EVERYTHING BUT THE BIRD: A Complete Guide to Slaying Your Thanksgiving Fixin's!

By John, Grocery Buyer & The Naturalist Contributor

Well folks, I think I should keep the chit chat a bit short for this installment of the recipe blog, as we've got a lot to get through here... Often these blogs contain maybe three recipes, but today we're giving you SEVEN! Your veggies, stuffing, gravy, mash, and pie all planned out with fine ingredients available right here at Cambridge Naturals! These delicious selections are not all vegan, or gluten-free, but enough of them are one or the other or both to hopefully accommodate for any dietary restrictions you may encounter. The sides contained herein range from a bit complex to incredibly simple, so you can flex those chef muscles a bit without being overwhelmed. So, without further ado, let's get started...

Photo via Pinterest

Photo via Pinterest


Gravy should be the glue that holds the whole plate together, as ideally your guests will want to put it on EVERYTHING! This one has some nice notes of cranberry and sage, which compliments the stuffing perfectly, and drops the gluten for good measure!


  • 3 jars Epic Turkey Cranberry Sage Bone Broth
  • 1-2 cups skimmed and strained roast turkey drippings
  • Celtic Sea Salt and freshly ground Cambridge Naturals bulk black pepper
  • Frontier (Bulk) Arrowroot Powder


Bring the bone broth to a boil in a large saucepan over medium heat. Add turkey drippings. Season with salt and pepper. Transfer about one cup of your gravy mixture to a medium bowl and whisk in 10 tablespoons arrowroot. Just before serving, return the arrowroot mixture to the gravy base and whisk until the whole thing is thickened and smooth.



You may want to make extra of this. The desire to just eat a pan of stuffing for dinner will be very real!


  • 16 oz (a bit more than half a loaf) Dan's Bread Whole Wheat Sourdough
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 1/2 cup Cambridge Naturals pecans, coarsely chopped
  • 2 tbsp Organic Valley Unsalted Cultured Butter, melted
  • 1/2 cup chopped fresh parsley
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 3 cups Epic Turkey Cranberry Sage bone broth
  • 3/4 tbsp Celtic Sea Salt, more as needed
  • Cambridge Naturals bulk black pepper to taste
  • 1/4 cup Organic Valley Unsalted Cultured Butter, melted
  • 2 large eggs, lightly beaten
  • Canaan Nabali Olive Oil (for baking dish)


Tear or cut the bread into 3/4 inch pieces until you have 8 to 10 cups. Spread on a rimmed baking sheet and bake at 275F, stirring every 10 minutes or so, until crisp and mostly dry (about 15-45 minutes). Heat 2 tbsp butter in a large, covered skillet over medium-low heat. Add the celery and onions and cook. stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl and stir in pecans and cranberries. Add the bread to a large mixing bowl, along with the parsley, sage, and thyme, and toss well. Add salt and pepper to taste. Pour the bone broth over the stuffing. Toss occasionally if mixture is not fully absorbed. Bread should be moist but not soggy. Stir in the 1/4 cup melted butter and eggs. Heat oven to 375F and lightly grease a 9 x 13 baking dish with the olive oil. Spread the stuffing and cover tightly with foil. Bake about 30 minutes. Remove the foil and bake another 20 minutes or until the top is crisp. 



Just some humble, easily prepared mashed potatoes. With lots of garlic and olive oil because they make EVERYTHING great!


  • 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
  • 8 garlic cloves, peeled
  • Celtic Sea Salt
  • Cambridge Naturals bulk black pepper
  • 1/4 Cup Canaan Nabali Olive Oil



Bring water to a boil in a large saucepan. Add potatoes, garlic, and 2 tsp salt and cook at a brisk simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving about 1 cup cooking liquid. Mash the potatoes and garlic. Beat in olive oil and then thin to desired consistency with the remaining cooking liquid. Season to taste with salt and pepper and serve.



 A delicious twist on a Thanksgiving classic, great for guests with dietary restrictions...

