Some healthy recipe ideas for Thanksgiving

1.  Mashed apple sweet potatoes

According to how many people you want to feed, the amount of ingredients will vary.  This simple recipe feeds 4-6.

4 large sweet potatoes, peeled and cut into 3/4 inch cubes
2 medium sized apples, if peeled and cut into 3/4 inch cubes

Place the potatoes and apples into a large sauce pan, cover them with water, add a little salt (1/2 tsp. pink salt) and boil on medium/low heat until tender...about 15 minutes.

Drain all the water, mash with a potato masher until it's the desired consistency (I like it "rustic").  Add a couple of tablespoons of butter, about 1/4 cup of coconut milk, one tsp. cinnamon and 1 tablespoon of maple syrup, coconut palm sugar, stevia or whatever sweetener you desire.  This is yummy and pretty healthy.

2.  Scalloped Vegetables

We all know the simple carbohydrate nightmare that awaits us when we eat scalloped white potatoes and cream...this is my "updated" version...still made with some white potatoes, but containing a lot of other vegetables so we don't need to feel guilty.  This recipe feeds 6-8.

Spray oil a 9 x 14 pyrex dish or other large baking dish.

3 large baking potatoes, washed but not peeled
2 small yellow squash
2 small green squash
1 medium onion, sliced thinly
1 small package of mushrooms (any kind you like)
2 medium fresh tomatoes or 1 small can of organic diced tomatoes
grated goat's cheddar cheese
goat's feta cheese
pink salt and freshly ground pepper
3/4 cup of chicken or vegetable broth or, a combination of coconut milk and chicken/vegetable broth, for a creamier consistency

Sautee the onions and mushrooms in a little oil until softened...set aside. Preheat the oven to 400 degrees F.

Slice the potatoes and squash into thick slices, about 1/2 inch.  Slice the fresh tomatoes into 1/4 inch slices.  Layer the potatoes, squash and tomatoes, adding a bit of salt and pepper (to taste) and then sprinkle on the feta and cheddar cheese.  Add all the onion and mushroom combination over the first layer of vegies.  Add a second layer of the vegies, ending with the cheeses that should cover all the vegetables.  Carefully pour in the broth or broth/coconut milk combination. Cover with aluminum foil (preferably recycled aluminum, but be sure to first cover the dish with parchment paper so the aluminum won't touch the vegetables).  Cook for one hour.  Uncover the dish and bake an additional 15 minutes.

Enjoy and Happy Thanksgiving!