AN ANTI-INFLAMMATORY THANKSGIVING
1st Aug 2024
Thanksgiving is a wonderful time to reconnect with family and friends and let your loved ones know how much you appreciate them. For many of us, the first thing that comes to mind is the Thanksgiving meal we share with those close to us. Team Sturm believes it’s important to allow yourself moments of indulgence, especially around the holiday season when it’s hard to resist; we believe in balance! Keep on reading for some of our favorite Thanksgiving starters and sides that still pack in all of those delicious traditional flavors - but come with a healthy, anti-inflammatory twist!
Pumpkin Ginger Soup
Serves 3-4 people
A starter to steal the show; this soup is delicious, warming and tastes just like the holidays. The medicinal properties of ginger combined with nutrient-dense and Vitamin A-rich pumpkin make this dish healthy and tasty.
Grocery List:
1 medium sized pumpkin
1 red pepper
½ red onion
1 tsp cinnamon
2 tsp nutmeg
1 knob of ginger
2 cups of chicken or vegetable stock
Method:
- Wash the pumpkin and the pepper and chop them into small chunks
- Peel and chop the red onion into strips
- Put all the vegetables on a lined baking tray and drizzle with olive oil or coconut oil. Put in the oven for 40 minutes at 180 degrees C
- Add roasted vegetables, spices and raw ginger to a food processor or blender with the stock and blend until smooth
- Add salt and pepper to taste
- Warm up on the stove (if necessary) and serve
Agave Caramelized Carrots
Serves 4-6 people
These carrots are sweet and robust! They’re a guaranteed crowd pleaser, bringing color and flavor to any holiday dinner setting. Carrots themselves are a great source of Beta Carotene, fiber, Vitamin K1, Potassium, and antioxidants.
Grocery List:
1 packet winter carrots
2 tbsp agave syrup
2 tbsp apple cider vinegar
Salt and pepper to taste
Coconut oil for the pan
Method:
In a large pan on a medium low heat:
- Add carrots and drizzle with coconut oil
- Once carrots are 60% cooked, add the apple cider vinegar and stir before seasoning with salt and pepper to taste
- Add the agave syrup
- Stir regularly so carrots do not burn
- Once carrots appear glazed and glossy, plate and serve
Brussels Sprouts with Dried Cranberries
Serves 4-6 people
This simple dish brings together the flavors of tart cranberries and savory Brussels sprouts. Brussels sprouts are high in fiber and vitamins like C, K and A. They are also a powerful antioxidant.
Grocery List:
1 bag of Brussels sprouts
100g dried cranberries
1 red onion
Olive oil for pan
1 tsp apple cider vinegar
Salt and pepper to taste
Method:
- Caramelize the red onions in a pan by slowly cooking them in a little olive oil until soft
- Add the Brussels sprouts to the caramelized onions
- Sauté with a splash of olive oil and apple cider vinegar
- Add salt and pepper to taste
- Put on a plate and garnish with dried cranberries
After these anti-inflammatory dishes, remember to treat yourself
to your favorite Thanksgiving dessert.
It’s all about balance –Happy Holidays!
Delfina Forstmann is a skincare fanatic and a contributing writer for Doctor's Notes. She has worked closely with Team Sturm on product copy and social engagement giving her an inside understanding to Dr. Barbara Sturm’s unique approach to skincare.
