Perfect Meal For Thanksgiving

Everyone has been calling me asking me what I’m going to make for Thanksgiving. This will the first Thanksgiving where I will actually be doing the cooking. Normally we get in the car and drive to our relatives to eat. We stuff our faces and move on to the next house. Finally around 5pm we make our way back home rubbing our bloated bellies. We have always been so proud of those moments. No cooking or cleaning. Thanksgiving has always been our cheat day. But since last June and especially August, I have moved our family toward more organic raw living meals. Currently we eat 95% organic, 75% raw, and 25% tofu or chicken. So here we are; Turkey day and everyone wants to know including myself what I’m going to make that will be healthy.

So I decided to go with a chicken instead of a turkey. Turkey is always so dry. Plus no one ever wants the left over because it’s so dry. The night before I marinated my cage free, grass fed, no antibiotic and steroid chicken in the our favorite spices. Next morning I smoked it for 5hrs @ 225.

I selected broccoli as one of our sides dishes due to it’s strong disease fight factors and abundant antioxidants. I made sure I prepared a raw dish. In a bowl, I cut up(bite size) 2 broccoli heads. I diced up 1/2 organic red onion and and 2 celery stalks. For the sauce, I used 1/2 cup Veganise, added 1/4 tsp pure stevia extract, 1/4 tsp sea salt, and 2 tbsp organic unfiltered apple cider vinegar. I poured the mixture onto my veggies and sprinkled in some hunza raisins.

For my second side dish I selected sweet potatoes because it’s one of the BEST choice for complex carbohydrates! It helps with your metabolism, has anti-inflammatory properties, it ties with carrots when it comes to having the highest amount of beta-carotene, it’s rich in potassium, vit A, & vit C, and contains a large amount of fiber. I sliced up 4 large organic sweet potatoes and then layered them in a casserole dish. I poured 1/4 cup of organic cold pressed coconut oil over the sweet potatoes and sprinkled some sea salt and cinnamon. I covered with foil and baked @ 400 F for 30 mins. In my smaller food processer I poured 1/2 cup of organic bran & flakes cereal with a handful of spouted walnuts. I sprinkled 1/4 tsp pure stevia extract and grounded everything together. After I removed the sweet potatoes from the oven, I poured the grounded cereal/walnut over the sweet potatoes and then placed a layer of walnuts on top of the cereal. I sprinkled cinnamon & pumpkin pie seasoning and some salt over everything. I left it uncovered and stuck it back in the oven for another 15 mins. Once out of the oven, I sprinkled raw unsweetened chocolate (cacao) over walnuts. I also took 1 tbsp of organic raw agave or Grade B maple syrup and strategically placed small drops all over the top of the casserole. I did half the casserole in maple (1/2 tbsp) and half in agave (1/2 tbsp) to see what everyone liked the best.

For dessert I made a raw vegan sprouted almond cheesecake. I was suppose to use cashews but they’re very fatty. Almonds are easily digested and so very good for you especially when you sprout them. Nutritional level jumps up about 3-4 times higher. I wanted to keep Thanksgiving lite so everyone didn’t feel heavy afterwards wanting to take a nap. The goal was to select foods that didn’t require a lot of energy to break down and does not stick to the colon walls.

I was just praying that everything turned out okay that day. Well it turned out better than okay. The meal was such a success that we didn’t even have left over’s for dinner. We could not stop eating. The chicken was soooo juicy and spicy! The sweet potatoes tasted more like dessert because the cereal made it crunchy. Everything was so yummy! And no bloated bellies either!

Enthusiastically yours,

This entry was posted on 29. November 2009 at 20:02 and is filed under ADD/ADHD Organic Recipes, Proper Nutrition for ADD/ADHD. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.