+ healing hot toddy

healing hot toddy

1/2 teaspoon fresh ginger, finely grated 1/4 teaspoon fresh turmeric, finely grated 2 small fresh mint leaves 1 tablespoon raw honey 1 tablespoon organic fresh lemon juice hot water   method     Grate ginger and turmeric. Place spices and mint leaves inside a tea ball or infuser. Pour lemon juice and honey into a heat-proof cup or mug; add tea ball. Pour hot filtered… Read More

+ soft-boiled egg and wild rice salad

soft-boiled egg and wild rice salad

4 cups organic green leaf lettuce, chopped 2 cups organic arugula, chopped 1/2 bunch asparagus, ends removed 2 tablespoons organic coconut oil 1 cup organic purple cabbage, chopped 1 cup organic carrots, julienned 1/2 cup cooked wild rice 2 eggs   Fill two large salad bowls with lettuce, arugula, cabbage, and carrots. Toss to combine. Sprinkle wild rice over the salad.    Heat coconut… Read More

pensée magazine’s Thanksgiving menu 2016


+ pumpkin brownies with apple date frosting

pumpkin brownies with apple date frosting

brownies 3 cups blanched almond flour 1/2 teaspoon baking soda 2 tablespoons carob or cocoa 3/4 cup pure pumpkin purée 1/2 cup pure maple syrup 1/2 teaspoon cinnamon 1/8 teaspoon cloves 1/4 teaspoon fresh grated nutmeg 2 teaspoons vanilla extract 1/2 teaspoon Celtic sea salt method     In a large mixing bowl combine almond flour, baking soda, carob, pumpkin purée, maple syrup, cinnamon, cloves,… Read More

+ creamy cauliflower spinach soup

creamy cauliflower spinach soup

4 cups organic cauliflower, cut into medium pieces 3 tablespoons organic unrefined coconut oil 1/2 cup organic yellow onion, finely chopped 3 organic garlic cloves, finely chopped 2 cups organic carrots, chopped 4 cups filtered water 3 tablespoons sweet curry powder 1 teaspoon garlic powder 1/2 teaspoon smokey paprika 1 teaspoon Celtic sea salt 1/2 teaspoon black pepper 1/2 teaspoon ground ginger 1 tablespoon… Read More

+ appetizer platter

appetizer platter

8 large organic carrots, peeled and sliced 4 organic baby cucumbers, sliced 2 organic apples, sliced gluten free crackers of your choice gluten free pretzels of your choice olives dip/hummus roasted pumpkin seeds other options: pears grapes celery radish peppers chips and salsa method    Using a large platter or cutting board, arrange the food in different spots for everyone to reach easily no… Read More

+ fruit platter

fruit platter

2 green kiwi, peeled and sliced 1 golden kiwi, peeled and sliced 2 organic pears, sliced 1 red plum, sliced soft dried dates any ripe fruit on hand can work, use different colors and taste sot make it fun raw or roasted cashews raw or roasted pumpkin seeds   Arrange the fruit on a large platter or plate. Cut shapes in the pear and… Read More

+ apple cider rooibos tea

apple cider rooibos tea

2 tablespoons loose rooibos tea 3 cinnamon sticks 12 whole cloves 1/4 teaspoon pink peppercorns 3 cups hot filtered water 1/4 cup fresh apple juice per cup method     Place rooibos tea, cinnamon sticks, cloves, peppercorns, and hot water into a french press or large heat proof glass measuring cup. Steep for 10 minutes, strain or press if using a french press. In individual… Read More

+ vegan French onion soup

vegan French onion soup

1/2 cup dried morels 4 1/2 cups filtered water or vegetable stock 1 large organic onion, sliced 1/4 teaspoon garlic powder 2 teaspoons Celtic sea salt 1/2 teaspoon fresh black pepper 1/2 teaspoon thyme 3 tablespoons coconut oil hard goat cheese, sliced (optional)   method    Sauté onion in coconut oil over medium heat for 15 to 20 minutes, or until onions caramelize.   … Read More

+ lemon curd

lemon curd

3 eggs 1/4 cup raw honey 1/4 cup coconut oil 1/2 cup fresh squeezed lemon juice 1/2 vanilla bean, scraped   method    Whisk eggs and honey together in a medium saucepan. Heat over medium-low. Add coconut oil; whisk to combine. Whisk in lemon juice and add vanilla bean. Heat, stirring constantly, until the mixture thickens (about 5 to 10 minutes). Strain if desired…. Read More