Most weeks much of the year, we keep our food super-nourishing and super-easy.
Simple combinations of high-quality animal protein, fresh veggies, and healthy fats make for delicious meals…with minimal prep.
But sometimes we get fancy. (Though our “fancy” is pretty simple too.)
Canadian Thanksgiving a few weeks back was one such occasion – leaving us with leftovers that stretched for days.
Other weeks have seen simpler, more typical fare. Think slow-cooker stews interspersed with grass-fed burgers.
You know, both are nice.
And whether simple or complicated, some things hold steady – even as others shift on feast days.
For Thanksgiving, we stayed paleo-primal (as always) with a little extra indulgence.
Our main course was local, organic turkey pre-ordered from the town butcher…alongside local, organic veggies and mashed yams from the co-op grocery.
The turkey brine featured fresh, local sage, thyme and rosemary.
The “gravy” was a concoction of chopped garlic, mushrooms and herbs sautéed in grass-fed butter. I couldn’t get enough.
And of course, the cranberry sauce.
Delightfully tart, it was just organic cranberries, a squeeze of fresh whole orange, and a huge dollop of homemade applesauce.
Randy made jars and jars of the applesauce this fall – adding only cinnamon and the oddly shaped green apples from our backyard tree.
When preparing the cranberry sauce (in a flash and without a recipe), I decided his applesauce would add the perfect touch – particularly since we had no sugar or even honey in the house, and cranberries are quite sour by their lonesome.
We found our Thanksgiving plates pretty much perfect. Full of fulfilling, nourishing (still simple, still paleo) holiday delights.
Oh. And pie. Can we talk about this pie?
This was my other contribution to the extravaganza (very gratefully, Randy handled the bird).
As per my usual, I couldn’t be bothered with a recipe or long prep time. So it went this way…
For the crust, I blended pitted dates, pecans, a splash of vanilla extract, and generous sprinkles of cinnamon in the Vitamix. I then pressed the result into a pie dish, forming the crust.
For the filling, I blended plain, organic pumpkin; a cup of full-fat, organic, additive-free coconut milk; two eggs; a splash of vanilla extract; generous sprinkles of cinnamon; smaller sprinkles of cloves and cardamon; and shavings from whole nutmeg – again using the Vitamix.
For the topping, I blended thick coconut milk cream with another splash of vanilla, refrigerating it so it stayed thick and cream-like.
Poured the filling in the crust, stuck it in the oven upon removing the turkey, and wow what deliciousness emerged 40 minutes later. With NO added sugar or grains.
And you? Do you do feast simple or complicated? I’d love to hear in the comments!