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This Thanksgiving, more than ever, we need to make a shift and focus on our thoughts – our vibration. Gratitude is the new attitude. If ever there was a time to reflect on the way we think and the power we have within us to transform our world, it is now.
One of the most powerful books I have read recently – one that has forever changed my world and the way I view it, is Masaru Emoto’s “The Hidden Messages in Water”. In this New York Times bestseller, this Japanese scientist shows how water can react to positive thoughts, words, energies, and feelings by forming beautiful, brilliant and colorful crystals in snowflake patterns. Negative thoughts and energy, however, form lifeless, dull and unimpressive shapes and colors. Through prayer and visualization, we can positively impact the outcome of the shape and color of our own world and of our health.
Let’s fill our hearts with gratitude and make this our new attitude. It is vital for our health and for our happiness. Share your new attitude with your loved ones as you share your Thanksgiving holiday – together. Let’s make a habit of carrying within us our vibration of gratitude.
Today, to show my gratitude for all of you, I’m sharing a few of my favorite healthy twists on classic dishes that are sure to please your loved ones! Happy Thanksgiving!
It just isn’t a Thanksgiving meal without a side of cranberries, and as you know, I’m quite partial to this tart superfruit. This sweet and savory recipe uses Lakanto, a monkfruit sweetener that tastes just as sweet as sugar, without all the carbs.
Combine all the ingredients in a 2-quart saucepan. Simmer for 20 to 25 minutes or until the cranberries are tender, stirring often. Remove from heat and allow to cool before serving.
This stuffing packs all the traditional savory flavors without the inflammation and belly bloat from traditional bread-based stuffing.
In covered medium saucepan cook wild rice in 2 cups of chicken broth and spices. Simmer for 45 minutes or until wild rice has burst and is soft.
In another medium saucepan, melt ghee and sauté garlic, shallots, carrots and celery until soft. Remove from heat and add cauliflower, ½ cup chicken bone broth and salt, toss to coat. Place in large oven-safe dish and bake uncovered in 400 degree oven while wild rice is cooking, at least 30 minutes. Once wild rice is cooked, remove vegetable mixture from oven, stir in wild rice, and garnish with toasted nuts, if desired.
I just love a warm slice of Southern pecan pie as I linger with my family after Thanksgiving dinner. This version is one I can enjoy without the guilt!
Preheat oven to 350 degrees. Prepare the Crazy Simple Nutty Pie Crust below.
Carefully spread pecans evenly inside warm pie crust. Set aside. Mix together the melted ghee, golden sweetener, and flour together in a bowl until combined. Stir in the vanilla extract, salt, eggs or egg substitute, and “maple” syrup until combined. Pour evenly over pecans.
Bake for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from over browning. When done, remove pie from oven and place on a wire rack to cool. The filling will set as it cools. Slice and serve pie at room temperature.
Grind the nuts in a food processor or blender until they form a paste. Use your fingers to press onto the bottom and up the sides of a pie plate. Chill in refrigerator for 30-45 minutes. Preheat oven to 350 degrees. For an unfilled crust, place on cookie sheet and bake for 12 – 15 minutes or until lightly browned. Watch carefully – they can burn easily if left in the oven for too long. For a filled crust, place on cookie sheet and bake for 5 minutes. Remove from oven and fill. Bake for the rest of the time specified in pie recipe above.
May all of you safely gather this Thanksgiving in the loving company of your family and friends. My sincere appreciation for every single one of you. I am deeply thankful for all of your support and commitment throughout the years.
The post Make Gratitude Your New Attitude – Happy Thanksgiving! appeared first on Ann Louise Gittleman.