Meatless Monday: Turkey Dinner - Philo-Sophie!

1,139 views · Published 2 November 2015 · 5:02 · Indexed 10 November 2026

Channel: Gorgeously Green · 2015 · Howto & Style

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The holidays can be trick for those of us who are trying to eat healthy! Thanksgiving ALONE can be troublesome - With family and temptations around every corner, how can you be sure you're sticking to your healthy goals? That's why I love these simple, delicious recipes featuring whole foods and big flavors! 

Cauliflower Mash - Serves 4

Ingredients:
 - 1 large organic cauliflower
 - 2 tbsp veggie broth
 - 2 garlic cloves, peeled and minced
 - 1 tsp lemon zest
 - Sea Salt and pepper

Directions:
 - Steam the cauliflower for 15 minutes or until tender. 
 - Transfer to a high-speed processor. 
 - Add the other ingredients and blend until smooth.


Holiday Beet and Pear Salad

Ingredients
 - 1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
 - 1/4 cup sliced natural almonds
 - 3 tablespoons olive oil
 - 1 tablespoon minced shallot
 - 1 tablespoon fresh lemon juice
 - 1 1/2 tablespoons red-wine vinegar
 - 1/4 teaspoon sugar
 - 1/2 teaspoon salt
 - 1 large Asian pear
 - 3 cups mâche or baby arugula (3 ounces)

Directions:
 - Preheat oven to 425°F. 
 - Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool. 
 - While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. 
 - Cool almonds in oil (nuts will get darker as they cool). 
 - Transfer almonds with a slotted spoon to a small bowl and season with salt. 
 - Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl. 
 - Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat. 
 - Quarter and core pear and cut into julienne strips. 
 - Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.


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