Thanksgiving gives us the opportunity to give thanks for all that we have. Since Thanksgiving is often a time of indulgence, we challenge you to give thanks with a smaller budget and less greenhouse gases and pesticides.
The following infographic from the Environmental Working Group shares ways to give thanks with less – of the bad stuff – and make your Thanksgiving healthier.
1. Try an organic, local or heritage turkey or one raised without antibiotics. Or embrace a seasonal, climate-smart, stuffed winter squash centerpiece instead.
2. Cranberry sauce is super easy, delicious and even more nutritious to make from scratch. Opt for organic cranberries if you can, because conventional berries are heavily treated.
3. Pumpkin pie is a Thanksgiving tradition, with good reason. Pumpkin is packed with nutrition, widely available locally and generally low in pesticides. Baked pears are simple and delightful.
5. Gravy is delicious but not terribly nutritious. Enjoy it on special occasions as a tribute to the times when our ancestors made gravy for sustenance. Or try a light, flavorful mushroom ragout instead.
6. Some experts estimate that the average person finishes off the equivalent of three sticks of butter at the Thanksgiving table. Use heart-healthy and GMO-free oils where you can.
7. Canned green beans are double trouble – they’re on EWG’s Dirty Dozen list and high in bisphenol A, the can-lining chemical. Go for fresh or frozen organic green beans, or revel in cleaner seasonal stars like peas, broccoli and Brussels sprouts.
8. Stuff your stuffing with low-pesticide produce. Organic apples, organic celery, pears and carrots perk up stuffing and add nutritional punch. Walnuts and pecans pair nicely in place of chronic-disease-linked sausage.
Bon appétit! And don’t forget to watch your serving size for healthy eating!
Infographic source: Environmental Working Group
What tricks and tips do you use to help you and your family have an eco-friendly and healthy holiday meal? Share with us below!