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Thanksgiving Cold-Press Recipes

thanksgiving cold-press recipes

Thanksgiving Cold-Press Recipes

Thanksgiving Cold-Press Recipes

Here is our healthy, cold-press spin on Thanksgiving Day dessert. Bring these three cold-pressed creations to Thanksgiving dinner instead of those same ole pies and everyone will be singing your praises.  Recipes tested in the Goodnature Kitchen and formulated by Ari Sexner, our talented chef and juice business consultant.

Sweet Potato Pie Juice

Yield 48 oz
Calories 125 cal
Yield and calories may vary depending on produce used and method of extraction.
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Sweet
Savory
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Light
Bold

Time

Prep Time
10:00
Press Time
03:00
Total Time
13:00

Ingredients

  • sweet potato
    6.56 oz
  • carrot
    7.5 oz
  • green apple
    3.75 oz
  • red apple
    3.75 oz
  • lemon
    0.375 oz
  • ginger
    0.328 oz
  • cinnamon
    1 large pinch
    ground
  • nutmeg
    1 small pinch
    ground
  • clove
    1 small pinch
    ground

Directions

  1. Juice all veggies and lemon.

  2. Whisk spices into juice.

cold pressed pumpkin pie plant based milk on a wooden table.

Pumpkin Pie Almond Milk

Yield 48 oz
Calories 120 cal
Yield and calories may vary depending on produce used and method of extraction.
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Sweet
Savory
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Light
Bold

Time

Prep Time
10:00
Press Time
03:00
Total Time
13:00

You have three options for the pumpkin in this recipe, we used canned, plain pumpkin puree. If you have canned spiced pumpkin, that's great too, you can forego the spices listed below. You can also choose to make your own puree – quarter and deseed one small pumpkin and roast on sheet tray at 350° for about 45 to 50 minutes until tender. Let cool slightly, then peel skin off (when tender, the skin should peel right off). Then puree with food processor, blender or potato masher until completely smooth, using water as needed. Let cool completely before whisking into mylk.

Ingredients

  • water
    10.78 oz
    filtered
  • almonds
    3.28 oz
    raw
  • pumpkin puree
    2.72 oz
    plain, no spice
  • dates
    0.7 oz
    pitted
  • cinnamon
    1 large pinch
    ground
  • nutmeg
    1 small pinch
    ground
  • clove
    1 small pinch
    ground

Directions

24 Hours Before

  1. The day before making this recipe, place the almonds in a container and fill with water to cover and soak in the refrigerator for 24 hours (max 48 hours). For the last hour of soaking, add the dates to water so they re-hydrate.

Recipe Instructions

  1. Drain the water from the almonds and dates, rinse and drain again.

  2. Blend almonds and dates with the 10.78 ounces of water.

  3. Add the slurry to the press bag, then press.

  4. Whisk the pumpkin puree and spices into the milk.

 

glass of cold pressed nut milk on a wooden table

Maple Pecan Pie Milk

Yield 48 oz
Calories 110 cal
Yield and calories may vary depending on produce used and method of extraction.
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Sweet
Savory
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Light
Bold

Time

Prep Time
10:00
Press Time
03:00
Total Time
13:00

For the vanilla, you can use liquid extract, paste or vanilla bean. If using the bean, process in the blender with the pecans and water.

Ingredients

  • water
    11.25 oz
    filtered
  • pecans
    3.75 oz
    raw
  • maple syrup
    0.56 oz
  • molasses
    0.18 oz
    dark
  • vanilla extract
    0.09 oz
  • salt
    1 small pinch
    pink himalayan

Directions

8 Hours Before

  1. Put pecans in a container and fill with water to cover. Soak in refrigerator for 8-16 hours.

Recipe Instructions

  1. Drain the water from the pecans. Rinse, and drain again.

  2. Blend pecans with the 11.25 oz of filtered water.

  3. Add the slurry into the press bag and press.

  4. Whisk syrup, molasses, vanilla and salt into milk.

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