Every year, there is a long list of things to be grateful for, and that is especially true at Thanksgiving. Perhaps you got a new job or your sister agreed to babysit your child once a week so that you and your partner can have date night. One of the things you can be thankful for is your health. 

It’s no secret that people tend to get a little carried away, to put it gently, at the Thanksgiving spread. By staying mindful of your health and making small tweaks, however, you can create a healthier Thanksgiving feast. Not only will your dishes be incredibly tasty, but they’ll pack some more nutritional benefits than your average options. Whether you are hosting, showing up, or assisting in the kitchen, use the following tips to make your holiday weekend a little healthier. 

Eat Slowly And Savor Each Bite

It is very easy to move quickly during the holiday excitement of Thanksgiving Day. During mealtime, you may shovel food into your face in order to make room on your plate for the items you didn’t get during your first pass of the spread. While eating, health experts recommend that you slow down and enjoy the food on your plate. It’s easy to fill up too quickly if you do not allow your body the chance to process the calories that you’re consuming. It takes 20 minutes for the brain to realize that you are full. Between bites, consider speaking with a loved one and talk about how great the meal is. Additionally, drink lots of water to aid the digestive process.

Moderate Your Meal

There is so much great food to enjoy! How do you only select a couple things to eat? Well, the good news is that you do not have to miss out on your favorite dishes. Instead, dietitians encourage you to help yourself to controlled portions that will discourage overeating. If you are hungry after you finish your plate, you can have an additional serving or two later. When you build your plate, include whole grains, lean protein, fruits, and vegetables. Try to leave carb-heavy dishes alone, or grab small portions of them just to have a taste. If you want a specific dessert, avoid overeating sugary side dishes to control sugar intake. 

Enjoy A Little Exercise

Pre-meal walk, anyone? Physical activity on the big day of feasting is beneficial for your cardiovascular health, but also for digestion. Studies indicate that walking for 30 minutes after you eat can stimulate the digestive process. Between courses, try to go on a walk with your dog, do some light yoga, play catch outside, or do some squats. Walking for two to five minutes post-meal can help lower blood sugar levels. Exercise also burns calories, which you will consume in excess on Thanksgiving. 

Avoid Processed Foods

How easy and convenient is it to take shortcuts in the kitchen when cooking the Thanksgiving meal? By shortcuts, we mean purchasing store bought varieties of things that you can easily make at home. Instead of grabbing a can of cranberry sauce, make your own with real cranberries, fresh oranges, and a lot less sugar. Click here for a healthy cranberry sauce recipe. Even if you can’t make everything from scratch, do your best to avoid processed versions of things, as homemade elements are also more nutritious.

Consider How You Cook

When you prepare your turkey and sides, be mindful of the seasonings and cooking methods you use. Beware of excess amounts of sugar, salt, and oil, as they can negatively impact the food’s nutritional value. That is especially true if you struggle with high cholesterol, obesity, or diabetes. Instead of deep-frying your food, consider roasting, grilling, or boiling your food to keep the meal a little healthier. Lastly, set seasonings and sauces on the table so that people can manage their health to their desired level of comfort.

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People usually occupy one of two camps regarding cranberry sauce: they either love it or hate it. There isn’t a middle ground about this classic holiday condiment. An argument could be made that the people who do not like cranberry sauce have a distaste for the jelly stuff that comes in a can. Maybe they just have not tasted a condiment as delectable as this homemade cranberry sauce, which utilizes fresh cranberries.

As with anything homemade, you get to choose the ingredients. Because it is made with fresh ingredients, it has a much shorter shelf life than canned cranberry sauce. This sauce will keep fresh in an airtight container in the fridge for at least one week. You can also freeze it for up to three months. This paleo cranberry sauce is the perfect balance of sweetness, spice, and tartness. Some people want to know if they should enjoy this sauce warm or cold. You want to know the best way to enjoy it? The way you like it is the best way for you to enjoy this condiment. That rule applies to most culinary creations, if we’re being honest.

The great thing about fresh cranberries is that they contain a lot of insoluble fiber, which passes through your nearly intact. Cranberries also offer soluble fiber, lots of vitamin C, manganese, vitamin E, copper, and vitamin K1. They also happen to be rich in bioactive plant compounds, specifically flavonol polyphenols. Some of these compounds include quercetin, peonidin, ursolic acid, myricetin, and A-type proanthocyanidins. You can learn more about the health benefits of cranberries by clicking here. For now, let’s enjoy some cranberry sauce!

