#SCBDRecipe: Thanksgiving Recipes


Get creative this year by adding fresh, sweet raspberries to your favorite Thanksgiving dishes. Whether you’re adding to your traditional Thanksgiving dishes or adding a completely new dish to the table; from appetizers to dessert, Driscoll’s Berries has you covered.


recipe_detail_129ad7263a2f70a3cab2002dc496750bGoat Cheese and MixedBerry Fondue

A mixture of berries (use all four or a combination of 2 to 3) and salsa ingredients makes a perfect topping for our rich goat cheese fondue. The blend of berries and cheese is a delicious dip for homemade (or store-bought) pita chips.

Side Dishes

recipe_detail_ba51cba3dfecde2e2dedc8e2fa5a1b8aGreen Beans and Raspberry Hazelnut Toss

A raspberry and hazelnut theme adds texture and color to this side dish (perfect for the holidays). To keep the beans bright green color, rinse in cold water after cooking briefly in boiling water.


recipe_detail_c0b72a50d82739894411b2991c1ce76aSweet Potato Whip with Raspberry Swirl                                                              

Bring color and flavor to the holiday table with this delicious side dish. Roasting sweet potatoes concentrates their flavors and gives them a dense texture. Raspberry puree brings out their sweetness with a rich intensity and makes a stunning garnish. Both can be made ahead and rewarmed just before serving.


recipe_detail_2c8c513af10ac03c29c3c18637e4ae39Raspberry Cornbread Stuffing 

This cornbread stuffing is moist and flavorful, and the raspberries add just a hint of sweetness. If you prefer, dry cubed cornbread stuffing mix may be substituted for the bread.


recipe_detail_b4620d2181363d2e45e6c3c18a7ce41cCranberry-Raspberry and Maple Sauce

Cranberry sauce is a must-have at holiday meals, but it can be a little too familiar. This version gets a flavor boost from fresh raspberries that complement the sweet-tart cranberries. It can be made up to a week in advance, just stir raspberries in right before serving.



recipe_detail_2f44d1f1958dd3bf2d81de55c7e38d73Triple-Layer Pumpkin Cake with Raspberries and Brandied Cream 

Few desserts are more impressive than a towering triple-layer cake. Because it is made with oil (butter-based cakes get hard in the refrigerator), it can be served chilled. The trick of splitting the raspberries may seem fussy, but it helps the berries sit more evenly between the layers, and once you get the hang of it, it goes quickly.


recipe_detail_e3c4af28444a3488c2d84ba0eda411e0Mixed Berry Almond Cobbler   

This mixed berry cobbler is from Chef Thomas Connell of Ritz-Carlton, Miami, FL. Buy almond meal in your local health food store, or make your own by pulsing raw or blanched almonds in a food processor until very finely ground.


recipe_detail_52a68ec1cace93c518bf5d936c03b133Decadent Chocolate Raspberry Cheesecake  

The raspberries add beautiful, elegant color and sweet-tart berry flavor to contrast with the rich chocolate cheesecake. Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese.


Amy & Brian Coconut Juice Holiday Recipes

Coconut Juice-Infused Rice



1.  In a saucepan, combine Amy & Brian Coconut Juice, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20-25 minutes. Remove from heat and let sit without stirring for 10 minutes.

2.  Fluff with a fork and add the cilantro. Adjust seasoning to taste. Serve hot!


Chocolate Chip Coconut Juice Cookies

*gluten-free, dairy-free, low-glycemic


  • 2 1/4 cups coconut flour
  • 1/2 tsp baking soda
  • 1 1/4 cups coconut oil
  • 2 oz of Amy & Brian 17.5 oz Coconut Juice With Pulp
  • 1 1/2 cups coconut palm sugar
  • 1 tsp sea salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 cups dark chocolate chips


1.  Preheat oven to 350 degrees.

2.  In a small bowl, whisk together the coconut flour and baking soda; set aside.

3.  In a food processor or blender, combine the coconut oil and coconut palm sugar. Blend on medium speed until mixed well.

4.  Reduce speed to low and add sea salt, Amy & Brian Coconut Juice, vanilla extract, and eggs. Beat until well-mixed (about one minute).

