Thanksgiving Nateur Cooking With Kacie Carter

Thanksgiving Nateur Cooking With Kacie Carter

Ultimately, what you put in your body, shows up on your face. We’ve rounded up some of our favorite wellness experts to share their go-to recipe for the holidays.

Name: Kacie Carter

Instagram: @kaciecarter

Job Description: Los Angeles-based chef, nutritionist, and co-founder of Honey Hi.

Eat this for: Your thanksgiving side dish…or your whole dish, maybe that’s just me?

Where do you find recipe inspo? I am endlessly inspired by the plethora and beauty of global cooking traditions from all around the world. I love learning about a region’s history through its flavors and traditions and honoring them with my own renditions using local produce and bold flavors.

Top 3 Instagram accounts for inspiration: @padmalakshmi @alicelouisewaters @because_the_wind

Dream dinner guest to cook for: My extended family who thinks eating well is “boring” and “weird.” I’ll show them!

Favorite skin food ingredient and why: Water. It matters more than anything else we do or consume!

Must-have cookbook: My Bombay Kitchen by Niloufer Ichaporia King.

Go-to quick, healthy meal: Smoked salmon, some saukerkraut, avocado, torn dill, and parsley with a slice of toasted Breadblok gluten-free sourdough slathered in butter.

Skincare mantra: Wear the sunscreen, drink the water, and eat the food that loves you back!


  • 1 torn bread, left out overnight (we love Breadblok gluten-free bread for this)
  • 6 tbsp unsalted butter + 4 tbsp
  • ¼ c olive oil
  • 2 large leeks, white and light green parts, chopped
  • 6 garlic cloves, thinly sliced
  • 6 oz carrots, chopped
  • 5 oz fennel, chopped
  • 6 celery stalks, thinly sliced
  • Splash of white wine
  • 1 tbsp sage, finely chopped
  • 2 tbsp oregano, finely chopped
  • 2 tbsp thyme, finely chopped
  • 2 tbsp rosemary, finely chopped
  • ½ c parsley, finely chopped
  • fennel fronds
  • salt and pepper
  • 2 ½ c vegetable or chicken stock whisked with 3 large eggs (room temp)

Sauté leeks, garlic, carrots, and fennel in 6 tablespoons of the butter and 1/4 cup olive oil for about 10 minutes. Add celery and sauté another 4 minutes. Add white wine to deglaze. Cook until wine decreases by at least half. Remove from heat and add in chopped herbs (except parsley). Pour vegetable mixture over bread and toss well. Add chopped parsley and fennel fronds. Season with salt and pepper. Add in the whisked egg/broth mixture and let sit, tossing every few minutes until mixture is absorbed. Grease a large pan with butter. Pour mixture into the pan and dot the tops with remaining butter. Cover with foil and bake for 25 to 30 minutes at 375 degrees until done inside. Then turn oven up to 425 degrees, remove foil, and let cook until top is browned, about 20 minutes. Garnish with celery leaves and fennel fronds.