Healthy Thanksgiving Recipes 2017
From our table to yours!
Please enjoy these healthy and delicious Thanksgiving Recipes
Modified by Dr. Lexi Lain, Cynthia Lair, and from an adaptation of a recipe from Natural Foods Cookbook by Mary Estella (Japan Publications, 1985) that uses apple juice and maple syrup to add sweetness to tart cranberries. Dr. Lain loves adding fresh pomegranate seeds for a crisp crunch.
- ½ cup fresh cranberries
- 1/3 cup chopped apples
- 1 tablespoon currants
- 1 teaspoon orange zest
- 2 tablespoons maple syrup
- Pinch of Salt
- ½ cup apple juice
- ¼ cup of fresh pomegranate seeds
Place cranberries, apples, currants, zest, maple syrup, salt, and juice in a large saucepan. Cover and bring to a boil. Reduce heat, remove cover, and simmer 20-25 minutes until excess liquid has evaporated. Remove from heat. Once cool, add pomegranate seeds. Serve at room temperature. Will keep in a sealed container in the refrigerator for 3-4 days.
Beet, Apple, and Carrot Salad
Modified by Dr. Lexi Lain from Cynthia Lair’s Whole Food’s Cooking Class
- 1 raw beet, grated
- 2-3 raw carrots, grated
- 1 apple, chopped
- 3 teaspoons raw apple cider vinegar
- 1 tablespoon olive oil
- ¼ tsp sea salt
- Spiced Candied Walnuts
Mix all ingredient into a salad bowl and serve immediately or cold.
Spiced Candied Walnuts
- 1 Cup Walnuts
- 1 tablespoon 100% butter
- 2 tablespoons of maple syrup
- Pinch of salt and cayenne pepper.
Melt butter in a skillet. Add the walnuts and maple syrup, salt and cayenne pepper. Constantly move the walnuts around the pan for about 5 minutes to prevent sticking or burning. Once you start to smell the walnuts, remove from heat onto Parchment paper, and allow to cool.
Add the walnuts to any salad.