“All I wanna know is, who’s bringing the mac and cheese?” That’s a common statement made from hungry friends and family members right around Thanksgiving time. Most of us can agree that side dishes play a pretty important role in the Thanksgiving meal. Some may even argue that side dishes are the real star of the show and not the traditional turkey. No matter how you look at, there are usually sides–and plenty of them. And no matter what your Thanksgiving looks like this year, most people have put their health on the table, so to speak. Because of the pandemic, many people are worried about the health of their family, which includes keeping their immune system in tip-top shape to fight the disease. Side dishes can help with that. These side dishes not only taste great but they also help boost your immune system.
It’s a simple side dish that is vegan, low carb, Keto and full of healthy nutrients that give an extra kick to your immune system that everyone needs right now! Plus, it’s delicious and can be made in 20 minutes! Ingredients 1 bunch kale 1 bunch chard (or you can use any combination of most greens such as collards, mustard greens, broccoli rabe to equal one pound) 4 tablespoons olive oil 1 medium shallot, coarsely chopped 3 medium garlic, finely chopped ½ teaspoon lemon zest ¼ teaspoon red pepper flakes ( or aleppo) ¼ teaspoon sea salt 1 tablespoon fresh lemon juice Optional Garnish: Dukkah! Zaatar Spice, toasted pine nuts or almonds Instructions – Trim the stalks and ribs from the greens, if they are more then ¼ inch thick. Chop the stalks and ribs into ¼ inch slices. – Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients. When tender remove from pan and set aside. – Cut the destemmed greens into ¼ to ½ inch ribbons. – Add remaining olive oil to the pan over medium-high, add chopped shallots. Sauté 3 minutes, add garlic and red pepper flakes stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes. – When the greens are wilted and tender add the sautéed stems stirring a minute to rewarm, turn heat off and add lemon zest, salt and lemon juice. Stir to combine. Taste and adjust flavor if desired. notes – Leftovers can be reheated and served the next day. And if you’re feeling hungry at breakfast, just add a poached egg for deliciousness!
The consistency of this dish is like a cross between a soufflé and cornbread, but it tastes just as good. Raspberries are full of healthy ingredients and properties such as fiber, protein, vitamin E, vitamin C, vitamin A, and Vitamin K that contribute to a health immune system. Ingredients: 1 cup 1 cup cornmeal, preferably stone-ground (medium or finely ground) 1 cup nonfat or low-fat buttermilk ⅔ cup pure maple syrup 2 tablespoons butter ½ teaspoon salt 4 eaches large eggs, separated ¼ cup all-purpose flour 2 teaspoons vanilla extract ¼ cup sugar 3 cups raspberries, divided 8 tablespoons 8 tablespoons nonfat plain Greek-style yogurt, (see Note), optional Directions: – Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray. – Combine cornmeal, buttermilk, maple syrup, butter and salt in a large saucepan. Cook over medium-high heat, whisking constantly, until the mixture bubbles and thickens. Remove from the heat. Whisk egg yolks in a large bowl. Whisking constantly so the eggs won’t scramble, add 1/2 cup of the hot cornmeal mixture until completely combined. Scrape in the remaining cornmeal mixture and whisk until smooth. Whisk in flour and vanilla until smooth. – Beat egg whites in another large bowl with an electric mixer on high speed until soft peaks form. Gradually sprinkle in sugar, continuing to beat until soft glossy peaks form. Fold the whites into the cornmeal mixture. Fold in 2 cups raspberries. Spoon the batter into the prepared dish. – Bake until puffed, golden brown on top and the center is set, 35 to 40 minutes. The spoonbread will be slightly wobbly and soft when it is completely cooked. Let cool for 20 minutes. Serve warm, topped with some of the remaining raspberries and yogurt, if using.
Green beans provide a boost to your immune system and contribute to the elimination of harmful free radicals. Eat with lemon and garlic for a powerful combination. Ingredients: 2 pounds green beans, ends trimmed 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon red pepper flakes 1 tablespoon lemon zest Salt and freshly ground black pepper Directions: – Blanch green beans in a large stockpot of well-salted boiling water until bright green in color and tender-crisp, roughly 2 minutes. – Drain and shock in a bowl of ice water to stop from cooking. – Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through about 5 minutes. Add lemon zest and season with salt and pepper.
This incredibly delicious side dish, along with other healthy plant-based foods, are responsible for keeping all those nasty coughs and colds at bay and giving our health a welcomed boost. Ingredients Half an inch of ginger 1 small garlic clove Small bunch of parsley 1 carrot 1 small beetroot 1 kale leaf 1 small celery stalk 1/2 lemon 1/2 ripe avocado 1 to 2 teaspoons hemp oil 1/2 teaspoon toasted sesame oil Sprinkle of sea salt Sprinkle of hemp seeds Instructions – Finely grate ginger (without skin). – Crush garlic (remove skin). – Finely chop parsley. – Grate carrot and beetroot. – Chop kale leaf. – Chop celery. – Juice lemon. – Cube avocado. – Add hemp seed oil and sesame oil. – Sprinkle sea salt. – Mix everything together and top with hulled hemp seeds. Enjoy!
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