Looking for something to do this weekend? Visit the Festival of Trees, beautifully decorated trees by local businesses, groups, and non-profits, on the second floor of the Port Jefferson Village Center, 101 E. Broadway, Port Jefferson through Jan. 2 from 9 a.m. to 8 p.m.
By David Dunaief, M.D.
Dear Santa,
I’m sure you have a lot on your mind these days, with an abundance of Christmas requests and only a few remaining days to fill them.
My message is intended as a gift for you, not a request for myself. Your kindness and generosity toward others deserve to be returned. I am concerned about your growing belly, which has been compared to a bowl full of jelly when you laugh. Honestly, your upcoming journey around the world will likely make it worse. The cookies and milk, along with other sweets left for you on Christmas Eve, are only likely to make it worse.
I’m concerned about your health and about the message it sends to kids. We’re currently dealing with an epidemic of overweight kids, which has contributed to the growing number of children with type 2 diabetes. According to the CDC, these numbers only get worse as children age.
You, Santa, can help reverse this trend and stem the increased risks of pancreatic cancer, breast cancer, liver cancer and heart disease that central belly fat promotes. Help children improve health outcomes that will follow them throughout their lives.
This is your opportunity to model the way — and, maybe fit back into that clingy tracksuit you’ve had in the back of your closet since the early 18th century, when you were still trim.
Think of the advantages of losing that extra weight. Your joints won’t ache as much in the cold; your back doesn’t hurt as much; and you will have more energy. Studies show that eating more fruits, vegetables and whole grains can reverse clogged arteries and help you avoid strokes, heart attacks and peripheral vascular disease. Even a simple change, like eating a small handful of raw nuts each day, can reduce your heart disease risk significantly.
Losing weight will also make it easier for you to keep your balance on steep, icy rooftops. No one wants you to take a tumble and break a bone — or worse.
Exercise will help, as well. Maybe this Christmas Eve, you could walk or jog alongside the sleigh for the first continent or two. During the “offseason” you and the elves could train for the North Pole After Christmas 5k. Having a team to train with is much more fun.
If you add some weight training into your routine, you’ll strengthen your core. In addition, your new muscles will help melt away fat from your midsection.
It doesn’t have to be a chore. After all, who doesn’t love a game of tag with the reindeer?
If you really want to make a strong start, take a cue from the reindeer, who love their raw carrots and celery. Broadcast that the modern Santa enjoys fruits, especially berries and veggies, with an emphasis on cruciferous veggies like broccoli florets dipped in humus, which have antioxidant qualities and can help reverse disease.
And, of course, don’t put candy in our stockings. We don’t need more sugar, and I’d guess that, over the long night, it’s hard to resist sneaking a few pieces, yourself. Why not reduce the temptation? This will also eliminate the sugar highs and lows you feel during your all-night expedition.
As for your loyal fans, you could place active games under the tree. You and your elves could create a phone app with free workout videos for those of us who need them; we could join in as you showed us “12 Days of Dance-Offs with Santa.”
Think about giving athletic equipment, such as baseball gloves, soccer balls, and basketballs, instead of video games. Or wearable devices that track step counts and bike routes. Or stuff gift certificates for dance lessons into people’s stockings.
As you become more active, you’ll find that you have more energy all year round, not just on Christmas Eve. If you start soon, Santa, maybe by next year, you’ll be able to park the sleigh farther away and skip to each of the neighborhood chimneys.
The benefits of a healthier Santa will be felt across the world. Your reindeer won’t have to work as hard. You could fit extra presents in your sleigh. And Santa, you will be sending kids and adults the world over the right message about taking control of their health with nutrition and exercise. That’s the best gift you could give!
Wishing you good health in the coming year,
David
P.S. If it’s not too late to ask, I could use a bucket of baseballs and a new glove. I hear the Yankees have an opening for an outfielder, so I need to start practicing.
Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.
By Rita J. Egan
On the chilly Sunday after Thanksgiving, dozens of children and teenagers weren’t at the mall shopping for presents; they were preparing for the holiday season in a different way.
Dressed in leotards and tights, they were rehearsing for Seiskaya Ballet’s upcoming performance of Nutcracker at Stony Brook University’s Staller Center for the Arts. The dancers have rehearsed the holiday classic for months at Seiskaya’s St. James studio.
