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A Plant Based Feast For All

Let’s just be honest here for a minute… I have never cooked Thanksgiving dinner and I really don’t plan on it in the near future (maybe someday)! However, I wanted to share some plant-based dishes I created and love to add to your Thanksgiving dinner or for any given night.

Green Beans and Sliced Almonds and Cauliflower with Raisins


  • 12 ounces of green beans
  • 1 head of cauliflower
  • 1 Tsp Extra Virgin Olive Oil
  • 1 Tsp Sea Salt
  • 1/2 Tsp Granulated Garlic
  • 1 Tbsp Coconut Oil
  • 1 Tsp Cinnamon
  • Tsp of Flaxseeds
  • 1/2 Tsp Coconut Sugar
  • Handful of Raisins


1.     Preheat oven to 400 Degrees

2.     Rinse green beans and one head of cauliflower

3.     Coat green beans in olive oil and sea salt, and granulated garlic

4.     Using your hands carefully break the cauliflower into florets

5.     Mix cauliflower with coconut oil, olive oil, cinnamon, a teaspoon of flaxseeds, 1/2 teaspsoon coconut sugar and a large handful of raisins

6.     Place in oven 10 minutes after carrots and brussel sprouts and carrots for approximately 15-18 minutes until lightly browned

7.     While green beans are in the oven bake sliced almonds at 400 degrees in the toaster oven for 2 to 4 minutes

Carrots with Cranberries and Almond Brussel Sprouts


  • 12 ounce bag of Large Brussel Sprouts
  • Bunch of heirloom carrots (10-12)
  • 1/2 Tsp Olive Oil
  • 1 Tbsp Maple Syrup
  • Sea Salt to taste
  • Handful Hazelnuts


1.     Preheat Oven to 400 Degrees

2.     Rinse brussel sprouts and a bunch of carrots (adjust according to the size of your group)

3.     Trim ends of brussel sprouts and slice down the middle

4.     Rinse brussel Sprouts after cut into large chunks

5.     Spread brussel sprouts and carrots on cooking tray

6.     Drizzle veggies with olive oil and maple syrup, season with sea salt

7.     Place in oven about 5 minutes after sweet potatoes

8.     While everything is in oven bake hazelnuts separately 400 degrees in toaster oven for two to four minute

Japanese Yams


  • 3-6 Japanese yams
  • 1 Tbsp Coconut Oil
  • 1 TspVanilla Extract
  • 1 Tbsp Kimera Kacao Booster
  • 1 Tsp Sea Salt


1.     Pre-heat oven to 400 Degrees

2.     Thoroughly rinse 3-6 Yams (adjust amount according to size of your group)

3.     Cut off ends of yam then slice in wedges

4.     Once halved, slice into wedges

5.     Toss yams in large mixing bowl with one tablespoon of coconut oil

6.     Spice Things Up! Use What You Have! (I used a teaspoon of vanilla extract, a sprinkle of Kimera Kacao Booster, and a pinch of sea salt)

7.     Place wedges skin down on tray and place on bottom rack of oven

8.     Bake for 38-42 Minutes

9.     Top with cashew cream

Cashew Cream


  • 1/2 Cup of Raw Cashews
  • 1/2 Cup of Water
  • 1/2 Teaspoon Sea Salt
  • 1/2 Squeezed Lemon Juice


1.     Soak ½ cup of raw cashews in 1 cup of water for one hour.

2.     Rinse the cashews.

3.     Add cashews to blender (Click Here) with ¼ – ½ cup of water.

4.     Add ½ teaspoon sea salt to blender.

5.     Add ½ squeezed lemon to blender.

6.     Blend for 30-45 seconds until smooth.

Sweet Potato PUREE


  •  1 Large Sweet Potato
  • 1 Tbsp Maple Syrup
  • 2 cups of Coconut Milk
  • Handful of Whole Pecans


1.     Bring water to a boil

2.     Cut ends of sweet potato off and place in boiling water

3.     Add boiled sweet potato to blender (Click Here) with a table spoon of maple syrup and two cups of coconut milk.

4.     Place pecans in toaster oven and bake for two to four minutes

4.     Transfer to medium serving bowl

5.     Top with whole pecans

Salad Topped With Simple Salad Dressing


  • One head of romaine lettuce
  • One bundle of Kale (I used lacinato kale)
  • Half of one red onion
  • One small Head of Purple Cabbage
  • Half of Cup of Chopped Olives
  • Simple Salad Dressing


  1. Wash romaine and kale
  2. Chop romaine and kale and add to bowl
  3. Chop and add onions
  4. Slice and add purple cabbage
  5. Slice olives in half and add to bowl
  6. Top With Simple Salad Dressing


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