My partner and I already don’t have traditional Thanksgiving fare since we’re both vegetarians.  We’re also not too traditional period and try to do something new and unique every chance we get.  Last year we fasted for Thanksgiving.  This year we made an incredibly delicious, Candida Diet friendly dinner and dessert.  The recipes came mostly from the Eat-Taste-Heal: An Ayurvedic Cookbook for Modern Living cookbook. The highlight was Roasted Tuscan Vegetables - red bell peppers, acorn squash, zucchinis, fennel bulbs and parnsips marinated in fresh basil, olive oil, lime and sea salt and then well roasted with two sauces:  Vegan Pesto from The Chopra Center Cookbook : A Nutritional Guide to Renewal / Nourishing Body and Soul cookbook and Cilantro Salsa from Deborah Madison’s Vegetarian Cooking for Everyone.

For desert we had Raspberry Crepes with Sweet Cream with crepes from Eat-Taste-Heal made with quinoa, amaranth and rice flour with coconut milk, filled with rasperries (sweetened with Xylitol) and our recipe for Sweet Cream.  Yum.

 Print This Post

Put 1 1/2 cups of mixed frozen blackberries and strawberries in a food processor with 1 1/2 T. Xylitol.  Blend, slowly adding unsweetned almond milk until desired sorbet consistency is achieved.

 Print This Post