Try this delicious and traditional Thanksgiving recipe, created by Adriana Gracie, that is light and healthy to serve at your family dinner.

Green Salad, Pumpkin Puree and Turkey Breast Filet

with Light Cream Cheese and Broccoli Sauce

INGREDIENTS

Green salad

3 cups (tea) of clean varied green leaves (lettuce, arugula and watercress)

2 tbsps. of Extra Virgin Olive oil.

1 tbsp. of chopped fresh ginger.

Himalayan salt to taste

HOW TO PREPARE

Chop the leaves with sanitized hands. Place them in the dish, sprinkle with sesame seeds.

Pumpkin Puree

INGREDIENTS

1 kg pumpkin

150g of Light Cream Cheese

1 teaspoon of grated ginger

Salt and pepper to taste

1 tablespoon of chopped chives

HOW TO PREPARE

For those who like pumpkin, pumpkin puree with Ginger is a great option.

First, cook the pumpkin, squeeze it to remove the water and rinse the vegetables in a juicer. Then return to the pan and stir in the Light Cream Cheese, ginger, salt, black pepper and the chives. Serve accompanied by green salad and Turkey Filet.

Turkey Breast Filet

INGREDIENTS

4 Turkey Breasts (200g each)

1/2 teaspoon of Oregano

Crushed garlic to taste

1 tablespoon chopped parsley

1/2 tablespoon fresh Thyme

Himalayan salt to taste

Black pepper freshly grounded to taste.

HOW TO PREPARE

Season the Turkey Breasts with garlic and salt in a frying pan. Heat the coconut oil and brown the steaks on high heat for 5 minutes on each side. Keep them in a warm place. Mix the remaining ingredients and stir up until the sauce is smooth. Pour this sauce over the Turkey Breast Filets, lower the heat and cook for another few minutes until it melts down the light cream cheese. Add the cooked broccoli mixing it into the melted cheese.

Happy Thanksgiving and Enjoy!

Exotic hearts of palm and mango salad. Photo: Carol Gracie

Need a creative and healthy appetizer idea for your Thanksgiving dinner? So, you have to try this exquisite hearts of palm and mango salad with damask jelly, cheese curb and a touch of basil created by a Brazilian Chef from Teju-acu Hotel & Restaurant in Fernando de Noronha, Pernambuco. Get the recipe below:

Ingredients:

4 hearts of palm

1 mango

2 tablespoons of damask jelly

100g of cheese curbs

Basil leafs to taste

Method:

Slice the hearts of palm and put it on a plate. Cut the mango in little square pieces and place it on top of ½ (half) of the hearts of palm already sliced. Crab a small coffee spoon to scope the damask jelly and cover the other ½ (half) of the hearts of palm slices. Heat up the cheese curb until it acquires a soft and smooth texture, and then use the same coffee spoon to also place the cheese curb on top and between the hearts of palm slices in the plate. Sprinkle basil leafs to taste and enjoy!