INGREDIENTS (Crispy Onion Strings):

  • 1 White Onion
  • 1 ½ Cups New Barn Organic Unsweetened Almond Milk
  • 1 tbsp Bragg’s Apple Cider Vinegar
  • 1 ½ Cups Bob’s Red Mill Gluten-Free 1 to 1 baking flour
  • 1 tsp La Chinata Smoked Paprika Powder
  • 1 tsp Celtic Sea Salt
  • ½ tsp Cambridge Naturals bulk black pepper
  • 3 cups Nutiva Organic Liquid Coconut Oil (for frying)

INGREDIENTS (Casserole):

  • 8 cups fresh green beans
  • 1 cup Cambridge Naturals raw whole cashews (soaked for three hours)
  • 1 ½ cup water
  • 1 tbsp Frontier Arrowroot Powder
  • 1 tbsp Nutiva Organic Liquid Coconut Oil
  • 8oz Mushrooms
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp Cambridge Naturals bulk onion powder
  • ½ tsp Cambridge Naturals bulk nutmeg
  • ½ tsp Cambridge Naturals bulk black pepper
  • 2/3 cup vegetable broth
  • 1 tbsp lemon juice


Thinly slice the onion, using a mandolin if your knife skills aren’t up to snuff. You should be able to see through the slices. Pour the almond milk into a bowl and whisk in the apple cider vinegar. Let the onions soak in this mixture for 10-15 minutes. In a separate mixing bowl combine the flour with the smoked paprika, sea salt, and black pepper. Heat your 3 cups coconut oil in a large pot til it reaches 375 degrees. Gently toss the onions in the flour mixture. Shake off excess and transfer to yet another bowl. Deep fry the onions in small batches for about 2 minutes and remove with tongs onto paper towel. To make the sauce, drain the cashews from the soaking water. Add them to a blender with your fresh water and arrowroot and blend until smooth. Heat coconut oil over a medium heat and add mushrooms, saute for two minutes. Add shallot and saute for another 3-4 minutes. Add minced garlic and saute for another minute. Then add nutmeg, onion powder, sea salt, and ground pepper and saute for yet another three minutes. Stir in vegetable broth and your cashew cream in small portions, bit by bit, stirring until smooth. Bring to a simmer. Once the sauce is simmering add lemon juice and then finally the green beans. Toss the beans in the sauce and cover the pan with a lid. Let it sit for 20 minutes stirring occasionally until the beans are cooked. Transfer the beans and sauce to a casserole dish and cover with your crispy onions. Put the whole thing under the broiler for a minute or two and then serve immediately.



  • Sweet n' spicy veggies with the flair of New England Korean fusion!
  • 2 pounds carrots, peeled and quartered lengthwise
  • 3 garlic cloves, minced
  • ¼ Cup Canaan Nabali Olive Oil
  • 3 tablespoons Feronia Forest Mission Maple Syrup
  • 1 heaping tablespoon Bushwich Kitchen Weak Knees Gochujang Sriracha
  • 1 teaspoon Cambridge Naturals bulk cumin
  • Zest of ½ lemon
  • Celtic Sea Salt and Cambridge Naturals bulk black pepper to taste



Preheat to 450F and line a baking sheet with foil. In a bowl, combine garlic, olive oil, maple syrup, sriracha, cumin, lemon zest, salt, and pepper. Toss the carrots in the mixture to coat evenly, then pour everything onto the prepared baking sheet. Bake for 30-45 minutes or until tender.



Sticking with the sweet n' spicy orange foods theme we just saw in the carrots. Absolutely delicious!


