What are you thankful for?

I'm thankful to be home for the Thanksgiving long weekend.

I'm thankful to have my best friend, Nadine, in my life. Nadine and I walked almost 18k today. We both took some amazing shots along the way.

I'm thankful to be healthy and happy.

I'm thankful to see, hear, touch, and taste the four seasons. 

I'm thankful for the love and support of my family. 

I'm thankful for my boyfriend who loves and cares about me.

I'm thankful for all my life experiences. 

There are no words...

After our walk it got a little serious in the kitchen. I made a vegan Thanksgiving meal for three (Dad, Brother, and Me...my mum is away on a cruise with her sisters!) 

I'm thankful for the warm food on my table.

I started by making a vegan pumpkin "cheese" dip.

Oo baby, this dip was ahmazing!!! It was just the right amount of spice and everything nice. I will definitely be making this again.

I'm thankful for this raw vegan pumpkin pie...

Yes, it got a little experimental.

Raw vegan pumpkin pie

Raw pumpkin pie crust:

• 2 cups pecans (I've read that walnuts can also work)
• 1/2 cup soaked dates (with water)
• 1 tsp carob powder (thought I'd add a hint of coco-esq flavour) 

Blend together in a food processor or high speed blender. Once mixed, distribute evenly into the bottom of a pie plate. 

Pie filling:

• 2 cups shredded pumpkin 
• 1 cup soaked dates
• 2-3 tsp cinnamon
• 1 tsp ground (or fresh minced) ginger 
• 1 tsp nutmeg 
• 1 tsp coconut oil 
• 1 tsp vanilla
• 1/4 almond milk (or water) to help blend

Blend until smooth and creamy! Pour into crust, then chill in the refrigerator for 30-45 minutes. Viola!

Is it possible to OD on pumpkin? =)

Warm sweet potato, chick pea parsley salad.

Fresh rainbow carrots, straight from the St. Lawrence farmers market.

Everything was incredibly delicious!

 

I'm thankful to be full, nourished, and full of love.  

There is so much beauty in the world...

...what are you thankful for?

Happy Thanksgiving!