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Natural Birth & Parenting Natural Birth & Parenting

all natural thanksgiving recipes

Posted by on Oct. 13, 2011 at 1:15 PM
  • 10 Replies

 any good ones?

by on Oct. 13, 2011 at 1:15 PM
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Replies (1-10):
MissElissa21
by on Oct. 13, 2011 at 1:35 PM

We like sweet potatoes mashed with butternut squash. I put cinnamon, nutmeg, and cloves in it. No accurate measuring of course.

peaches_04
by on Oct. 13, 2011 at 1:40 PM
Yum:)
Posted on CafeMom Mobile
JoJoBean8
by Group Mod on Oct. 13, 2011 at 4:04 PM

I make homemade cranberry sauce. Cranberries, water, and sweetner of choice.

illegallyblonde
by Stephany on Oct. 13, 2011 at 5:09 PM

It's also not a recipe but we buy our turkey from a local butcher.  They are all hormone free, cage free, good life living turkeys.

peaches_04
by on Oct. 13, 2011 at 7:17 PM
Bump
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One-n-Counting
by on Oct. 13, 2011 at 7:31 PM


Quoting illegallyblonde:

It's also not a recipe but we buy our turkey from a local butcher.  They are all hormone free, cage free, good life living turkeys.

Same here but we get ours from a green farmer! He was joking because he doesn't add anything unhealthy into the diet but their smallest was 25 pounds and largest was 35 last thanksgiving. 

organicyogalove
by on Oct. 14, 2011 at 10:29 PM
wheat berries caramalized onions and plumped cranberries, good side dish.
peaches_04
by on Oct. 17, 2011 at 8:24 PM
bump for more goodies
thinkingmom2be
by on Nov. 5, 2011 at 10:33 PM

OK heres the salad I made, basically thinly sliced fennel mixed with chives and an orange juice/oil dressing.  then tossed with dark leafy greens, raddiccio, and orange segments.

It was so good and fennel is loaded with pottasium and vitamin C and good for digestion.  I am not sure if its just an "old wives tail but it is also supposed to be good for milk supply and if nursing mom's drink it when they feed their babies it is supposed to help them too. - Can't hurt right :) 

Recipe from CBC's best recipes ever

Instead of packaged salad greens, make your own mix of mâche or baby spinach, frisée, Boston lettuce and arugula.
Servings: 6
ingredients

Preparation time: 10 minutes.

This recipe makes 6 servings

3 oranges
3 tbsp (45 mL) vegetable oil
1 tbsp (15 mL) chopped fresh chives
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 bulb fennel, cored
5 cups (1.25 L) torn mixed salad greens greens

directions

Working over bowl, cut off rind and outer membrane of oranges; cut between membrane and pulp to release fruit into bowl.

Reserve 2 tbsp (25 mL) juice in separate bowl; use remaining juice for another use. Whisk in oil, chives, mustard, salt and pepper; set dressing aside.

With knife or mandoline, thinly slice fennel lengthwise; place in large salad bowl and toss with 2 tbsp (25 mL) of the dressing.

Add salad greens, oranges and remaining dressing; toss to coat.

preciouspkgs
by on Nov. 6, 2011 at 10:20 AM

We really like this one:


BRYANNA'S VEGAN PUMPKIN PIE (from veganconnection.com)
  One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to set really well, I find. This is a spicy filling.

Preheat oven to 350 degrees F.

Have ready, one 9" unbaked pastry crust

Blend in blender:
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. organic brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

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