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Prepare Two Immune-Boosting Side Dishes

Prepare Two Immune-Boosting Side Dishes
Photo by Getty Images

Thanksgiving signals the beginning of the holidays and the celebratory foods associated with the season. This year, why not prepare and serve immune-boosting twists on some of your favorite standby side dishes? Nourish Culinary Co. in Washington, D.C., shares two easy and nutritious recipes to add to your Thanksgiving table. Follow them on Instagram @nourishculinary or visit

Dairy-Free Turmeric and Roasted Garlic Smashed Sweet Potatoes
Serves 4 to 6
Turmeric is loaded with anti-inflammatory and antioxidant compounds. The compounds in garlic enhance heart health and support a stronger immune system.

1 small head of garlic
2 tablespoons extra-virgin olive oil, divided
4 sweet potatoes, washed well
2 teaspoons turmeric
½ cup unsweetened original almond milk
½ teaspoon sea salt
Freshly ground black pepper, to taste

1. Preheat the oven to 375 degrees. Slice off the top ¼ inch from the head of garlic. Drizzle with 1 teaspoon of olive oil and wrap in foil. Bake the sweet potatoes and garlic on an aluminum foil-lined baking sheet for approximately 35 to 45 minutes or until the sweet potatoes give absolutely no resistance when poked with a toothpick.

2. Squeeze the garlic cloves from the garlic skins and scoop the soft flesh of the sweet potatoes into the bowl of a food processor fitted with a steel blade. Add the turmeric, remaining olive oil, almond milk, salt and pepper to the food processor.

3. Pulse mixture, breaking down sweet potatoes, until mixture reaches the desired consistency. Serve warm.

Spinach Salad with Almonds and Ginger Apple Cider Vinaigrette
Serves 4 to 6
Swap your lettuce for spinach in this salad to take advantage of the vitamin C and beta carotene it contains. Almonds are packed with healthy fats and vitamin E, and including a touch of ginger in this vinaigrette adds an anti-inflammatory element to this salad.

12 ounces fresh baby spinach
1 large Granny Smith apple, thinly sliced
½ cup dried cranberries
½ cup sliced almonds, toasted
2 tablespoons granulated sugar
¼ cup apple-cider vinegar
1 shallot, minced
¼ teaspoon Dijon mustard
½ teaspoon grated fresh ginger
Pinch of sea salt and freshly ground black pepper, to taste
1/3 cup extra-virgin olive oil

1. Combine the spinach, apple, dried cranberries and almonds in a large salad bowl and set aside.

2. Combine the sugar, vinegar, shallot, Dijon mustard, ginger, salt and pepper in a bowl and whisk to combine. Slowly drizzle in the olive oil until the dressing begins to emulsify.

3. Drizzle dressing over the salad ingredients just before serving.

About Dara Lyubinsky

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