Super Thanksgiving Recipes

Nov 22nd 2018 OMG! Team

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The holidays don’t have to kill your superfood habits, but rather can be a place to let your super creativity shine! Of course, you can always add superfoods to any of your favorite recipes. Nonetheless, the OMG! Team has included a few Thanksgiving recipes that are sure to please!

Spiced Sweet Potato Hummus

Ingredients:

• 1 large sweet potato, cubed
• 2 cups cooked chickpeas (or canned)
• 4 Tbsp tahini
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• Juice from 1/2 a lemon
• 1 Tbsp cumin
• 1 Tbsp OMG! Turmeric Powder
• 2 Tbsp OMG! Black Chia Seed
• 1 tsp sriracha
• dash of nutmeg
• dash of cinnamon
• Salt/Pepper to taste

Directions:

Bring a large pot of water to a boil. Lower to medium low and add in the sweet potatoes. Cook until softened (about 10 to 15 minutes). Strain and let cool. In a large blender or with a food processor, blend all the ingredients (except chia seeds) together until a desired consistency is reached. Taste and add more olive oil if dry, more sriracha if not spicy enough for you, or more lemon juice to bring out the flavors more. Stir in back chia seeds.

Roasted Turmeric Butternut Squash

Ingredients:

• 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
• 2 Tbsp. extra-virgin olive oil
• 2 tsp Smoked Paprika
• ¾ tsp salt
• ½ tsp OMG! Turmeric Powder
• ½ tsp. garlic powder

Directions:

Preheat oven to 375 degrees F. Toss squash cubes with oil, paprika, salt, turmeric and garlic powder in a large bowl to coat. Spread out on a large rimmed baking sheet. Roast, stirring once or twice, until the squash is tender, and starting to brown in spots, 32 to 37 minutes.

Chocolate Pudding Tart

Ingredients:

Crust

• 1 cup walnuts
• 1 cup dates

Chocolate pudding

• 1 avocado
• 2 Tbsp coconut oil
• 2 Tbsp coconut nectar (or date paste)
• 2 Tbsp OMG! Cacao Powder
• 1 tsp. vanilla extract
• Pinch of Himalayan Pink Salt
• ¼ cup nut milk, as needed
• Coconut cream

Toppings

• 2 Tbsp Goji Berries
• 2 Tbsp OMG! Cacao Nibs

Directions:

To make the crust, pulse the walnuts into powder then add the dates until it all begins to stick together. Press into a lined tart tin and put in the fridge. To make the chocolate pudding, blend all the ingredients together in your food processor until smooth and thick. Spread evenly into your crust. Make the coconut cream, spread it on top of the pudding layer, and put back in the fridge overnight. Serve with goji berries and cacao nibs.

Happy Thanksgiving!