Body Ecology Diet Thanksgiving Recipes

Wondering what to make for Thanksgiving that will add health to your body rather than leaving you feeling like you can't function for a few days, post holiday? Today I recieved some ideas from Donna Gates, author of one of the books I recommend MOST often! It's called The Body Ecology Diet. I will for sure be carrying this  in my store when I get it up and running better.

Here are some recipes that Donna shared for a healthy Thanksgiving feast! Visit her site for any of the ingredients you many not have. You can access her store here.

Curry Cauliflower “Mashed Potatoes”

Ingredients:

• 1 - 2 Tbsp. organic, unrefined coconut oil, ghee, or butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp. ginger root, grated
• 1 Tbsp. curry powder or to taste
• 1/4 tsp. cayenne
• 1 head of cauliflower, chopped
• ¼ cup water
• Celtic sea salt, Herbamare, or Trocomare to taste
• Lemon juice to taste
 



Instructions: 


1. Sauté onion, garlic, ginger root, curry powder, and cayenne in oil or ghee.
2. Add cauliflower and water.
3. Simmer or pressure cook until tender.
4. Add sea salt and lemon juice.

Creamy Kale Soup by Gina LaVerde

Ingredients:

• 2 bunches chopped kale leaves

• 1 bunch chopped collard greens

• 1 large chopped butternut squash

• 2 cloves chopped garlic

• 4 sprigs rosemary

• 4 sprigs thyme

• 2 tsp. nutmeg

• 2 tsp. Celtic sea salt
• Coconut oil to taste

• Water for boiling

Instructions:

1. Add kale, collards, garlic, and squash to a 4 quart pot. Cover with water and boil.
2. educe heat, and add herbs, nutmeg, and sea salt. Simmer for 5-10 minutes, and then turn off heat.
3. Add a few tablespoons of coconut oil. Next, use an immersion blender to puree your soup, or add the soup to your high-speed blender to make it creamy.
4. Enjoy this with a side of cultured vegetables made with Body Ecology’s Culture Starter for optimum health and mineral absorption. This is a delicious, mineral rich soup that is also low in oxalates!

Dijon Roasted Brussels Sprouts

Ingredients:

• ¼ cup extra virgin olive oil

• 2 Tbsp. creamy white mustard (check out The Natural Taste brand)

• 2 Tbsp. Lakanto natural sweetener
• 1 tsp. tamari (San-J is wheat-free and low sodium)

• 1 Tbsp. unsalted butter

• 2 Lbs. Brussels sprouts, cored and quartered

Instructions:

1. Whisk first five ingredients together in medium size bowl.


2. Toss in Brussels sprouts and evenly coat them well. 


3. Spread sprouts evenly over a baking sheet and roast until core is tender (approximately 25 minutes).
4. Rotate pan midway through and stir Brussels sprouts gently.

Green Bean Salad with Corn and Basil

Ingredients:

• 2 lbs green beans, trimmed
• 3 ears corn, kernels removed when raw
• ½ small red pepper
• 1 small red onion
• 1/3 cup chopped basil
• 1/8 cup extra virgin olive oil
• 1/8 cup grape seed oil
• 1 Tbsp. balsamic vinegar
• 2 Tbsp. apple cider vinegar
• 3 Tbsp. lemon juice

Instructions:

1. Separately blanch corn and beans.
2. Combine in large bowl, and add pepper, onions, basil, oils, vinegar, lemon juice, and garlic.
3. Season with hot
sauce, sea salt, and pepper.

Add these delicious and colorful Thanksgiving recipes to your bag of tricks this holiday season to keep your energy levels high and your stomach happy!

WHAT TO REMEMBER MOST

You may have noticed by now that many Thanksgiving foods are bland and lacking color. A colorful diet is full of healthy antioxidants and nutrients, so it's no wonder that eating beige potatoes, orange pumpkin pie, and brown gravy this holiday season leaves you feeling less than your best. Instead of eating the meats and carbohydrates often associated with the holidays, why not try a few mouthwatering and colorful Body Ecology alternatives? We have delicious and nutritious recipes like Curry Cauliflower Mashed Potatoes, Creamy Kale Soup, and a Corn and Basil Green Bean Salad that will definitely add some flavor to this year's Thanksgiving feast!

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