My Top Recipe Picks! A Complete Beauty Detox Thanksgiving Menu | Solluna by Kimberly Snyder (2024)

• 2 medium red beets
• 3 ⁄4 cup pine nuts or substitute walnuts or cashews
• 2 tablespoons sesame seeds
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced fresh rosemary or 1⁄3 teaspoon dried rosemary
• 1 small clove garlic peeled
• 1 ⁄4 1⁄4 teaspoon sea salt
• 1 cup microgreens or chopped greens for garnishing

• Rinse and peel the beets. Slice them very thinly with a knife or a mandolin and set aside.

• Make the Rosemary Nut Cheese by combining in a food processor all the remaining ingredients except for the microgreens and processing until smooth.

• Top a reserved beet slice with 2 teaspoons of the Rosemary Nut Cheese, place another beet slice on top, and arrange the ravioli on a large plate. Repeat this process until all the beet slices have been used. Garnish each ravioli with microgreens and serve. Enjoy!

• 1 cup non-roasted non- salted cashews
• 1 ⁄2 cup diced red bell pepper
• 1 1 ⁄2 tablespoon freshly squeezed lemon juice
• 2 Tbs. filtered water
• 1 small clove garlic peeled
• 1 ⁄2 teaspoon sea salt or to taste
• 1 thick head endive root end trimmed and separated into leaves (or 2 romaine leaves, cut into 6- inch-long and 11⁄2-inch-wide strips, if you can’t nd endive)
• 1 ⁄4 cup walnut halves for garnishing
• 1 ⁄4 cup microgreens for garnishing

• Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn o the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.

• Next, arrange the endive leaves on a large plate.

• With a small spoon, spread a small amount of the nut cream cheese on each endive leaf. Garnish each with a walnut half and some microgreens, and serve at once. Enjoy each blissful bite!

• INGREDIENTS
• 4 Portobello mushrooms or 8 - 10 cremini mushrooms bite size, destemmed
• MARINADE
• 1/4 cup lemon juice
• 1/2 tsp. garlic powder
• 1 Tbs. tamari
• 1/3 cup water
• PESTO
• 3/4 cup walnuts
• 3/4 cup pinenuts
• 2 cups basil packed and destemmed, plus some whole leaves for garnishing
• 2 cloves garlic
• 1 tsp. sea salt
• 2 1/2 Tbs. nutritional yeast
• 2 tsp olive oil
• 1/2 cup raw zucchini diced

• Preheat over to 375 degrees. Whisk together marinade and spoon over mushroom heads in a clear baking dish. Make sure the bottoms of the mushrooms get the marinade as well. Cover and allow the shrooms to marinate for ideally at least 45 minutes to an hour. Re-spoon the mixture over the mushrooms, then heat in oven, covered, for about 30 minutes.

• Meanwhile, process the pesto ingredients in the food processor, except for the zucchini. Scrape the mixture into a bowl, and add the raw zucchini and stir in. Spoon the pesto mixture into the mushroom heads, spreading evenly. Cook uncovered for only another 15 minutes. Garnish with fresh basil leaves, and serve along or after a big green salad.

• Coconut oil for greasing the baking dish
• 21 ⁄2 pounds butternut squash peeled, seeded and cut into 2-inch cubes (about 5 cups)
• 14 ounces gluten-free lasagna noodles
• 1 ⁄3 cup low-sodium vegetable broth plus 11⁄2 cups for the squash
• 3 ⁄4 cup diced yellow onion 2 medium cloves garlic peeled and nely minced
• 1 ⁄2 pound fresh spinach stems removed and chopped
• 1 teaspoon minced fresh thyme
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 1 ⁄2 cups unsweetened coconut milk
• 1 ⁄3 cup nutritional yeast
• 1 ⁄4 cup freshly squeezed lemon juice

• Heat the oven to 375°F. Lightly grease a 9 x 13 baking dish with coconut oil. Spread the squash cubes out on the baking dish, and bake for about 45 minutes, or until soft. Remove the squash to a large plate, set it aside to cool and reduce the oven heat to 350°F.

• Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the lasagna noodles, reduce the heat to medium and cook the noodles as directed on the package. Once cooked, drain the noodles and lay them out on clean kitchen towels
to dry. Note that some types of gluten-free pasta do not need to be cooked. They will cook in the oven right along with the other lasagna ingredients.

