3 Recipes You Need to Bring to Thanksgiving

Thanksgiving is just a few days away, and I know your kitchen can get pretty messy with so many cooks in the kitchen. So, I wanted to give you 3 easy, healthy and delicious recipes that you can make and impress your friends, family and friends!

From mac and cheese to the perfect holiday cocktail…

Baked mac and cheese

Serves: 4

ingredients
• 1 tablespoon avocado oil
• 1 chopped onion
• 2 minced garlic cloves
• A pinch of salt and pepper
• 1 tablespoon hemp seeds
• 1-8 oz. Can of chickpea pasta (serves 4)
• 3 cups of whole milk

• 2 tablespoons cassava flour
• 1 tablespoon Dijon mustard
• Half a cup of raw Gruyère cheese
• Half a cup of raw cheddar cheese
• Half a cup of raw sheep’s milk
• Half a cup of raw manchego
• 2 cups cooked broccoli

Directions
1. Add olive oil to a frying pan over medium heat and start sauteing the onions and garlic until they are cooked and slightly brown. Add a little salt and pepper.
2. In a medium saucepan, bring water to a boil and cook chickpea pasta according to package instructions.
3. **Preheat the oven to 400°F while the pasta finishes cooking.
4. Once the pasta is done, drain it and use the pot to start preparing the cheese mixture.
5. Over medium heat, add the mustard and milk, then start adding the coconut flour slowly, whisking regularly.
6. Slowly add the cheese, adding half a cup at a time while continuing to stir.

7. When all the cheese melts, add the onion and garlic and mix well.
8. Add the broccoli and pasta until everything is evenly coated.
9. Finally, coat a ceramic or oven-safe dish with non-stick spray, then place the pasta cheese in the dish.
10. Garnish with hemp seeds and place in the oven for 15 minutes.
11. Take it out of the oven when its surface turns light brown, then put it in a plate and enjoy!

Delicious oven-roasted carrots

Serves: 4-6

ingredients
Carrots
• 2-3 large carrots
• 2 tablespoons olive oil
• A third of a cup of raw pumpkin seeds
• A quarter cup of pomegranate seeds
• Freshly ground sea salt to taste
• Freshly ground black pepper,
According to taste
• Fresh parsley for garnish

Delicious yogurt sauce
• 1 cup plain Greek yogurt
• 2 teaspoons fresh minced garlic
• A quarter cup of tahini
• 1 tablespoon fresh lemon juice
• Half a teaspoon of ground cumin
• Freshly ground sea salt to taste

Directions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Wash the carrots, pat them dry, peel them, and cut the carrot stems.
3. In a large baking tray, add the carrots, drizzle with olive oil, then sprinkle salt and pepper and place in the oven. Roast for about 20 minutes.

4. In a small blender or food processor, add all the yogurt sauce ingredients and
Mix until smooth. You can add a little water slowly to help loosen the mixture until you get a smooth consistency.
5. When you have about 5 minutes left on the carrots, add the pumpkin seeds to a small baking tray and allow them to toast for a few minutes.
6. When the carrots are easy to pierce with a fork and look nice and toasted, take them out of the oven. Add them to a dish. When ready to serve, drizzle with the yogurt sauce and sprinkle pumpkin and pomegranate seeds all over. Garnish with parsley and add salt and pepper to taste.

Apple juice, thyme and bee’s knees

Serves: 1

ingredients
• 4 sprigs of fresh thyme
• 2 tablespoons raw honey (you can replace it with monkfish).
Fruit for making sugar)
• 1 tablespoon apple cider vinegar
• 2-3 lemons, squeezed
• Half a cup of water
• 2 ounces of gin (or vodka)
• An additional amount of thyme and anise for garnish
(optional)

Directions
1. Add thyme, apple cider vinegar, honey, and water to a pan over medium-high heat. Bring the mixture to a boil then remove from the heat. Stir regularly.
2. Leave it to cool, then filter the mixture.
3. Fill the blender with ice and add the lemon juice and apple cider vinegar and alcohol mixture.
4. Shake it and serve it in a pretty cup with a sprig of thyme and anise for garnish.

These three recipes will be winners at Thanksgiving or the holiday get together.

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