I’ve been planning our ThanksLiving meal for awhile now… I can’t help it. When it comes to food and planning, I’m all over it! This year, we’re doing a mix of raw and cooked, organic, plant based foods. Oh! And, we’ll adopt a turkey like we did last year.
Compassion drives our menu.
We’re starting the day with a delicious breakfast of Fresh Cranberry Chia Pudding (come back tomorrow to get the recipe!). Then, our main dinner will have…
Romaine salads loaded with fresh raw veggies and fruits. My plan is to dress it with simple coconut vinegar, himalayan crystal salt, and maybe some extra virgin olive oil for those who desire it. This will make up the bulk of my plate, and it’s obviously all raw. :)
I have a day full of nutritious raw vegan food! But, before I get into that… I’m excited to share with you that Greg and I adopted a Turkey today through Farm Sanctuary. As you know, we’re vegan, so there will be no turkeys slaughtered to feed our bellies! Ever!
Her name is Daphne. :) Isn’t she so cute?!
Have you seen Thanksgiving’s toll on turkeys? It’s just awful.
Okay…. so on to my All-Raw-Organic food for today:
I made two protein drinks with Sprout Living’s new Vanilla Lucuma protein powder to have throughout the day. It’s very good! It’s the first ever vanilla protein powder that I like. Finally! And… it’s raw, vegan, and certified organic (yay!). I mixed it with water, Greener Grasses, and pumpkin spice. They also sent me their Chocolate Maca flavor to try, as well as their plain flavor. I don’t usually drink this much protein, but my postpartum hair shedding is out of control and I’m hoping some protein will help?! I also added a little extra zinc to my diet and I’m drinking organic nettle tea. (I blogged about some postpartum issues here).
Fall Delight – this is a mixture of shredded apple, pear, and carrot tossed with a handful of raisins, sprinkling of hemp seeds, 1/4 teaspoon pumpkin spice, and a small drizzle of yacon syrup.
Salad – I tossed a large salad of green leaf lettuce with segmented oranges, chopped zucchini, and chopped persimmon. I squeezed a little fresh lemon juice on top. (Persimmons are one of my favorites! Read more about my obsession here.)
Zucchini Pasta with Velvet Wine Sauce – Mmmm soooooo gooooooood. I simply spiralized some zucchini pasta with my favorite raw pasta maker, added halved grape tomatoes, minced raw olives, and Velvet Wine Sauce. Lip smackin’ delicious. I’ve written about my Velvet Wine Sauce here recently, and I shared the recipe in a limited edition of a recent email newsletter (hope you were on the list when I sent it out). If you don’t have it, it’s also available in my latest book EASY Raw Vegan Transition Recipes.
Cheezy Kale Chips from Blue Mountain Organics (I raved about them herewhere I also taught you how you can make your own). Personally, I can’t get my hands on organic red bell pepper to make my Cheezy Hemp Nacho Sauce to make my own Cheezy Hemp Nacho Kale Chips. So, in the meantime, I’m enjoying Blue Mountain Organics’ Cheezy Kale Chips.
1 Chocolate Butter Truffle
I’m using a new organic produce delivery service, Nature’s Garden Delivered. It’s my second week trying them (thank you to the commenter in a previous post who turned me on to them). I’m quite happy (I love their access to local organic food). They don’t have as much variety as Boxed Greens, but Nature’s Garden Delivered is less expensive and does a better job with their packaging (they use less plastic). They don’t deliver nationwide, but they’re available in Arizona and Georgia.
I'm Kristen, and welcome to my blog. I'm a wife, mom, author, and I love to eat so food is usually the topic of my blog posts. I'm a former (almost decade long) vegan turned back omnivore who enjoys reading, rebounding, coffee, and dark chocolate. More...