Thanksgiving Revisited

Greenlight's Tips for Reducing Your Holiday Hangover

1. Stay hydrated. Add extra water into your daily diet- beginning first thing in the morning- before your feet hit the floor running! Drink a glass of water between alcoholic drinks at holiday parties. Keep "to go" water with you at all times....sipping on it all day long.

2. The holidays are a time to indulge a little more than you normally would but the idea is to keep from going completely off the edge. So....shop smart and stock your pantry with nourishing and nutrient dense foods to keep your body in balance. Eating well at home allows room for the eggnog, peppermint ice cream, pumpkin pie and all the treats that are your holiday favorites.

3. For big holiday meals try substituting classic recipes for a whole food version. Enhance traditional flavors with fresh local organic ingredients, fresh herbs & spices. Substitute whole grain flours and natural sweeteners for white flour & sugar. Here is a recipe sampling of our Greenlight Thanksgiving:



Sweet Potato Hazelnut Delight

This is an updated version of the traditional sweet potato casserole we all grew up eating....with the rich flavors of coconut, ginger and maple syrup you'll never miss the brown sugar and marshmallows!

3 lbs sweet potatoes (cooked, cooled slightly and mashed)
1/3 cup coconut milk
1 1/2 T fresh grated ginger (no need to peel it!)
1 1/2 T maple syrup
3/4 t sea salt
1/2 cup raw unsweetened grated coconut (use fresh if possible)
2 T melted butter
2 T turbinado sugar
1/2 cup toasted chopped hazelnuts

Add coconut milk to the sweet potatoes in a medium sized bowl. If the sweet potatoes are stringy or too fibrous blend them with a hand mixer for a couple of minutes or you can use a food processor. Stir in the ginger, maple syrup and salt and coconut. Taste and adjust seasonings. Spoon into individual ramekins (or use a medium sized baking dish), drizzle with melted butter, turbinado sugar and hazelnuts. Bake until warmed through (about 30 to 40 minutes) Add hazelnuts to top during the last 5 minutes of baking. Serves 6.

Cranberry & Orange Relish

Serve this dish wherever you would traditional cranberry sauce. You can't beat the flavor of fresh cranberries paired with oranges and ginger. Experiment with other flavors you like instead of ginger: cinnamon, allspice or cardamom would pair well too. This is delicious on a leftover turkey sandwich!

1 large orange
4 cups (about 1 pound) fresh cranberries, picked over & washed
1/3 cup evaporated cane juice (plus more to taste)
1 t grated fresh ginger (plus more to taste)

Remove the entire zest of the orange & set aside. Remove the thick white pith. Separate the orange into sections and remove the pithy white parts.
Combine the orange flesh, zest, cranberries and sugar in the container of a food processor. Process until chunky- don't over-process! Stir in ginger and additional sugar if necessary.
This recipe if it sits for at least 30 minutes before serving- can be stored for a few days in the refrigerator.

Makes plenty for now....and later!

Garlicky Greens

Greenlight believes that every meal should include something from the "greens" family. It's easy to find fresh collards, kale and swiss chard this time of year. Look for a variety of choices at farmer's markets or local food co-ops. This preparation is quick, easy and delicious. Keep the parmesan on the side for any diners who choose to go "dairy free."

1 large bunch of kale, collards or swiss chard
2 tablespoons extra-virgin olive oil
sea salt
4 cloves of garlic, crushed and chopped
fresh squeezed lemon juice
grated Parmesan cheese (opt)

Cut or tear the leaves from the stems then tear or chop into bite size pieces. Slicing them thin like ribbons is an option also. Wash the greens in a big bowl full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain and rinse again if necessary- a salad spinner is a great tool for this task!
Heat oil over medium heat in a large skillet. Add garlic and saute for 1 minute. Add greens and stir to coat with oil. Cook until crisp tender and still bright green (about 3 to 4 minutes) Add sea salt to taste and a big squeeze of fresh lemon juice.
Garnish with a sprinkle of parmesan cheese if desired. Serve immediately. Serves 2- 3.

Wild Rice With Shitake Mushroom Pilaf
Choose this delicous whole grain dish instead of dressing or stuffing. The flavors are deep and earthy and provide a nice base for the rest of the meal. Look for fresh shitakes from a local farmer- they're on their way out but you can still find them! Always choose fresh garlic instead of what you find in a jar. Use ingredients (and amounts) loosely here...adding or subtracting based on your personal preferences.

2 cups raw wild rice- rinsed (look for 100 % rice- no seasoning packets)
2 T butter, ghee or extra virgin olive oil
2 T chopped fresh thyme or sage or rosemary (choose your favorite)
6 cloves chopped garlic (add more for extra zing)
1 large onion chopped (or more if you'd like)
1 cup chopped carrots (no need to peel them!)
1/2 cup chopped celery
1 cup shitake mushrooms- sliced or chopped (your choice)
4 cups chicken stock (can use veggie or beef)- plus more if needed
1/2 t sea salt and 1/2 t fresh ground pepper- plus more to taste
1/2 cup dried cranberries (optional)
1/2 cup toasted pecans (optional)

Heat the butter or oil in a large sauce pan over medium heat. Add the garlic & onion and saute for 2 minutes. Add the carrots and celery and cook for about another 3 to 4 minutes- just until beginning to soften. Throw in the herbs and mushrooms and cook until soft but not browned. Add the rice & stock and bring to a boil. Lower the heat to a simmer, cover and cook until the liquid is absorbed- about 45 to 50 minutes. When liquid is absorbed, stir in the cranberries, cover and let stand for 5 minutes. Serve topped with toasted pecans and garnished with fresh herbs and cranberries. Serves 6.