As they leaped and turned to the familiar score by Pyotr Tchaikovsky, many received feedback from the school’s Artistic Director Valia Seiskaya and Administrative Director Dimitri Papadakos. The husband-and-wife team knows the ballet well. The school has presented the beloved tale at the Staller Center since 1995, only missing one year in 2020 due to the COVID-19 pandemic.
Alan Inkles, Staller Center director, said Seiskaya’s production of the classic is a staple at the venue during the holiday season. He called the academy part of the Staller family.
“It has really been a pleasant honor to be their venue for so many years,” Inkles said, adding “there are a lot of smiles in the lobby.”
Nutcracker tells the tale of a young girl named Clara who goes on a magical adventure on Christmas Eve as her newly-gifted nutcracker comes to life. Along the way, the two travel to magical realms and encounter a Mouse King and the Sugar Plum Fairy.
This year, David Wright of Dance Theatre of Harlem will return to dance the roles of Cavalier and Nutcracker. Joining Wright on stage will be Seiskaya Principal dancers Madeleine Martufi, Kaede Urso and Michaela Lettiere as well as returning principal dancers Brianna Jimenez, Eva Pyrros, Lara Caraiani and Diana Atoian.
Leading up to opening night
When Valia Seiskaya opened the school more than 50 years ago, she had no interest in choreographing a version after performing it several times during her dancing career, according to Papadakos. However, the opportunity to present the two-part classical ballet fell together when another local school’s production could have been more successful at the Staller Center, a venue Seiskaya dancers have performed at since 1980 in the Ballet Education and Scholarship Fund, Inc. annual benefit performances.
One of their students’ aunts was Margaret Piotrowska, an acclaimed artist and designer for Warsaw television, films and theater, who agreed to design a set for the school. Piotrowska developed the storyboards, and Broadway’s Scenic Art Studios painted them. In addition to Piotrowska’s work are sculptures by Long Island sculptor Matt Targon.
Regarding Seiskaya’s choreography, Papadakos described it as unique, adding she enjoys ballets with a storyline.
“My wife is not a boring person at all, and it’s reflected in her ballets,” he said. “They’re full of life.”
Seiskaya’s production has had various tweaks throughout the years, according to Papadakos, but “the basic showmanship of the show has remained the same.”
With five performances from Friday, Dec. 20 to Sunday, Dec. 22, the cast varies in each performance, and some dancers perform multiple roles throughout the weekend, allowing various opportunities to be part of the production.
Seiskaya and Papadakos watching each rehearsal, especially early on, is vital as it helps them determine which dancers will have the lead parts. The pair use a five-star system to help decide who will qualify for a role.
“Any academy dancer can try out for any role they are reasonably capable of performing,” Papadakos said. “Five performance-caliber rehearsals translates into five stars which makes you eligible for a role, but does not guarantee selection.”
He said such a system allows dancers to know their progress and where they stand, saving hearts from being broken.
“It’s a growing experience,” he added.
Principal dancers Madeleine Martufi, 16, of Smithtown, and Kaede Urso, 16, of Setauket, said the star system and feedback help with their performances. Martufi called it “rewarding.”
“It’s nice to get feedback and corrections,” she said.
Urso said she aims to get a star each rehearsal but said if a dancer doesn’t receive one, the feedback helps for next time.
During rehearsals, younger students who will not be performing in the ballet will serve as placeholders to ensure there is always an entire crew to rehearse. Some of the younger students also have walk-on roles during the ballet’s party scene.
“By next year or the following year, they’ll not only know the choreography dead cold, but they’ll be used to dancing among other dancers,” Papadakos said, adding that mastering the Sugar Plum Fairy role can be a two- to three-year process.
Martufi, who has performed in Seiskaya’s Nutcracker since she was 6, and Urso, who has been in it for nine years, both started with walk-on parts. The two will each play the Sugar Plum Fairy this year at different performances. During other shows, Martufi will dance the parts of Clara and Dew Drop, while Urso will be the Chocolate Soldier, plus each principal dancer will take on other roles.
Martufi said she is looking forward to dancing as the Sugar Plum Fairy, because while Clara has a lot of stage time, the role is a mix of dancing and acting.
“The Sugar Plum is very technical and intense,” she said.
