Happy Thanksgiving from our families to yours!
This is a wonderful time of year filled with gatherings of loved ones around the dinner table. Why not pick the healthiest options for your holiday spread? We wanted to take this opportunity to share some of our family favorite recipes that we love to make for Thanksgiving. These dishes are healthy, delicious, and are sure to delight the whole family.
Jules, as a vegetarian, finds holiday meals frustrating since they are so frequently centered around a meat dish. So she’s come up with a hearty salad featuring roasted beets. It works well as both a main dish or side dish, perfect for the veggie lovers in your life!
Jo, on the other hand, prefers to stay on a low-sugar eating track. So her family has developed a lower-sugar spin on the Thanksgiving classic — cranberry sauce! This tart and delicious recipe will win over even your pickiest family members.
Looking for more healthy and delicious Thanksgiving options? Check out our Conscious Thanksgiving spread.
What’s YOUR go-to Thanksgiving dish and does it need a Conscious Cleanse makeover? Let us know in the comments below!
With love and holiday gratitude,
Roasted Beets and Arugula
Yield: 4 servings
- 8 golden beets (you can also use red beets if preferred)
- 5 TB. olive oil (reserve 1 TB. for drizzling)
- ½ cup red wine vinegar
- 1 shallot, thinly sliced
- ¼ cup parsley, chopped
- 2 cups fresh arugula
- Sea salt
- Freshly ground black pepper
Preheat the oven to 350 degrees F. Place golden beets in a baking dish and drizzle with a little olive oil. Cover with aluminum foil, and bake for about 25 minutes or until soft. In a small bowl, combine remaining olive oil and the red wine vinegar. Remove beets from the oven and toss with sea salt and black pepper. Place cooked golden beets, shallot, and parsley in a large salad bowl, and toss with oil and vinegar mix. Cover and marinate in the refrigerator for at least 1 hour or up to 3 days. Serve beets over arugula and garnish with additional fresh parsley.
Low Sugar Cranberry Sauce
Yield: about 3 cups
- 12 oz. fresh cranberries
- ½ cup Lakanto monkfruit sweetener
- ¼ cup freshly squeezed orange juice
In a saucepan over medium heat, mix the Lakanto sweetener in the orange juice until dissolved. Stir in the cranberries and cook for about 10 minutes or until the cranberries start to pop. Pour sauce into a bowl. Cranberry sauce will thicken as it cools. Garnish with orange or lemon zest.