Thanksgiving Hearing Loss Recipes: How to Eat Your Way to Better Health
Thanksgiving is just around the bend, and many will soon be sitting around the dinner table, enjoying a delicious, large meal around family and friends. For some, Thanksgiving is their favorite holiday, especially since so much of it revolves around food and spending time with their loved ones. However, it is still important to remain mindful of what you are putting into your body, as your health is a direct reflection of what you eat. While Thanksgiving is a time to consume a large dinner, it is important that you are still consuming healthy food that can benefit your body. Luckily, there are ways to enjoy the holiday and eat to your health simultaneously, especially when it comes to your ears’ health. These delicious Thanksgiving hearing loss recipes below can make the perfect addition to the dinner table and can help remove the guilt about coming back for seconds. Many of the ingredients listed in the recipes below are linked to healthy ears and healthy hearing, so make the conscious decision this holiday season to eat your way to good health and healthy ears!
Delicious Thanksgiving Hearing Loss Recipes to Try This Holiday Season
Butternut Squash Soup Recipe
• 1 butternut squash (medium-size, est. 2-3 pounds)
• 6 cups of chicken stock
• 1 Tbsp. of coconut oil
• ½ cup of coconut milk
• Fresh ginger, peeled and finely grated (1-2 inch piece)
• 2 cloves of garlic (minced)
• 1 tsp of freshly chopped sage
• 1 tsp of freshly chopped thyme
• Pinch of ground cinnamon and nutmeg
• Ground black pepper (adjust to taste)
• Himalayan pink salt (adjust to taste)
1. Preheat oven to 375 degrees.
2. While the oven is preheating, cut the butternut squash into two halves, and remove the seeds.
3. Drizzle some coconut oil on top of the squash, and season (to taste) with salt and pepper.
4. On a baking sheet, place the butternut squash cut side down and roast in the oven until the squash is very soft.
5. When cooked, remove the butternut squash from the oven, and let it cool until it is safe to handle.
6. Remove the flesh from the skin, discarding the skin and placing the flesh into a bowl.
7. Add the chicken stock to a large pot over medium heat, and then add in the butternut squash flesh, the tablespoon of coconut oil, herbs, ginger, and garlic to the pot. Bring to boil, stirring occasionally. Once it is boiling, reduce the heat to a simmer—cover and cook for about 10 minutes.
8. Remove the pot from the source of heat and add in the coconut milk. Stir well. Let the soup cool down for about 5 minutes before proceeding to the next step.
9. Using a high-speed blender, add the soup and puree until it is smooth.
10. When ready to serve, add soup into bowls. If desired, garnish the soup with nutmeg, cinnamon, salt, pepper. Adjust to taste.
11. Eat up and enjoy!
Pomegranate Brussels Sprouts Recipe
• 6-7 cups of Brussels sprouts (sliced and trimmed)
• Pomegranate seeds
• Coconut oil, to toss
• 2 Tbsp. of ghee (clarified butter)
• 2 Tbsp. of maple syrup
• Himalayan pink salt (start off with ½ tsp and then adjust to taste)
• ¼- ½ cup of chopped nuts (your choice)-optional
1. Set the oven to 425 °F degrees, and let it preheat.
2. While the oven is preheating, place sliced Brussels sprouts into a large mixing bowl. Add in the maple syrup, ghee, coconut oil, and the Himalayan pink salt, and toss until the sprouts are well-coated.
3. Spread Brussels sprouts out on a baking dish or pan, lined with parchment paper.
4. Cook Brussels sprouts for approximately 20-30 minutes. Move and flip Brussels sprouts occasionally to help ensure even cooking.
5. Once Brussel sprouts are at the desired softness, remove from oven and let cool for 5-10 minutes.
6. Place Brussels sprouts into a serving bowl, and mix in the pomegranate seeds and chopped nuts (if desired).
7. Eat up and enjoy!
Herb Seasoned Roasted Turkey
• 15-pound turkey
• 10 tablespoons of melted ghee (clarified butter)
• 3 cloves of garlic, minced
• 1 tbsp. of thyme
• 2 tbsp. of rosemary
• 2 tbsp. of sage
• 4 tbsp. of chopped parsley
• 2 onions (cut up into wedges)
• 3 cups of turkey broth
• 2 ribs of celery (chopped)
• 2 carrots (chopped up)
• 4 radishes (chopped up)
• Olive oil (as needed)
• Salt and pepper, to taste
1. Preheat the oven to 450 º F.
2. Remove turkey from the refrigerator and let it sit out for 30 minutes.
3. If not already done, remove the heart, neck, liver, and giblets from the turkey. Once removed, double-check to see that the neck and the main cavity are clear.
4. Using cool water, rinse the turkey with cool water and pat dry.
5. Rub the outside of the turkey with the melted ghee and the olive oil.
6. Season, to taste, the outside of the turkey with the herbs, salt, and pepper.
7. Stuff the turkey’s main cavity with the onions, garlic, radishes, celery, carrots, and the remaining herbs. Tie the legs together using a piece of kitchen twine.
8. Using a medium saucepan, keep the turkey broth warm over low heat.
9. Place the turkey in a large roasting pan, and cover the cavity with aluminum foil.
10. Bake the turkey at 450 º F for 45 minutes.
11. Reduce the temperature down to 350 º F. Every 30 minutes, baste the turkey with the turkey broth until it is done.
12. Using a meat thermometer (insert it into the thickest part of the thigh), cook the turkey until the internal temperature reaches 165 º F.
13. Remove the turkey when done, tent loosely with foil, and let cool for at least 25 minutes.