Here’s a deliciously healthy Thanksgiving dish your guests will gobble up! If you're looking to replace simple carbs with good-for-you grains, forget the white-breadcrumb stuffing and add this to your menu. Quinoa, the seed from the plant related to spinach, is gluten-free and high in protein. Looking for something to eat it with? Try stuffing it inside these savory Chickpea Cutlets.
½ oz. dried oyster mushrooms
1 tsp. vegetable oil
1 small onion, diced
½ tsp. salt
2 tsp. thyme
black pepper (to taste)
½ cup cashew pieces
1/3 cup cranberries
½ cup quinoa, uncooked
1 cup vegetable broth
Rinse quinoa, then in a pot over the stove, add quinoa and 1 cup of broth and bring to a boil.
Cover when boiling and reduce to a simmer; cook for 12-15 minutes or until the germ separates from the seed (the cooked germ looks like a tiny curl).
Put dried mushrooms in a separate bowl of hot water and set aside.
In a large skillet, heat oil and then saute onion over medium heat.
Add salt and let onion cook a few minutes until they’ve sweated a bit.
Add herbs, pepper, and cashew pieces and continue to cook for about 5 minutes.
While that’s happening, drain mushrooms and chop them up, then add to pan; add cranberries and quinoa and stir.
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New research reveals that people who eat whole grains instead of enriched grains may be less susceptible to cardiovascular disease and type 2 diabetes. The study, published in The American Journal of Clinical Nutrition, examined diet questionnaires submitted by 2,834 men and women ages 32 to 83. Results reveal that visceral adipose tissue (VAT) was approximately 10% lower in adults who reported eating three or more daily servings of whole grains and who limited their intake of refined grains to less than one serving per day. Visceral fat, also known as “belly fat,” is associated with the development of metabolic syndrome, a cluster of symptoms including hypertension, unhealthy cholesterol levels and insulin resistance.
“Whole grain consumption did not appear to improve VAT volume if refined grain intake exceeded four or more servings per day,” explained study scientist Nicola McKeown. “This result implies that it is important to make substitutions in the diet, rather than simply adding whole grain foods."
Opal is an exceptional turkey with an amazing story. She actually escaped from a slaughterhouse in Virginia six years ago. While workers were unloading a truck at a slaughter plant, four turkeys got away and were running across a four-lane highway with workers chasing them. Two vegan women just happened to be driving past and pulled over, begging the men not to take the turkeys back to be killed. The workers said, "You can have one – we'll tell the boss she got hit by a car." Faced with the tough decision of only choosing one, they picked Opal. As the workers were holding her upside down, she had given up, and her head was dragging on the ground.
The women took Opal to their home where she slept at the foot of the bed for a few weeks. They realized she needed a better living arrangement, so they called Poplar Spring Animal Sanctuary in Poolesville, MD, and she has been at home there ever since. The staff at Poplar Spring consider her part of the farm family. She’s very friendly and loves attention. She is debeaked, and although she’d love to follow people around, she can hardly walk because her toes have been so severely cut, which is standard procedure for the poultry industry.
This Saturday, November 20th, Poplar Spring Animal Sanctuary will be hosting an event to celebrate compassion for animals raised for food: Thanksgiving with the Turkeys! If you're in the area, come by to meet Opal and other amazing animals.