Thanksgiving Goodies

Offer unto God thanksgiving; and pay your vows unto the most High.

Psalm 50:14

It is Thanksgiving weekend here in Canada and we celebrate Thanksgiving on Monday, October 10, 2011.  I was wondering what to make that would be healthy.

Most of my lovely readers know that I've been trying to eat healthier and find different and fun recipes for using vegetables and other healthy foods. Creative and interesting ways of eating these foods means I will be more likely to eat them.

In my family we tend to eat turkey for the Thanksgiving meal. This year we will have a stuffed chicken. For dessert we will probably have pumpkin pie or maybe a pumpkin mousse pie.  For mashed potatoes I thought I would  make mashed cauliflower (mock mashed potatos) for a change and I'd like to try this new recipe for kale salad. I haven't cooked the dinner yet and probably won't until Monday so I am having to use other photos (with proper credit given). I wanted to share the recipes with you in case you want to use any of them.

The first recipe comes from nutritionist, Julie Daniluk, host of Healthy Gourmet, a reality cooking show.  The other recipes I picked up here and there.  Ms. Daniluk's  first book, Meals that Heal Inflammation is soon to be published and I understand it will advise on allergy free foods that both taste great and help the body's healing process.

THANKGIVING KALE SALAD

Photo credit: Julie Daniluk and Chatelaine magazine

Ingredients:
1 cup quinoa (yields 4 cooked cups)
2 1/2 cups water, divided
8 cups kale (yields 4 steamed cups), stems removed, cut into ribbons
1/2 cup pumpkin seeds
1/2 cup dried cranberries (juice-sweetened)

Dressing:
1/4 cup pumpkin seed butter (use almond butter if you can't find pumpkin)
1/4 cup apple cider
1/2 lemon, juiced
1/2 tsp salt (reduce if needed)

Directions:

1. Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.

2. Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.

3. Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.

4. Mix all dressing ingredients together in a bowl and add to pot.

5. Combine well. Serve warm immediately or chill and serve.

Makes nine cups.

Modifications:  Since there will only be two of us for Thanksgiving dinner, I will quarter this recipe. I also plan to use almond butter rather than pumpkin seed butter as that is what I could find at the shop yesterday.

For my readers in Africa or for those who don't have quinoa readily available you could use cous cous, bulgar wheat, cracked wheat, or barley.  For the pumpkin seed butter you could substitute smooth peanut butter in the dressing recipe and use any kind of seeds (pumpkin, sliced almonds, peanuts, cashews, etc.) in the salad itself.

CAULIFLOWER "MASHED" POTATOES 

1 head cauliflower
1/8 skim milk
Salt & pepper
Optional seasonings: Ranch dressing, garlic, cheddar cheese, chili powder.
 
Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with seasoning to taste. A few shakes of Ranch dressing powder,  or add garlic, salt and pepper, cheddar cheese, or a dash of chili powder. Serve hot/warm.

PUMPKIN MOUSSE PIE

1 graham wafer pie crust
2 tbsp. gelatin powder
1 cup water
1 cup whipping cream
1 can (19 oz). pumpkin pie filling
1 cup walnuts
1 cup mascarpone cheese
1/2 cup honey
1 tsp. cinnamon
1/2 nutmeg

Sprinkle gelatin in 1/2 water.  Boil remaining water, add to gelatin and stir until dissolved. In a separate bowl, whip whipping cream until stiff peaks form; set aside.

In a large bowl, combine pumpkin pie filling, walnuts, mascarpone, honey, cinnamon and nutmeg, stir well.   If you don't have mascarpone cheese you can use creme fraiche or cream cheese beaten with heavy whipping cream (about 3 parts cream cheese and 1 part whipping cream). Perhaps you could even use thick, plain yogurt. I think I will look use the yogurt myself.  Add gelatin. fold in whipped cream until combined and pour mousse into the ready made graham wafer pie crust. Gently shake the pie pan to release the air bubble and smooth out the surface.


 I hope  you enjoy these Thanksgiving meal recipes.
 It is a good time to reflect on all the many blessings we have at this time of year, especially the things we may take for granted.  For example, parents or loved one, a job or some means of financial support, shelter, food, the ability to walk, see, hear, etc. I am thankful for all these things and more especially since my ability to walk has been recently restricted.

Check out my post tomorrow to read one more thing for which I give thanks.

One Foot Forward & Two Steps Back

I waited patiently and expectantly for the Lord; and He inclined to me and heard my cry.

Psalm 40:1

After having about two days of little to no inflammation and my right leg feeling almost perfectly better, I was feeling rather hopeful about being able to walk again soon. Perhaps I overdid it. I don't know but it does appear that way. Because today I was in excruciating pain.

We are fully into the Fall season here but have had a lot of rain already. I love to walk outside when it isn't raining and enjoy the Fall colours.

The pain started up again on Thursday night while I tried to sleep. It slowly got worse. Yesterday I walked about 18 city blocks and for 7 of those I was carrying heavy bags of groceries. Did that aggravate my leg pain?  In retrospect, probably "yes".

I especially like to see all the leaves on the ground.  The moment I stepped off the city bus, I was captivated by this red leaf amongst all the golden ones.

My acupuncture doctor said I should be taking it easy and go slowly, very slowly with my activities. I told her that until one tries something and realizes it was too much, how is one to know that it was too much? I said that it is only normal to do things when you start to heal.  She thought I was making excuses. She said the healing takes time and that as long as I am moving forward (with healing) then we are going in the right direction.

I had to capture the red maple leaf up close. This is the leaf that is on Canada's flag.  Isn't it pretty?

I do totally agree that healing takes time but I figure I have given it a lot of time already (about 7 weeks) and so I thought we were kind of getting to the end of the healing process. My acupuncturist shared with me that she herself had similar leg issues which took a year to get better and she is a healthy person with no previous illnesses, as well as a Tai Chi instructor. I thought "wow!".  If it took her that long, it is going to take me even more time!  Here I thought I was nearing the finish line of therapy. That's a laugh.  I guess I have to take it easier than I thought.

I'm learning that I don't have a lot of patience. I am raring to do things and move normally.  I've been praying a lot for myself and especially as I get my treatments.  The scripture verse at the top tells me I need to be patient and expectant.  When my body says slow down.  I must listen.

Are you a patient person or an impatient one?
How do you deal with inconveniences like what I'm dealing with?

I like the wild English garden look in this photo. I don't know the name of the flowers.

I took some photos that brightened my day. It won't be long before there are no more beautiful flowers to photograph here. Hopefully, I've taken enough of them so I can share them now and then during our long, rainy winter.

I take this time to wish you a Happy Thanksgiving as we celebrate Thanksgiving here on Monday, October 11, 2011 this year.  If I am up to it on Monday, I will make a small dinner.   I won't be making a large turkey. Instead I will make roasted chicken, mashed cauliflower (or mock mashed potatoes), kale salad and pumpkin pie. I'll post the recipes later. Have a blessed holiday.