Sosan Hua, RD, CDE
From my family to yours. Happy Thanksgiving, TLS family.
Creamy Walnuts Butternut squash soup
- Serves 8
- 4 cups water
- 3 cups butternut squash (peeled and chopped)
- 2 whole carrots (peeled and chopped)
- 1 cup walnuts (walnuts soaked in water for 4 hours and discard water)
- 2 tbsp avocado oil
- 1 whole onion, chopped
- 1 clove garlic, crushed
- 1 tsp curry powder/turmeric powder
- 1 tbsp fresh ginger, about 2”, grated
- Sea salt and freshly ground pepper, to taste
- 1 cup low-sodium chicken or vegetable broth or homemade broth. If you don’t have any broth, filtered water can still work.
- Heat oil in a large skillet or soup pot on medium-high. Add onions and garlic and sauté until golden. Stir in carrots, curry powder, ginger, and a pinch of salt and pepper and simmer on low for a few minutes.
- Add butternut squash to the mixture and simmer until the squash is tendered. Turn off heat and let it cool down first.
- Once butternut squash mixture is cooled enough to be put into the blender, add soaked walnuts and blend it until smooth and creamy. You may need to divide mixture to blend a couple of time as your blender container is likely not big enough to do it one time. Once it is completely blended in batches, pour the pureed soup back to the pot to reheat on the stovetop, add spices and season with salt and pepper.
- If you have an immersion blender, then simply add soaked walnuts, into the pot and blend it altogether. Add spices and season with salt and pepper.
Better than your REGULAR STUFFING
This is my go-to stuffing and I don’t miss the bread stuffing anymore.
- Serves 4
- 2 tbsp grassfed or organic butter or avocado oil
- 1 ½ cups onion, chopped
- 1 ½ cup celery, chopped
- 1 ½ cup apple, peeled and chopped (or chopped water chestnuts or jicama or a combination of both)
- 1 cup walnuts (or mixed of walnuts and pecans)
- 1 ½ cup almond flour
- 1 lb lean ground chicken or pork
- 2 tsp thyme
- 1 tsp sage
- ½ tsp salt and pepper (or to taste)
- In a large pan over medium heat, add oil and saute onion until translucent.
- Add minced pork or chicken and saute until almost cook (about 10 minutes)
- Add celery and apple (water chestnut or jicama); saute for 5 minutes before adding rest of the ingredients except for the nuts.
- Just before serving; add nuts and thoroughly mixed together.
- Serve with your favourite turkey slices or protein of choice.
Roasted Thyme Chicken
No one says that you must eat turkey on Thanksgiving Day. This is a simple turkey alternative recipe to try for those who don’t want to spend hours in the kitchen preparing the bird.
- Serves 5
- 5 chicken legs/thighs
- 1 whole lemon
- 2 tbsp. fresh thyme
- 1 tbsp. avocado oil
- 1 clove garlic
- ½ tsp sea salt
- ½ tsp black pepper
- Preheat oven to 400C
- Wash lemon and carefully remove lemon rind with a grater, careful not to remove the white part as it is bitter.
- Juice a whole lemon and add in a bowl.
- To the lemon juice bowl, mixed in oil, garlic, thyme, sea salt and black pepper to create a marinade
- Pat the chicken legs or thighs dry, pour marinade onto chicken and let it marinate for at least 10-15 minutes in the fridge for flavour. Better yet, marinate the night below for full flavour.
- Bake in oven for 30-35 minutes with all the marinate juice along with the chicken in a pan. Check the internal temp, check the chicken with a fork, if the juice of the chicken is clear then it is done.
Healthy Chocolate Ball
- Makes 16-20 balls
- 3 cups pitted dates
- 2 cups walnuts
- ¼ cup hemp seed
- 3/4 cup cocoa powder
- 1 tsp cinnamon
- 1 scoop TLS nutrition shake (you can choose either chocolate or vanilla)
- 1 tbsp of almond or substitute milk of choice to bring together
- Dessicated coconut (shredded coconut) for coating
- Blend all your ingredients together using either blender or food processor until it forms a sticky paste and can easy form into a ball when you apply pressure. If it is not sticky enough, just add a bit more almond milk.
- Scoop out a tbsp of the sticky paste and roll into balls then coat with shredded coconut. They taste good either at room temperature or cold from the fridge as well, whichever you prefer.