Gratitude for the Gift of Health

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Hi Everyone,

Instead of a full issue of Creating Vibrant Health Tips this week, I decided to keep it short and sweet, to provide a resource to help you through the holidays without compromising your health. 

I'm in Chicago visiting my husband's family for the Thanksgiving holiday. Every day there has been some event, usually centered around food.  Today there was a food orgy at a local restaurant in honor of my mother in laws 87th birthday.  I couldn't believe the quantity of food that was served. It was family style and the food just kept coming.  And it was all centered around white flour (pasta), cheese and meat.  There were a couple of salads, but they too had the same treo in them…croutons, cheese and chicken.  Fortunately, we'd ordered gluten free vegan for my family, and we were served a huge salad with avocado and corn spaghetti with sauteed broccoli and spinach.  I opted for just the salad, and they kept filling up my bowl (the meal spanned several hours).  My kids enjoyed the spaghetti and vegetables.  There were more veggies on my kids plates than the combined total of the rest of the room of 23 people!

This brings up an important point.  If you have a meal planned in a restaurant, it's a good idea to call ahead and make your preferences known.  Most restaurants will be very accommodating.  I also recommend eating before you go out.  I drank 32 ounces of green smoothie before going to lunch.  It can even be helpful to bring along some emergency rations.  I like to bring GoRaw brand spicy seed mix, containing sprouted sunflower and pumpkin seeds along with chili, cilantro and lime.  I sprinkle on my restaurant salad to improve the flavor and increase the nutrition,

Thanksgiving was a food orgy of a different sort.  We gathered in the basement at my in-laws house.  There were 34 people at our table. The buffet was spread with traditional American favorites, including turkey with gravy, and also my nourishing and energizing vegan and raw vegan contributions.

Below is a photo gallery of the foods my husband Scott and I made. Most recipes were from my Thanksgiving Feast Book. I also improvised a few, as did Scott. I've included the new recipes after the photos.  Please post a comment on my blog and let me know what you ate for Thanksgiving dinner. 

Love, Health and Joy,

Dr. Ritamarie


Thanksgiving Feast for Health

Raw Veggies with Garlic Herb Dip
(Variation of the Creamy Nut “Cheese” in
Green Salad with
Pomegranate Vinegarette

(NEW recipe, see below)
Garlic Herb Dip
Pomegranate Vinegrette
NEW – Recipe below
Pineapple Cranberry Relish
(Dr. Ritamarie’s Thanksgiving Feast Book)
Cranberry Relish
Pineapple Cranberry Relish
Sesame Kale Salad with
Maitake Mushrooms and Red Onions

(based on recipe in Dr. Ritamarie’s Thanksgiving Feast Book)
“Mashed Potatoes” with Maitake Mushroom Gravy (New Recipe, see below)
Sesame Kale
Cauliflower Mashed Potatoes
Maitake Mushroom Gravy
(NEW Recipe – See below)
Garlic Mashed Potatoes
(Scott's Recipe -cooked)
Maitake Mushroom Gravy
Vegan Mashed Potatoes by Scott
Stirfried Garlic Green Beans and Broccoli (Scott's recipe)
Apricot Pecan Yams
Garlic Green Beans and Broccoli by Scott
Apple, Pear, Pomegranate Pie
(similar to recipe published in Dr. Ritamarie’s Creating Vibrant Health Newsletter)
Chocolate Sauce
(variation of recipe in Indulge without the Bulge and Power Breakfast Book).
Apple Pear and Pomegranate Pie
Chocolate Coconut Sauce

In addition to all these foods, there were the traditional American dishes: Turkey, gravy, stuffing, sugar sweetened Cranberry sauce, pumpkin pie, a variety of cakes, candies and cookies, ice cream, wine, and bottled salad dressing.

Many of the people who tried the food made by Scott and I commented that they liked it.

Here are  the new recipes:

“Mashed Potatoes”


  • 1 head cauliflower
  • 1 small parsnip
  • 1 yellow bell pepper
  • 1/2 cup jicama
  • 1 teaspoon salt
  • 1/4 cup cashews
  • 1 clove garlic
  • 1/2 – 1 cup water


  1. process cauliflower in food processor until finely chopped. Put in a large bowl.
  2. Blend bell pepper, jicama and parsnip with 1.2 cup water unitl liquid
  3. Add cashews and process until smooth. Use additional water if needed to achieve a thick smooth paste.
  4. Add salt.
  5. Pour blender mixture into bowl with cauliflower and mix well. Season with salt, pepper or herbs to taste.
  6. Serve with mushroom gravy.

Maitake Mushroom Gravy


  • 1/2 cup fresh maitake mushrooms (substitute shitake or any other brown mushroom if maitake is not available)
  • 1/2 -1 cup water
  • 1/4 cup brazil nuts (or anyother nut)
  • 2 tablespoons wheat free tamari(optional) or 1 teaspoon salt
  • pinch of pepper
  • 1-2 cloves of garlic, depending on size
  • 1 tablespoon olive oil (optional)


  1. Blend mushrooms and 1/2 cup water until smooth. Add as much water as needed for a smooth consistency
  2. Add remainder of ingredients and blend until smooth. Add water if desired for the consistency you like.
  3. Serve with mashed “potatoes”

Pomegranate Vinegrette


  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup pomegranate powder
  • pinch of salt


  1. Blend until smooth.
  2. Stir before serving.


1- In the spirit of what has traditionally been called Black Friday here in the US,  I'm having a 2 day sale.  While most of the other sales are over, mine is just beginning. You'll be receiving an email with the details shortly. 

Here's a preview of just one of the specials.  As soon as the special sales page has been completed I'll email you with the details.

20% Off ALL products in the digital store  

Simply go to this page and choose any product you see and apply this coupon code.
Your coupon code is: DSCOMP

2- I have a new e-book being released next week….“Healthy Holiday Traditions:  Nourishing Foods for Christmas, Hanukah and New Year's Celebrations”.  Order “Feast Your Way to Health” or the e-book bundle during the sale and you'll get a copy for FR^e^e.

3- Raw Mom Summit has returned.  If you missed some of the interviews last time, you'll have the opportunity to listen in again…still for fr-ee.  Check it out at

Dr. Ritamarie Loscalzo has been sharing her passion for raw and living foods for more than 23 years, lovingly catalyzing others to create joy, success and abundance in their lives by removing the pain and inconvenience so often associated with leading a healthy lifestyle. As a Doctor of Chiropractic with Certification in Acupuncture, a Diplomat of the American Clinical Nutrition Board, a Certified Clinical Nutritionist, a licensed HeartMath® provider, and soon to be Certified Herbalist, Dr. Ritamarie touches many lives with her message of empowerment.



20% Off ALL products in the digital store !

Simply go to this page and choose any product you see and apply this coupon code.
Your coupon code is: DSCOMP

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Creating Vibrant Health is published by Dr. Ritamarie Loscalzo. If you have any questions or comments, please send them to:


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