Thanksgiving! It’s just around the corner. As a naturopath, I think Thanksgiving is the perfect fall holiday (opposed to Halloween, an ND’s worst nightmare) Why is Thanksgiving so perfect you ask? Because we get to practice eating a clean and green whole foods diet!

Think about it… lean protein, sweet potatoes, green beans, leafy greens… this is the type of diet I recommend in my office visits. The trick is staying away from the turkey fryer, marshmallows, and pecan pie 😉

Looking for some healthy alternatives to your Thanksgiving regulars? Here are some of my faves that make their annual appearance at the Paulson Family Thanksgiving table:
  • Vegan Creamy Corn – take out the cream, reduce the sugar, and add some anti-inflammatory ginger.
  • Green Beans Almondine – leave that can of fried onion rings and mushroom soup tot he side, and let the beauty of your green beans and a little citrus zest do the talking. Zesting citrus is a great way to expose yourself to modified citrus pectin, which may help reduce cancer’s ability to move around the body.
  • Pumpkin Chia Pudding – a great pie alternative!
Want the full recipes? Check them out below!
With a heart filled with gratitude for you being exactly who you are in this moment!
Dr. Heather



Diary-Free Vegan Creamy Corn

1 T. Coconut Oil
1 small onion, diced
½ tsp ground all spice
3 cups fresh or frozen sweet corn
1 Tablespoon ginger, fresh grated
1 cup coconut milk (from the can, not the cartons in the dairy section)
1 teaspoon sugar
¼ tsp ground pepper (black or white)

In a pan over low heat, combine first three ingredients, stirring regularly until onions are browned and carmelized (approximately 10 minutes). Next add the corn and ginger while increasing the temperature to medium heat. Stir often for 5 minutes. Next add coconult milk and sugar, reducing heat to low, brining the pot to a simmer. Frequently stir for 10 minutes. Add salt and pepper to taste.


Green Beans Almondine

¼ cup of almonds
1 pound green beans
1 Tablespoon of Olive Oil
½ a lemon zested and juiced

In a large pot bring water to a boil with a palm full of salt. While heating the water, roast the almonds in a dry pan for 3 – 4 minutes, constantly stirring. Place the green beans in the pot to blanch for 3 minutes. Drain. Toss the cooked green beans in 1 T. of Olive Oil and 1.2 a lemon zested and juiced. Sprinkle almonds on top. Season with Salt and Pepper as needed.


Pumpkin Chia Pudding

1 cup milk alternative (I love cashew milk for sweet treats)
2 Tablespoons Chia Seeds
1 tsp pumpkin pie spice
2 Tablespoons Maple Syrup
1 cup pumpkin puree

Place Chia seeds in milk alternative. Stir together. Wait 30 seconds, and stir again. Wait another 30 seconds, and stir again. Wait for 30 more seconds, and stir one last time. Place in the refrigerator and allow to congeal fro 4 hours to overnight. Mix the rest of the ingredients together, then add to chia pudding base. Enjoy!