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You won’t believe how much better this homemade cranberry juice is than the store bought varieties until you try it for yourself. You can adjust the sweetness to make this the beverage the perfect combination of sweet and tart. Plus, you get to utilize fresh cranberries, which most people avoid when they are in season. That is a sad reality because cranberries have a very limited season, usually from mid-September to late-November or early-December. The point is that you have about two months to use these flavor and nutrient bombs, so get them while the gettin’s good.

There are different types of bottle cranberry juice. The best variety to purchase is the 100% pure cranberry juice, which does not contain added sugars or preservatives. That juice only contains cranberries and the natural sugars in them. Cranberry juice cocktail, for example, can contain nearly 30 grams of sugar in an eight-ounce serving. That doesn’t include the other preservatives and chemicals that that juice cocktail contains.

Fortunately for you, you can avoid all of that if you just make your own cranberry juice. Unlike a traditional juice recipe, this juice comes together with the aid of your blender. First, you will blend the cranberries and water until smooth. Once you do that, pour the blended cranberry mixture through a cheesecloth or fine mesh sieve and strain it into a bowl. Make sure to squeeze all the pulp to get as much liquid out as possible. Once you do that, add that strained liquid back to the blender withe the remaining ingredients, blend, and then serve over ice when ready.

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This salad has so many superfoods in it, you may just develop some super body capabilities, for example, better digestion, more energy, and a stronger immune system!

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Because fresh cranberries have a limited window of availability, we encourage you to use them any which way you can. Add them to smoothies, salads, roasted vegetable medleys, sauces, or this vinaigrette recipe. This dressing is highly versatile and works great with savory, sweet, and tangy flavors because it exhibits a tart, warming flavor profile.

This dressing calls for whole, fresh cranberries and ginger root, making it rich, creamy, and a little tart and spicy. Not to mention, the vibrant pink color is enchanting to look at. It really pops when you drizzle it over a kale, pomegranate, and apple salad. The dark green of the kale leaves and this reddish-pink dressing is like Christmas in a bowl, only with less pumpkin spice and fattening ingredients! And we know that fresh cranberries are naturally tart, but the maple syrup helps to tame that tang. If you don’t have grade A maple syrup, you can use raw agave nectar.

This cranberry vinaigrette has a slightly grainy texture, due to the blending of fresh ingredients. If you prefer a dressing with a less grainy consistency, you can pour this dressing through a fine mesh sieve or strainer to strain some of the pulp. That extra step will yield a smoother dressing, but this is based on preference. This vinaigrette is truly great on everything, but it complements bolder leafy greens like kale, arugula, red leaf lettuce, and butter lettuce.

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When fresh cranberries appear in grocery stores, you know the holidays are around the corner. They are festive, bright, and exhibit a strong, tart flavor. You can incorporate them into both raw and cooked recipes, from salads and smoothies to scones and roasted vegetables. These types of dishes seem to perk up with the addition of fresh cranberries. Not only that, but fresh cranberries pack a serious nutritional punch.

These little red cranberries inspired us to make a raw rendition of a classic holiday punch. Forget the cans of unhealthy, sugary cranberry juice because you have access to the real thing! Did you know that your average can of cranberry juice can contain over 230 calories and 53 grams of sugar in just one serving? That is too much, people! Fortunately for you, this holiday punch uses fresh ingredients, so it is low in sugar and calories. The only sugars that it contains are completely natural.

Make sure to buy an extra orange because adding thin orange slices to the pitcher is a nice aesthetic. Plus, that infuses a little more orange flavor into the punch. You can also add a cup or so of cranberries to the pitcher of punch. Cinnamon sticks also infuse an aromatic essence that you and your guests will surely enjoy. Flavor the punch to your palate, so long as the ingredients are raw vegan.

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The average person doesn’t consume enough antioxidants, primarily because they don’t eat the rainbow. This dietary concept involves eating fruits and vegetables of all different colors. From red beets and cranberries to leafy greens and blueberries, the antioxidants in these produce items help to reduce free radical damage in the body. They also exhibit anti-inflammatory properties and may enhance immune function, something everyone can benefit from during the holidays.

