Super Food Thanksgiving Filled Recipes
Here are some delicious colon healthy recipes to serve up this Thanksgiving.
Pomegranate Cranberry Sauce
2 cups fresh cranberries
1 cup pomegranate seeds
1 large apple (1 cup), diced ½ cup raw orange, cubed
2 tablespoons maple syrup
2 tablespoons fresh squeezed orange juice
1 tablespoon chia seeds, ground
1 teaspoon fresh orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Small pinch of sea salt to taste
Combine all ingredients (except orange juice and pomegranate seeds) into a saucepan and heat on medium-high.
Bring this mixture to a boil and cook for 5 minutes, reduce to simmer for 15 minutes on low heat until the cranberries have broken apart, all the fruit has been softened.
Take of the heat after everything is soft and thickened.
Stir in the pomegranate seeds and orange juice last.
Serve warm or chilled.
Keeps for 5-7 days in the fridge.
Fresh Pumpkin Purée
An 8-pound pumpkin (preferably a sugar pumpkin)
1 ½ tablespoons unsalted butter, melted
Slice off the stem end of the pumpkin 2 1/2 inches from the top, reserving it, scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the inside of the pumpkin with the butter.
Top the pumpkin with the reserved stem end, bake it in a shallow baking pan in the middle of a preheated 375°F oven for 1 1/2 hours, or until the pulp is tender, and let it cool in the pan until it can be handled.
Discard any liquid that may have accumulated in the pumpkin, scoop out the pulp, and in a blender purée it in batches, transferring it as it is puréed to a large sieve or colander lined with overlapping large coffee filters and set over a large bowl.
Cover the surface of the purée with plastic wrap and let the purée drain, chilled, overnight.
Apple Blueberry Crisp
2 cups blueberries, fresh or frozen
3 apples (whatever is in season), peeled
1 tablespoon lime juice or the juice from half a lime
1 teaspoon cinnamon
1/4 cup brown sugar
1/2 cup flour
1/4 cup oats
1/2 cup chopped pecans
3/4 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/3 cup butter (or coconut oil), melted
Preheat oven to 375 degrees.
Peel and dice the apples into 1/2″ cubes. Place them in a medium bowl and toss with lime juice.
Add the blueberries and fold until combined.
Pour into a pie dish or 8 X 8 baking dish. Sprinkle with the cinnamon.
In a small bowl mix the brown sugar, flour, oats, pecans, pumpkin pie spice, and ginger. Pour in the butter and mix with a fork until the mixture resembles crumbles.
Spread the crumble topping on top of the fruit. If you would like, top with a few more pecans.
Place in the oven and bake for 30 minutes or until the top is browned and the filling is bubbly.
Allow cooling slightly.
Ensure loved ones ask their doctors about dietary restrictions before going all in this Holiday season. Happy Thanksgiving from the Great Plains Colon Cancer Task Force!