The Thanksgiving meal is the perfect time to bring all the goodness of natural food, fresh from the harvest right to your table. Choose a variety of seasonal fruits and vegetables and roast or steam them for a healthier version and to preserve their natural flavors. Preparing your own food(as opposed to prepackaged, or processed foods) and being able to control what is in them will help keep your meals healthier. We understand the importance that a nutritious diet plays in maintaining a healthy weight which in turn can decrease the number of bleeding episodes and amount of factor needed to prevent or control a bleed.  It is so easy to bring the natural goodness of the season indoors and fill your table with the fresh food nature has provided. Here are a couple of recipes to help get you started! Happy Thanksgiving!!
Make your own Cranberry Relish
Cranberries not only provide beautiful color for your table but pack a lot of Vitamin C, antioxidants and anti-inflammatory properties. So easy to prepare but looks like you fussed!
Ingredients:
1 bag of Fresh Cranberries (rinse and pick out any bad ones)
1 C. Orange Juice
¼ C. Real Maple Syrup
2 tsp. Cinnamon
2 tsp. Nutmeg
Directions:Â
Combine the cranberries, maple syrup, orange juice and spices in a 3-quart saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the cranberries burst, about 15 minutes. Remove from heat and cool (sauce will thicken as it stands). Refrigerate. Serve chilled or at room temperature.
Yields 6 servings
Roasted Root Vegetables
Root vegetables provide a powerful punch of Vitamins A & C.   The rich colors not only provide beauty to your table but lots of anti-oxidants and anti-inflammatory properties as well.  This recipe is low in fat, high in fiber and so delicious making it an excellent choice to accompany the holiday turkey or just every day meals.
Ingredients
2 pounds root vegetables (potatoes, sweet potatoes, carrots, parsnips, turnips, rutabagas, beets) peeled and cut into 1-inch pieces
1 medium onion, peeled and cut into 1/3-inch wedges
1 tablespoon extra-virgin olive oil
Salt to taste
1 head garlic, separated into cloves and peeled
Chopped fresh herbs of your choice like rosemary or thyme
Balsamic vinegar (optional)
Directions:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
Heat oven to 400 degrees. Â Toss the vegetables with the olive oil, herbs and salt to taste. Place the root vegetables and onion in a roasting pan. Â Do not crowd the vegetables. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. Â After 30 minutes, scatter the garlic cloves in with the vegetables. Â Continue stirring every 15 minutes until the vegetables are tender and evenly browned. Before serving, add a sprinkling of balsamic vinegar, for additional flavor if desired.
(Cranberry relish photo from: cuisineous.com)
(Roasted Root Vegetable photo from: backtothelandstore.blogspot.com)
