Even though Thanksgiving is one of the most indulgent holidays on the calendar, healthy organic holiday recipes for Thanksgiving can be made with a little planning. From appetizers to desserts and healthy versions of classic side dishes that everyone loves, these 10 healthy organic holiday recipes are sure to wow your guests this year.
Hors D'oeuvres
As your guests arrive on Thanksgiving day treat them to healthy organic holiday recipes appetizers including Lacto – fermented Cauliflower, Carrots, Garlic, Carrot sticks, and more.
1) Lacto - fermented Cauliflower, Carrots, and Garlic
INGREDIENTS:
- 3 garlic cloves, peeled and slightly crushed, but still intact
- 3 cups cauliflower florets, rinsed in cold water
- 3 large carrots, cut into thin sticks
- 2 Tbsp. sea salt
- 1 quart filtered water
INSTRUCTIONS:
- Place the crushed garlic in the bottom of a clean quart jar. Follow with layers of cauliflower and carrots, making sure there is an even mixture of both inside the jar.
- Dissolve sea salt in water. Fill up the remaining space in the jar with the salt solution. Use a wooden or plastic utensil to release any air bubbles trapped along the sides of the jar.
- If necessary, weigh the vegetables down under the brine.
- Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture is achieved. If using a tight lid, burp daily to release excess pressure.
- Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.
Get the Recipe: Lacto – fermented Cauliflower, Carrots, and Garlic
2) Okra Pickles
INGREDIENTS:
- 1 lb. fresh okra pods, 3-1/2 to 4 inches long
- 3/4 tsp. mustard seed
- 3/4 tsp. dill seed
- 6 garlic cloves, peeled
- 1/2 to 1 tsp. hot red pepper flakes
- 3/4 cup raw apple cider vinegar
- 4 to 5 pints filtered water
- 5 tsp. sea salt
INSTRUCTIONS:
- Sanitize 5-pint jars with bands and lids.
- Remove the stem tops of the okra, cutting them off with a sharp knife. You can also chop off the pointy ends if it helps to fit them into the jars.
- Pack the jars with the trimmed okra, up-and-down like pickles.
- To each pint jar, add a pinch of hot red pepper flakes, 1/8 teaspoon mustard seed, and 1/8 teaspoon dill seed.
- Chop the garlic cloves in half lengthwise, crush them a bit, and add 3 of these halves to each pint jar.
- Add 1 teaspoon of salt and 3 tablespoons of cider vinegar to each pint jar. Fill the jars the rest of the way up with filtered water.
- Screw the lids on tightly and place them in a cool place away from drafts and direct sunlight for 2 to 3 weeks or until they are ready. Burp the jars often.
- Once your okra pickles are done, store them in a cellar or some other cool, dark place until you are ready to eat them. Store opened jars in the refrigerator.
Get the recipe Fermented Okra Pickles
Healthy Organic Holiday Salad for Thanksgiving
Who made the salad? You made the salad with Organic Mushrooms, Apples, and Jarlsberg Cheese. This salad is healthy and easy to make this holiday season.
3) Spinach, Mushroom, Apple, and Jarlsberg Salad
Dressing:
- 2 tablespoons sour kombucha
- 2 tablespoons mustard
- 8 tablespoons walnut oil
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
INGREDIENTS:
- 1 lb. mushrooms, rinsed and drained
- 1 large apple, Golden Delicious or Pink Lady
- 3 Tbsp. lemon juice
- 5 ounce Jarlsberg cheese, cut into 1×1/8-inch strips
- 1/2 head iceberg lettuce, washed and drained
- 8 ounces fresh spinach, washed and drained
INSTRUCTIONS:
- Slice the mushrooms thin. Set aside in a medium bowl. Core the apple and slice it thin, too. Add it to the mushrooms in the bowl and toss with the lemon juice.
- Place all dressing ingredients into a small-mouth quart jar and shake vigorously. Season it with salt and pepper and shake once more. Refrigerate it until you are ready to use it.
- Tear the lettuce and spinach into bite-size pieces and toss until blended.
- Add the mushrooms and apples. Toss with the Jarlsberg.
