Thanksgiving gets a bad rap for being an unhealthy, belly-busting indulgence, but the reality is that there are so many ways to work nourishing food into this delicious day. While there is no strict definition of a “superfood”, we give this title to certain ingredients that stand out as extremely nutrient dense. Add them to your holiday meal can be simple, for example:
- Add pureed cauliflower to your mashed potatoes to lower calories and boost nutrition without affecting the taste.
- Use chia seeds to thicken your cranberry sauce naturally, plus it will add fiber and healthy fat.
- Use bone broth in place of chicken stock in any recipe.
- Add pomegranate seeds to the top of everything! From salad to sweet potatoes it will make everything look more festive and this little seed packs a big antioxidant punch.
Side dishes are the perfect place to experiment with healthy ingredients, so here are 3 super easy recipes that where superfoods star. Work these into your meal plan nourish and delight your family!
Pomegranates are kind of the ultimate superfood. I’m drawn to them for their beautiful bright red color and sweet/tart flavor. It’s just a bonus that they are so healthy. They are rich in fiber and antioxidants and one pomegranate contains approximately 50% of your daily recommended vitamin C.
This dish combines pomegranate seeds with fellow superfoods quinoa and watercress. Quinoa boosts high protein content and watercress reins as the most nutrient dense of all leafy greens. Yes… watercress has more nutrients than kale!
This salad makes a refreshing counterpoint to many of the heavier dishes on your thanksgiving table and the sprinkle of pomegranates on top makes it look instantly cheerful! https://www.wholefoodsmarket.com/recipe/quinoa-watercress-pears-and-pomegranates
QUINOA WITH WATERCRESS, PEARS AND POMEGRANATES
This dish combines quinoa with the delicious flavor combination of sweet pears, tart pomegranate seeds and peppery watercress.
1 cup quinoa, thoroughly rinsed
1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)
2 ripe pears, peeled, cored and cut into 1/2-inch chunks
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 tablespoons pomegranate juice
2 tablespoons white wine vinegar