Thanksgiving is my favorite holiday, it simply brings out the chef in me as well as the desire to nourish friends and family. I have been preparing Thanksgiving dinners for the past 15 years with joy and enthusiasm. In those years I have tried many variations on classic Thanksgiving dishes and have come to appreciate some tried and true recipes that you are sure to love. Along with those classics I always love to dice it up a bit and try something new every year. This passion and experience for Thanksgiving dishes has helped me in forming this particular edition of Divine Living. Keeping in mind my own need to be gluten free, as well as my personal choice to eat a lower carb and mostly grain free diet, I have incorporated variations on recipes that include options for those who are not gluten free. I follow the principles of Nourishing Traditions when it comes to properly preparing foods such as nuts, grains and legumes and I include ample whole fats as well.
Included in the issue are the following recipes;
Ambrosia
Mixed Green Salad with Figs and Candied Walnuts in a Champagne Vinaigrette
Shrimp Bisque
Cranberry Sauce
Mashed Turnips
Green Bean Casserole
Sweet Potato Casserole
Classic Sourdough Stuffing
Sausage Stuffing
Classic Giblet Stuffing
Wild Rice Stuffing
Wild Rice Stuffing with Oysters
Giblet Gravy
Basic Pan Gravy
Apple Cider Gravy
Quinoa Stuffed Acorn Squash
Brussels Sprouts in a Sherry Orange Cream Sauce
Brined Turkey
Be sure to pick up your copy today to start planning your holiday menu!!!
Each copy is only $5
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the apple cider gravy sounds yummy….
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