Thanksgiving Dinner

Today’s Menu

Today’s Menu

Happy Gratitude Day! We do not celebrate the historical reason of today’s holiday. However, we do love to take a pause and count the reasons why we are grateful. It’s a lovely time to really sit with thanks… for self, for loved ones, for community, for each and everything you are grateful for.

Today we are having a couple of friends over to share a meal and some great conversation. Kaleo is coming off of a 7 day fast, and I am taking a pause on my cleanse. Taking this into consideration, we wanted to make today’s feast a healthy one.

The salmon is wild caught, Alaskan Sockeye, and the meat thing (I don’t even know what a brisket is) is grass fed, grass finished from a local small farm (Sonrise Ranch). We are very heavy on the veggie options, as the biggest part of our meal. We are making mashed cauliflower and parsnips instead of potatoes but we do have a few roasted baby yukon gold, as they are lower glycemic. Only coconut milk will be used, and EV Olive Oil, maybe a little grass fed butter like Kerrygold.

For dessert, I made a raw vegan pumpkin pie, which is Kaleo’s favorite! The crust is raw pecans, almonds, coconut flakes and medjool dates blended to a thick dough and smashed into a pie dish to form a crust. Place in the freezer to set.

The filling is made of Pumpkin puree, coconut milk, pumpkin pie spice and vanilla. Blend well, chill in the refrigerator for a couple of hours. Then pour into the crust and freeze for a couple of hours more.

Take out of the freezer about 30 minutes before serving. SO good!

Wishing you all an amazing day filled with love and gratitude.

With love,

Melanie & Kaleo