Happy almost Thanksgiving! I LOVE this holiday and how it encourages us to get together with our loved ones.
I am spending Thanksgiving with 27 loved ones and can’t wait! I thought I would share my children’s Thanksgiving placemats with you. It is a tradition where I live that kindergartners make placemats for their Thanksgiving feast at school and then they bring them home as a keepsake. I love these. It is so funny to see what the kids write and to watch their parent’s reaction to what they are thankful for. Last year I read my son’s Thanksgiving poem that highlighted all he was thankful for and all I could think after reading it was that I was thankful for that fact that his family was listed before Biz Markie (who knew he even knew who Biz Markie was???). Really??? Out of the mouths of babes…
Tomorrow is a wonderful day of cooking which also means a wonderful day of eating. I encourage you to start the day off right with a nice Fall smoothie.
TIP – When I go shopping at my local Mother’s Market I treat myself to a fresh-squeezed juice. I always bring the container home, wash it, and save it in the cabinet so I have a great container to use when I am running out of the house and want to bring a smoothie with me on the run. Recycling is the best!!!I made this smoothie the other morning as I was running out the door to go to the hairdresser and ended-up happily sipping it throughout my appointment. I loved it so much I made it for breakfast the next day too. Stock-up on persimmons at the Farmer’s Market…they are wickedly good right now.FALL PERSIMMON “PIE” SMOOTHIE INGREDIENTS 1 cup non-dairy milk (I used unsweetened So Delicious coconut milk) 1-2 Tbs salba, chia, or flax seed 1 very ripe Hachiya persimmon (That is what I used) OR 2 nice ripe Fuyu persimmons 1 frozen banana 1 cup ice 1 tsp pumpkin pie spice
Place all of the ingredients in your high -speed blender (I used my Vitamix) and blend until nice and creamy. Enjoy!!!