AN ANTI-INFLAMMATORY THANKSGIVING

Pumpkin Ginger Soup

Serves 3-4 people

A starter to steal the show; this soup is delicious, warming and tastes just like the holidays. The medicinal properties of ginger combined with nutrient-dense and Vitamin A-rich pumpkin make this dish healthy and tasty.

Grocery List:

1 medium sized pumpkin
1 red pepper
½ red onion
1 tsp cinnamon
2 tsp nutmeg
1 knob of ginger
2 cups of chicken or vegetable stock

Method:

• Wash the pumpkin and the pepper and chop them into small chunks
• Peel and chop the red onion into strips
• Put all the vegetables on a lined baking tray and drizzle with olive oil or coconut oil. Put in the oven for 40 minutes at 180 degrees C
• Add roasted vegetables, spices and raw ginger to a food processor or blender with the stock and blend until smooth
• Add salt and pepper to taste
• Warm up on the stove (if necessary) and serve

Agave Caramelized Carrots

Serves 4-6 people

These carrots are sweet and robust! They’re a guaranteed crowd pleaser, bringing color and flavor to any holiday dinner setting. Carrots themselves are a great source of Beta Carotene, fiber, Vitamin K1, Potassium, and antioxidants.

Grocery List:

1 packet winter carrots
2 tbsp agave syrup
2 tbsp apple cider vinegar
Salt and pepper to taste
Coconut oil for the pan

Method:

In a large pan on a medium low heat:

• Add carrots and drizzle with coconut oil
• Once carrots are 60% cooked, add the apple cider vinegar and stir before seasoning with salt and pepper to taste
• Add the agave syrup
• Stir regularly so carrots do not burn
• Once carrots appear glazed and glossy, plate and serve

Brussels Sprouts with Dried Cranberries

Serves 4-6 people

This simple dish brings together the flavors of tart cranberries and savory Brussels sprouts. Brussels sprouts are high in fiber and vitamins like C, K and A. They are also a powerful antioxidant.

Grocery List:

1 bag of Brussels sprouts
100g dried cranberries
1 red onion
Olive oil for pan
1 tsp apple cider vinegar
Salt and pepper to taste


Method:

• Caramelize the red onions in a pan by slowly cooking them in a little olive oil until soft
• Add the Brussels sprouts to the caramelized onions
• Sauté with a splash of olive oil and apple cider vinegar
• Add salt and pepper to taste
• Put on a plate and garnish with dried cranberries

After these anti-inflammatory dishes, remember to treat yourself
to your favorite Thanksgiving dessert.

It’s all about balance –Happy Holidays!