Love the simplicity of Thanksgiving: gathering around the table with family and friends to recognize our blessings and give thanks. No gifts, just a basic meal of turkey, vegetables and of course, pie! And the best part of Thanksgiving? Everyone can contribute — by bringing a side dish, making dessert or to helping clear the table. A special bond is created when we come together and share. And who doesn’t like a little help in the kitchen?

So in the spirit of Thanksgiving, the members of The Energized Body Team would like to share with you a few of our favorite side dishes.

• 

  GF Stuffing

  My assistant Amy will be making her Gluten-Free Stuffing. I am sooo grateful for her help with everything!!

• Chef Laura Henry-Zoubir has a new Roasted Cauliflower Salad with Salsa Verde for us to try. I am thankful for her help with the hummus production!
• 

  Exotic Carrot Salad

  The Exotic Shredded Carrot Salad was a big hit at my Thanksgiving table last year! Thanks to my friend and EB Cleanse participant Maura for sharing this recipe from Kirpalu — must get there in 2015!

• 

  Roasted Vegetables

  Lastly, I give you a favorite of mine: Roasted Vegetables with Beets and Dates — so simple and the dates add a nice pop of sweet to complement savory dishes.

Roasted Cauliflower Salad with Salsa Verde

Ingredients

• 1 head of cauliflower, slice 1/2” thick into 4 slices
• 1 cup parsley, cleaned and packed
• 1/2 cup cilantro, cleaned and packed
• 2 scallions, trimmed and sliced
• 1 tsp fresh lemon juice
• 1 tsp lemon zest
• 1 Tbs red onion, minced
• 1 Tbs capers, drained from brine
• 1/4 tsp kosher salt
• Fresh ground black pepper, to taste
• 1 Tbs extra-virgin olive oil
• 1/4 tsp garlic, minced
• 2 clementines, peeled and segmented
• 1/2 pomegranate, seeds removed
• 1/2 cup pepitas (pumpkin seeds)

Directions

Cauliflower: Slice the cauliflower into 1/2” thick slices (reserve the bits that don’t hold together for another dish). Arrange the cauliflower slices on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast at 400 degrees for about 25 minutes until the cauliflower is slightly tender and starting to caramelize.  Remove from oven and allow to cool slightly.

Salsa verde:  for an authentic salsa verde, use a mortar and pestle (or use a food processor). Grind parsley, cilantro, scallions, lemon juice and zest, onion, capers, salt, pepper, olive oil and garlic into a paste.

Assemble Salad: Gently toss cauliflower with 1/2 of the salsa verde; add more as needed. Add clementines, pomegranate seeds and pepitas; gently toss and serve.

I hope this gives you some new recipes to bring to your table this year. I offer my thanks to all of you who have made the efforts to prepare a healthy healing meal for your family. I know it can be tough at times but it’s so worth the effort!

Have a Blessed Thanksgiving!

Denise

Join me Saturday, Nov. 22, at

the Winchester Farmers Market’s
Thanksgiving Market

9:30am-1:30pm

at Parish of the Epiphany Church,

70 Church St, Winchester

I will be offering my Dark Chocolate and Vegetable Hummus spreads at special Holiday prices — stop by & save!