What Was On Your Thanksgiving Platter?

Thanksgiving Platter = Yummy Tummy! 

Paleo Vegeo I Barbara Christensen I What is On My Thanksgiving Platter
This year was no exception to the rule of too many yummy items to enjoy. We've managed to keep it fun as we've grown our food base to include healthier options of food, and it just makes it more fun I think. And colors... well at my house the do equal fun!

The Purple Sweet Potato

They did a study on the purple sweet potato, which I've discussed online before for it's amazing health benefits, and how it's been used in the sports shake I have my elite athletes use. One thing they found was that the purple sweet potato color could be a possible candidate for the prevention and treatment of cognitive deficits in excitotoxic and other brain disorders.  Excitotoxicity is the pathological process by which nerve cells are damaged and killed by excessive stimulation by neurotransmitters such as glutamate and similar substances. Excitotoxicity may be involved in spinal cord injury, stroke, traumatic brain injury, hearing loss (through noise overexposure or ototoxicity) and in neurodegenerative diseases of the central nervous system (CNS) such as multiple sclerosis, Alzheimer's disease, amyotrophic lateral sclerosis (ALS), Parkinson's disease, alcoholism or alcohol withdrawal and especially benzodiazepine withdrawal, and also Huntington's disease.

What about the cranberries? 

Oh my, this really is my favorite. I cook up the cranberries with pears. Who knew they would be such an amazing combination? Cranberries are a powerful source of both vitamin C and fiber, and are only 45 calories per cup. In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable--including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries. When looking at the antioxidants of the whole cranberry, one cup has 8,983 total antioxidant capacity. Only blueberries can top that: Wild varieties have 13,427; cultivated blueberries have 9,019. So I always get my fresh cranberries, and then cook them slow. Cooking temps (350°F/175°C) will destroy the antioxidant levels, as well as the minerals and enzymes. So let it take some time, at a lower temperature.

Finally peas, carrots, carrots and peas... and mushrooms, onions and lots of fresh herbs are a plus at my table!! I love the nutrition, and I love Thanksgiving!



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