Thanksgiving Recipes


Musings from 20th Street

Thanksgiving Recipes

Whether you’re hosting a family dinner, or just taking a dish to a pot luck, Thanksgiving tends to get us all thinking about food, glorious food. If you’re wanting to make something great-tasting AND healthy this Thanksgiving, this issue of Musings is just for you. Check out these delectable recipes, and let us know what you’re thankful for in 2018! Thanks to Mary Houston for her sharing with us her food tips.

Walnut Zucchini Roll Ups


  • 3 cups hulled sunflower seeds, soaked 2 hours, sprouted 2 hrs
  • 1 cup lemon juice
  • 2 red capsicum peppers, roughly chopped or chopped red pepper
  • 4 scallions (green onions), roughly chopped
  • 1/2 cup raw tahini
  • Splash of coconut aminos optional, or celtic salt
  • 8tbs. coarsely chopped parsley
  • 2-3 medium cloves garlic,
  • 1/2 tsp. cayenne pepper


1. Rinse sunflower seeds.
2. Put all ingredients in the food processor and process until smooth.
3. Taste, and adjust your seasoning. The garlic flavor will develop over time.
4. Slice zucchini on a mandolin — very thin or use a very sharp knife.
5. Spread a thin layer of pate on the zucchini strips.
6. Place in dehydrator for 2 to 4 hours until zucchini strips are soft.
7. Roll up the zucchini w/pate and hold together with tooth pic if necessary.
8. Now place back in the dehydrator for up to 24 hours. These will keep for some time in the refrigerator.

Simple Herbed Cabbage Rolls (Raw)


  • 4 – 6 green cabbage whole leaves, lightly brushed with olive oil, lemon juice and salt and left to soften whilst you prepare the filling
  • 2 cups of peeled & grated cucumber
  • 1 avocado
  • 1 celery stalk, finely chopped
  • 1 green onion stalk, chopped
  • 1 tomato, diced
  • 1/4 cup lightly packed fresh dill, chopped salt & pepper to taste

This is a very tasty dip that you can use with your dehydrated crackers or raw veggies, i.e. celery, red and green pepper strips, cherry tomatoes, endive, carrots.

Spinach Nut Pie

Ingredients: (Yields 5 cups dip)

  • 8 packed cups spinach
  • 1/2 red onion, diced small 1/2 cup you can always add more
  • Sauce: yields 4 1/2 cups
  • 1 cup water
  • 1/3 cup fresh-squeezed lemon juice
  • 2 cups macadamia nuts soaked for 2 + hrs
  • 2 – 4 garlic cloves
  • 1/2 – 1 tsp celtic salt, or pink salt
  • 2-4 tbsp organic, cold-pressed olive oil

1. After soaking the macadamia nuts drain and rinse before adding to the recipe.
2. Chop the spinach and red onion, place in mixing bowl.
3. Place the ingredients in the following order into the blender; water, lemon juice, 
macadamia nuts, garlic, and salt. Blend until smooth. Depending on the blender, this can take 1-3 minutes. 

4. Once the sauce is smooth, drizzle in the olive oil while the blender is running. Blend just until incorporated.

5. Pour the sauce into the bowl with spinach and onion and mix.
6. Chill for 1-2 hours to increase the dips thickness.
7. Garnish with chopped red bell pepper or more onion for color.

This should keep for 2-3 days in the fridge. I don’t recommend freezing.

Endive with Pine Nut Sauce

1. 1/2 cup pine nuts and 1/2 cup macadamia nuts.

2. Mix in Vita Mix w/ lemon, small garlic clove, and water and salt, to a pourable but creamy consistency.

3. Add more water if necessary.

4. Place on top of endive leaves and sprinkle with paprika.

Raddichio, Endive, Romaine Salad


  • 1/4 cup coarse-grain mustard seeds ground in a coffee grinder. Add to dressing for the amount you prefer.
  • 2 tablespoons finely chopped shallot
  • 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
  • 1/2 cup chopped fresh basil leaves
  • 2 pounds mixed baby romaine, radicchio di Treviso, and Belgian endive (about 5 heads romaine, 3 heads radicchio, and 3 heads endive)
  • 3 ounces Hemp Seeds ground.

