Thanksgiving: Turnip Mash, Rice Dressing, Fall Salad
Here in America, where the nation prepares to celebrate its annual Thanksgiving Day, all of us at the Institute of HeartMath would like to wish you and your families a happy Thanksgiving!
SOUTHERN TURNIP MASH
This original vegetarian recipe came from HeartMath LLC’s Vice President, Howard Martin, who grew up in the South. It has the texture of mashed potatoes and is a delicious way to eat turnips.
12 medium turnips, cut into large chunks
Water for boiling turnips
1 stick (1/4 lb.) butter
3 tablespoons confectioner’s sugar or sugar of choice
2 teaspoons sea salt
Dash of black pepper
- Place turnips in 2.5 quart pot and cover with water. Bring to a boil, lower heat and continue at medium boil uncovered for 20-30 minutes, or until softened through when poked with a fork.
- Drain well. In mixer bowl, combine turnips, butter, sugar, salt and pepper. Mash all together with potato masher or mixer, keeping some small chunks of turnip in the mash for texture.
Cooking time: 45 minutes
SCRUMPTIOUS VEGETARIAN RICE DRESSING
Caramelizing the vegetables and adding poultry seasoning creates a real holiday flavor in this dish. It can be served on its own as a side dish or as a stuffing too. Red jasmine rice adds a nice color to the dish.
1 cup coral jasmine rice*
1 cup brown jasmine rice
4 cups water
1 sweet onion, cubed
1 and 1/2 cup celery, chopped
4 tablespoons Earth Balance* or butter
5 cups fresh brown mushrooms, cubed
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 teaspoons sea salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
4 tablespoons olive oil
- Place both the coral and brown jasmine rice in pot with water, cover and bring to a boil. Reduce to lowest heat possible and cook until water is gone, about 20 minutes. Let the rice sit covered.
- Saute onions and celery in 2 tablespoons butter and 2 tablespoons oil, on medium heat until well caramelized. Add half the seasonings once the saute process is completed.
- Saute mushrooms separately, following same saute instructions as in Step 2, adding second half of seasonings once mushrooms are caramelized.
- Mix rice and vegetables together well. Add more salt or oil as needed.
Cooking time: 45 minutes
*Tips from the HeartMath Kitchen
1. Coral Jasmine Rice (Khao Deng variety) is an ancient red grain that has been polished using an innovated technique. The polished grains remain red at the tips and have a natural coral color in the middle. The advantage of this technique is that the grains retain all the riches and minerals of the whole grain rice but are light and easy to digest.[i]
2. Earth Balance is a vegan butter-like spread made with olive, soybean, canola and palm oils. It is available at most natural food stores.
FESTIVE FALL SALAD
This salad is good for your Thanksgiving Dinner or any time of the year. The dressing is very flavorful with Dijon mustard, lime and just a touch of sweetness, which complements the salad perfectly. This is an all-time favorite salad here at HeartMath. This recipe comes from Lena, our head chef, mother’s kitchen.
3 cups spring mix (the mixed baby greens type)
1/2 head romaine lettuce, chopped
1 avocado, cut in cubes
1/2 cup purple cabbage, shredded
1/4 cup clover sprouts or sunflower sprouts
3 tablespoons pine nuts, toasted
3 tablespoons crumbled feta cheese
3 tablespoons dried cranberries
2 tablespoons lime juice
1 tablespoon Dijon mustard
1 tablespoon palm sugar* or sugar of choice
1/4 teaspoon garlic, minced
1 teaspoon soy sauce
Pinch of sea salt
3/4 cup olive oil
- Combine all dressing ingredients in bowl or mixer, except for oil. Slowly add oil in, whisking until emulsified. Set aside.
- Combine greens in bowl and top with remaining ingredients. Toss dressing on salad greens, using as much dressing as you prefer.
Preparation time: 25 minutes
Tips from the HeartMath Kitchen
*Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap – like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “Jaggery” can be made from cane sugar as well – it just means the solid, rock-like form of sugar. I have both palm and coconut sugar in my kitchen. It came in bags and looks like brown sugar.