Urso said it’s hard work to prepare to dance as the Sugar Plum Fairy and to build the stamina needed.
“It was definitely a challenge, but it all worked out,” Urso added.
A holiday tradition
Staging Nutcracker since 1995, Papadakos said he and Seiskaya evaluate their health and other factors regarding continuing to train dancers and produce performances, something they plan to do as long as possible.
“No one is putting more sand in our hourglasses,” he said.
If Urso and Martufi are any indication, the dancers are up for performing for years to come. Urso said it’s fun to be part of a holiday tradition such as Nutrcracker.
“I hope it brings everyone a little extra Christmas spirit,” Urso said.
Martufi said while it makes Christmastime a bit busier, “it’s so worth it.”
“It’s something so special to me that I can’t imagine my Christmas without it,” Martufi said. “It’s lovely getting to work with all my friends in rehearsal and getting to put something on stage that we’re so proud of.”
Seiskaya Ballet’s Nutcracker returns to Staller Center’s Main Stage, 100 Nicolls Road, Stony Brook on Friday, Dec. 20 at 7 p.m.; Saturday, Dec. 21 at 2 p.m. and 7 p.m.; and Sunday, Dec. 22 at 1 p.m. and 6 p.m. Tickets are $45 and $38 for children under 12 and seniors aged 62+. For more information and to purchase tickets, visit nutcrackerballet.com.
The team builders club at Setauket Elementary School recently kicked off the season of giving. Third and fourth graders worked together to construct gingerbread villages, surrounded by trees, sleds and characters made entirely of tasty treats. The creations were donated to the Long Island State Veterans Home in the Three Village community for residents and their families to enjoy throughout the holiday season.
Are you planning your menu for an upcoming holiday dinner? There are so many recipes to choose from when deciding on the main dish, sides and desserts.
This year, make your holiday dinner pop by adding pomegranates to your holiday menu. These ruby-like seeds are eye-catching and add a juicy sweetness to any dish.
Why pomegranates?
California-grown pomegranates are harvested from October to January. The season may be short, but it’s oh-so-sweet, just like the fruit. Because the pomegranate season is perfectly aligned with the holidays, there’s no shortage of festive ideas to make snack time and recipes pop with color, flavor and nutrition.
Best of all? Pomegranates are high in vitamin C and potassium, a great source of fiber and low in calories. If you have wellness goals this holiday season, eating pomegranates can help! Pomegranates are chock full of vitamin C, polyphenols, potassium and other necessary nutrients.
How to incorporate pomegranates into holiday meals
So, how can you incorporate pomegranates into your holiday meals? The possibilities are practically endless.
“From a gorgeous cheese platter to a holiday ham, the pomegranate’s bright, juicy, red arils elevate any dish. Not to mention, they make a fabulous centerpiece!” said Tara “Teaspoon” Bench. Tara served as the former food editor of Martha Stewart Living, and knows a thing or two about creating show-stopping holiday meals.
To celebrate the season, Bench has partnered with the Pomegranate Council to help you create a holiday dish that will have your friends and family asking for seconds. Check out her recipe for baked ham with pomegranate glaze that features these stunning ruby red fruits.
Garnish your holiday ham with a burst of freshness using vibrant pomegranate arils! Whether it’s Thanksgiving, Christmas, New Year’s or Sunday dinner, this ham is sure to impress with a sweet pomegranate glaze.
Yield: 12-16 servings
Ingredients:
1 (7-pound) bone-in, spiral-cut smoked ham
1/2 cup low-sodium chicken broth
2 cups 100% pomegranate juice (divided)
2/3 cup light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1 cup pomegranate arils
Herbs for garnish (if desired)
Instructions:
1. Preheat oven to 325°F. Place ham in a large roasting pan and pour in chicken broth along with 1/2 cup of pomegranate juice.
2. In a medium saucepan, bring remaining 1 1/2 cups of pomegranate juice, brown sugar and lemon juice to boil over medium-high heat. Lower heat and let mixture simmer until it slightly thickens, about 10 minutes.
3. Stir in mustard and ginger and continue simmering until sauce reduces to about 1 cup, approximately 5 more minutes.
4. Pour half of glaze over ham, cover with foil and roast for 1 1/2 hours, basting occasionally. Internal temperature should reach 125°F in thickest part of ham.
