What is the reason for Pomegranate recipes make for healthy holiday eating, drinking?”
I n a country where supersizing and soaring obesity rates have become the norm, what is the best way to deal with our annual feast day? Streamlining. The key to a healthy holiday meal, I’ve discovered, is that less can be more. Less fat. Less sugar. Less salt. And less on the plate. But not less flavor. As a health-conscious cook and passionate eater, I’ve always loved Thanksgiving fare—garlicky winter greens, sweet-tart cranberries, a bronzed, crisp-skinned bird. It’s delicious, even when simply prepared, and good for us. Turkey, for example, is an excellent source of lean protein. Sweet potatoes are rich in vitamin A and potassium. Pumpkin is an abundant source of beta-carotene, fiber, and iron. Kale, collards, and mustard greens, chock-full of vitamins A and C, have cancer-fighting properties. Fresh cranberries contain vitamin C and fiber. Still, it seems inappropriate to equate Thanksgiving with “healthy.” The humble gathering the Pilgrims experienced in 1621 has morphed into a fea
