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Paleo Thanksgiving - New ideas and old standbys?

Answered on August 19, 2014
Created November 02, 2011 at 5:59 AM

Paleo Thanksgiving - What are you going to try new this year? What are your old standbys?

Ce7e28769d92d5de5533e775b1de966e

on November 03, 2011
at 12:48 PM

It's really good Nance! What's so nice with the coconut sugar is that it sweetens less but allows the flavours to build perfectly. So you still get that nice bitter tart sweet. I'll make a pint jar of it and keep around and toss into salads, eat with chicken, eat with a spoon out of the jar :)

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 03, 2011
at 04:29 AM

Congratulations on a wonderful year!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 03, 2011
at 12:18 AM

OMG! This is totally the recipe I will use for this year's dessert. I wasn't even going to try before seeing this.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 03, 2011
at 12:15 AM

Just the name of the relish sounds good! I just discovered the job of crunching a few fresh cranberries with sweeter fruit--it adds crunch and a mild "edge."

Ce7e28769d92d5de5533e775b1de966e

on November 02, 2011
at 09:18 PM

Sure Cody! It's my pop's recipe, the only change is using coconut sugar. Yum: Grate two tsp orange zest from a washed orange or zest the whole thing. Cut all the peel/pith off the orange, then cut the segments out of their little membranes, you don't want any white, just juicy orange. Food processor pulse: 12oz bag cranberries, 1/2c coconut sugar, 1/8tsp cinnamon, zest, orange sections until finely chopped. I like to add a 1tb of fresh grated ginger. My pop likes to add nuts. My mum likes to mix in pom seeds and more spices. Let sit at room temp 2hours beforehand or make day before.

Ce7e28769d92d5de5533e775b1de966e

on November 02, 2011
at 09:08 PM

Welcome Eric - thanks for the food questions!

77877f762c40637911396daa19b53094

(78467)

on November 02, 2011
at 08:25 PM

care to share the recipe for cranberry relish?

D117467bf8e8472464ece2b81509606c

(2873)

on November 02, 2011
at 08:18 PM

Me neither!!!!!

Ed983a42344945b1ff70fd9597a23493

on November 02, 2011
at 03:27 PM

Yes, I always use another squash besides pumpkin for more flavor and sweetness, add some coconut milk (ruh roh, not local), eggs, spices, and bake it in a nut flour crust...I kind of wing it rather than follow an exact recipe, but here is something similar: http://cookbakenibble.com/2011/10/10/holiday-special-grain-free-pumpkin-pie/ with all my special little tweaks, like no maple syrup, a different squash, etc.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 02, 2011
at 03:26 PM

Awesome! Thank You JuBa!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on November 02, 2011
at 02:20 PM

Winter squash pie is essentially pumpkin pie made with butternut, acorn, etc? Got a recipe to share? Every year I try a new one

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 02, 2011
at 06:44 AM

Very Cool Mrs. Robinson!

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10 Answers

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1
Ce7e28769d92d5de5533e775b1de966e

on November 02, 2011
at 03:09 PM

I'm not quite sure what I'm doing for the holiday, if I'm with my usual group of friends or what, but if I am with friends then it's my usual duties of salad, the potato, the dessert, but I always break those rules and end of making a few extra things to kick in as well.

Fresh cranberry orange ginger relish. Shaved brussel sprout salad. Lemony kale salad. Probably will do small Hasselback potatoes - both sweet and regular - a few different varieties (the fat seasoning herbs) before roasting in addition to some regular mashies. My potato guy promised me he would have small size if I want them.

I like mixing crisp items with soft so the whole meal is a wide variety of textures.

Dessert is my jam so I'm thinking two different styles of mini-ice cream sandwiches, one with a apple ice cream in a ginger cookie and another with a pumpkin ice cream in just a simple almond cookie. Yes - these can be done Paleo/Primal and are like teeny little pies. Made them last year for holiday and they were all eaten in about 20 minutes. I think because they weren't heavy and were fun to hold while having after dinner drinks, less formal at the end of the meal.

I also go traditional and have to make a real pie but prob. with more of a tart style crust. Filling.. umm.. maybe go yam style so there is something different. So easy: I love the Jewel Yams as the colour is awesome, steam and whip with butter, an egg, coconut sugar and a titch of molasses, baking spices (anything pretty much), a little salt, shot of bourbon. I also make a top sometimes that I do on the stove of: butter almonds pecans, coconut sugar and a bit of salt. Cook until everything is toasty and you get that nice glaze action happening. So: crust, filling, topping, bake. Grom.

77877f762c40637911396daa19b53094

(78467)

on November 02, 2011
at 08:25 PM

care to share the recipe for cranberry relish?

Ce7e28769d92d5de5533e775b1de966e

on November 02, 2011
at 09:18 PM

Sure Cody! It's my pop's recipe, the only change is using coconut sugar. Yum: Grate two tsp orange zest from a washed orange or zest the whole thing. Cut all the peel/pith off the orange, then cut the segments out of their little membranes, you don't want any white, just juicy orange. Food processor pulse: 12oz bag cranberries, 1/2c coconut sugar, 1/8tsp cinnamon, zest, orange sections until finely chopped. I like to add a 1tb of fresh grated ginger. My pop likes to add nuts. My mum likes to mix in pom seeds and more spices. Let sit at room temp 2hours beforehand or make day before.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 02, 2011
at 03:26 PM

Awesome! Thank You JuBa!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 03, 2011
at 12:15 AM

Just the name of the relish sounds good! I just discovered the job of crunching a few fresh cranberries with sweeter fruit--it adds crunch and a mild "edge."