5. Remove foil, brush ham with remaining glaze and roast uncovered for another 30 minutes until top is lightly caramelized.
6. Transfer ham to cutting board and carve it off the bone. Arrange slices on a platter, garnish with fresh herbs and sprinkle with pomegranate arils.
7. If desired, pour pan juices into a bowl to serve alongside ham. Leftover ham can be kept in an airtight container in the refrigerator for up to one week.
Want to know more about pomegranates and how to incorporate them into your holiday meals? Visit www.Pomegranates.org or www.TaraTeaspoon.com. (BrandPoint)
When we think about the holidays, a lot of the special moments we remember most fondly from years past involve sharing food with loved ones — from festive cookie exchanges to the scents and smells of family-favorite dishes and desserts, to warm beverages on cold nights.
That’s why McCormick is dishing up these cooking tips for creating special moments:
• Incorporate seasonal herbs, spices and seasonings like sage, pumpkin pie spice, cinnamon and nutmeg into your cooking and baking to provide long-lasting fresh flavors, vibrant colors and appetizing aromas.
• Use ready-to-make dry recipe mixes, such as turkey or brown gravy, to easily create perfectly blended flavors for sauces that elevate your holiday meals.
• Rely on extracts like pure vanilla and peppermint to enhance the flavors and aromas of holiday treats.
This holiday season, the McCormick brand is also going on a virtual quest for the best holiday cookie recipe through the McCormick Cookie Quest contest. If you have a winning cookie recipe, consider joining in the fun. Official Rules and entry instructions can be found by visiting: mccormick.com/cookie-quest-terms-and-conditions. [NO PURCHASE NECESSARY. Starts 11/19/24; ends 12/8/24. Sponsor: McCormick & Company.]
In the spirit of the virtual cookie recipe exchange, McCormick is partnering with famed bakery Milk Bar and its rule-breaking, award-winning founder and CEO, Christina Tosi, to create and share Milk Bar x McCormick Candy Cane Pretzel Bark Cookies.
On Dec. 4, which is National Cookie Day, select Milk Bar locations in New York City, Los Angeles and Washington, D.C. will give away these scrumptious cookies to the first 100 customers, while supplies last. The limited-time cookie will also be on sale at select locations starting on National Cookie Day through December 31. And as part of the collaboration, McCormick and Milk Bar are also sharing the recipe, so you can make these delectable cookies at home!
Ingredients:
• 2 sticks (1 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon McCormick Pure Peppermint Extract
• 1/2 teaspoon McCormick Pure Vanilla Extract
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 cups white chocolate chips
• 1/4 cup plus 3 tablespoons McCormick Candy Cane Sugar, divided
• 1 1/2 cups mini pretzels
Directions:
1. Preheat oven to 350 degrees F. Spray two half-sheet pans with no-stick cooking spray or line with parchment or silicone baking mats. Mix butter and sugars in large bowl with heavy spatula for about 2 minutes until well blended. Add egg and extracts, stirring until combined and fluffy, about 1 minute.
2. Mix flour, salt, baking powder and baking soda in medium bowl. Add dry ingredients to butter and sugar mixture, stirring just until combined. Stir in white chocolate chips, 3 tablespoons of the Candy Cane Sugar and mini pretzels, mixing until evenly blended.
3. Place remaining 1/4 cup Candy Cane Sugar in medium bowl. Use a 1/3-cup measuring cup or 2 3/4-ounce cookie scoop to portion dough into balls. Toss dough balls in Candy Cane Sugar to coat and place 2 to 3 inches apart on prepared baking pans.
4. Bake 8 to 10 minutes, until edges are golden brown. Cool completely before serving.
Tip: Can’t get your hands on McCormick Candy Cane Sugar? Increase McCormick Peppermint Extract to 1 1/2 teaspoons, stir in 2 tablespoons of red colored sugar along with the chocolate chips, then use 1/4 cup red colored sugar to roll cookies before baking.
“The holiday season is all about sharing. That’s why we’re so excited to share one of our favorite holiday cookie recipes and encourage creative bakers all around the country to do the same,” says Giovanna DiLegge, vice president of Marketing, North American Consumer at McCormick. (StatePoint)
By Jennifer Donatelli
It’s that time of year when Santa Claus comes to town. The jolly old man was spotted at Centerport United Methodist Church on Saturday, Nov. 23, kicking off the holiday season as the church hosted its annual Santaport. Attendees enjoyed a day filled with caroling, shopping, eating and camaraderie.
