Thanksgivukkah Wishes!

November 27, 2013
Ann Louise Gittleman, PhD, CNS

Ann Louise Gittleman, PhD, CNS

Award-winning nutritionist and New York Times bestselling author.

Thanksgivukkah recipesMy take on two classic dishes.

This Thanksgiving falls on the first full day of Chanukah. Known as the Jewish festival of lights, Chanukah commemorates the reclaiming of the temple by the Jews from the Syrian Greek forces. When a small band of rebels won back the temple, they found there was only enough olive oil to keep the menorah (candelabra) burning for one day, but miraculously, the oil burned for eight days until they were able to replenish their supply.

Oil is a major theme of the holiday and that’s why Chanukah is traditionally observed by eating potato pancakes or latkes fried in olive oil! I’ve taken the liberty of tweaking the traditional fried potato pancake recipe and making it more Fat Flush-friendly with spaghetti squash.

Spaghetti squash is one of my Fat Flush signature foods and is high in beta carotene, potassium and vitamin C. This particular recipe lends itself well for Chanukah celebrations, or as a light breakfast or snack.

Spaghetti Squash Latkes

latkesMakes 1-2 servings.

Olive Oil Spray
2 cups cooked spaghetti squash
1 large egg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon chia seeds

Directions: Lightly coat a sauté pan with a few spritzes of olive oil and heat over medium heat. In a medium-sized bowl, mix the cooked spaghetti squash with the egg, cinnamon, ginger, and chia seeds. Ladle about 2 tablespoons of the squash mixture into the pan; cook until small bubbles form on the surface of the pancake. Flip the pancake over and continue cooking until almost dry. Repeat with the remaining batter, spritzing your pan with additional olive oil if needed.

Variation: As a special occasion treat, swap the olive oil for 1 tablespoon coconut oil.


Now for Thanksgiving!

Cranberries, one of the original North American foods we traditionally enjoy at Thanksgiving, makes for a surprisingly delicious and colorful chutney. It pairs nicely with turkey leftovers!

Fresh Cranberry Chutney

cranberry chutneyMakes about eight 1-cup servings.

2 cups apples, peeled, cored, and chopped
4 cups fresh or frozen cranberries
¼ cup chopped onion
2 stalks celery, chopped
1 red bell pepper, seeded and chopped
½ cup apple cider vinegar
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
Zest from 1 orange

Directions: Combine all the ingredients in a 2-quart saucepan. Simmer for 20 to 25 minutes, or until all veggies and fruits are tender, stirring often. Let cool and store the chutney in a covered container in the refrigerator until serving.

As a special occasion variation, add a tablespoon of honey for extra sweetness.


Expressing My Gratitude…

May all of you gather this Thanksgiving in the loving company of your family and friends. My sincere appreciation for every single one of you. I am deeply thankful for all of your support and commitment throughout the years.  And, for those of you celebrating Thanksgivukkah, enjoy this once in a lifetime event!

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Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of more than thirty books including The Fat Flush Plan series and her latest book, Radical Metabolism. She’s been rewriting the rules of nutrition for more than 40 years and is internationally recognized as a pioneer in the field of diet, detox and women’s health issues. 

For a FREE daily dose of tips and strategies for maintaining healthy weight, conquering insomnia, and much more…check out my Radical Health Tips.

I’d like to meet and greet you on my Facebook groups, so won’t you check us out at the Radical Metabolism RevolutionFat Flush Nation, or my Inner Circle!


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