A Plant-Based Thanksgiving

What is a plant-based diet? There are different interpretations, but except for the vegan diet, which is exclusively plant, most plant-food diets are centered on plant foods, especially vegetables, using only small amounts of animal products as “condiments.” At Beyond Health, we recommend limiting animal proteins to 2-3 ounces a day, and not every day.

Although on Thanksgiving, we enjoy organic turkey, we don’t overdo it. Instead, we make a feast of a beautiful salad with our delicious Beyond Health Olive Oil and Beyond Health Balsamic Vinegar and several favorite vegetable dishes. We then have a little turkey on the side.

Here are two treasured vegetable recipes from our friend Bette Acuff, visual artist and artist-of-life, who brings beauty, balance and taste to all of her endeavors.

CREAMY CAULIFLOWER SOUP WITH GREENS 

1 tablespoon Beyond Health Olive Oil, plus more for drizzling

1 medium onion, chopped (about 1 cup)

4 cloves of garlic, chopped

Selina Celtic Sea Salt

1 medium head of cauliflower (about 3 pounds) florets and stems cut into 1-inch pieces (8-9 cups)

4½ cups filtered water

¼ cup chopped dill, plus more for garnish

5 large kale or collard leaves, or combination, rough ends removed and leaves thoroughly chopped

Freshly ground black pepper

***

Heat oil in large pot over medium heat

Cook onion, covered, until soft, 4-5 minutes

Add garlic and pinch of salt. Cook 3 minutes more.

Add cauliflower; pour in filtered water until it reaches just below the top of the cauliflower

Bring to boil over high heat

Add 2 tablespoons of dill

Reduce heat to low and simmer until cauliflower is just tender (about 10 minutes)

Stir in greens and simmer 3 minutes

Let sit for 5 minutes to cool slightly

Stir in remaining 2 tablespoons of dill.

Puree soup in batches in blender until very smooth, adding more water if it’s too thick

Return to pot and reheat

To serve, garnish with black pepper a pinch of sea salt, a drizzle of oil and remaining dill

Makes 8 cups

NOTE: Before you use garlic in cooking, peel it and let it sit for 15 minutes. It appears that cooking deactivates enzyme reactions in the garlic that produce anticancer compounds. However, if you wait 15 minutes before exposing the garlic to heat, the cancer-preventing reactions will have already taken place.

PARSNIP CARROT MEDLEY

1 medium yellow onion, chopped medium fine

2 cloves of garlic, minced

1 medium head of fennel, chopped medium fine (remove core, as this is bitter and tough)

2 large or 3 medium parsnips, peeled

2 large or 3 medium carrots, peeled

About 1 cup of chicken or vegetable broth

Mixture of Beyond Health Coconut Oil and Beyond Health Olive Oil to taste

Selina Celtic Sea Salt and pepper to taste

Flat leaf parsley for garnish

***

Grate carrots and parsnips or process them with grater attachment of processor

Oil a large pan with olive oil and coconut oil

Saute’ onion and fennel until soft; add minced garlic and cook about 30 seconds

Add carrots and parsnips with some broth (add more as needed)

Add salt and pepper

Cook over low-medium heat for about 20 minutes—watch the pan and keep testing. Vegetables are done when they become a bit translucent

Garnish with parsley

Bon Appétit!