• Heat 1⁄3 cup of the vegetable broth in a large heavy saucepan over medium-high heat. Add the onions and cook until they become translucent, about 4 to 6 minutes. Add the garlic and cook for another minute. Next, add the spinach and thyme, and cook until the spinach softens, about 2 minutes. Season with sea salt and pepper to taste and set aside.

• Transfer the reserved butternut squash to a blender, add the remaining 11⁄2 cups vegetable broth, the coconut milk, nutritional yeast and lemon juice, and blend until smooth. (You may want to blend the ingredients in multiple batches, depending on the size of your blender.) Season the Butternut Béchamel with sea salt and pepper to taste.

• To assemble the lasagna, spoon some of the Butternut Béchamel into the bottom of the baking dish used to cook the squash and spread it out to thinly coat the bottom. Add an even layer of the reserved noodles to the baking dish, spoon some Butternut Béchamel on top, and then add an even layer of the reserved spinach mixture. Keep layering until you run out of noodles, sauce and the spinach mixture (You should make about 3 layers of each ingredient.) Be sure to arrange some of the spinach mixture on the very top makes for a beautiful presentation.

• Cover the baking dish with aluminum foil, but don’t let it touch the lasagna directly, and bake at 350°F for 40 minutes. Remove the foil and continue to bake for 20 minutes. Remove the lasagna from the oven and let it stand, uncovered, for 10 to 15 minutes before slicing and serving.

  See Also

  Creamy Chanterelle Mushroom Soup RecipeOur 23 Best Pasta Salad Recipes for Delicious All-in-One MealsCEVICHE! ~ Costa Rican Style Recipe by AmosBest Thanksgiving Dessert Recipes

• 3 large sweet potatoes chopped into thirds (peel the sweet potatoes, if you like)
• ½ cup almond milk
• Coconut oil for greasing the pan
• 2 Tbs. + ½ cup low-sodium vegetable broth divided
• 1 cup chopped celery
• 1 ¼ cup peeled and diced carrots
• 1 cup chopped onion
• 1 clove garlic minced
• 1 cup fresh preferably or frozen peas
• Kernels from 2 ears of fresh corn
• 1 1/4 tsp. fresh thyme leaves
• 2 tsp. finely minced fresh rosemary
• ½ cup low-sodium vegetable stock
• 1 Tbs. arrowroot starch
• High quality sea salt to taste
• Freshly ground black pepper to taste
• 1/4 cup Ener-G egg replacer mixed with 3/4 cup very hot water
• Nutmeg optional

• Preheat oven to 375°F. Lightly grease a 2-quart glass casserole dish with coconut oil. Bring enough water in a large saucepan to a boil to cover sweet potatoes completely, and add the sweet potatoes. Reduce the heat, and simmer for about 30 minutes, or until softened.

• Place the drained sweet potato in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.

• Heat the 2 Tbs. of vegetable broth in a large skillet over medium heat. Cook the onion over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrot, peas, corn, thyme, and rosemary. Increase the heat to medium-high.

• Pour the rest of the vegetable stock into the skillet. In a small bowl whisk together the almond milk and arrowroot until smooth. When the vegetable stock and mixture begins to boil, reduce the heat. Add the arrowroot mixture, and whisk until the lumps disappear. Add the sea salt and black pepper, and season to taste. Remove from heat. Stir in the egg replacer and water combination. Pour the veggie mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle the top with nutmeg, if desired.

• Bake in preheated oven until top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.

• 2 acorn squash
• Coconut oil for rubbing on squash
• 2 cloves garlic minced
• 1/2 tea. high-quality sea salt
• 1/2 Tbs. vegetable broth
• 1 cup chopped onions
• 2 cloves garlic
• 2 celery stalks diced
• 2 medium carrots diced
• 1 tsp. fresh thyme leaves
• 1 tsp. minced fresh sage
• 1 tsp. minced fresh oregano
• 1.5 tsp. raw apple cider vinegar
• 1 cup Gluten-Free Bread Crumbs keep reading for the recipe for those!
• Freshly ground black pepper to taste
• Fresh sprigs of thyme for garnish
• Bread crumbs:
• 8-12 slices gluten-free and/or sprouted bread for millet bread, go with about 8 slices; for brown rice bread, stick with 12
• ¼ tsp. garlic powder
• High-quality sea salt to taste
• Pinch of dried oregano

• Line a baking pan with parchment paper.