Santaport is the church’s largest fundraiser, with hundreds of people attending each year. Shoppers browsed through a huge selection of new and vintage jewelry, toys, clothing, white elephant gifts and a visit to the “North Pole” to see Santa and take pictures.
The crowd began forming outside the church an hour before it opened, but no one seemed to mind, especially Eric Holzman of Northport. Holzman explained that waiting in line is a great way to meet new people and start conversations. He added, “I come for the deals and to shop for things people would normally throw out.”
Paul Kozlowski from Greenlawn and his wife, Connie, have been members of the congregation for more than 30 years. Paul serves as a greeter each year. They said the yearly event brings the church community together. “Everyone at the church puts in some type of volunteer role for this event,” Kozlowski explained.
Daphne and John Burns from Greenlawn expressed interest in toys and clothing for their grandkids. Daphne said she likes tools because older ones are sturdier and don’t break as often. She also enjoys shopping for knickknacks for her home.
The event wasn’t just for adults. Kids enjoyed the Children’s Craft Room, where they played with toys and bubbles and made decoupage jars with tissue paper and holiday decals.
Shopping worked up appetites, and food was plentiful. Visitors enjoyed homemade quiches, soups, BBQ pulled pork, fresh blueberry pies and cheesecake — all made and served by church volunteers.
“I enjoy helping prepare the food and working with my friends to help serve the church and community,” said Susan Beck of East Northport, a longtime volunteer and church member.
Judy White from Centerport echoed a similar sentiment. Her team of volunteers made 91 quarts of soup for the day. White explained that the event is a “wonderful opportunity for the church and the community to come together before the holidays.”
The church also hosted Sarah Zagaza, author of “Raising Betty,” for a book signing and appearance with her service dog Fenway. The book is a memoir about the challenges and rewards of raising a guide dog. Zagaza shares personal stories of dedication, compassion and the profound bond formed between a guide dog and its handler.
A visit to Santa inside the chapel was the highlight of each child’s visit. Santa said he has the best job in the world and loves seeing children’s eyes light up when they come to see him.
The holiday bazaar was a heartwarming success, bringing the community together to celebrate the spirit of the season. The event not only raised funds for important church programs but also provided a joyful opportunity for neighbors to connect and share in the holiday cheer. As the day drew to a close, the laughter and goodwill lingered, reminding everyone of the true meaning of the season — togetherness, generosity and faith.
The Suffolk County Vanderbilt Museum’s holiday centerpiece is the summer mansion of William and Rosamond Vanderbilt, decorated each year by local designers and garden clubs. Their creative touch brings additional charm and magic to the spectacular, 24-room, Spanish-Revival house. Built in stages from 1910 to 1936, the grand waterfront house overlooking Northport Harbor in Centerport is listed on the National Register of Historic Places.
Renowned designer and author Tricia Foley has just completed decorating eight rooms for the holidays while five local garden clubs — Asharoken, Centerport, Dix Hills, Nathan Hale, and Three Village — decorated an additional eight rooms. The stunning results will take visitors on trip back in time at the estate of a prominent family whose guests included famous Americans and British royalty.
“The historic mansion has never looked more stunning for the holiday season, thanks to the extraordinary vision of Tricia Foley, her brilliant team, and their collaboration with the garden clubs. The mansion is bright and alive with earthy elegance and the inviting scents of the season — a magical and timeless atmosphere,” said Elizabeth Wayland-Morgan, Executive Director of the Vanderbilt.
Foley, who has decorated houses at Colonial Williamsburg, is principal of Tricia Foley Design. She specializes in all aspects of home design and restoration and is known for her simple, classic style.
“The challenge in decorating historic houses is, what is period appropriate?” she said during a decorating break at the mansion. “In the early days, people did not use much décor. They might place a sprig of greenery on a mirror or looking glass, as they were called.
“Here, we want to bridge the gap. The mansion is elegant, with original furnishings, tapestries, sconces, lamps, and crystal. Red and green is expected, but we’re using silver, gold and cream. Instead of color, we’re using candlelight and crystal — as much sparkle as we can get.”
