The temps are dropping, black clouds circle the skies and x-mas trees are popping up far too early. It’s a time to roll in the autumn leaves, gather loved ones, and eat! Thanksgiving is less than a week away, but it’s not too late to make this usually over indulgent, eat yourself into a coma holiday, a time to thrive.
You’ll be surrounded by processed and unhealthful foods that taunt your normal steadfast willpower. This is a perfect opportunity to pump that discipline muscle and chose a different path for yourself. A path of light body, and clear energized mind.
Instead of waking up at 5am on black Friday in a sugar haze, replace your habits with these healthy holiday THRIVal tactics. We don’t have to just survive; chose to thrive!
Why dump a can of cranberry sauce in a bowl when you could whip one up…
Cranberry Orange Relish
Ingredients
- 2 cups- fresh cranberries
- 1/4 cup- raw cane sugar or date paste
- 2 tsp orange zest
- 1 orange, peeled and sectioned
- 1 tsp grated ginger
- 1 tsp ground psyllium husk or Mila (chia seed)
Directions
Place the cranberries, raw cane sugar, orange zest, orange segments, and ginger in a food processor and process until the mixture is chopped but still has some texture. Add the ground psyllium, if using and process to incorporate. Chill for at least 30 minuets before serving. Will keep for up to two weeks in fridge. Or how about swapping breadcrumb, butter filled stuffing with delicious, gluten free, and enzyme rich raw….
Almond Stuffing
Ingredients
- 2 cups-almonds soaked 8-12 hours, drained, and rinsed (about 2 1/2 cups after soaking)
- 1 apple, cored and chopped
- 2 cloves garlic, crushed
- 1/2 yellow onion, chopped
- 4 stalks celery, diced
- 2 tbsp ground golden flax seeds
- 1 tbsp olive oil
- 2 tsp tamari
- 1/2 sea salt
- 2 tsp poultry seasoning
Directions
Place the soaked almonds in a food processor and process until crumbly. Add the apple, garlic and onion and pulse briefly to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, tamari, sea salt, and poultry seasoning. Mix well. Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105 degrees F for 5 hours. Serves 4 and will keep for up to five days in fridge.
I always try to get my family on the mat with me for some pilates/yoga. We’ll see how much I can inspire them this season! Tough crowd I tell you.
What are your thrival tactics?