- Drizzle with the dressing. Serve immediately.
Get the recipe Spinach, Mushroom, Apple, and Jarlesburg Salad
Classic Side Dishes
Everyone’s got their favorite healthy organic holiday recipes for Thanksgiving. You know, those healthy dishes you look forward to eating year after year? They’re healthy and they taste awesome! This healthy organic Thanksgiving recipe roundup shows you what I’m talking about: healthy organic holiday recipes your guests will love!
4) Savory Butternut Squash -Cheddar Bread Pudding
This healthy organic holiday recipe for Thanksgiving is a savory spin on the classic, gooey side dish that everyone loves. And it’s made with fresh organic food products to boot!
INGREDIENTS:
- 2 lbs. butternut squash, peeled & cubed
- 3 Tbs. olive oil, divided
- 1.5 tsp. coarse sea salt, plus additional seasoning
- 7 large eggs
- 2 cups half & half
- 6 Tbs. dry white wine
- 1-2 shakes ground nutmeg
- 1 Tbs. Dijon mustard
- Roughly 5 cups stale bread, cubed
- 3 cloves garlic
- 1 cup diced onion
- 1 bunch lacinato kale, coarsely chopped
- 8 oz. coarsely grated Cheddar cheese
INSTRUCTIONS:
- Preheat oven to 400°F. Place squash on a baking sheet, drizzle with oil and sprinkle with salt. Bake until squash is tender, turning occasionally for 20 to 25 minutes.
- Whisk eggs in a large bowl. Add half and half, wine, mustard, nutmeg, and 1 1/2 teaspoons coarse salt. Whisk to blend. Add bread cubes; fold gently into egg mixture. Let soak for at least 30 minutes, stirring occasionally.
- Meanwhile, sauté onion and garlic in oil until soft, stirring frequently, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
- Reduce oven temperature to 350°F.
- Generously butter 13 x 9 x 2-inch baking dish. Using a slotted spoon, transfer half of the bread from the egg mixture to the prepared baking dish, arranging to cover most of the dish. Spoon half of kale over bread. Spoon half of the squash over bread and kale; sprinkle with half of the cheese. Repeat with remaining bread, kale, squash, and cheese. Pour the remaining egg mixture over bread pudding.
- Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
- Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
Get the recipe Savory Butternut Squash – Cheddar Brad Pudding
5) Lacto-Fermented Chimichurri
Chimichurri’s name likely comes from Basque origin, deriving from chimi, which means to grill or toast, and Harri, pot. Chimichurri can be brushed, basted, or spooned over meat, fish, vegetables, and sandwiches. It also can be used as a marinade for grilled meats and a base for salad dressings. We suggested brushing this over medium-rare organic grass feed beef tenderloin.
***Please note that some of the ingredients are added after fermentation, so read the instructions carefully!
INGREDIENTS:
- 1 bunch flat-leaf parsley (about two cups loosely packed)
- 1 bunch cilantro (about two cups loosely packed)
- 1/4 cup loosely packed basil, hard stems removed
- 4-6 sprigs of oregano, stems removed
- 1/2 tsp. black pepper
- 1/2 yellow or white onion, chopped roughly
- 1 whole jalapeno, stem removed or ¼ tsp red pepper flakes (optional)
- 3-4 cloves of garlic
- 1/2 lemon or lime’s worth of juice
- 1 TBS sea salt or kosher salt dissolved in two cups of water
- 1 TBSP Olive oil per 1/4 cup chimichurri
- 1 tsp. red wine vinegar per 1/4 cup of chimichurri
INSTRUCTIONS:
- Rinse all the produce thoroughly
- Place all spices at the bottom of a mason jar; top with all herbs and garlic, followed by the onion and jalapeno
- Gently pour the brine to about 2″ from the top
- Place a fermentation weight down, making sure all of the green is under the weight
- Ferment for 3 days to 2 weeks. Shorter ferments lead to crisp flavors & colors. For an earthier flavor that is darker in color, ferment longer
- At the end of the ferment, drain, setting aside 1/4 cup of the brine
- Blend thoroughly, pulsing frequently, and add the reserved brine until the desired consistency
- Add the olive oil and/or red wine vinegar to taste
Notes
- There is also a Rojo (red) version which incorporates tomato and red bell pepper
- Mint can be used in place another herb or added into the mix with the other 3
- Keep the chimichurri refrigerated once blended.