• Cut squash in half and remove seeds. Rub a little coconut oil over all the orange squash skin, as well as the minced garlic and a bit of sea salt. Bake, cut side up on the baking pan, at 350F for 30 minutes. If the squash halves are wobbly on the baking pan, shave a bit from the bottom of each squash half, so each half can lay flat.

• Heat the vegetable broth in a sauté pan. Add the onions and cook for a few minutes until they become translucent, then add the garlic, and cook for another minute. Next, add the celery and carrots. Sauté until they’re soft. Add the herbs, and then the raw apple cider vinegar.

• Add the bread crumbs, and stir for 2 minutes. Stir in sea salt and black pepper, and adjust seasonings to taste. Remove the mixture from the heat. For the bread crumbs: Preheat your oven to 375 degrees and bake the bread on a baking sheet for 5-6 minutes. Turn the slices over and bake it for another 5-6 minutes. Remove from the oven and let them cool for at least 30 minutes. Cut the slices into quarters and add them to the food processor with the garlic powder, sea salt, and oregano until you have fairly fine crumbs.

• Add the stuffing to cavities of the squash, mounding as needed, and bake, covered with parchment paper tucked into aluminum foil, for another 20 minutes. To create a crunchy top, remove the foil and bake for an additional 15 minutes. Lay a few sprigs of fresh thyme across each squash, to garnish, and serve.

• SALAD INGREDIENTS
• 1 ⁄2 pound curly kale
• (one large bunch or
• 2 smaller bunches) torn into bite-size pieces
• 1 ⁄2 cup thinly sliced red onion
• DRESSING INGREDIENTS
• 1 ⁄3 cup filtered water
• 3 tablespoons almond butter preferably raw
• 11 ⁄2 tablespoons organic miso paste preferably mellow white
• 11 ⁄2 tablespoons freshly squeezed lime juice
• 1 tablespoon honey preferably raw, coconut nectar or maple syrup or 1⁄2 teaspoon stevia
• 2 teaspoons sesame oil
• 1 ⁄2 teaspoon minced fresh ginger
• Sea salt to taste (optional)

• Toss together the kale and the onions in a large salad bowl and set aside.

• Combine all the dressing ingredients in a blender and process until smooth. Pour the dressing over the re- served kale salad and toss it well to coat. Next, add in your love and good energy for those about to eat your salad. Serve the salad at once.

• NOTE: Feel free to add to this salad any other veggies you like, such as a generous amount of sprouts, as I usually do.

• CAULIFLOWER INGREDIENTS
• One 2-pound head cauliflower cored, green leaves removed and cut into orets
• 3 ⁄4 cup unsweetened coconut milk
• 2 tablespoons nutritional yeast
• 11 ⁄2 tablespoons olive oil
• 1 medium clove garlic peeled and roasted Sea salt, to taste
• Freshly ground black pepper to taste
• MUSHROOM GRAVY INGREDIENTS
• 2 tablespoons coconut oil
• 1 cup diced yellow onion
• 2 medium cloves garlic peeled and minced
• 1 pound baby bella cremini mushrooms, thinly sliced
• 2 cups low-sodium vegetable broth or filtered water
• 3 tablespoons organic tamari preferably low sodium
• 3 ⁄4 teaspoon minced fresh thyme
• 2 tablespoons arrowroot starch or tapioca starch
• Sea salt to taste
• Freshly ground black pepper to taste

• Prepare the cauliflower. Bring a medium pot of water fitted with a steamer basket to a boil over medium-high heat. Add the cauliflower and steam, covered, for about 9 minutes, or until tender.

• Place half of the steamed cauliflower in the bowl of a food processor. Add the coconut milk, nutritional yeast, oil and garlic, and process until the cauliflower is broken up. Add the remaining cauliflower and process until it reaches the consistency you prefer. Season with salt and pepper. Transfer the cauliflower to a medium serving bowl and set aside.

