“Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving.” W. T. Purkiser

Thanksgiving is about sharing and gratitude. Taking the fruits from the harvest and enjoying them with friends and family. However, we often turn this day into a day of indulgence by overeating some not so healthy dishes.  But it doesn’t have to be that way. You can create a delicious and healthy Thanksgiving meal to wow your guests!
Recently, I was browsing through two of my favorite magazines, Eating Well and Natural Health.  They both featured amazing holiday recipes I cannot wait to try! Things like Cider Glazed Roots with Cinnamon Walnuts, Brussel Sprouts with Chestnuts and Sage, and Dr. Oz’s Kale Pomegranate Quinoa Stuffing (see recipe below).
Try something new this holiday season, using nature’s healthy flavors as a base for a delicious meal!  Other healthy foods to add into your Thanksgiving spread:  Pumpkin, Butternut Squash, Acorn Squash, Green Beans, Pecans and Persimmons.

Kale Quinoa Stuffing as seen in Natural Health magazine November 2009

Dr. Oz’s Kale Pomegranate Quinoa Stuffing
Serves 12

5 tablespoons extra virgin olive oil, divided
6 cloves garlic, finely sliced, divided
1/2 cup vegetable stock
1/2 pounds young kale, stems and leaves coarsely chopped
Salt to taste
White pepper to taste
1 1/2 cups pecans
1 cup finely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme (strip the leaves from the stems)
2 cups cooked quinoa
1 tablespoon butter, melted
1 egg, lightly beaten
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds
1. Preheat oven to 325F. Lightly oil a 9 x 13-inch glass baking dish.  
2. In a large saucepan over medium-high heat, heat 2 tablespoons olive oil. Add
half of the garlic and cook until soft but not yet golden. Raise heat to high, add
the stock and kale and toss to combine. Cover and cook for 3 minutes. Uncover
and continue cooking, stirring until all the liquid has evaporated. Season with salt
and white pepper. Set aside to cool.  
3. Add cooled, cooked kale and pecans to a food processor; pulse several times until pecans are chopped and kale is shredded but mixture is still chunky.
4. In a separate saucepan over medium-high heat, heat 2 tablespoons olive oil;
add the onion and remaining garlic; saute 2 to 3 minutes. Add the sage and continue cooking until onion is caramelized, approximately 3 to 4 more minutes. Stir in the pecan-kale mixture.
5. Transfer the onion-pecan-kale mixture to a large mixing bowl. Add the cooked
quinoa and stir to combine. Stir in the remaining tablespoon of oil and melted
butter. Season with salt and white pepper.

6. Add the egg and wine and toss to coat. Transfer the mixture to the prepared
baking dish. Cover and bake 30 minutes. Garnish with pomegranate seeds before serving.