- Make sure to use non-iodized salt.
Get the recipe Lacto Fermented Chimichurri
Not everyone loves Brussel sprouts, but you’ll change their minds with these healthy organic holiday recipes. This cultured recipe is easy to make, healthy for you and your friends and will melt in your mouth with healthy live probiotics.
6) Lacto - Fermented Brussels Sprouts
TOOLS
- 1 quart-sized wide-mouth Mason jar with screw band
- 1 wide-mouth Pickle Pebble
INGREDIENTS:
- 20-25 Brussels sprouts, trimmed
- 1 jalapeno, chopped finely (optional)
- 1/2 sweet onion, thickly sliced
- 2-3 large garlic cloves, crushed
- 1 Tbsp. Kosher salt
- 2 cups fresh filtered water
INSTRUCTIONS:
- Add the Brussels sprouts, jalapeno, onion, and garlic to a Mason jar.
- In a measuring cup, create your brine by mixing 2 cups warm/hot filtered water with 1 tablespoon of Kosher salt.
- Once dissolved, pour the brine over the Brussels sprout mix, leaving 1.75″ at the top. Weigh the ingredients below the brine with a Pickle Pebble.
- Place the top and screw top and leave to ferment in a cool, dark place, like a kitchen pantry. Check it periodically to taste, maybe every 2-3 days. Typical fermentation is about 2 weeks but checks more often if the weather is especially warm.
- Once you are satisfied with the taste, remove the top and pickle pebble and move the jar to the fridge.
NOTES
- It Will lasts nicely in the fridge for up to 2 months.
- Feel free to experiment with other spice combinations: curry, rosemary, and lemon, etc.
Get the recipe Lacto Fermented Brussel Sprouts
7) Spinach Ricotta Dumplings
In Italian these are called Gnocchi Verde. They are absolutely delicious and healthy, and they make for a healthy organic holiday recipe.
INGREDIENTS:
- 2 Tbsp. butter or ghee
- 1 Tbsp. finely chopped onion
- 3 (10-ounce) packages organic frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 3/4 cup flour (use white rice flour for gluten-free option)
- 1 cup grated fresh parmesan cheese, divided
- 3/4 tsp. Celtic sea salt
- 1/4 tsp. pepper
- 1/4 tsp. organic garlic powder
- 1/4 tsp. ground nutmeg
- 2 Tbsp. fresh chopped parsley
- 2 eggs, slightly beaten
- 6-10 cups water
- 1/2 cup melted butter
INSTRUCTIONS:
- In a large skillet over medium-high heat, sauté onion in butter until onion is translucent. Stir in drained spinach and cook until almost dry, about 5 minutes. Add ricotta cheese and cook for an additional 2 minutes. Remove from heat and cool to room temperature.
- Stir in flour, 1/2 cup parmesan cheese, salt, pepper, garlic powder, nutmeg, parsley, and eggs.
- Shape into walnut-sized balls, using additional flour as needed. (If not cooking immediately, coat with flour and store in a single layer in a covered glass dish in the refrigerator for up to 24 hours.)
- Heat water until just boiling. Drop about 12 dumplings at a time into boiling water; cook 5-6 minutes or until dumplings float to the surface. Remove from water with slotted spoon and place in a 9×13-inch glass baking dish and keep warm. Repeat until all dumplings are cooked.
- Drizzle the 1/2 cup melted butter over the cooked dumplings. Sprinkle with the remaining parmesan cheese. Serve hot.
This healthy holiday recipe has no oil and is done in less than an hour. The healthy twist on traditional mashed sweet potatoes makes this side dish a Thanksgiving winner – it’s sure to become a new family classic!
