# Lipman Family Thanksgiving Recipes

**Author:** Janice Lipman  
**Published:** 2022-11-07  
**Category:** Nutrition

In addition to cooking the turkey on the outdoor grill and simple roasted sweet potatoes, you’ll find these dishes on our Thanksgiving table.

Thanksgiving is one of my favorite holidays. It’s a time to enjoy family and friends and to celebrate the bounty of seasonal food at this time of year. Over the years I have gathered a handful of recipes that have become go to recipes for a delicious, and yes, healthy(ish) Thanksgiving meal. So in addition to cooking the turkey on the outdoor grill and simple roasted sweet potatoes, you’ll find these dishes on our Thanksgiving table.Paleo Spiced Nuts, Serves 4 http://elanaspantry.com/paleo-spiced-nuts/Ingredients⅔ cup almonds⅔ cup pecans⅔ cup walnuts 1 teaspoon chili powder½ teaspoon cumin½ teaspoon ground black pepper½ teaspoon celtic sea salt1 tablespoon olive oilInstructionsPlace nuts in a large cast-iron skillet over medium heatToast until lightly brownedWhile nuts are toasting, prepare spice mixtureCombine chili, cumin, black pepper and salt in a small bowlCoat nuts with olive oil, then coat with spice mixtureServe!Butternut Squash and Root Vegetable Soup, serves 8 http://www.drfranklipman.com/butternut-and-root-vegetable-soup/Ingredients3 Tablespoons extra virgin olive oil1 large onion peeled and chopped2 cloves fresh garlic, crushed1 large butternut squash, peeled, seeded and cubed3 carrots peeled and chopped3 parsnips peeled and chopped1 sweet potato peeled and chopped2 leeks, cleaned and chopped, white parts only1 teaspoon ground thymeSalt and freshly ground pepper to taste8 cups organic vegetable stockInstructionsHeat the oil in a large pot, add the onions and garlic and sauté till the soft.Add remaining vegetables, thyme, salt and pepper and sauté for a few more minutes.Pour in the stock and bring to the boil.Reduce heat, cover and simmer till the vegetables are soft, about 45 minutes.Cool, then puree.Adjust seasonings to taste and reheat before serving.Green Bean “Pasta” with Heirloom Cherry Tomato Marinara, serves 4 http://withfoodandlove.com/sauteed-string-beans-with-fresh-heirloom-marinara/Ingredients1 quart heirloom cherry tomatoes, halved2 cups of green beans2 tablespoons of virgin olive oil2-3 cloves of garlic, chopped½ large white onion, chopped1 tablespoon fresh oregano leaves1 giant handful of fresh basil leaves, ripped½ cup filtered watera few pinches of sea saltcoarse ground pepper, to tasteInstructionsIn a large skillet heat the olive oil on low. Add in the garlic + onions and cook for about 3 minutes. Add in the cherry tomatoes + oregano with a pinch of sea salt and pepper. Cover and simmer on low for 15 minutes. Check in on the tomatoes and give them a stir occasionally.While the tomatoes are simmering, prep your green beans. Snip the ends off and them cut the bean in half, lengthwise. After the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn heat up to medium, cover and cook for about 5 minutes, stirring once about half-way through. Your bean “pasta” will be al dente, feel free to cook a bit longer to reach your desired texture.Roasted Brussels Sprouts and Grapes, Serves 4http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-brussels-sprouts-grapesIngredients1 ½ pounds Brussels sprouts, trimmed and halved 1 pound red seedless grapes 3 tablespoons olive oil 2 cloves garlic, sliced 1 tablespoon fresh thyme leaves kosher salt and black pepper InstructionsHeat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.Seasonal Kale Salad With Pear, Hazelnuts & Cranberries, Serves 6 – 8 By Elizabeth Finch on MindBodyGreen.com: http://www.mindbodygreen.com/0-12044/kale-salad-with-pear-hazlenuts-cranberries.htmlIngredients1 bunch kale, prepped according to directions below2 cups Brussels sprouts, thinly sliced1 medium pear, cored and chopped into ½ inch pieces1 cup hazelnuts, roughly chopped and lightly toasted according to directions below⅓ cup unsweetened dried cranberries3 tablespoons extra virgin olive oil3 tablespoons white balsamic vinegarPinch of sea saltGoat cheese for topping (optional)InstructionsFor the kale: Wash, rinse and dry the kale. Remove the long stem that runs the length of the kale, and tear the kale into bite sized pieces. Then, using both hands, massage the kale for about two minutes, until it becomes soft and darker in color. For the hazelnuts: In a pan, lightly roast the hazelnuts over medium heat for about 3-4 minutes, just until they become fragrant. Be sure to stir them with a wooden spoon a few times to keep them from burning. To assemble the salad: Toss the kale with the Brussels sprouts, pear, hazelnuts and cranberries. In a small bowl, whisk the olive oil, white balsamic vinegar and sea salt, and pour over the salad. Toss to make sure everything is coated. Top each serving with a small amount of goat cheese, if desired.No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping http://thetastyalternative.com/2013/10/no-bake-mini-pumpkin-cheesecake-with-vanilla-bean-coconut-cream-topping-dairy-free-grain-free-cane-sugar-free/IngredientsCrust1 cup raw pumpkin seeds1 cup Medjool dates (about 7 regular size), seeded and chopped1 tablespoon maple syrup2 tablespoon unsweetened cocoa powderPumpkin Filling1 cup raw cashews soaked 4 to 6 hours1 cup organic canned pumpkin1/3 cup maple syrup1/2 cup melted coconut oil1 teaspoon vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/8 teaspoon ground nutmegVanilla Bean Coconut Cream Topping3/4 cup cashews soaked 4 to 6 hoursCream from 1 can of full fat coconut milk2 tablespoons maple syrup1 vanilla bean1 teaspoon vanilla extractInstructionsCrustIn a food processor add the pumpkin seeds and blend for 10 seconds. Add in the chopped dates and blend with the pumpkin seeds until incorporated. With the food processor running, add in the maple syrup and cocoa powder. Blend until incorporated. Press the mixture into baking cups or a spring form pan.Pumpkin FillingDrain and rinse the cashews.In a high speed blender add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.Turn down to low and add in the spices, then continue blending.The mixture is ready when it’s creamy and smooth.Add this mixture to the top of the crust. Then place in the refrigerator.Vanilla Bean Coconut Cream ToppingDrain and rinse the cashews.In a high speed blender add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.Add this mixture to the top of the pumpkin mixture. Sprinkle with cinnamon (optional). Place in the refrigerator for at least 2 hours to firm up.*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there). It’s okay if the coconut cream doesn’t separate well after 3 days. Just be sure to NOT shake the can. Gently open the can and pour the coconut cream into the blender. Stop when you get to the watery part. The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.

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