  • 3 medium sweet potatoes, about 1lb each
  • ¼ cup Mike’s Hot Honey or Bushwick Kitchen Spicy Honey
  • 4 tablespoons Organic Valley Unsalted Cultured Butter
  • Celtic Sea Salt
  • 2 tbsp Bragg’s Apple Cider Vinegar


Preheat Oven to 350F. Poke holes all over sweet potatoes and wrap them in foil. Place on a foil-rimmed baking sheet and roast until tender, about 60-70 minutes. Unwrap and let sit until cool enough to handle. Increase oven temperature to 450F. Combine hot honey and butter in a small saucepan and season with sea salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar. Smash the sweet potatoes with your palm, then tear into bite-sized pieces. Place in a large bowl and add half of hot honey mixture, then season with salt. Arrange the pieces skin side down on a baking sheet and roast until browned and crisp, about 20-25 minutes. Drizzle with remaining hot honey mixture.



All due respect to apple, but pumpkin is the classic Thanksgiving pie. Won't even miss the butter or flour in this one, I promise!


  • 6 tbsp cold Miyokos Vegan Butter
  • 1 1/4 cup Bob's Red Mill 1:1 Gluten-Free Flour
  • 1/4 tsp Celtic Sea Salt
  • 4-6 tbsp ice cold water


  • 2 3/4 cups pumpkin puree
  • 1/4 cup Feronia Forest Mission Maple Syrup
  • 1/4 cup brown sugar
  • 1/3 cup New Barn Organic Unsweetened Almond Milk
  • 1 tbsp Nutiva Organic Liquid Coconut Oil
  • 2 1/2 tbsp Frontier Arrowroot Powder
  • 1 3/4 tbsp Cambridge Naturals bulk pumpkin spice
  • 1/4 tsp Celtic Sea Salt


Combine gluten-free flour and salt in a large mixing bowl. Slice in the cold butter and work gently with a fork to cut it in. Don't overwork it, just get it incorporated. Add water a little at a time while stirring with a wooden spoon. Only use as much as you need for the ingredients to come together. Once a loose dough is formed, transfer to a piece of plastic wrap and work it with your hands into a 1/2 inch thick disc. Wrap and refrigerate for at least 30 minutes, then let it warm up slightly at room temperature. Preheat the oven to 350 and start working on your filling! Add all the filling ingredients in a blender and blend until smooth. Taste and adjust seasonings as needed and set aside. Unwrap your dough and set between two pieces of wax paper, then roll out with a rolling pin. If it cracks, simply reform it with your hands. Remove the top piece of wax paper and gently lay the pie dish face down on the crust and use the support of the wax paper to gently invert it, then form it into the pan by hand. Try not to overwork the dough. Pour the filling into the crust and bake for an hour. Crust should be golden brown and the filling should jiggle just slightly. Remove from the oven and let cool before loosely covering and transferring to the fridge to set. Let it set for at least 4-6 hours, overnight if possible. Slice and serve!

There you have it! Now you just need to figure out how to prepare the bird, if that's even necessary given the rest of this sumptuous feast. We'll leave that up to you. Share with your neighbors, be merry and full! Happy Thanksgiving!

Surviving Thanksgiving Dinner (and beyond!)

By Bex, Supplements Buyer & The Naturalist Contributor

Some of you count down the days to Thanksgiving all year long, and are excited to gobble up a meal that brings together family, friends and tantalizingly decadent dishes. Others dread the massive feast and that heavy, sluggish feeling that follows it - particularly, when you have to undo that top button of the pants you wore specifically because they were loose. Ugh!

Regardless of which Thanksgiving camp you fall into, the day can be loaded with foods that make you feel, well, loaded. Sugar. Alcohol. Starches. Fat. Oh my! How do you avoid ending the night feeling like a stuffed turkey?

Now, some Thanksgiving survivalists suggest feasting with your eyes, rather than your mouth, but what if you are a Thanksgiving enthusiast (and pragmatist) who wants to indulge a little? How about enjoying the meal in a mindful way that supports your digestion, your taste buds and your waistline? Here are five Thanksgiving dinner survival tips to get you and your belly through the day! (And not to mention, the rest of the holiday season.)