8) Mashed Sweet Potatoes with Sour Cream and Cultured Butter
INGREDIENTS:
- 2 Lbs. sweet potatoes, washed, peeled, and cut into 1/2-inch cubes
- A few Tbsp. milk kefir or fresh milk
- 1/2 cup sour cream
- 2 Tbsp. cultured butter
- Salt and pepper to taste
INSTRUCTIONS:
- Boil enough water to cover the potatoes. Cook them for about 15 to 20 minutes until tender. Drain water.
- Mash the potatoes in the pot and make sure there are no lumps before transferring them to a serving bowl. It helps to use a ricer or similar tool to ensure smoothness.
- Add sour cream and butter to the potatoes. If the consistency is too thick for your liking, add milk or kefir to thin them out. Add salt and pepper to taste. Serve hot with more butter.
Get the recipe Mashed Sweet Potatoes with Sour Cream and Cultured Butter
A Healthy Organic Twist to Stuffing
Turkey, is, of course, the traditional meal for Thanksgiving, but healthy organic holiday recipes can give a twist on the tradition. This healthy holiday recipe is one of our favorite twists on a traditional Thanksgiving favorites.
9) Quinoa Stuffing with Apples and Fresh Herbs
INGREDIENTS:
1/2 cup quinoa or wild rice, washed, drained, and rinsed thoroughly
3 cups purified water
1 large Granny Smith apple (or other tart variety), diced (peeling is optional)
A handful of chopped dried apricots (optional)
1 Tbsp. fresh chives, finely chopped 1/4 tsp. fresh thyme leaves
INSTRUCTIONS:
Rinse quinoa or wild rice in a fine-mesh strainer.
Bring water to a boil in a saucepan over high heat. Add rinsed quinoa or wild rice, bring back to a boil, then reduce the heat to low and cover with a tight-fitting lid. Cook for 25 minutes on low or until all of the water is absorbed into the grain. Turn off the flame if you are not going to use it right away and leave covered until ready to make stuffing using healthy organic holiday recipes.
Apple mixture:
In a large saute pan over medium-high heat, place 1/4 cup vegetable broth and add apple pieces. Saute apples for about 5 minutes or until they begin to soften, but still, hold their shape somewhat. Remove from pan and set aside.
Cranberry Mixture: In the same pan as you cooked the apples, add 1/4 cup vegetable broth and cook the green onion for a minute. Add fresh cranberries, raw pecans, dried apricots, chives, thyme leaves, kosher salt, and pepper. Saute for about five minutes or until cranberries begin to soften. Remove from heat.
Stuffing:
Combine quinoa mixture with apple mixture in a large bowl. Toss together gently. Fill your turkey cavity with the mixer leaving room for expansion. Garnish with chopped scallions on top if desired.
Get the recipe Quinoa Stuffing Recipe with Apples and Fresh Herbs
Desert
The perfect ending to the big meal. Don’t miss out on healthy organic holiday desserts. This healthy pumpkin pie is a perfect solution and a healthy holiday dessert to end the big meal.
10) Organic Pumpkin Pie with Sourdough Pie Crust
Ingredients:
– 1 can organic pumpkin
– ½ cup organic sugar
– ¼ cup maple syrup
– 2 tbsp vanilla extract
– 2 healthy organic eggs – optional for an extra healthy boost *if you are at a healthy weight and do not have high cholesterol, cholesterol issues or diabetes*
1) Preheat the oven to 350 degrees Fahrenheit. Mix all ingredients together in a large bowl with a hand mixer on low speed. Pour mixture into unbaked sourdough pie crust. Cook for 50 minutes or until the knife comes out clean from the center. Serve warm. Enjoy!
Get the recipe Organik Pumpkin Pie with Sourdough Crust
If you’re looking for healthy organic holiday recipes to wow your friends and family this year, look no further. We’ve compiled a list of 10 healthy holiday recipes that are perfect for the Thanksgiving table or any other time during winter when everyone is craving some healthy comfort food.
Whether it’s something sweet like our Healthy Pumpkin Pie Recipe with sourdough pie crust or one of our Mashed Sweet Potatoes with Sour Cream and Cultured Butter, we have an option on here for every type of eater so be sure to try them all! All these dishes can also easily be made in advance which means less work at mealtime too – what could be better than that!
*Recipes 1-8 provided by Cultures for Health
