purely thanksgiving a purely elizabeth publication.
... for a healthier + purely delicious holiday feast ...
early bird thanksgiving prep list Forgo the stress this year! Plan ahead with these fool-proof tips + tricks.
2 Weeks before:
Make a list of who’s coming. Find out if anyone has food allergies or alcohol preferences.
Create a full menu, including all appetizers, entrées, desserts and drinks. Collect and print out all of the recipes that you will use. Keep them in a holiday binder so that you can refer to it each year!
Assign guests dishes, desserts and/or beverages to bring.
Check your pantry, spice and liquor cabinet. Take stock of what’s low and make a full grocery list. Purchase any non-perishable items, along with any paper goods, decorations, candles, etc.
Make sure that you have all of the pots, pans and utensils you’ll need. If not, borrow or buy them in advance.
$ saving tip: decorate from your backyard! pine cones, twigs + bark make great tabletop decor. check out our pinterest for more ideas!
Consult your recipes and create a cooking time table with cooking and prep times for each dish. This will help you figure out when to start making each dish and an order for popping things in the oven.
Make pie crusts. Lay them flat in pie dishes, wrap in plastic and freeze for up to 10 days.
Order or purchase a turkey. Store it in the freezer if you bring it home earlier than 4-5 days before Thanksgiving.
2-5 days before:
Thaw your turkey in the fridge, if you’ve purchased a frozen turkey. You might need a full five days depending on the size. Store it in a large plastic bag to catch any leaks.
If you have ordered a fresh turkey, pick it up 2-3 days prior to Thanksgiving.
Chop vegetables such as onions, celery, carrots, and any small items. Store in individual containers or small baggies.
Make ice cubes and fill a plastic bag with extras.
Prepare the stuffing, cranberry sauce and any pies.
unique festive cocktails add an element of fun. try our autumn sangria!
Set the table and decorate.
Set up a bar area. Chill the wine, beer and beverages.
(see p. 5)
Set out serving dishes and utensils.
Drink lots of water and get a good night’s sleep!
Consult your menus and time table. Start cooking.
Don’t be shy about asking guests to help out in the kitchen or with drinks.
Have cold appetizers out and ready for when guests arrive and then stagger warm appetizers for when everyone is there.
Print out our Purely Thanksgiving Menu recipes here + have a fabulous holiday!
autumn sangria 1 bottle dry white wine 2 1/2 cups apple cider 1 cup soda water 3 honey crisp apples, cubed 3 pears, cubed 1 cup fresh pomegranate seeds Combine wine, cider, apples, pear and pomegranate. Let sit in the refrigerator overnight. Add soda water. Stir and serve.
wild ] mushroom onion + spinach =crostini\ 1 tbsp coconut oil 2 cloves garlic, minced 1 yellow onion, diced 1/2 pound wild mushrooms 8 oz spinach 1/4 cup white wine Himalayan Sea Salt 8 slices of gluten-free baguette In a large skillet, heat coconut oil over medium heat. Add garlic and onions and sautĂŠ until fragrant 3-5 minutes. Add mushrooms and sautĂŠ for another 5-7 minutes. Add spinach and cook until wilted. Stir in the wine and season with salt. Set aside. Meanwhile, heat a grill pan to medium heat. Brush bread with olive oil on both sides. Grill for 2-3 minutes a side then top with mushroom mixture.
endive with pear walnut + goat cheese 2 heads of endive 1 Bosc pear, sliced 4oz goat cheese 1/4 cup walnuts, chopped Truffle honey Preheat oven to 400째F. On a parchment lined baking sheet place sliced pears. Roast for 10-15 minutes. Take out of the oven and dice. Meanwhile, trim the end of the endive and separate the leaves. Use the largest leaves to stuff. On each endive leaf, spoon 1 tbsp of goat cheese and walnuts. Top with diced pears and drizzle with truffle honey.
roasted eggplant dip 2 eggplant, sliced in half 4 tbsp olive oil 2 cloves garlic 3 tbsp tahini 1/2 tsp cumin 1 tsp salt 1 lemon, juiced Pomegranate seeds to garnish
Preheat oven to 375째F. On a parchment lined baking sheet, place sliced eggplant and drizzle with 1 tbsp olive oil. Roast for 25 minutes. When eggplant has cooled place remaining ingredients in a food processor. Pulse into creamy consistency. Serve with pomegranates seeds and a drizzle of olive oil.
fire roasted olives \\ 1 cup pitted olives, kalamata ½ cup pine nuts ½ cup golden raisin ¼ cup rosemary 1 tbsp olive oil
Heat a grill to medium heat. In aluminum foil, add olives, pine nuts, raisins, rosemary and olive oil to the center of the foil. Fold up to create a packet. Grill over medium to high heat for 10-15 minutes.
kale salad 4 cups lactino kale, shredded 1 cup shaved brussels sprouts, raw 2 cups roasted cauliflower Âź cup raw pine nuts 1 cup pickled apples
Dressing 2 tbsp honey 1 tbsp apple cider vinegar 1 tbsp tamari 1 tbsp olive oil In a large bowl add all salad ingredients. In a separate small bowl, add dressing ingredients and whisk to combine. Pour dressing ingredients in salad bowl. Toss to combine and serve.