1. Whisk together mustard, shallot, lemon juice, basil, and ground Hemp seed and remaining 1/2 cup oil. Season with salt and pepper.
2. Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise.

3. Place half the wedges on a platter, and drizzle with
1/4 cup dressing. Top with remaining wedges, and drizzle with another 1/4 cup dressing.

4. Scatter with NUT cheese (optional), and serve remaining dressing on the side.

Lemon Poppy Seed Biscotti


  • 2 1/2 CUPS finely ground golden flax seed, finely ground in a coffee grinder or blender
  • 1/2 CUP slivered almonds
  • 10 drops of lemon essential oil or lemon essence
  • 1/2 CUP poppy seeds

1. In a large bowl, mix all the ingredients until they are firm but not too dry.

2. Shape into an oval approximately 8” by 6” and 1” thick.

3. Place on a dehydrator tray and dehydrate at 145 degrees for 1 hour.

4. Remove from dehydrator and turn the dough over, and cut the oval into smaller pieces, 3/4” thick and separate on the tray.

5. Continue dehydrating for 8 to 10 hours at 115 degrees or until desired moisture obtained.

Variation: Not for people who are trying to heal any condition: Add 3/4 cups apricots blended.

Cranberry Cream (Very delicious and easy!)


  • 3/4 Cup Fresh Organic Cranberries
  • 1/2 Cup pine nuts, unsoaked
  • 1/2 Cup macadamia nuts, unsoaked
  • 2-3 T Coconut water or Water
  • 1 drop ylang ylang oil


1. Process nuts in a food processor until powdery.

2. Add cranberries and water until smooth.

3. Drop in 1 drop of ylang ylang oil.

Raw Lasagna

Serves 9 large portions. Can be made in a lasagne dish, or made as individual portions on the plate.

Nut cheese
• 2 cups macadamias, soaked 4 hours or more
• 1 cup pine nuts
• 2 tablespoons lemon juice
• 1 yellow pepper (optional)
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme
• 1/2 teaspoon salt
• 1/2 cup water as needed

Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.

Walnut meat layer (optional)
• 1/2 cup walnuts, soaked 1 hour or more
• 1 cup sun-dried tomatoes, soaked for 1 hour or more
• 2 teaspoons dried oregano
• 2 teaspoons dried sage
• 1 splash of coconut amino’s (optional)
• 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil

Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Tomato sauce
• 1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
• 2 soft dates (not if cleansing or disease condtion). If sweetening is needed use a pinch of licorice root powder..
• 2 cloves garlic
• 2 cups tomato, seeded and chopped
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Process in a food processor until smooth.

Green pesto
• 2 cups tightly packed basil leaves
• 3/4 cup pine nuts or walnuts
• 3 tablespoons olive oil
• 1/2 teaspoon salt

• 1 clove garlic
• 1 tablespoon lemon juice

Process all ingredients, leaving plenty of chunkiness!

Spinach layer
• 6 cups torn spinach
• 5 tablespoons dried oregano
• 1 teaspoon olive oil
• 1/4 teaspoon salt

Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator will help this process, but it’s not essential.

• 5 medium zucchini, cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
• Pinch of black pepper
• Sprigs of basil

1. Line the base of your dish with a layer of the zucchini strips, overlapping them slightly.
2. On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
3. Finish this with another layer of slightly overlapping zucchini strips.
4. Repeat step 2, but before adding the final layer of zucchini, take your wilted spinach and create an additional layer with that.
5. Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
6. Garnish individual portions with black pepper and a sprig of basil.

Respectfully submitted by:
*Licensed Psychologist
*Certified  Psychoanalyst
*Stone Carrier Medicine Woman, Native American Traditional Organization

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“Life-style trumps genes” is one of the most important lessons on health that I want to impart. My mother and sister were both dead of cancer long before they reached the age that I am currently (72). Pictures above are of me on my 72nd birthday, two months ago. I am healthy, have no diseases, live an active lifestyle (swim, run, do yoga), and am a 50-year vegetarian. Yet, according to genetic predictions, I should probably be dead. Statistical estimates are that I have a 16 times higher chance of getting cancer than someone without my genetic history. Rather than dying, I thrive in my lifestyle, my age, and my infinite curiosity.

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