Cranberries have a very short season, spanning from late fall to early winter. These powerful antioxidant superstars may aid digestion, balance blood pressure, reduce inflammation, and boost the immune system. Cranberries happen to be an excellent source of vitamin C, which helps to nourish cells in the body. Beets also have lots of antioxidants that may help reduce inflammation and oxidative stress in the body. One antioxidant, betalain, is a plant pigment that has exhibited an ability to lower inflammatory markers and optimize immune function.

The flavor combination of cranberries and beets would be a bit odd without other flavors that paint the best flavorful backdrop. Both the bananas and dates provide a sweetness and creaminess that create a harmonious marriage of flavors. You do have the option to use freshly squeezed orange juice in place of the homemade almond milk, but that will increase the level of tartness. That’s why we recommend the almond milk, which is very easy to make. Should you desire the orange juice, though, you may need to add a couple more dates to mellow the tartness.

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People tend to celebrate the seasons, especially fall and winter, with outdoor festivities and indoor decor. Celebrating in the kitchen is as equally as important because embracing seasonal produce is what it’s all about. You can celebrate with the myriad colors, produce, and spices, all in one recipe no less!

Fresh cranberries are only in season for limited window, so you have to get them while the gettin’s good. They are somewhat sweet, but the tartness is somehow addicting. The flavor of cranberries also pairs beautifully with other seasonal ingredients like pomegranates and persimmons. Now, you can throw those ingredients together in a blender, but they need a creamy base, which is why you add a banana into the mix.

One of the great things about this smoothie is that it may be one of the most nutrient-dense smoothies you ever drink. The antioxidant activity in this smoothie is on another level. Pomegranates offer flavonoids, anthocyanins, ellagitannins, alkaloids, and punicic acids, which exhibit anti-hypertensive and anti-inflammatory properties. Some research points to the fact that cranberries may cause apoptosis (cell death) in cancer cells. Researchers attribute this to the antioxidant and anti-inflammatory properties in cranberries. Lastly, persimmons have high vitamin C content, which helps to reduce inflammation and improve immune function.

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Skip the canned unhealthy cranberry sauce this year and get back to real ingredients. It takes a matter of minutes to whip up a batch of this refreshing, tangy raw vegan cranberry sauce. The texture is luxurious and it provides an array of beneficial nutrients. It’s the sauce that will stand out on the festive holiday table. You can serve it with desserts, baked winter squash, bean casserole, or even the holiday turkey!

In case you haven’t noticed, fresh cranberries are currently available in grocery stores. They have a very short season, so it’s best to get your hands on them while the gettin’s good. Cranberries are some of the richest sources of ellagic acid, which is a powerful antioxidant that exhibits anti-cancer activity. Ellagic acid is also in blackberries, raspberries, pomegranates, pecans, strawberries, and other plant-based foods, but cranberries have the highest content. Heat destroys ellagic acid, so cooking fresh cranberries cancels out many of their health benefits. That’s why it’s so good to consume them in their raw form!

Raw cranberries can be quite tart, but that’s where the dates come into play. Dates offer wonderful sweetness that balance the acidity from the orange and the cranberries. Finally, the pinch of allspice sets it all off. You’ll be surprised at just how refreshing it is!

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Brussels sprouts have become an incredibly popular menu item in many restaurants. Often fried, roasted with bacon, or smothered with grated cheese, a once healthy vegetable becomes very unhealthy. The nutritional profile of Brussels sprouts is very impressive, exhibiting a high fiber, vitamin, and mineral content. And although it may seem crazy, ludicrous even, it’s possible to eat them raw.

Raw Brussels sprouts have an addictive crunch, but you aren’t just tossing the large bulbs in a bowl and calling it a day. It’s best to cut Brussels sprouts thinly or pulse them up in a food processor to achieve that shredded look. Ideally, the Brussels sprouts should resemble shredded cabbage, as if you were making a slaw. You don’t have to cut the apples finely; rather, it’s best to chop them so that they are similar in size to the dried cranberries and raw walnuts.

When it comes to the dried cranberries you buy, please take the time to purchase the ones that do not contain preservatives (like sulfur dioxide) or added sugars. Craisins, for example, are not cleanse-approved. Take your time to select the correct varieties to adhere to the raw vegan diet. You don’t need extra sugars in the cranberries because the natural sweetness of the apples is more than enough for this recipe. This salad is truly a well-balanced combination of sweet, tart, and savory flavors.

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