All the Alkaline Thanksgiving Recipes You Can Eat!



Today, I’m sharing SIX nourishing recipes instead of one! I want to make sure you have all the recipes you could need to make Thursday an alkaline Thanksgiving so you feel great and sleep well, instead of feeling tired and bloated.

Also, you’ll want to keep your eyes out on Thursday morning for cooking tips to make Thanksgiving more alkaline.

We’ve got a lot to cover today, so let’s dig right into these delicious, plant-based Thanksgiving recipes:

Pumpkin Pie Smoothie – Start your Thanksgiving morning off right with this festive smoothie that combines your favorite pumpkin spices with spinach and coconut milk for an alkaline kick-start.

Pumpkin Pie Bowl – This breakfast bowl of sweet pumpkin puree on top of a “granola” crumble seems indulgent, but it’s completely alkaline and you’ll feel awesome after you eat it.

Roasted Brussels Sprouts – If you make this as a side dish for your Thanksgiving feast, you might end up eating more of this than anything else. That’s how good it is!

Cauliflower Garlic Mashed “Potatoes” – You won’t miss acidic potatoes with this herbaceous, hearty side dish that’s full of flavor.

Pumpkin Pie Chia Pudding – This recipe is the bomb! If you’re a fan of our Vanilla Coconut Chia Pudding, an Alkamind favorite, you’ve got to try this seasonal version.

Raw Pumpkin Pie – One of my most prized recipes, this is the perfect end to your alkaline Thanksgiving feast.


Ingredients [Serves 2]

2 cups fresh spinach
2 cups almond or coconut milk, unsweetened
1 cup pumpkin, unsweetened (organic - canned or fresh)
1 banana, frozen
1 tsp. cinnamon
1/4 tsp. ginger root, minced (can use powder instead)
1/4 tsp. nutmeg
1 date


Blend spinach and almond milk first. Then add remaining ingredients EXCEPT chia and blend.

Add chia once all is smooth. Blend on a very low speed to mix. If you don’t have a variable speed blender, add chia and stir with a spoon.

Let sit for a few minutes for the chia seeds to expand, and then enjoy.



Ingredients [Serves 2]

1/2 cup cashews
3/4 cup organic canned pumpkin puree (6oz.)
1 tbsp. coconut oil
1/4 cup filtered water
1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1/4 tsp. star anise spice (finely diced)
1/4 tsp. cinnamon
1 large pitted date (or 2 small dates)
1/2 tsp. vanilla (I prefer 1 drop Medicine Flower Vanilla)
1/2 tsp. chopped fresh ginger

Ingredients for GRANOLA CRUMBLE

1/2 cup raw almonds
1/2 cup unsweetened coconut flakes
1/2 cup pitted dates


For Granola Crumble: Add the granola ingredients to a food processor, and blend for 60 seconds. This becomes the base of the breakfast bowl. Place in a bowl and set aside.

For Pumpkin Pie Filling: In a blender, combine all of the ingredients and blend on high. If using Vitamix blender, I recommend using the stick to help blend. If using a regular blender, you may have to add a little more water to allow to blend (but this is meant to be a thick mixture so only add if necessary).

Once blended, add pumpkin pie mixture on top of the granola (in a small bowl or mason jar), and place in refrigerator to thicken. Garnish with cinnamon or nutmeg, and some chia seeds and crushed almond pieces.


Ingredients [Serves 2]

20 Brussels sprouts, halved
2 tbsp. coconut oil, melted

Ingredients for SESAME SAUCE

3 tbsp. tahini (sesame butter)
2 tbsp. tamari, gluten-free
1 tbsp. toasted sesame oil
2 tbsp. raw sesame seeds


Toss Brussels sprouts with coconut oil and roast at 450° F for 15 minutes. Toss half way through cooking.

In a small bowl, combine tahini, tamari, sesame oil, and sesame seeds, and thoroughly mix. When Brussels sprouts are done, toss with sesame sauce. Add a spoonful at a time until coated to your liking.


Ingredients [Serves 2]

2 tsp. coconut oil
3 cloves garlic, minced
1 onion, chopped
1 head cauliflower, chopped
1 carrot, chopped
1/4 cup vegetable broth (yeast free)
1 tsp. garlic powder
2 tsp. rosemary, chopped
2 tsp. parsley, chopped
Sea salt (Celtic Grey, Himalayan, Redmond Real Salt) and black pepper to taste


Heat coconut oil in a large pot. Add onion and garlic, and sauté for about 5 minutes or until slightly browned.

Add in cauliflower, carrot, and vegetable broth. Bring to a boil. Reduce heat to low-medium and simmer for 10 minutes. If the pot becomes dry, add in a little more of the vegetable broth.

Next, add garlic powder, rosemary, parsley, salt, and pepper and blend with an immersion blender, a blender, or a food processor. Blend until smooth. Serve and enjoy!


Ingredients [Serves 2]

2 cups coconut water or filtered water (I prefer coconut water because it’s sweeter)
1/2 cup cashews
1/4 cup pumpkin puree (organic canned) or fresh pumpkin
2 tbsp. coconut oil
1 tbsp. unsweetened coconut flakes
1 tsp. cinnamon
1/4 tsp. nutmeg
3 medium sized dates (if large, use 2 1/2)
1/8 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
2 tsp. vanilla (I prefer Medicine Flower Vanilla, 15 drops)
6 tbsp. chia seeds


Blend all ingredients EXCEPT the chia in blender until thoroughly mixed (40-60 seconds).

Then on lowest variable speed, add in your chia seeds, and blend on low speed for one minute to mix chia. If you don’t have a variable speed blender, mix chia with a spoon.

Add into an airtight container, and refrigerate for at least 5 hours before serving. Garnish with cinnamon or nutmeg powder.


Ingredients [Serves 4-8]

Ingredients PIE CRUST

1 cup of raw almonds

1 cup unsweetened coconut flakes

1 cup of dates or Turkish apricots

1 tsp. cinnamon


Ingredients PIE FILLING

1 cup pecans (ideally soaked overnight)

1 1/4 cup, or 12 oz. of organic pumpkin puree (you can use fresh pumpkin, but canned puree is MUCH easier and faster).

6 dates

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)

1 tsp. of vanilla (or 4 drops Medicine Flower Vanilla)

Optional: 1 tsp. of gluten-free Tamari


For Pumpkin Pie Crust: Blend pie crust ingredients in a food processor until you can see the oils coming out of the mixture and it is sticking together (at least a minute or so). Then place mixture in a 9” tart mold or pie pan, and mold against the sides first, then floor of the mold so that it REALLY sticks.

For the Pie Filling: In a blender, blend all ingredients. Then add mixture to fill in the pie crust. Sprinkle cinnamon on top, and place in refrigerator to cool and mold.

Enjoy your delicious Alkaline Thanksgiving!

There are lots more delicious dinner ideas in my new book, Get Off Your Acid: 7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy.

In fact, you’ll find 65 of my most delicious alkaline recipes in addition to all of the information about your alkaline health.

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