, sliced into thin half-rounds

2 to 3 Tablespoons coconut oil

1 teaspoon ground cumin or 2 teaspoons whole cumin seeds

2 teaspoons mineral-rich salt

Parchment Paper (optional)

4 Tablespoons butter, coconut oil or ghee

¼ teaspoon ground cinnamon

How To Make It:

1. Preheat the oven to 400 degrees. Wash and slice the squash and onions and place them in a large mixing bowl.
   
2. Melt the coconut oil in a small saucepan over very low heat. Add to the squash. Add the remaining ingredients and toss so the squash and onions are evenly coated.
3. Cover 2 cookie sheets with parchment paper. Layout the squash mixture in a single layer and bake. After 20 minutes, switch the trays’ positions so the opposite tray is on the top oven rack. Bake for another 20 – 30 minutes, or until the squash is fork-tender and lightly browned.
4. In a small saucepan, melt the butter over medium heat, stirring constantly, until golden brown (about 4 to 6 minutes). Pour into a small bowl and immediately stir in the cinnamon. Place the squash on a serving dish and top with the Cinnamon Butter.

Thankgiving Warm Spinach Salad with Fresh Sesame Vinaigrette 

Preparation Time: 15 minutes

Yield: Serves 2 to 4

For the Salad:

2 teaspoons coconut oil

1 cup chopped shiitake mushroom

4 Tbs. raw pumpkin seeds

6 cups baby spinach leaves

1 avocado, sliced thin

3 Tablespoons toasted pine nuts (optional)

For The Dressing:

1/8 cup raw sesame seeds

1/8 cup raw sunflower seeds

1 Tbs. apple cider vinegar

1 tsp. miso paste

½ tsp. mineral-rich salt

1 Tbs. fresh shiitake mushrooms, finely chopped

½ cup olive oil

How To Make It:

1. To make the salad, place the coconut oil in a large skillet and sauté the mushrooms and pumpkin seeds over medium heat for 2 minutes. Add a couple of Tablespoons of water, plus the spinach. Toss everything together in the pan for 30 seconds or so. Remove from heat.
   
   
2. To make the dressing, grind the seeds in a blender. Add the remaining ingredients and blend until smooth. Pour over the spinach salad, toss, and enjoy.

There you have it… three delicious ways to say thank you for this year!

Let me know which recipe you’re most excited to try in the comments below!

Looking for some dessert ideas you can be grateful for this year as well? I put every single one of my favorite dessert recipes into an e-book I call “Guiltless Indulgence”. Right now it’s on sale for 40%off! Get your copy here!

Happy Thanksgiving! May this be a time of year when you really do have much to be grateful for. Thank you for reading my blog!