If you’ve been receiving my newsletter, you’ve probably seen this recipe before. I sent it as a exclusive first look treat for my subscribers last week, so hope you all had a chance to make it because it’s seriously delicious! If you aren’t a subscriber (you should be!), don’t ya worry. I’m sharing it with you today.
This recipe came together on a cold night when I couldn’t figure out what the heck to do with a pound of ground beef I had in the fridge. As the weather gets cooler, I’ve been wanting something warm and comforting. Usually that means something potato-y and carb-heavy, so after some thought, I finally decided I had to make shepherd’s pie.
However, I’m trying to lower my sugar intake lately after my Thanksgiving feast, because I’ve definitely been feeling a bit more sluggish from all the sweet potato casserole, stuffing, and mashed potato leftovers I’ve been munching on for a week. So instead of using potatoes, I decided to use mashed cauliflower and carrots to top the shepherd’s pie. I honestly didn’t know how it would turn out, but it came out perfectly.
Seriously though. You won’t miss the potatoes at all. It actually tastes slightly sweet from the carrots which gives the dish another depth of flavor. It’s such a delicious way to get in your vegetables too!
Less than a week away from Thanksgiving! For the first time in a long time, we are not doing anything for this one and I’m pretty happy about it. No stress of traveling or cooking for a group. We just came back from a vacation and I could really use a month of going absolutely nowhere and doing absolutely nothing so this is perfect.
I do plan to cook us a delicious meal for 2 though. We’ll just have plenty of leftovers to eat for an entire week, which makes me so happy to think about. When it comes to Thanksgiving, side dishes are my jam. I love them so much more than the turkey. There’s just so much versatility and variety when it comes to the sides, especially in the different vegetables you can eat. And that’s what I thought of when I saw this pretty bunch of carrots!
When I was buying these at the farmers market, the cashier asked if I wanted her to take the tops off, and I quickly replied, “No, thank you.” I hate throwing out any part of a vegetable, and I figured I could use them for something. Well, that something turned into this easy carrot top pesto recipe, perfect for a Thanksgiving side dish.
I love roasted carrots. They are like nature’s candy. And their earthy sweetness go perfectly with the garlicky nuttiness of this pesto. Make it a crowd favorite at your Thanksgiving dinner. This dish will even please your vegan guests!
My favorite fermented food hands-down is kimchi. I grew up eating it, and it goes well with almost everything. Not only that, there are so many amazing health benefits in eating fermented foods like kimchi. They promote digestion because of the healthy bacteria like lactobacilli and probiotics, aid in weight loss, boost immunity, and some studies show that they prevent cancer.
While cabbage kimchi is a more popular and well-known version in America, the traditional process of making it is time consuming with a long wait time for the fermentation. I got no patience for that. With radish kimchi, called kkakdugi in Korean, you need less ingredients, and it can be fermented in a day or 2 so you can enjoy it soon after you make it. I add carrots because I love pickled carrots, but you can use only radishes if you want to go for the more traditional route. I like to switch it up from time to time. This recipe has a small amount of sugar added, but this gets eaten away as the kkadugi gets fermented. You won’t taste the sugar at all at the end.
With its perfect crunch and spiciness, you’ll find it seriously addicting. I eat it almost every day with my meals and I feel like I’m less bloated afterwards. Make fermented, raw foods an everyday part of your diet for optimal health!