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Happy Raw Thanksgiving With The Talented Meredith Baird

Still planning the finishing touches for your Thanksgiving menu? We’ve got just the food therapy treats you’ll want to serve your guests! Meredith Baird, new friend, author and LA based raw food chef was sweet enough to offer us two creative, seasonal recipes that will be gracing our table tomorrow!

New to raw food? Don’t be shy– minimally prepared and bursting with flavor, a creatively done dish by Meredith will leave you (and your tummy) wanting more! Meredith would describe herself as somewhat of a renaissance woman (I think we can relate). Her love of design and pursuit of everyday happiness is evidenced through the pages of her upcoming book, Everyday Raw Detox.  I’ve been lucky enough to sneak a look- the colors vividly come right off the page… the recipes are simple to assemble, yet masterfully crafted to maximize the nutrition and beauty we love about culinary food therapy. If you’re a food lover, seasoned taste tester or even a newbie to food therapy, Meredith’s recipes are ones to share with all! We can’t wait to get our own copy for the Garden Eats’ kitchen!

As an extra special holiday treat, Meredith is offering one Garden Eats reader their very own copy of Everyday Raw Detox for their kitchen. If you want to score Meredith’s recipes,  leave us a comment here or at our Facebook page and you’ll be entered to win! Tell us what food wisdom you’re thankful for this Thanksgiving in your comment. We look forward to hearing from you all!

Ready to dig in? Enjoy these two recipes. Easy to make, so easy to love!

Banana Carrot Chai

Meredith remarks that this is an, “amazingly soothing smoothie”- after taste testing today, we agree! Because carrots take time to juice, Meredith suggests adding extra milk to make it even smoother. After having it with the carrot, we think it’s worth the extra couple minutes required to juice them up!

What You’ll Need

  • 2 cups frozen banana
  • 1 cup walnut milk
  • 1 cup carrot juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 pinch sea salt

Putting It Together

  1. Blend until smooth.

Serves 1-2

Winter Greens and Walnut

A classic take on the massaged kale salad, Meredith decided to take this salad in a more fall-like direction by adding walnuts and thyme.

What You’ll Need


  • 1 large head kale, stalks removed and thinly sliced
  • 1/2 head swiss chard, stalks removed and thinly sliced
  • 1-2 Tbsp walnut or olive oil
  • 1 Tbsp apple cider vinegar
  • 1 lemon, juiced
  • Pinch of salt
  • 1 apple (preferably gala), cored and chopped or shaved on a mandolin
  • 1 cup Inca berries or golden raisins, chopped


  • 1/2 cup walnuts, coarsely chopped
  • 2 Tbsp fresh thyme
  • 1/2 Tbsp walnut or olive oil
  • 1/4 tsp sea salt
  • Freshly ground pepper, to taste

Putting It Together


  1. Massage kale and swiss chard with olive oil, vinegar, lemon juice and salt to break down the fibers.
  2. Once salad is wilted, toss in apple and  Inca berries.


  1. Toss walnuts with thyme, oil, salt and pepper.


  1. Toss walnuts with salad.
  2. Season with salt and pepper to taste.
  3. Garnish with thyme and walnuts if desired.

Serves 4-6

Meredith would love to hear how much you enjoyed her recipes. Please feel welcome to share your love with her here. You can also jump into a conversation with her now at twitter.



C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

1 Comment

  1. Hello friends;

    We received three emails tonight in response to “kitchen wisdom” and loved your thoughts! We now just need you to post them here. If you’re interested in participating to win Meredith’s book, we’d like you all to share here publicly.

    Look forward to seeing your wise thoughts here for all to see!

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