Friendsgiving made easy: 4 favorite recipes
November 21, 2017
The next best thing to Thanksgiving is “Friendsgiving.” Channel your inner Martha Stewart and impress your chosen family with these delicious and mostly healthy recipes. Whether you were assigned the side dish or the dessert, these recipes will deliver an impactful punch and keep everyone talking (and eating)! Happy Thanksgiving!
1. Apple Spiced Gold Rush
Every memorable Friendsgiving starts with a great craft cocktail! Serving size 1 or batch as a punch to bring to the party! Recipe courtesy of Kylee VanDillen, Bar Method Los Angeles Instructor
2 oz. Bourbon
1 oz. Apple Cider
.75 oz. Fresh Lemon Juice
.75 oz. Spiced Honey Syrup
Spiced Honey Syrup: In a saucepan, combine 2 cups honey to 1 cup water (2:1). Add cinnamon, powdered cloves, nutmeg, (or any of your favorite spices) all to taste (approx 1 tsp each.) Stir over low heat to incorporate ingredients, and turn off stove. When cool store syrup in a glass jar in the fridge until ready. Bonus: try the honey syrup in your coffee, tea, or drizzled over oatmeal, yogurt, or toast!
Directions: Combine all ingredients into a cocktail shaker, and shake 30 seconds until cold. Pour over fresh ice in a rocks glass. Garnish with cinnamon stick and apple slice.
2. Pumpkin Hummus
Whoever said hummus and chips were boring, never tried this crowd pleasing dip! Serves 8. Recipe courtesy of Crystal Sovay, The Bar Method DTLA Co-Owner
1/4 cup Tahini
2 tbsp fresh lemon juice
2 tsp cumin
1 large can (29 oz) chickpeas, rinsed and drained
1 tsp paprika
1 cup canned pumpkin puree
5 cloves garlic, chopped
1/4 cup chopped cilantro
Directions: Place all ingredients into a food processor and process until smooth.
Presentation: Carve a mini pumpkin, add the hummus and sprinkle on a few pumpkin seeds. Voila! You’ll have a party perfect, and crowd pleasing dip in no time!
3. Roasted Rainbow Carrots
This side dish will easily make its way to the center of attention with it’s simple preparation and perfectly seasoned flavor. Coconut oil, garlic and rosemary…need we say more? Recipe courtesy of Miriam Jacobson, MS, RD, CNS, CDN (Bar Method Silver Lake Student) from Every Body Bliss
2 lbs organic rainbow carrots
1 tbsp melted coconut oil
3 cloves minced garlic
1/2 tbsp dried thyme & rosemary
1. Preheat oven to 400F. Line the baking sheet with parchment paper
2. Scrub the carrots and dry them with a cloth or paper towel
3. In a large bowl toss the carrots, oil, garlic, thyme, rosemary, sea salt and pepper
4. Lay carrots in a single layer on baking sheet. Flip the carrots after 25 minutes and cook for an additional 10-15 until carrots are cooked through and slightly browned.
4. Creamy Pumpkin Coconut Pie
This lighter, yet creamy and decadent version of the classic Thanksgiving desert is half the calories of regular pumpkin pie, but your friends will never be able to tell! Serves 8. Recipe courtesy of Candice Kumai, Wellness+ Food Writer/Director, Best-selling Author, Journalist, Chef.
Pre-made pie crust, 8” pie crust or 8” tin, or try a homemade pie crust
1-15 oz can organic pumpkin purée
1/2 cup light coconut milk (from the can) save the rest for coconut milk smoothies!
1/2 cup maple syrup or brown sugar
1 tablespoon cornstarch
2 eggs (omit if vegan!)
1 tsp pumpkin pie spice & 1/8 tsp sea salt
1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine the pumpkin puree, coconut milk, maple syrup/brown sugar, (eggs if using), cornstarch, salt, and spices.
2.Whisk well until combined and completely smooth.
3.Pour the pumpkin pie mix into the pie tin or your crust.
4.Place on to the bottom rack, bake for 45 minutes to 1 hour. Check for firmness in the center of the pie.
5.Remove from the oven and cool completely. Refrigeration helps this pie to set. Serve with a top off of coconut cream! YUM!