Dr. Oz's Thanksgiving Superfoods

Dr. Oz's Thanksgiving Superfoods
WHY IT’S A SUPERFOOD Research shows persimmons reduce blood sugar levels in animals with type 2 diabetes. “That’s because they’re rich in proanthocyanidins, which are nutrients that lower inflammation in the liver,” Dr. Oz says, “and diabetes is fundamentally an inflammatory disease.”
THANKSGIVING TWIST Peel, cube and toss Fuyu persimmons into stuffing, or dice and fold them into just-about-cooked cranberry sauce and simmer together until they’re tender (about five minutes).

WHY IT’S A SUPERFOOD When eaten in moderation, coconut can keep your brain sharp and your body fit. “Its fats can be used as fuel for brain cells and they also stimulate metabolism, which leads to weight loss,” Dr. Oz says.
THANKSGIVING TWIST Substitute flaked coconut and coconut milk for marshmallows, dairy, and butter in sweet potato dishes to make them vegan and cholesterol-free, not to mention silkier and nuttier. Make a roux out of coconut flour for gravy that’s slightly sweeter—and gluten-free.

WHY IT’S A SUPERFOOD The same compound that gives horseradish its tear-jerking kick can also kick viruses and bad bacteria out of your body, Dr. Oz says. In addition, the cruciferous veggie revs up the liver’s detox enzymes and reduces the risk of cancer.
THANKSGIVING TWIST Serve freshly grated horseradish as a condiment (to prevent discoloration, sprinkle it with white vinegar or lemon juice) or use up to two teaspoons to flavor butter and mashed potatoes.

WHY IT’S A SUPERFOOD Quince has up to seven times more antioxidants than its pear and apple relatives, but what’s even more impressive is that those compounds protect human red blood cells (which are especially vulnerable to free radical damage) just as well as green tea’s legendary catechins.
THANKSGIVING TWIST Poach whole quinces as you would pears or use them instead of apples in stuffing, pies, cobblers, crisps, and cider. Cook quinces into a compote with other fall fruits like cranberries.

WHY IT’S A SUPERFOOD Quinoa is a triplethreat: “gluten-free, a complete protein, and a prebiotic [meaning it stimulates the growth of probiotics or good bacteria already found in the gut],” Dr. Oz says.
THANKSGIVING TWIST Quinoa adds rich, nutty flavor to baked goods—whether it’s about a cup of toasted whole quinoa in cornbread, quinoa flakes in a crumble topping, or quinoa fl our in piecrust and biscuits.