Scandalous Family Thanksgiving – Flow’s Kitchen – Orgasmic recipes

Meet the Chefs. Our cooking show Flow’s Kitchen is a joint venture between my father, me, and my other family members. We’ve decided to live together on a tropical island, my parents divorced when I was five. We are an unconventional family that believes in creating our own happiness. I hope you’ll enjoy the show, and feel inspired to create moments to cook with your family too. We’ll be sharing my grandmother’s recipes, the Ayurvedic intuitive science of life, permaculture, and sustainability tips, with a proper dose of our favorite ingredient; #HUMOUR.

I’ll be in my finest Pinup outfit, and dad well… you’ll see. #Thanksgiving inspiration.

In Flow’s kitchen, we love to cook. Watch our full Thanksgiving family menu on our Youtube channel, From Slow to Flow, in Flow’s Kitchen Playlist.



Bloody Mary

Trio de velouté: Zucchini – Butternut squash – Broccoli


The Turkey !

Orgasmic Stuffing

Thanksgiving sides


Pumpkin pie

Espresso martini

Stay tuned for more #mixology and mouth-watering #recipes ! @flowgiliair


Walking Apero

Bloody Mary

1 cup Tomato juice

1 dose Vodka

1 tsp Pickle juice

1 dash Worchester sauce

1 dash Tabasco

A pinch of Celery salt

1 tsp Pepper

1 tbsp Lime juice

Blend in Vitamix and serve with celery stick.

We love mixology!

Trio de Velouté

Zuccini Velouté 


1 Onion, chopped

2 Garlic cloves, chopped

2 Zucchini, sliced

1 tsp Vegetable stock powder

2 Kiri


Butter in a pot, add onions, garlic, and zuccini. Fry for 5 minutes.
Cover in water, add kiri and veggie stock. Cook for 20 min.
Blend in Vitamix and serve with a dash of cream.

Pumpkin Velouté

My grandmother’s recipe.


1 Onion

2 Garlic cloves

2 White leeks sautéed in butter

1 Pumpkin, 1h in the oven, peeled and sliced

1 tsp Chicken/veggie stock powder

Vino Blanco




Butter in pot, onions, garlic, pumpkin, sautéd in beurre, deglazed in vino blanco
Add kiri, chicken/veg stock, emmental.
Blend and serve with a dash of cream.

Secret: Homemade chicken/veggie stock – you can freeze it up to three months.

Broccoli Velouté


1 Onion, diced

2 Garlic cloves, peeled

4 Broccoli, sliced

1 Kiri

1 tsp Veggie stock



Butter in pot, onions, garlic, broccoli, fry 5 minutes.
Cover in water, add kiri and veggies stock, cook 20 min.
Blend in Vitamix and serve with cream.

Bonus: Inspired by Martine Fallon’s healthy orgasmic recipes:

Velouté chlorophyll


3 Onions, diced

2 Garlic cloves, peeled

3 Shallots, sliced

A Handful of flat-leaf parsley

1 tsp of vegetable stock powder

1 tsp of pink salt

black and white pepper

1/4 – 1/2 cup of olive oil


Onion, shallots, and garlic in steam cooker, until see through. Then add the parsley, untill it falls appart. With a bright green colour, steam not over 1 min.
Add ingredients from steamer into your Vitamix, cover in water, and blend.



Turkey Preparation


1 Butter

1 tbsp Olive oil



1 Lemon zest and juiced

Fresh Rosemary

Fresh Thyme

3L Chicken stock


Mix together butter olive oil salt pepper lemon zest and juice. Place under turkey skin.
Inside the turkey, rub onions cut in half along the walls. Repeat with lemons, and bay leaves.
Rest of the butter massage over the breast legs and wings.

Secret: You can do all this the night before and keep the turkey in the fridge ready to be cooked

Cook the Turkey

A touch of olive oil on top to protect the butter from burning.

In oven 10min at 180, nice and brown.

Take out and wet every 10 min with chicken stock..

Secret: Check if cooked, knife in butt, clear means cooked.

Secret #2: Let it rest as long as you cooked it. Flavour times 10 ! The Gravy will be hot, merci Gordon Ramsey.


