Liver loving Thanksgiving sides.

I was having a conversation with my lovely friend Victoria (not her real name, just to protect her identity) about traditional accompaniments for the Thanksgiving Turkey. We both are traditionalists, in the sense that we like Sage and Onion stuffing, as opposed to the Yam, Focaccia, Bacon, Cinnamon, Marshmallow and Maple Syrup monstrosities that are prevalent over here.
It is always an overload in the US and a possible ride to the A&E can not be over ruled.
My challenge was to come up with something simple, tasty, liver friendly and marshmallow free.

I know I have used golden beets before, but they are one of the best and healthiest veggies around. combined with the humble Brussels Sprout, and a handful of Walnuts, you have a side dish worthy of moist Turkey, Mashed Potatoes and Gravy.

Choose medium sized firm sprouts and cut them in half. Steam them and cool in cold water to keep them green, yet still firm.
Set to one side.

Boil the beets, skin on.They are done when you can push a sharp knife into the middle with a little force. Once cool, the skins can be removed easily with your fingers. Cut them into wedges like this.

 

Prior to serving, toss the beets, walnuts and sprouts together in a saute pan with Olive Oil, some fresh Thyme and then season to your taste.

 

 

Easy peasy and not a marshmallow in sight.............

50 ways to love your Liver

I wish I could take the credit for this title, but it belongs to my good friend's brother, Matt Eggleston.

 

We were discussing Blog topics and he came out with this wonderful one liner. I took up the challenge and started to research food that is beneficial to your Liver. God knows, I could use a little self help right now. If you want to know more about these ingredients and why they are beneficial, use google.

 

I may never reach the 50 mark, but unless you start at #1, it will become a self fulfilling prophecy.

 

1/ Avocado, Walnut, Grapefruit and Arugula salad.

 

There may be a more succinct name for this, but it doesn't come readily to mind. Maybe I need some brain food too, but I digress.

 

Top and tail a fresh grapefruit and start to remove the skin and pith with a sharp knife. Work round the GF in a circular motion, paring the skin away as if you were following the shape of a wine barrel.

 

 

 

Once you have it naked, so to speak, you can then cut down the veins on each side of the segment to release the flesh

 

 

The remaing skin and pulp should be squeezed into a glass and makes a lovely pre salad detox :)

 

Once this is done, peel and half a ripe Avocado. The next shot shows a partially sliced half, splayed out in a fan. You could just slice it if you can't be arsed  bothered to do that. It will taste the same.

 

 

Wash and dry your Arugula / Rocket, and arrange on the plate.

 

 

 

Add all other ingredients and drizzle some olive oil and Balsamic, then serve.

 Please feel free to adjust to your taste. I added some fig to this to add a bit of color, and I didn't get shot by the food police, so be brave.

 

Bon Appetite.