Set The Scene
Every gathering, big or small, begins with setting the right ambiance. Light our all-natural Gather Light Candle, a therapeutic blend of saffron infused with the essential oils of vanilla and rose. This calming combination not only promotes mental clarity and emotional well-being but also helps you achieve a peaceful mindset. The soothing benefits of saffron can be enjoyed simply by inhaling its delicate aroma, creating a calm and welcoming environment. It’s a perfect way to set the tone and begin your gathering on the right note.
Add soft lighting with Vintage Shabbat Candle Holders to complement the Gather Light Candle and complete the setting with thoughtful details like Surya Black Lava Salt for seasoning and a pot of Surya Ayurvedic Balancing Digestive Tea to offer guests a comforting moment after the meal.
With the table set and the atmosphere alive, it’s time to turn to the heart of any celebration, the food!
Thanksgiving Menu With VitaClay
Starters & Sides
One-Pot Herb Stuffing
SHOPPING LIST:
- 6 cups cubed sourdough bread (day-old or lightly toasted)
- 1 cup onion, diced
- 1 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 2 tsp dried sage
- 2 tsp dried thyme
- 3 cups bone broth
- 1/4 cup raw butter, melted
PREPARATION:
- Add all ingredients to the Vitaclay Cooker and mix well.
- Cook on the “soup” setting for 30 minutes or until the bread absorbs the liquid and the flavors meld together.
- Fluff with a fork and serve warm.
Creamy Mashed Potatoes
- 3 lbs potatoes, peeled and cubed
- 1/2 cup raw butter
- 1 cup raw cream or coconut yogurt
- Salt and pepper to taste
- Add potatoes to the Vitaclay Cooker and cover with water.
- Cook on the “stew” setting for 20–30 minutes or until tender.
- Drain the potatoes and mash them directly in the pot. Stir in butter and cream. Season with salt and pepper to taste.
The Main Event
Turkey Breast
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3-5 lbs turkey breast (bone-in or boneless)
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3 tbsp olive oil or melted butter
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp dried thyme
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1 tbsp dried rosemary
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1 tsp paprika
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Salt and pepper to taste
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1 cup chicken or turkey broth
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1/2 cup orange juice (optional)
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1 onion, quartered
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2-3 carrots, chopped
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2-3 celery stalks, chopped
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2-3 garlic cloves, crushed
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Fresh rosemary or thyme sprigs (optional, for garnish)
PREPARATION:
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Rub the turkey breast with olive oil or melted butter, then season with garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
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Place the onion, carrots, celery, and garlic cloves at the bottom of the VitaClay pot.
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Pour chicken or turkey broth and orange juice (if using) over the vegetables.
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Lay the seasoned turkey breast on top of the vegetables, skin side up.
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Cook on the “Stew” or “Fast” setting for 1.5–2 hours, or until a meat thermometer reads 165°F (74°C) at the thickest part of the breast.
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Remove the turkey from the pot and let it rest for 10–15 minutes before slicing.
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Serve with strained vegetables and broth, or use the broth as a base for gravy. Garnish with fresh rosemary or thyme sprigs, if desired.
Keep It Sweet
Golden Saffron Pudding
- 2 cups raw whole milk or coconut milk
- 1/4 cup THE FULLEST Warm Feelings Saffron Latte powder
- 2 tbsp Rose Chai Adaptogen Honey
- 2 tbsp arrowroot powder (for a healthy thickening agent)
- 1 tsp vanilla extract
- In a saucepan, whisk together milk, Warm Feelings powder, honey, and arrowroot powder until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
- Remove from heat, stir in vanilla, and pour into serving dishes.
- Chill in the refrigerator for 1 hour before serving.
This silky pudding makes a showstopping dessert that pairs beautifully with Thanksgiving’s warm, spiced flavors.
The Finishing Touch
As the evening winds down, invite guests to relax with the gentle glow of the Gather Light Candle and a warm cup of Surya Ayurvedic Balancing Digestive Tea. Its soothing properties are the perfect complement to a holiday feast, grounding and calming everyone as they savor the moment.
Gather, share, and celebrate with intention. Happy Thanksgiving.