Remove Turkey, and let it rest for the same amount of time that you cooked it, for extra flavour.
Pass excess fat from roasting.
Put the turkey tray back on the fire.
Remove the bacon from the turkey, slice and trow in the tray on the fire.
Remove roasted onions from the cavity of the turkey, slice and throw in the tray with the bacon.
Take out roasted lemons from cavity, dito.
Fresh rosemary and thyme in tray.
A handful of cherry tomatoes, in tray.
Take off bits you’ll never use from the turkey, in tray.
The ass of the Turkey, in tray.
Cook 5 minutes.
Add dry cider, reduce half.
Resting juices from roasted turkey, in tray.
Pour in chicken stock and reduce by half again.
Mash and crush everything, squeeze every bit of flavour out.
Pass it.
Add a branch of rosemary.
Blend a handful of cashew and almonds, add to gravy.



400grams minced pork

1 onion, diced

4 garlic cloves, diced

4 apricot, sliced

1 apple, peeled, curded and diced

2 dates, sliced

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

A handful of parsley, chopped

2 celery sticks, chopped

1 lime juice and zest

Olive oil


Pink salt

A handful of Sage

4 merguez Description

Mix porc, lime juice and zest, olive oil, pink salt, pepper- overnight in fridge

2. Add onion, garlic, apricot, apple, dates, fresh thyme, fresh rosemary, parsley, celery, (apples which I forgot) Pepper, Pink salt.

3. A handful of Sage, un tapis

4. Cover with stuffing.

5. Top with merguez.

6. Roll like a present.

7. Cook in oven seperately, 10 minuted at 180 degrees, then 45 minutes at 140 degrees.

Yummie! My favourite! #foodgasm #thanksgiving #recipes

Thanksgiving Sides

Veggies in Turkey juice


2 Corn

2 Carrots

2 Onions

A handful Cherry tomatoes

Fresh Rosemary, fresh thyme


Cut and throw around the turkey or in separate tray with turkey juices and covered in chicken stock.
In oven with turkey, or separately 10 min at 180degrees, and 45min at 140degrees.

Pommes caramélisées 


Olive oil

10 Apples

Brown sugar


Cut apples
Top with brown sugar
In oven, 10min at 180degreed, 45min at 140 degrees 

Creamy broccoli and cauliflower


2 Broccoli

2 Cauliflower 

For bechamel:

50gr Butter, melt

Cover in flower till thick

Lengthen back to sauce with milk 

Add a dash of cheese and a splash of cream (Its a Holliday, No “low fat” today, enjoy it fully!)


Clean and cut brocco and cauli
Boil in water till crunchy, cauli longer then brocco
Serve in creamy cheesy bechamel

Green beans


5 shallots, peeled and sliced

3 garlic cloves, peeled and diced

2 handful of green beans


Clean green beans
Boil in water till crunchy
Finish in olive oil with shallots and garlic 

Jay-El’s famous mashed potatoes


2 kilos of potatoes, peeled and cut in half

50gr butter

A cup of milk

3 eggs

1 tsp Nutmeg

1 tsp Pepper

Pink salt


Boil potatoes till soft (spike with knife, should be soft inside)
Mash, add butter, milk, eggs, nutmeg, pepper, pink salt

Taste! Serve.


Espresso Martini

2 parts of vodka

½ of coffee liquor

1 of expresso

½ of syrup

A handful of ICE

In shaker: Shake shake shake!

Garnish: coffee bean

Infused Sirup

1 cup Water 

1 cup Sugar

(equal part water and sugar)

1/2 cup Coffee bean

Fire up

Cook to sirup

Pumpkin Pie


100gr oil

100gr water

200gr flower

Any spices you want


Add all ingredients in a bowl and mix.
Rest overnight (min. 2hrs).


Pie crust 

1/2 cup of sugar

1/2 tsp salt

2 tsp cinnamon

1 tsp grounded ginger

1/4 tsp grounded cloves

1/8 tsp cardamome

1/2 tsp lemon zest

1/4 tsp nutmeg

2 cups pumpkin puree

1/2 cup cream 

1 cup cashew nuts, soaked 2hrs and blended

1 cup almonds, blended

1/3 cup of brown sugar


1. Place pie crush in an oven dish, pierce some holes, and refrigerate (minute Tupperware recipe above)

2. Cook pumpkin in the oven, till soft.

3. Empty pumpkin with a spoon, and mix into a puree. 

4. In a bowl mix pumpkin puree, and all other ingredients. 

5. Poor in the pie crust, cook at 180°C for 35min.

6. Refrigerate overnight, serve with whipped cream.

#halloweenrecipe #pumpkinpie #pumpkinsoup #pumpkinspice #thanksgiving 

Full Thanksgiving Recipes

Full recipe on our youtube channel From Slow to Flow. Flow’s Kitchen playlist MIAM!

#thanksgivingturkey #thanksgivingrecipes 

Stay tuned for more #mixology and mouth-watering #recipes ! @flowgiliair#

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