beet green salad with feta pine nuts + roasted beets 2 large red beets, with greens attached 2 tbsp olive oil 1 clove garlic, minced 1 small onion, chopped 1 tbsp balsamic vinegar 4 oz goats milk feta cheese 3 tbsp pine nuts Preheat oven to 350Â°F. Wash beets leaving the skins on. Remove the greens and set aside. Wrap beets individually in aluminum foil with a drizzle of oil. Bake for 45 to 60 minutes depending on size. When the beets are done cooking, remove skin and cut into slices. Meanwhile, cut beet greens into shredded pieces, removing large stems. Heat 1 tbsp of olive oil in a skillet over medium heat. Add garlic and onion and sautĂŠ until fragrant for 5-7 minutes. Stir in greens and cook until slightly wilted, 3-5 minutes. Pour in vinegar and stir to coat. Assemble salad with beet greens as the base, sliced beets, feta cheese and pine nuts.
roasted parsnip garlic + apple soup 2 tbsp olive oil 1 lb parsnips 1 head of garlic 1 yellow onion, chopped 1 gala apple, chopped 1 can white beans vegetable stock Himalayan sea salt
Toppings: La Tourangelle Toasted Pumpkin Seed Oil parmesan cheese rosemary Preheat oven to 400Â°F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil over parsnips. Slice off the top of the head of garlic, so that each clove inside is exposed. Drizzle 1 tbsp of olive oil and wrap in foil. Roast the garlic and parsnips for 45 minutes. When finished cooking, chop parsnips. Meanwhile, in a large pot, heat remaining olive oil. Add diced onions and sautĂŠ for 3-5 minutes until fragrant. Add apples, parsnips, garlic (skin removed), and white beans. Saute for 5-7 minutes. Add vegetable broth and bring to a low simmer for 15 minutes. Using an immersion blender, blend until smooth. Season with salt and serve with parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.
pumpkin lentil lasagna Pumpkin Cashew Ricotta 2 cups of raw cashews, soaked for at least 4 hours 2 cups of pumpkin puree 1 clove garlic 1 lemon, juiced 1 tsp salt 1 tbsp olive oil
Lasagna 1 container of gluten-free lasagna (I love Capello's) 1 jar of marinara sauce 1 cup cooked black lentils 8oz shredded organic mozzarella cheese Preheat oven to 350째F. Meanwhile, in a high speed blender add cashew ricotta ingredients. Blend until smooth. Add 1 tbsp at a time of water if necessary to reach desired consistency. Set aside. Meanwhile, in a lasagna pan spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat. Top the lasagna with shredded mozzarella cheese. Cover lasagna with tin foil and bake for 35-40 minutes or until bubbly.
pecan crusted trout over leek braised swiss chard + lentils
In a bowl, whisk together eggs and set aside. In two separate bowls add almond flour and pecans. Dredge the trout in the almond flour then dip into the egg mixture then dredge in the pecans until the entire fish is coated.
1 whole trout, head removed, filleted and de-boned 2 eggs ½ cup almond flour 1 cup crushed pecans 1 tbsp olive oil
In a large sauté pan, add olive oil. Heat to medium – high heat. Place trout skin side up and pan fry for 5-6 minutes or until cooked through.
lentils + swiss chard 1 tbsp olive oil 2 cloves garlic, minced 1 onion, chopped ½ tsp cumin ¼ tsp coriander 1 cup of black lentils 3 cups vegetable stock 2 beets, roasted, chopped Himalayan Sea Salt ½ cup vegetable broth 1 bunch of swiss chard, stems discarded and chopped 1 leek, chopped 1 clove garlic, minced In a medium sauté pan, add olive oil, garlic, spices and onions. Saute until fragrant, 3-5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, 30–40 minutes. Stir in beets and season with salt to taste. Meanwhile, in a separate pan, add vegetable broth. Add chopped leeks and garlic and sauté for 3-5 minutes. Add swiss chard and sauté for 3-5 minutes or until slightly wilted.
apple crumble pie. 4 gala apples, peeled and cut in 1” chunks 2 tsp cinnamon 1 tbsp vanilla extract 1 cup of coconut sugar pre-made pie crust
Crumb Topping: 1 ½ cup of purely elizabeth Original Ancient Grain Oatmeal ½ cup coconut sugar 3 oz of vegan butter
Preheat oven to 375°F. In a bowl, combine apple chunks, cinnamon, vanilla and coconut sugar. Toss to evenly coat apples in mixture. Pour mixture into pre-made pie crust shell. (Whole Foods carries gluten-free, vegan options). In the same bowl, add crumb-topping ingredients, using your hands or a spatula to combine and clump together. Pour topping over apples. Cover with aluminum foil and bake for 45 minutes. Take off aluminum foil and bake for another 15 minutes.
skillet pumpkin chocolate chip cookie 1 box of purely elizabeth Chocolate Chip Cookie Mix 1 cup of pumpkin puree 1/2 cup olive oil 1 egg (optional) 2 tsp pumpkin pie spice 1 tbsp vanilla extract Preheat oven to 350째F. In a large bowl, mix together cookie mix and remaining ingredients. Whisk to combine. Place cookie dough in a cast iron skillet and bake for 18-20 minutes. Serve warm with coconut milk ice cream on top.
purely elizabeth. [ ANCIENT GRAIN GRANOLA + OATMEAL]
all-natural + organic. gluten-free. non-gmo. made with superfoods + ancient grains. ................................................
use on any product in-store. find us at whole foods, target or your local health food store.