apple cider vinegar and diced apple, is another nice option,” Satterfield says. One of his go-to dishes is a root vegetable salad with shaved celery root, walnuts, apples and dried cranberries with a simple dressing of olive oil and lemon. Sweet potatoes and pumpkin offer


a nutritional edge over white potatoes, giving them top billing at Satterfield’s holiday table. He suggests simplifying the traditional sweet potato casserole by first parboiling, straining, peeling and cutting the potatoes into thick chunks, and then baking with lemon juice, nutmeg and water. “Te sweet potatoes will caramelize and form a natural syrup. It has a bright and refreshing flavor without adding the usual butter, marshmallows and sugar,” he explains. According to Satterfield, many


nutritious bitter greens are plentiful this time of year, including chicory, radicchio, frisée and endive. “Last Thanksgiving, I made a chicory salad with dates, pecans, shaved parmesan and persimmon with a sherry vinaigrette with olive oil and shallots. The sweetness of the fruit balances nicely with the bitter greens, which add fiber and help with digestion and the circulatory system.” Thanksgiving offers a good


opportunity to go meatless, according to Kim Campbell, vegan chef and author of The PlantPure Nation Cookbook. “There is a substitute for every animal product out there, so it’s not hard to make traditional recipes plant-based,” says the Durham, North Carolina, native. Her recipe for a nutty or beanie loaf ramps up the flavor and health profiles by using fresh, rather than dried, herbs such as rosemary, thyme and sage, as well as natural binding agents like lentils, flax seeds or chia seeds mixed with water. “Guests will be amazed that whole foods can be so flavorful and satisfying,” she says. “Go the extra mile with quality ingredients for a special meal like this.” Campbell encourages people to


enjoy the abundance of fresh produce and learn how to cook in season. Fruit-based desserts can be a great way to showcase


20 Central Florida www.NACFL.com


what’s in season and still keep guests light on their feet. “You don’t have to use crust or a lot of added sugar for something like an apple crisp or cobbler,” she says. Annemarie Ahearn, founder of


the Salt Water Farm cooking school, in Lincolnville, Maine, also suggests a healthful rethinking of traditional Tanksgiving dishes. “Instead of a green bean casserole, consider blanched green beans with almond and cranberry. Dried cranberries can go in a salad, rather than a sauce. You can have the same ingredients and keep the same focal point, but use less cream and dairy,” says the author of Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea.


Ahearn, who teaches a class on


Tanksgiving cooking, encourages people to take a stroll aſter the main meal to let food settle before having dessert. She also suggests serving some dishes at room temperature to relieve the pressure of having everything arrive hot at the table. For those unable to be with extended family, Satterfield suggests trading recipes in advance, and then having a virtual Tanksgiving by sharing a visual image of how the meal turned out. “You can even send leſtovers if you’re in the same vicinity,” he says.


Connect with Washington, D.C., freelance writer April Tompson at AprilWrites.com.


Savory Thanksgiving Dishes Cranberry Sauce with Maple Syrup


Delicious maple syrup, orange juice, cinnamon and cranberries are boiled down to a syrupy, slightly sweet and spicy sauce. Te cranberries “pop” under the heat and give this side dish a gorgeous ruby color.


Yield: 2 cups


12 oz whole fresh cranberries or 1 package ¾ cup real maple syrup ½ cup water ½ cup orange juice freshly squeezed or store bought 1 cinnamon stick


Take the cranberries and place into a large sieve. Pick out any berries that look damaged (black spots, mushy, white). Wash and drain.


Pour the cranberries into a medium-large pot. Add the maple syrup, water and orange juice. Stir to combine. Place the cinnamon stick in the center.


Heat the berries on medium-high heat until the mixture reaches a boil. Ten, lower the heat to medium-low and simmer for 10-12 minutes or until syrupy and richly red. You will hear the cranberries “pop” as they cook; don’t be alarmed.


Remove the pot from the heat and allow to cool to room temperature. Store in a covered container in the fridge.


Serve at room temperature or slightly warmed. Reprinted from StraightToTeHipsBaby.com/Jessie-Sierra Ross.


Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible.


photo by StraightToTheHipsBaby.com/Jessie-Sierra Ross


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