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Welcome to the
November issue of “Making the Healthy Choice the Easy
Choice.”
Here you will
find information you can use on a timely topic, healthy
eating, recipes and more! I welcome your feedback and
questions. Please send them to
Janet@nourishyourlife.com Thank you!
November is the
month for traditions
For Americans,
November is the month we celebrate Thanksgiving. And
when thinking about Thanksgiving, I can’t help but think
of the traditions that our family has passed down from
generation to generation. I remember, as a child, always
going to “Gramma’s house.” And now…I am the Gramma…(Let
me tell you about our grandchildren…) At our
Thanksgiving, everyone brings something. “Everyone” is
about 30 family members plus anyone else we hear of that
has nowhere to go for Thanksgiving. Everyone is welcome
in our home! We don’t assign any particular food or even
food group, and we certainly always have more than
enough to go around. Looking for someplace to go for
Thanksgiving this year? Dinner is at 4:00 and you are
always welcome. Just bring the stories of YOUR family
traditions to share with ours.
My challenge for you this month is to remember, with
your family and friends, the wonderful traditions that
make your Thanksgiving most memorable. Would you like to
share these memories with us? Just write to us at janet@nourishyourlife.com.
We would LOVE to hear from you!
Quote for the
month:
“The only thing
you take with you is what you leave behind.”
-John Allston
Healthy eating in November:
Cranberries are
always a treat in November. They go so perfectly with
Thanksgiving dinner. Whether you serve turkey or
tofurcky*, cranberries are one of the traditional side
dishes we look forward to.
Health
benefits
Cranberries are
low in calories, carbohydrates, fat free, sodium free,
cholesterol free and a good source of the antioxidant
vitamin C. (About
produce.com)
Although there
are about 100 varieties of cranberries, there are only
four that are grown in the United States-and they all
taste about the same. When you see a product featuring
white cranberries, they are the same as the familiar
reddish ones- just picked three weeks earlier.
My challenge
for you this month is to eat more cranberries! Certainly
on Thanksgiving…and how about the rest of the year? Need
a new recipe for cranberries? Why not try Quinoa
Cranberry Pilaf? (Maybe it will become a tradition…)
*Tofurcky is a turkey flavored tofu meal that is often
substituted for turkey
by Vegetarians.
Quinoa Cranberry Pilaf
Makes four (4) servings
Preheat oven to 350 degrees
Ingredients
1 tablespoon olive oil
½ cup Quinoa
½ cup brown rice
21/4 cups water or vegetable broth
¼ cup dried cranberries
¼ cup dried apricots
1/3 cup chopped pecans
Directions
1. Rinse quinoa before cooking to remove the coating of
a bitter substance called saponins.
2. Heat olive oil in a medium size pan.
3. Add pecans, brown rice and quinoa, sauté gently about
two minutes.
4. Transfer to a baking dish, add water or broth,
cranberries and apricots and cover tightly.
5. Bake at 350 degrees for 30-45 minutes. (All liquid
should be absorbed)
6. Allow to stand for about 10 minutes.
7. Fluff up and ENJOY!
Nutrition facts: 1 serving= 180 cal, Protein = 6 grams,
Carbs = 27 grams, Fat =8.5grams
Do you know of someone who would benefit from this
information?
We welcome you to pass it on.
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