Ce7e28769d92d5de5533e775b1de966e

on November 02, 2011
at 09:08 PM

Welcome Eric - thanks for the food questions!

Ce7e28769d92d5de5533e775b1de966e

on November 03, 2011
at 12:48 PM

It's really good Nance! What's so nice with the coconut sugar is that it sweetens less but allows the flavours to build perfectly. So you still get that nice bitter tart sweet. I'll make a pint jar of it and keep around and toss into salads, eat with chicken, eat with a spoon out of the jar :)

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on November 03, 2011
at 01:29 AM

I'm paleo 99% of the time. Thanksgiving is a day off. That said, I still might make a couple batches of Pumpkin Coconut Squares to share.

1
Ccdf3fbcaec76e025ff94d03cc4daf9a

on November 02, 2011
at 08:10 PM

I'm super pumped this year, as I have turned my whole family some degree of gluten free/Primal/Paleo in the past year. I gathered a bunch of paleo recipes that sounded better than my SAD Thanksgiving: Special deviled eggs (either with avacados, or sundried tomatoes and basil-havent decided yet) Bacon-wrapped dates Slow Oven Roasted turkey Sausage, walnut, apple stuffing Cranberries with orange Sweet potato casserole with pecans Tarragon green beans Paleo pumpkin pie Berry Crumble (maybe an apple crumble?)

OMG I CANT WAIT!

D117467bf8e8472464ece2b81509606c

(2873)

on November 02, 2011
at 08:18 PM

Me neither!!!!!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 03, 2011
at 04:29 AM

Congratulations on a wonderful year!

1
D117467bf8e8472464ece2b81509606c

(2873)

on November 02, 2011
at 07:09 PM

I'm making mashed sweet potatoes with sauteed onions and a little bit of maple syrup. I also wanna make a huge egg souffle (Paleo-fied of course) instead of the usual corn casserole we usually eat. For dessert, I'm so making this: http://dandydishes.blogspot.com/2011/10/primal-pumpkin-cheesecake.html

Thanksgiving can't come any quicker!

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 02, 2011
at 06:04 PM

Turkey wings and drumsticks--we don't care for white meat--rubbed with coconut oil and roasted.

A salad of raw greens and veggies because they help avoid over-eating the good stuff.

A foil-pack of roasted veggies--sweet potatoes, onions, celery, broccoli and cauliflower.

A mixed-fruit salad including fresh cranberry halves (they add a wonderful edge and crunch to the sweeter fruits) dribbled with lemon juice to prevent browning and sprinkled with cinnamon.

Our indulgence: 100% pomegranate juice mixed with homemade carbonated water as our "nonalcoholic bubbly."

Oh, and it is Thanksgiving so we'll munch a few nuts.

1
91c2e2a35e578e2e79ce7d631b753879

on November 02, 2011
at 02:45 PM

Oh, gosh - I'll probably blog about this (more than anyone wants to see LOL), but so far, the menu looks like this:

Heritage turkey, brined and injected with single malt scotch (a recipe I've been making for years)

I made a reasonable facsimile of my grandmother's cornbread dressing using almond flour muffins recently, so I may do that as well

The turnip puree I posted today - holy cow, that was good

Balsamic-glazed brussels sprouts with pancetta

Maple butternut squash souffle (grain-free)

I'm thinking pumpkin creme brulee for dessert - I wonder if you can caramelize coconut sugar with a blow torch...

Like I said, I may change it around between now and then, so we'll see.

1
Ed983a42344945b1ff70fd9597a23493

on November 02, 2011
at 02:17 PM

We're going to aim to keep it pretty local with a brined, barbecued turkey, giblet gravy, roasted brussels sprouts, saurkraut, mashed yams, and winter squash pie...and cranberry sauce, sometimes we can get Oregon cranberries....yummm...I'm feeling so blessed to have family that are thrilled with a traditional meal made with mostly local ingredients!

Ed983a42344945b1ff70fd9597a23493

on November 02, 2011
at 03:27 PM

Yes, I always use another squash besides pumpkin for more flavor and sweetness, add some coconut milk (ruh roh, not local), eggs, spices, and bake it in a nut flour crust...I kind of wing it rather than follow an exact recipe, but here is something similar: http://cookbakenibble.com/2011/10/10/holiday-special-grain-free-pumpkin-pie/ with all my special little tweaks, like no maple syrup, a different squash, etc.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on November 02, 2011
at 02:20 PM

Winter squash pie is essentially pumpkin pie made with butternut, acorn, etc? Got a recipe to share? Every year I try a new one

1
E34fbfa1bca9ae970c9c7313bf9de9f8

(1436)

on November 02, 2011
at 02:17 PM

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 03, 2011
at 12:18 AM

OMG! This is totally the recipe I will use for this year's dessert. I wasn't even going to try before seeing this.

1
Ef9f83cb4e1826261a44c173f733789e

on November 02, 2011
at 12:21 PM

I'm making this Paula Deen recipe, except with pumpkin and unsweetened coconut flakes, and NO RAISINS!

http://www.foodnetwork.com/recipes/paula-deen/butternut-squash-casserole-recipe/index.html

1
F4d04667059bc682540fdfd8b40f13a7

on November 02, 2011
at 06:31 AM

Not being American, unfortunately we don't get thanksgiving. But I've just had my birthday and set myself some birthday resolutions.

I am now: - Seeing the sunrise and set every day, making an big effort to only eat local produce, minimalising my belongings (I have a stupid amount of "stuff") and focusing on getting my strength and fitness up.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 02, 2011
at 06:44 AM

Very Cool Mrs. Robinson!

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