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A CAP Beauty Thanksgiving

       

A day devoted to giving thanks, to sharing a meal with those we hold dear and to celebrating the bounty of Mother Earth. Thanksgiving is one holiday we love. This year, let the foods you prepare give health, elevate the vibration and say thanks to the power of plants. Here are some of our favorite recipes for the holiday and the season. The pie is a must. Enjoy in health, radiance and spirit and thank you to YOU for being a part of our family. With love from Kerrilynn, Cindy and the CAP Beauty Team.

You may know Mary Ellen from shopping at our West Village store. What you may not know is that she has been the chef and mastermind behind some of your favorite spots in the city including Dimes, Saltie and Court Street Grocers. She regularly graces us with her “experiments” and we are her happy guinea pigs. Her curiosity and refined palate simply stun us and so we enlisted her to make Thanksgiving magic. Enjoy!

Roasted Nuts & Seeds with Cacao, Maple, Thyme and Sage

4 CUPS MIXED RAW NUTS AND SEEDS

1 CUP CACAO NIBS

1/2 CUP MAPLE SYRUP

1/4 CUP COCONUT OIL (OR GHEE)

1 TABLESPOON FRESH SAGE, MINCED

1 TABLESPOON FRESH THYME, MINCED

1 LEMON, ZESTED

1 TABLESPOON SEA SALT

Preheat oven to 350F. Toss all ingredients together in a bowl and spread out evenly on a baking sheet. Bake for 8 minutes, stir and bake for 8 minutes more - or until nuts are slightly browned and fragrant. Set aside to cool and serve.

Sweet Potatoes with Tahini, Roasted Hazelnuts & Pickled Goji Berries

TAHINI

1/4 CUP TAHINI

1 TABLESPOONS APPLE CIDER VINEGAR

1 GARLIC CLOVE, MINCED

2 TABLESPOONS WATER

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

SALT, TO TASTE

PICKLED GOJI BERRIES

1/2 CUP GOJI BERRIES

1/2 CUP CIDER VINEGAR

1/2 CUP WATER

1 TABLESPOON COCONUT SUGAR

1 TEASPOON SALT

1 CUP HAZELNUTS

2 LARGE SWEET POTATOES, RINSED & CUT INTO ROUNDS

EXTRA VIRGIN OLIVE OIL

SALT

Preheat oven to 400F. In a bowl combine tahini, vinegar, garlic, water and olive oil. Mix well until smooth and creamy. Season with salt. Set aside. For the pickled goji berries, combine everything except gojis in a small saucepan and set over low heat. Whisk quickly. Do not let boil. Turn heat off as soon as salt and sugar are dissolved. Add goji berries to the liquid and let sit until they are plump and rehydrated. Transfer to a container (with their liquid) until ready to use. To roast hazelnuts, spread them out on a baking sheet and place them in pre-heated oven. Roast for 5 minutes, rotate and roast for 5 more - checking constantly to make sure they don't burn. Remove from the oven when lightly browned, set aside. To cook sweet potatoes, rub them all over with olive oil and salt and place on a baking sheet. Do not overcrowd the pan. Roast them in the oven until tender and slightly caramelized (a little longer than you'd think). To assemble: Place warm sweet potato rounds on a large platter, drizzle tahini sauce over them generously. Top with hazelnuts and goji berries and serve!

Kabocha Squash Pie with Pepita & Cardamom Crust

MAKES ONE 9-INCH TART

FILLING:

3 LBS KABOCHA SQUASH (2½ CUPS AFTER BAKING)

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

1 CUP FULL-FAT COCONUT MILK

1 TABLESPOON CAP COCONUT BUTTER

½ CUP AND 1 TABLESPOON MAPLE SYRUP

2 TEASPOONS VANILLA EXTRACT

½ TEASPOON CINNAMON

¼ TEASPOON NUTMEG

¼ TEASPOON GINGER

1 TABLESPOON ARROWROOT

1 TEASPOON SALT

CRUST:

1 1/4 CUP GLUTEN FREE ROLLED OATS

1 CUP PEPITAS

3/4 CUP BROWN RICE FLOUR

1/2 CUP COCONUT OIL (PLUS 1 TABLESPOON TO OIL PAN)

1 TABLESPOON GROUND CARDAMOM

2 TSP VANILLA EXTRACT

½ CUP + 2 TABLESPOON MAPLE SYRUP

1 TEASPOON SALT

Prepare the filling: Preheat oven to 400F. Halve squash horizontally and scoop out and discard seeds. Coat entire squash with olive oil and place cut-side down on a baking pan. Roast until tender enough to poke through with a fork. Remove from oven, allow to cool and then scoop out enough flesh to measure 2½ cups. In a blender or food processor, combine all ingredients until thoroughly combined and smooth, scraping down the sides with a spatula as needed. Make the Crust: Combine oats and pepitas in a food processor and blend until finely ground. Add remaining ingredients and pulse until combined, scraping down sides when necessary. If mixture is too dry, add 1 tablespoon water. Remove and let rest for about a half hour. Preheat oven to 350F. Generously grease pie pan with coconut oil. Place dough ball in the center of pan and press down to cover entire surface evenly, leaving extra around the edges if possible. With a fork, prick the dough on the entire bottom of the pan. Fold up the dough around the edges and press down firmly with the tines of the fork. Place in the oven and bake for 10 minutes, rotate and then for another 10 or until crust is set and golden brown. Make the Pie: Make sure oven is at 350 F. Fill pie crusts with the squash mixture (you may have leftover - great mix-in with coconut yogurt!). Place pie in oven. Bake for 20 minutes, rotate and bake for 20 more. Remove from the oven when the pie turns a rich amber color and just starts to crack. Once the pie has cooled, place in fridge for an hour or so to completely set. Serve and enjoy!

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