5.  Slowly add flour/baking soda mixture until combined.

6.  Stir in the chocolate chips.

7.  Drop tablespoon-sized balls of dough 2 inches apart on a baking sheet lined with parchment paper.

8.  Bake until cookies are golden brown, approximately 15 to 17 minutes.

9.  Remove from oven and let cool on baking sheet one to two minutes.

10.  Transfer cookies to a wire rack and let cool completely.


Non-Amy and Brian Recipes

RJMHQ05S8dlTvgjLO-X2LS0PFoyeV4g7rBd5GJVBzGxVQXgWR9mfnmwGT1zNQpA8hsSSsdlvjHQN0AdWgnnbqQjI5HcJ87b2KeLeJkaRl53FRLVGaat8C8YCCreamy Pumpkin Pie Dip 


  • 1 package (8 oz.) spreadable cream cheese, room temp.
  • 1 cup canned pumpkin ¾ cup confectioners sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon vanilla
  • ¼ cup sour cream

Cream together cream cheese, pumpkin, sugar, and pumpkin pie spice until smooth. Stir in cinnamon, ginger, vanilla, and sour cream. Refrigerate at least two hours before serving.


hE0S6Nuy1CWlGiIR4i_xZd_r9F6-up4AUUQOn7HWLZ6S4bTec23DhwvHdiD06qy5wlputmng0MjirRNZoHFOq3mliDGeHR6me9LtX6ljpyZLr7OKIlN3tOKbSpicy Pumpkin Soup

  • 4 Tbsp. unsalted butter
  • 2 medium yellow onions, chopped
  • 2 tsp. minced garlic
  • 1/8 to 1/4 tsp. crushed red pepper
  • 2 tsp. curry powder
  • ½ tsp. cumin
  • ½ tsp. ground coriander
  • Pinch ground cayenne pepper
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups chicken stock
  • 1 cup milk
  • ½ cup brown sugar and ½ cup cream to cut down on heat (optional)

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lay face down on a foil-lined baking pan. Bake at 350 F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more. Add pumpkin and chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Use an immersion blender to puree to desired texture. With soup on low heat, add brown sugar (if desired) and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle each with toasted pumpkin seeds.

gQAODodOdaETiR0gibnzYBppWqvHTZAbQwJ233DMtqrHGSEL4KJUezZlVaXI01FuKcDHiGW99gtkgIzb0h3TdHHQp8nzaQdaMIn5NV73kYkyODBETL9s1Jm1Maple Thyme Roasted Chicken

  • Kosher salt and freshly-ground pepper
  • ½ lemon
  • ½ onion, quartered
  • 1 bunch fresh thyme
  • 1/3 cup pure maple syrup
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinaigrette
  • 1 Tbsp. fresh thyme, chopped
  • 1/8 tsp. cayenne pepper

Position an oven rack to lower third of oven and preheat to 350 F. Rub olive oil or butter all over chicken including cleaned cavity. Place lemon, onion, and thyme into cavity. Set it breast side up in a roasting pan.

In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and, cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle chicken with salt and several grinds of black pepper. Place chicken on a roasting rack, and place in oven. Roast chicken, basting or brushing occasionally with pan juices for about 1 ½ – 2 hours until an instant-read thermometer inserted in the deepest part of the thigh registers 170-175 F. For a delicious and crispy bird, bump the temperature up to 450 F for the last 10-15 minutes (keep an eye on pan juices, as they can burn easily. Good rule to follow, add a few tablespoons of water each time you baste).

Let the chicken rest for a few minutes, cut into pieces, drizzle generously with pan juices, and serve immediately.

WoTpuRfc28nnXeGvhu-B93S5sPCACnxpFhpflsGexeXgfw4Vtbs3xdj1knZWqBEa7DbgTVVOLqwkC57cvz8ELC3hEN_HssAjdpTB6x_qtvIUYGahj2iqI-WWApple Cranberry Crisp

  • 1 cup rolled oats
  • 2/3 cup all-purpose flour
  • 2/3 cup dark brown sugar
  • 2/3 cup chopped pecans, toasted
  • 1 Tbsp. cinnamon
  • 1 tsp. nutmeg
  • Pinch fine salt
  • ½ cup cold, unsalted butter, cut into bits
  • 6 medium baking apples (such as Braeburn, Rome, or Golden Delicious), peeled, cored, and chopped
  • 1 – 12 oz package cranberries
  • ½ cup sugar
  • 1 Tbsp. flour
  • Whipped cream (optional)

Preheat oven to 375° F.

For topping: mix oats, flour, brown sugar, pecans, spices, and salt in a medium bowl. Mix in butter until moist clumps are formed.

For filling: Butter 8-10 individual ovenproof ramekins. Combine apples, cranberries, sugar, and flour, and spoon mixture into individual bowls. Sprinkle the topping mixture on top of fruit.

Place on baking sheets, and cook until fruit bubbles around the side and top is golden, about 30 minutes. Use a butane torch or broil in oven (about 4 inches from top for 30 seconds) until golden brown.

Looking to boost your energy during the holidays? Raw foods like uncooked fresh fruits, vegetables, nuts, seeds and whole grains are easy to incorporate into traditional Thanksgiving Day recipes.  Nutritionists have found that incorporating more raw foods into your diet will increase consumption of fiber, vitamins and minerals, aid in weight loss, and will increase energy levels. Recipe developers from Excalibur Dehydrators and Omega created recipes below- a raw twist on Thanksgiving Day favorites.