• Prepare the gravy. Heat the coconut oil in a medium saucepan over medium-high heat. Add the onions and garlic and sauté, stirring frequently, for about 4 minutes, or until the onions are lightly brown. Stir in the mushrooms and sauté for 5 minutes more, or until the mushrooms are tender.

• Next, add the vegetable broth, tamari and thyme to the mushroom-onion mixture. Bring the mixture to a boil over medium heat. Then lower the heat to medium-low and simmer, covered, stirring occasionally, until it thickens, about 25 minutes. Stir in the arrowroot starch and cook the sauce, stirring frequently, for another 5 minutes. Transfer the sauce to a blender and puree for a smooth consistency.

• Season the sauce with salt and pepper. Pour the sauce over the reserved cauliflower and serve at once.

• 6 - 7 small beets peeled and cut into eighths
• 1 Tbs. coconut oil
• 1 Tsp. ground cumin
• ¼ cup green onions thinly sliced
• 2 Tbs. lemon juice
• Sea Salt to taste

• Preheat oven to 400°F. Toss beets with coconut oil and cumin in bowl; season with salt if desired.

• Spread beets on a baking sheet, and roast 30 to 40 minutes, rotating baking sheets halfway through and stirring beets occasionally.

• While beets are still hot, transfer to large bowl, and stir in green onions and lemon juice.

• Serve immediately!

• CRUST
• 2 cups walnuts
• 3 cups of pitted dates
• 1 cup coconut flakes finely ground
• FILLING
• ⅔ cup filtered water
• 1 cup raw pecans soaked about 15 minutes
• 1 cup organic Thompson raisins
• 1 Tbs. vanilla extract
• 1 tsp. nutmeg
• 1 tsp. Celtic sea salt

• Pit the dates yourself, extracting each pit and discarding. Add the dates, coconut flakes and walnuts to the food processor and mix on high until thoroughly mixed.

• Press the mixture into the bottom and sides of a pie tray. Set to the side.

• Blend all filling ingredients together in the blender until smooth. Pour onto the crust of the tray, and garnish with fresh, raw pecans.

• Set in freezer overnight, or for at least 5 hours before serving. Remove from freezer for about 10 minutes or so (depending on your freezer) to let it thaw a bit. Slice up and enjoy!

• CRUST INGREDIENTS
• 1 ⁄2 cup coconut oil plus more for greasing the pie plate
• 1 cup brown rice our
• 1 ⁄4 cup tapioca our
• 1 ⁄4 cup filtered water
• 3 tablespoons arrowroot starch
• 3 ⁄4 teaspoon xantham gum or guar gum 1⁄2 teaspoon sea salt
• PUMPKIN FILLING INGREDIENTS
• 11 ⁄2 cups organic pumpkin puree from a carton
• 3 ⁄4 cup unsweetened coconut milk
• 1 ⁄4 cup brown rice our
• 1 ⁄3 cup coconut nectar or maple syrup
• 2 tablespoons tapioca starch
• 1 teaspoon stevia
• 1 tablespoon Ener-G Egg Replacer mixed with 1⁄4 cup very hot fitered water
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder 1 teaspoon ground cinnamon 1⁄2 teaspoon xanthan gum
• 1 ⁄2 teaspoon sea salt
• 1 ⁄2 teaspoon ground nutmeg

• Preheat the oven to 400oF. Lightly grease a 9-inch glass pie plate with coconut oil.

• Combine all the crust ingredients in a food processor and process until well blended. Press the dough into the sides of the pie plate. Cover the pie plate and place it in the fridge to let it set while you work on the pumpkin filling.

• Combine all the pumpkin filling ingredients in a large mixing bowl. Beat with an electric mixer until the pumpkin filling is smooth and creamy. Stop and scrape down the sides of the bowl, if necessary, to incorporate all the dry ingredients.

• Pour the pumpkin filling into the prepared pie plate and spread it out evenly, smoothing it with a spatula or a spoon. Pour some love in, as well, which is essential for baking.

• Bake the pie in the center of the oven for 10 minutes. Lower the oven temperature to 350°F and continue to bake for an additional 45 minutes, or until the pie is rm but still gives a little when lightly touched.

• Transfer the pie to a wire rack to cool completely. Once the pie is cool, cover and chill it in the refrigerator for at least 4 hours to achieve the best taste and texture. Chilling the pie overnight is even better.

