- 1 head of cauliflower, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper
- Steam or boil the cauliflower until tender.
- Mash the cauliflower and mix in minced garlic, olive oil, salt, and pepper.
MAshed Cauilflower
Ingredients:
Directions:
Servings: 4
- 3-4 sweet potatoes, peeled and cubed
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Sweet Potato Casserole
Ingredients:
Directions:
- Boil or steam sweet potatoes until tender.
- Mash them and mix with maple syrup, coconut oil, and cinnamon.
- Top with chopped pecans and bake until heated through.
Servings: 6-8
Ingredients:
Servings: 4
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
- Sauté the onion, carrots, and celery in a large pot with a little olive oil until they soften.
- Add the cubed butternut squash, cumin, and cinnamon. Cook for a few minutes.
- Pour in the vegetable broth and simmer until the squash is tender.
- Blend the mixture until smooth, and season with salt and pepper.
Directions:
Butternut Squash Soup
Ingredients:
Servings: 4-6
- Assorted vegetables, peeled and cubed
- Fresh herbs (rosemary, thyme)
- Olive oil
- Salt and pepper
Directions:
- Toss the root vegetables with olive oil, fresh herbs, salt, and pepper.
- Roast in the oven until they're tender and golden brown.
Herb Roasted Vegetables
Ingredients:
Servings: 8-10 (depending on size of turkey)
- 1 whole turkey (organic, if possible)
- Olive oil
- Fresh herbs (rosemary, thyme, sage)
- Salt and pepper
Directions:
- Preheat the oven to 325°F (163°C).
- Rinse and pat dry the turkey.
- Rub the turkey with olive oil, salt, and pepper. Place fresh herbs inside the cavity.
- Roast the turkey until the internal temperature reaches 165°F (74°C).
Roasted Turkey
