As we approach Thanksgiving and think about all that we are grateful for, on the top of our list is all of you. While there is still a great deal of work to be done to take back our food supply, we are also thankful at how far we have come. We would not be where we are without each and every one of you. We wish you all a meaningful, GMO Free Thanksgiving.
Here are a few of our favorite GMO Free Thanksgiving recipes.
Christine’s Carrot and Parsnip Puree
6 medium carrots
3 medium parsnips
1 T salt
2 large cloves garlic, peeled
2 sprigs fresh thyme, plus 1 T leaves, plus more for garnish
2 T butter
1 T heavy cream (I use coconut milk to keep mine dairy free)
Freshly ground pepper
Peel carrots and parsnips cutting into 2 inch cubes approximately. Put 6 cups of water in a saucepan and bring to a boil. Put carrots, garlic cloves and a couple springs of thyme in the water. Reduce heat and simmer for 5 – 7 minutes. Add parsnips and continue cooking until carrots and parsnips are soft, about 12 – 15 minutes. Remove from heat, drain and discard thyme sprigs. Transfer to food processor, add butter, cream (or coconut milk), and 1 T of thyme leaves and process until smooth. Season with salt and pepper. Serve right away and garnish with fresh thyme. Serves 4 so double or triple depending on your group size.
Beth’s GMO Free Cranberry Sauce
1 cup organic sugar, or 100% CANE sugar, (avoid “sugar” which is usually 50% GMO sugar beets)
1 cup water
1 package (12 ounces) fresh cranberries, rinsed and drained (organic if you can find them)
1/2 teaspoon Cinnamon, Ground
1/2 teaspoon grated orange peel (organic, esp. since the peel is most exposed to chemical sprays)
1/2 teaspoon Pure Vanilla Extract
Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally. Remove from heat. Stir in vanilla. Cool to room temperature. Cover. Refrigerate until ready to serve.
Tara’s Roasted Brussel Sprouts and Carmelized Pear
4 pint sized packages of Brussel Sprouts
Grape Seed Oil
Salt to taste
Pre heat oven to 425. Slice the brussel sprouts in half and spread across a baking sheet. Chop the pears into small pieces and put on top of brussel sprouts. Drizzle with grape seed oil until brussel sprouts and pears are lightly coated. Roast in oven for approximately 30 minutes or until brussel sprouts are lightly browned. After 15 minutes be sure to flip vegetables so that each side is browned. Season with salt to taste while brussel sprouts are still warm.
Tara and the Team at GMO Free CT