One of the best Thanksgiving dinners I ever had was two years ago, when I ordered Kacie Carter's insane Thanksgiving plates from Honey Hi. She is by far one of the best chefs in LA and I am honored to feature her today!
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Kacie Carter
Job description: Chef, Holistic Nutritionist, and Restaurant Owner.
Favorite dish to serve at a dinner party: A beautiful spice-laden, brothy, sauce-y braised pasture raised meat, cooked low and slow until it’s falling apart, showered in fresh herbs.
Favorite skin food ingredient and why: The marine collagen from Agent Nateur. Between the pearl and the amino acids, it’s the perfect building block for healthy skin and hair.
Top three Instagram accounts for inspiration:
Top three kitchen supplies you can’t live without: Japanese knives, microplane, and a wooden spoon.
Three things you always keep in your refrigerator: Grass fed butter (Beurre de Baratte is the jam), grainy mustard, and kimchi.
Go-to quick, healthy meal: Sautéed greens, some leftover roasted chicken, kraut, a quick chopped herb & lemon sauce (gremolata), leftover roasted sweet potato or winter squash
Favorite healthy treat: Chocolate for sure :)
Skincare mantra: For the love of all things holy, get your face out of the sun lol.
Eat this recipe for: A cozy holiday celebration with your loved ones.
Recipe: Mashed Japanese Sweet Potatoes with Bone Broth Gravy
For the gravy:
2.5 cups chicken bone broth (or you can make turkey broth from your leftover bones, you just won’t have time on Thanksgiving day! Feel free to whisk in the turkey drippings/fat and leave out some of the butter if you do want to make it on thanksgiving)
1/2 bunch parsley
3 rosemary sprigs
5 thyme sprigs
4 sage leaves
1 bay leaf
2 tbsp grass fed butter
2.5 tbsp mochiko (sweet rice) flour
1/2 tbsp arrowroot starch
Salt to taste
Pour bone broth into a deep pan and add all the herbs. Bring to a boil, cover, and reduce to a simmer for 30 min to infuse with herbs. Do not allow it to reduce too much. Strain. Toast rice flour in a saute ́ pan. Remove. Melt butter in a pan. Add flour while whisking to create roux. Add arrowroot starch and cook until the flour taste disappears. Slowly whisk in broth until it reaches a beautiful thick gravy consistency. Adjust salt as needed.
For the mashed potatoes:
4-5 medium/large Japanese sweet potatoes
1/2 cup coconut milk
3 Tbsp butter
Sea Salt and Black Pepper to taste
Cover sweet potatoes with foil and roast in a 350 degree oven until completely soft. Scoop out flesh while still piping hot into a blender, add ingredients above, and blend using a tamper to get a smooth consistency. Add more liquid if necessary. Adjust seasonings and enjoy.