1. Digestive bitters, digestive bitters, digestive bitters - and digestive enzymes.

The typical western diet is lacking in bitter foods, which help to jumpstart the production of digestive enzymes, bile and other digestive juices. Bitter tastes literally tell your entire digestive system, "Food is coming! Get working!". "Digestive Bitters" like those made by Urban Moonshine are traditionally used to support indigestion, nausea, gas, bloating, and balanced blood sugar levels. They encourage everything along the track - from our salivary glands to our intestines - to get the digestive party started. Consider grabbing a spray bottle of Urban Moonshine Bitters to stash in your purse or pocket Thanksgiving night. Take them about ten minutes before the big meal - and consider taking more after your meal if your gut needs a little extra love.

For those of you who need something that packs a little more punch, you may want to give digestive enzymes a whirl. Digestive enzymes support the process of breaking down food into smaller, more absorbable and digestible molecules. On Thanksgiving Day, we tend to eat more food in general, and often consume more fat, sugar, dairy, gluten and alcohol than usual. Enzymedica’s Digest Spectrum is specifically formulated to support those who suffer from food intolerances. Digest Gold is a high-potency enzyme formula, great for supporting your body in breaking down carbohydrates, fats, protein and fiber. Lypo Gold is a fantastic choice for those who aren’t used to consuming the richer foods on the Thanksgiving table and could use a substantial dose of lipase to support efficient fat digestion. Digestive enzymes are most often taken right before or during a meal, but many people find them to be effective within 30 minutes of a meal.

2. Eat a wholesome breakfast and drink lots of water!

It may seem counterintuitive to start your day with food when you know there will be so much more of it on your plate later. However, fueling your body in the morning can help you stave off some of the hunger pangs and low blood sugar crashes that can lead to overeating. Drinking enough water throughout the day can also support normal hunger levels and help your body process the high amount of salt that often comes with a heavy Thanksgiving meal.

3. Joy Tonic by Urban Moonshine

For those of you who are terrified about your crazy in-laws imposing their political beliefs upon everyone at the dinner table, we understand. For those who feel uneasy when there is enough food on your table to feed your family for a week and there are people starving in this world, we understand. For those who feel conflicted about the very origins of this 'Thanksgiving' tradition, we understand. Whatever may be causing your Thanksgiving Day anxieties, Urban Moonshine’s Joy Tonic could be the stress support that turns your day around. Formulated with uplifting herbs that promote peacefulness, inspiration and positivity, just a teaspoon of Joy Tonic can help provide that gentle emotional boost necessary to make it through the feast with a smile.

4. Plant Sterols

If you are at all concerned about the high cholesterol in turkey, not to mention other heavy foods weighing down your plates (and stomachs) this Thanksgiving, taking plant sterols might be a worthwhile investment in your health. Since plant sterols have a similar structure to cholesterol, they support the absorption and metabolism of cholesterol so that it is eliminated through your stool. As you have probably heard us say, we are not doctors or pharmacists, but clinical studies and customer experiences demonstrate that plant sterols can lower total cholesterol and LDL-cholesterol. We recommend Plant Sterols 500 mg by Blue Bonnet

5. GIVE THANKS! And, start those New Years Resolutions early. 

Get into the spirit of the holiday and express your gratitude for the people, experiences and transformations that have positively impacted your year. Alternatively, make some proactive commitments for how you will support your community (global or local) and honor your values in the year ahead. Share these with the table - positive affirmations can ease anxiety and bring joy to those around you in difficult times. 

As a thank you for reading this entire article, here are some extra credit tips: 

  • Probiotics can be a great way to support the optimal environment for your gut. Cambridge Naturals Brand (including our line of Probiotics) is still on sale 20% off through the month of November!
  • If you end up feeling bloated or gassy, Gaia makes a great formula called (seriously): Gas and Bloating. It includes some pretty remarkable digestive herbs.
  • Get outside! A Thanksgiving hike will help burn those calories and get your digestive system humming along. Plus, you can avoid the crazy in-laws for another hour or so. 
  • And of course… come by the store or give us a call if you have any other nutritional questions!

This blog post is for general health information only. This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this Web site should not rely on information provided on this Web site for their own health problems. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.