A Thanksgiving Without Sugar, Boxes, or Cans

Thanksgiving may be my least favorite holiday. Eating breast-heavy birds that couldn't walk because they were off balance, eating foods that are loaded with sugar that come out of a box or a can, and the American Indians. My mother can tell you about the American Indians. For years I went on a rant during the days before Thanksgiving about the true meaning of the holiday and how many American Indians were killed in the name of Pilgrim celebrations. Since I left home for college in 1996, I've never returned for Turkey Day. This year will my first year back. Hopefully we'll have a very simple, small meal with nourishing food. The less chemicals the better. Why not enjoy the typical Thanksgiving fare in moderation, you may ask? Well, you can eat Play-Doh, but that doesn't mean you should. These days I prefer my meals to be made of real food that comes from the ground or walks/flies.

Here are some recipes that I've used throughout the years that are made of fresh ingredients and no white sugar. Raw honey and pure maple syrup are used instead so you still get the sweet tastes that we all want when we're gorging. Because the recipes require a bit of prepping, I usually make things ahead and cook/bake the day of. I haven't made these particular dishes when cooking Thanksgiving meals for other people (besides the hubby). Frankly, using quality ingredients gets expensive! I tend to use cheap-o, chemical laden foods for people that don't particularly care about what they're ingesting. The hubby, though, has no choice since he's eating what I'm eating. He (and his wallet) must suffer through all this expense. He's a fan of all these recipes in spite of being white sugar-free, except for the cranberry sauce. Way too tart for him. A spoonful or two of honey fixes that right up.


Cranberry Sauce

INGREDIENTS
1 bag (12 ounces) fresh cranberries
6 ounces apple juice concentrate (unsweetened)

DIRECTIONS
In a heavy-bottomed saucepan, bring the cranberries and apple juice concentrate to a boil and simmer until the cranberries have burst. Once the sauce has cooked to the consistency of your liking (for me about 15 minutes), remove from heat and let cool at room temperature. Chill overnight and serve.


Maple Pecan Pie Filling

INGREDIENTS
2 cups pure maple syrup
2 eggs
1/8 teaspoon salt
2 Tablespoon unsalted butter, melted
1 teaspoon vanilla
1 1/2 cups pecans, coarsely chopped

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a heavy-bottomed saucepan over medium-high heat, bring the maple syrup to a boil and let boil for 8 to 10 minutes, reducing the syrup to 1 1/2 cups. Once reduced, remove from heat and let cool to room temperature.

In a bowl, lightly beat eggs and add maple syrup, salt, melted butter and vanilla. Mix well. Add the pecans and stir well.

You can enjoy the filling as is with some whipped cream or bake in your favorite pie crust.  Pour into prepared crust or greased casserole dish.

Bake for 30 minutes.  Let rest for approximately 1 hour before serving.

 
Pumpkin Pie Filling

INGREDIENTS
2 eggs
2 cups roasted pumpkin puree
3/4 cup raw honey (or pure maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cup half and half or cream (can use coconut milk as well)

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, lightly beat eggs and add pumpkin, honey, salt, spices, and cream Mix well.

You can pour this into your favorite pie crust or an 8x8" dish. Bake for 15 minutes, and then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.


Sweet Corn Casserole

INGREDIENTS
20 ounces of corn kernels (can use frozen)
6 eggs
3 1/2 cups whole milk or half and half
1/2 cup butter, melted
1/2 teaspoon salt
1/3 cup raw honey (or pure maple syrup)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a blender blend the eggs and add honey, milk, salt, and butter. Pour into a greased 9x13" casserole dish and stir in corn by hand.

Bake for about 40-45 minutes, until the top turns light brown and the center is solid. Let rest for approximately 15 minutes before serving.


Sweet Potato Casserole

INGREDIENTS
4 cups sweet potato puree (steamed or roasted, I prefer the light colored variety to the orange yams)
1/4 cup pure maple syrup (or raw honey)
2 eggs
1/2 teaspoon salt
4 tablespoons butter, melted
1/2 cup half and half or cream (can use coconut milk as well)
1 Tablespoon ground cinnamon (you can reduce to taste)
1/2 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a food processor, mix together the sweet potatoes, maple syrup, eggs, salt, butter, cream and vanilla. Process until smooth. Pour into a 9x13 inch baking dish.

Bake for 30 minutes. Let rest for approximately 10 minutes before serving. You can top with pecans too!


Cheesecake Cups

INGREDIENTS
2 cups whole milk cottage cheese
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/3 cup raw honey
1/4 teaspoon salt

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a blender, combine cottage cheese, eggs, lemon juice, vanilla, honey, and salt. Blend until smooth. Pour into custard cups or prepared crust.

Bake for 60 minutes, or until filling is firm. Allow to cool completely. You can top this with fruit or your favorite cheesecake topping!


Coconut-Corn muffins
Yield: 12 muffins

INGREDIENTS
1/2 cup coconut flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
6 eggs
1/2 cup coconut oil (can use olive oil as well)
1/2 cup raw honey (or pure maple syrup)
1 cup corn kernels

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine dry ingredients. In another bowl lightly beat eggs, and add oil, honey, and vanilla. Pour wet ingredients into the dry and mix until smooth. This will be easier if all ingredients are at room temperature. Mix in corn kernels. Pour into muffin cups.

Bake for 20 minutes. Let rest for approximately 10 minutes before serving.


Cinnamon Apples & Raisins

INGREDIENTS
5 Granny Smith apples, chopped
1/2 cup raisins
1/4 cup pecans (optional)
1/4 cup cream (can use coconut milk as well)
2 cinnamon sticks (or ground cinnamon to taste)

DIRECTIONS
Throw all ingredients into a crock pot, mix well, and let simmer on low until apples are soft and desired consistency is reached. I like to eat this with a splash of cream on top or with a raw pecan/date topping.


Fruit Crumble

INGREDIENTS
Selection of fruit of your choice, 1 bag frozen or 5 pieces/ 2 cups (I like peaches, apples, blueberries, or pineapple)
Ground almonds, 2 handfuls, soaked and dehydrated preferably
Dates, small handful or to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Chop or process fruit to desired chunkiness. Pour into small casserole dish. In a food processor, process ground almonds and dates into a fine meal. Evenly distribute almond-date meal over the fruit.

Bake for 20-30 minutes, until top starts to brown. Let rest for approximately 15 minutes before serving.