Don't let the holidays squash your health! You can't beet these delish dishes!

As the holiday season quickly approaches I'm getting more and more excited to spend the holidays with my family home in Cincinnati. A common question becomes omnipresent around the Coleman household--what should we eat? Having just gotten off the phone with my Mom, I know that most of the evening meals have already been planned. However, she always leaves room for me to make some more health-concious sides. Before I sign off for the holidays and really spend some time preparing for January Rejuvenation, I thought I'd share some healthy menu's that are easy to share with loved ones. Additionally, both of these recipes can be made for my upcoming cleanses! 

Beet & Orange Salad

Organic Ingredients:

• 1 Tbsp. freshly squeezed lemon juice
  
• 2 tsp. balsamic vinegar
  
• 1/2 tsp. sea salt
  
• Freshly ground pepper
  
• 1 Tbsp. extra-virgin olive oil
  
• 4 medium beets, stems removed
  
• 1 large navel orange
  
• 8 large Boston lettuce leaves
  
• 1-2 Tbsp. diced red onion
  
• 1/4 cup OJ
  

Directions:
Fill a large, deep saucepan with 2 inches of cold water. Place a steamer into the sauce and, making sure the water doesn't hit the bottom of the steamer. Arrange beets in one layer in the steamer. Cover tightly and set pot over high heat. As the water begins to boil, reduce the heat and simmer the beets for 45minutes, or until the knife meets slight resistance when inserted into center at the widest point. Transfer the beets to a plate and let cool. Pull off the skin of the beets and cut each crosswise into 6 slices.

Grate 2 tsp. zest from the orange and set aside. Cut off the top and bottom of the orange and set it on one of its cut sides. Slice the peel off in strips, letting the knife follow the curve of the fruit. Cut the orange into 8 slices crosswise.

On each plate, arrange lettuce, 6 beet slices and 2 orange slices. Sprinkle each with one-fourth of onions. 

For the dressing, in a small bowl, whisk together orange and leon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon over salad and serve immediately.

Makes 4 servings. 
Per serving: 90 calories, 4 g total fat (<1 g saturated fat), 14 g carbohydrate, 2 g protein, 3 g dietary fiber, 360 mg sodium.
Recipe credit: Dana Jacobi, AICR


Health Benefits: 
Beets are such a unique vegetable and contain a unique source of phytonutrients proven to provide antioxidants, anti-inflammatory agents, and support in detoxification, specifically during Phase II involving glutathione. Beets belong to the chenpod family (along with chard, spinach and quinoa), which are said to help with specialized nervous system organs like the eye. They are full of folate, manganese, fiber, potassium, vitamin C and tryptophan. Sweet and juicy oranges are known for their high concentration of vitamin C, a water-soluble antioxidant, but they are also high in fiber, folate, vitamin B1, potassium, vitamin A and calcium. Oranges are high in flavanoids,  and specifically herperidin which has been shown to lower blood pressure and cholesterol in animal studies. Both of these main ingredients are important for a healthy functioning immune system, good for preventing the common cold and recurrent ear infections.

Butternut Squash-Bartlett Pear Soup

Organic Ingredients:

• 3 Tbsp. avocado oil
  
• 2 medium leeks, white and tender green parts finely chopped (3 cups)
  
• 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
  
• 3 Bartlett pears, peeled, cored, and cut into 1 -inch pieces (1 1/2 lb.)
  
• 5 cups low sodium vegetable broth
  
• 1 14-oz can coconut milk
  
• 1 tsp. chopped fresh thyme
  
• Pecans for garnish, optional
  

Directions:
Heat oil in a saucepan over medium-low heat. Add leeks and cook 10 minutes, or until soft, stirring often. Add squash and pears, and saute 5 minutes. Stir in vegetable broth and bring to a boil. Reduce heat to medium-low, and add salt as desired. Simmer 20 minutes, or until squash is tender.

Remove from heat and stir in coconut milk. Puree soup in batches in blender or food processor--be careful not to fill your blender too high, otherwise it might explode all over your kitchen and give you a nasty burn (I learned this the hard way last week). Blend until smooth and then return soup to saucepan and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Serve garnished with pecans if using.

Makes 6 servings.
Per 1-cup serving: 264 calories, 13 g total fat (5 g saturated fat), 37 g carbohydrate, 3 g protein, 8 g dietary fiber, 138 mg sodium, 15 g sugar.
Recipe adapted from Vegetarian Times.



Health Benefits:
The squash is an important source of carotenoids, specifically alpha-carotene and beta-carotene. While a very starchy vegetable (90% of its calories come from carbohydrate), the starch content of squash is full of polysaccharides shown to be anti-inflammatory, full of antioxidants, as well as proving to be anti-diabetic and show insulin-regulating properties.Squash should be bought organically as well as pears. Unlike other fruits and vegetables which prove to be important in terms of consuming the skin, the flesh of the pear proves to contain three to four times as many phytonutrients. Additionally, the skin of the pear has shown to contain about half of the pears dietary fiber. Pears are full of fiber, vitamin C and vitamin K. they are also a prime source of antioxidants and anti-inflammatory support, proving to decrease the risk of type 2 diabetes, heart disease and reduced cancer risk.