Triple-Layer Raw Chocolate Mint Cream Bars

• BASE INGREDIENTS
• Parchment paper for lining the loaf pan
• 1 ⁄2 cup raw almonds
• 1 ⁄2 cup raw pecans
• 1 cup medium Medjool dates soaked and well drained
• 1 ⁄4 cup cacao powder Pinch of sea salt
• MINT CREAM FILLING INGREDIENTS
• 2 small ripe Hass avocados peeled and pits removed
• 1 ⁄3 cup minced fresh mint
• 1 ⁄3 cup coconut nectar
• 1 ⁄4 teaspoon organic peppermint flavor
• 1 ⁄4 cup melted coconut oil
• CHOCOLATE TOPPING INGREDIENTS
• 1 ⁄4 cup coconut oil
• 1 ⁄4 cup raw cacao powder
• 2 tablespoons coconut nectar

• Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Be sure to leave an overhang so it’s easier to remove the finished bars. Set aside.

• Prepare the base. Combine the almonds and pecans in a food processor, and process to form to a coarse meal. Add the dates and process until the dates are broken down. Add the cacao powder and salt and pulse to combine. The nut-date mixture should stick together when pressed between two fingers. Press the nut-date mixture into the bottom of the prepared loaf pan and set in the freezer to make a crust while you prepare the filling.

• Prepare the filling. In a high-speed blender, process the avocados, mint, coconut nectar and peppermint flavor until smooth. You may need to stop the blender and scrape down the sides a few times. Add the melted coconut oil and blend for a few seconds to combine. The mint mixture should be thick and creamy. (If your blender doesn’t process the mixture very well, try blending it in batches until smooth.)

• Remove the loaf pan from the freezer. Pour the avocado-mint mixture on top of the nut-date crust, smoothing it out with an offset spatula or the back of a spoon. Return the loaf pan to the freezer and let the avocado-mint layer get firm, at least 1 hour.

• Prepare the chocolate topping. You’re almost there! Last layer, here we go. Whisk together all the ingredients in a small bowl until smooth.

• Remove the loaf pan from the freezer once again and pour the chocolate topping on top of the avocado-mint layer, smoothing it out quickly with an o set spatula or the back of a spoon. Return the loaf pan to the freezer one last time and allow the top- ping to set, at least 1 to 2 hours.

• To cut this into bars, remove the triple-layer block from the loaf pan by pulling up on the parchment paper. Set it on a cutting board. Place a sharp serrated knife in a jar of hot water for several minutes, wipe it with a kitchen towel, and then, using a light sawing motion, cut the block into squares. It’s okay if the top cracks (I think it actually looks pretty that way), but try to keep all the layers intact. Warm the knife in the water as needed to cut all the squares.

• } Store the bars in an airtight container in the freezer for up to a 3 weeks (if they last that long!).

• 2 Tbs. pumpkin puree the easiest way to get this is from an organic carton, sourced at a health market- or increasingly "regular" markets
• 1 cup unsweetened almond or coconut milk
• ¼ tsp. cinnamon
• ⅛ tsp. ginger
• ¼ tsp. allspice
• ¼ tsp. nutmeg
• 1 Tbs. pure vanilla extract
• 1 Tbs. coconut nectar to sweeten

• Heat the pumpkin and spices: In a small saucepan over medium heat, Stir constantly.

• Stir in the coconut nectar.

• Warm the almond/coconut milk in another small saucepan: Whisk in the almond/coconut milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.

• Blend the almond/coconut milk with the pumpkin mixture: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.

• Serve immediately.

• ¾ cup unsweetened vanilla almond milk
• ¼ cup unsweetened coconut milk
• 3 tablespoons unroasted cashews
• 2 tablespoons maple syrup
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon

• Place all ingredients in blender and process to mix.

• Place in refrigerator to chill until ready to serve.

• 4 cups organic apple juice or cider
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Cinnamon sticks
• Fresh apple slices soaked in lemon juice to garnish.

• Heat the apple juice, cinnamon and nutmeg over medium heat, being sure there are no clumps with the spices.

• Once it's hot pour into mugs and garnish with apple slices and cinnamon sticks.