Thanksgiving is 15 days away! Are your turkey, squash and pumpkin menus ready? Before you shop for your Thanksgiving dinner recipes, listen to your inner voice! What’s it telling you? Oil, sugar, fat and alcohol overload! Who wants to celebrate this holiday season with the over abundance of all the wrong foods!
Here is a healthy Thanksgiving platter that promises you good health, healthy skin and a natural glow.
You’ll need – 1 cup pomegranate juice, a small stick of cinnamon, 2 cups of sparkling mineral water ,few frozen cranberries and a fresh lemon wedge.
Heat the pomegranate juice to near boiling. Add the cinnamon stick and simmer for 15 minutes. Remove from heat and allow to cool completely. Pour the spiced juice equally in 2 tall glasses and add 1 cup each of sparkling water. Add ice. Garnish with frozen cranberries and the lemon wedge. Cheers!
Pumpkin Soup- Pumpkin is chock full of Vitamin C, E, A, potassium, alpha-carotene, zinc, beta carotene, and lutein; nutrients and antioxidants to keep your skin healthy throughout the season. For this soup, make your own puree. Just roast a small pumpkin and process the flesh in a blender.
You’ll need- 3/4 cup water, 1 small finely chopped onion, 1 can (15 ounces) pumpkin puree, 2 cups unsalted vegetable broth, 1/2 teaspoon cinnamon powder, 1/4 teaspoon nutmeg powder, 1 cup fat-free milk, 1/8 teaspoon black pepper, croutons.
In a big saucepan heat 1/4 cup water. Add the chopped onion and cook until tender. Add remaining water, pumpkin puree, vegetable broth, cinnamon and nutmeg powders. Bring to a boil and let this simmer for 5 minutes. Add milk and cook till hot. Ladle your pumpkin soup into bowls and garnish with black pepper and croutons. Slurp up!
You’ll need- 10 small sized carrots, 1/2 cup water, 1 teaspoon honey, 1 teaspoon lemon juice, 1 teaspoon olive oil, 4 tablespoons freshly chopped parsley, a pinch of salt.
In a small saucepan, bring the water to a boil. Add the salt and carrots. Cover and cook for 5 minutes until the water has evaporated. Now remove the carrots from the heat. Add in the olive oil, honey, lemon juice and parsley. Roger rabbit!
You’ll need 3/4 cup uncooked quinoa, 2 1/2 cups water, 1 tablespoon olive oil, 3/4 cup chopped onion, 1 cup sliced shitake mushrooms, 10 garlic cloves, 1 cup chopped apple, 1/4 cup dried cranberries, 2 cups diced celery, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon poultry seasoning, 1/2 cup reduced sodium chicken broth.
Bring quinoa and water to a boil in a saucepan. Reduce heat and simmer with a lid.Cook quinoa for about 15 minutes until all water is absorbed, stirring frequently. Heat olive oil over medium heat in a skillet. Add garlic, onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant. Combine the rice, the fruit/vegetable mixture and chicken broth in a large bowl. Stuff your turkey and bake. Garnish with chopped thyme and rosemary before serving.