-1Cranberry Orange Relish


  • 2 cups frozen cranberries (defrosted and allowed to drain)
  • 1 cup diced celery
  • ¼ cup chopped sweet onions
  • 2 tbsp grated ginger root
  • ¾ cup coconut palm sugar
  • 1 tbsp Psyllium powder
  • 2 cups Orange segments, chopped
  • 1 cup chopped sweet and salty walnuts (optional)

Directions:                                                                                                                        To quickly defrost cranberries, place them in a 125°F Excalibur dehydrator for 30-40 minutes. To make orange segments, peel and section oranges, removing the seeds. Chop each segment into about 4 pieces. Put the defrosted, drained cranberries, celery, onions, ginger root, coconut, sugar and Psyllium powder in a food processor outfitted with “S” blade and pulse until coarsely chopped. Transfer the mixture in a shallow glass dish and place it in an Excalibur dehydrator for 2-3 hours at 115°F. Transfer to a glass quart jar and refrigerate for a day or longer prior to serving. Store in a sealed glass jar in the refrigerator for up to 2 weeks.


Holiday Nut Nog.jpg

Holiday Nut Nog


  • 1 Quart Almond Milk, Strained
  • 2/3 Cups of Macadamia Nuts
  • 8 Soft Pitted Dates
  • 2 tsp vanilla extract or ½ vanilla bean
  • 2 tsp maple syrup
  • 2 tsp flax oil
  • 2 frozen peeled bananas
  • ½ tsp nutmeg

Directions:                                                                                                                Dehydrate macadamia nuts in 105°F in an Excalibur dehydrator or 12 hours. If using vanilla bean, sit the bean lengthwise, scrape out the soft center (seeds) and discard the outer shell. Put the vanilla, almond milk, macadamia nuts, dates, maple syrup and flax oil in a blender. Blend with an Omega Blender until perfectly creamy. Just before serving, add bananas and blend until smooth. Serve chilled, sprinkled with a little nutmeg.


Black Bottom Pecan Pie.jpg

Black Bottom Pecan Pie



  • ½ cup almonds
  • 1 ½ cups pecans
  • ¼ cup coconut sugar or evaporated cane sugar
  • 6 soft dates, pitted
  • ½ tsp cinnamon

Chocolate Bottom:

  • ¾ cup cocoa powder
  • ¾ cup soft pitted dates
  • 2 tbsp maple syrup
  • 1 tbsp vanilla
  • 1 ¼ cups chopped pecans

Candied Pecans:

  • ½ cup maple syrup
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 1 cup pecan halves

Chocolate Drizzle:

  • ½ cup organic cocoa powder
  • 1/3 cup olive oil
  • 1 ½ cups maple syrup
  • 2 tbsp vanilla


Crust:                                                                                                                            Place almonds, pecans, dates, evaporated cane sugar and cinnamon in the food processor using the S blade, and process until crumbly, yet sticky. Press mixture firmly into a 9-inch pie plate and set aside.

Chocolate Bottom:                                                                                                       Blend ingredients in a high-speed Omega Blender to achieve a smooth consistence. Pour ¾ cup of the mixture into the pie crust and refrigerate until firm, about two hours. Save any chocolate mixture that remains to roll into chocolate truffles.

Filling:                                                                                                                              Place dates and coconut oil in the food processor and blend until smooth. Add the rest of the ingredients and continue to blend until smooth. Fold in the chopped pecans by hand and spread on top of the chilled chocolate bottom.

Candied Pecans:                                                                                                              Mix together syrup, cinnamon and nutmeg. Coat the pecan halves with mixture and use to decorate the pie. Arrange nuts in symmetrical fashion around the edge of the pie. *Chill the pie for a minimum of four hours prior to serving. *

Chocolate Drizzle:                                                                                                       Blend ingredients in an Omega high-speed blender until smooth. Drizzle over pie and serve.

Additional Notes: To soak and dehydrate nuts, cover nuts with water and allow them to soak at room temperature for 8 hours. Then rinse and drain. Dehydrate at 105°F on an unlined mesh sheet for 12 hours, or until crisp. To warm the coconut oil to liquid, measure the recommended amount into a glass jar. Cover the jar and place it in a warm Excalibur dehydrator at 105°F – 125°F for 30 minutes.


Candied Pecans.jpg

Candied Pecans


  • 1 cup soaked, rinsed and towel blotted pecan halves
  • ½ cup of maple syrup
  • 1tsp cinnamon
  • Pinch of nutmeg

Directions:                                                                                                                      Toss the soaked pecans, maple syrup, cinnamon and nutmeg together and spread them on a Paraflexx sheet. Dehydrate pecans at 105°F for 12 hours or until they are crisp in an Excalibur dehydrator. Enjoy as a snack or salad topper, or use in desserts, like the Black Bottom Pecan Pie. Store Candied Pecans or other flavored nuts in a sealed glass jar in the refrigerator for up to 3 months.

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