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

tomato soup

7 large tomatoes, cored 1/4 cup fresh basil leaves 2 cloves of garlic, roughly chopped 3 tablespoons organic coconut oil 1 to 2 cups canned coconut milk (optional) 2 teaspoons Celtic sea salt or more to taste 1 teaspoon black pepper   method     Bring a large pot of filtered water to a boil. Gently drop in cored tomatoes. Allow to sit in the… Read More

+ pensee-summer-16-carob-donuts

carob donuts

10 dried dates, pitted 2 cups blanched almond flour 3 tablespoons coconut flour 1 teaspoon baking soda 1/2 cup organic apple sauce 1 tablespoon psyllium husks 3 tablespoons ground chia seeds 1/2 teaspoon Celtic sea salt 1/2 teaspoon nutmeg 1/4 cup carob powder 1/2 cup filtered water 2 teaspoons vanilla 1 teaspoon almond extract 1 teaspoon organic apple cider vinegar cocont cream frosting  … Read More