Foley said she wanted to create a “natural” look, with greenery, garlands, ribbons, and ornaments on the mantelpieces. She also made use of decorative objects the museum had from past years — Tiffany boxes with gold bows, and small brass instruments.
“There are so many beautiful things to work with,” she said. “The Vanderbilts were not here in December, so we have to imagine what it would have been like. If they had been here, they would have used poinsettias, apples, oranges, and greenery.”
Foley has decorated homes for House Beautiful, Victoria, and Country Home as well as four historic houses in Yaphank for their historical society. Her own house on the East End of Long Island has been photographed for Neiman Marcus, the Pottery Barn, and Land’s End for their Christmas catalogs
Enjoy the holiday magic at the Vanderbilt mansion during guided tours now through December. Regular guided tours will take place on Fridays from 11:30 a.m. and 3:30 p.m. and weekends from 12:30 p.m. to 3:30 p.m. Special candlelight tours will be offered on Saturday, Dec. 7 and 14, and Friday, Dec. 20, from 5 p.m. to 8 p.m. Private tours of the mansion are also available.
The Suffolk County Vanderbilt Museum is located at 180 Little Neck Road, Centerport. For more informaton and ticket prices, visit www.vanderbiltmuseum.org.
By Bill Landon
The 2nd annual Holiday Craft Fair at Wading River Elementary School took place Saturday, Nov. 16. The event was hosted by Wildcats Helping the Arts and Music (WHAM), a fundraising event featuring local vendors, crafts, food items, snacks and raffles for a day of family fun.
WHAM is a 501(c)(3) nonprofit booster club supporting fine and performing arts in the Shoreham-Wading River Central School District. The organization, comprising parents and students, in collaboration with teachers and administrators, is dedicated to fostering and enhancing music, as well as visual and performing arts programs for students in grades K-12.
“This is a true community event with our PTA’s involvement. We have community members coming to shop from local, neighborhood vendors,” said event organizer Colette Grosso. “It brings people together and it helps support our booster club.”
For more information on WHAM, visit swrwham.org.
Although presents garner most of the fanfare during the holiday season, there is no denying that food and entertaining also figure prominently this time of year. Delish magazine reports that Christmas food consumption ranks third, behind Thanksgiving and Super Bowl Sunday, among Americans, and that a single Christmas meal can weigh in at 3,000 calories, not factoring in any other food consumed that day.
No one wants to feel held back while having fun with family and friends, but smart food choices can mean healthier living during this season of festivities. Dish up these alternatives when holiday entertaining.
• Lean on leaner cuts of meat. A strong body is built on protein, and holiday hosts often make a meat or poultry dish the star of the holiday dinner table. When selecting holiday fare, choose leaner options such as “round” or “loin” roasts; otherwise, select white-fleshed fish and skinless poultry in lieu of other options.
• Use broths instead of creams. Soups and gravies are popular this time of year, and both can be made healthier by opting for stock or broth bases over more fattening milks or creams when creating these recipes.
• Create a one-crust pie. Pie is one of the more popular holiday desserts, and plenty of the calories come from a rich, buttery crust. Lighten up by serving a one-crust pie, such as pumpkin or sweet potato. Fruit-based pies like apple or blueberry also can be made with one crust. Simply top the fruit with a light crumb coating.
• Find ways to incorporate vegetables. Vegetables are low in calories and rich in vitamins and nutrients. Many also are high in fiber, so they can help people avoid overeating. According to dietary experts from the American Heart Association, people should aim for four to five servings of vegetables each day. When making a plate, fill half of the plate with vegetables. Enhance dishes like lasagna or other pastas with fresh vegetables as well. See recipe below.
3. Raise the heat to get rid of any liquid that remains. Drizzle in the lemon juice and serve hot. PC226038
• Skip the fried bird. Although deep-frying a turkey can reduce cooking time, frying historically is not the best cooking method for those who are making health-conscious choices. Rather than frying, consider spatchcocking (also known as butterflying) the turkey to enable it to cook faster. Use fresh herbs and seasonings instead of butter and oil to flavor your turkey as well.
• Skip the cocktails. The Center for Science in the Public Interest says that classic cocktails with little to no added sugar typically fall into the 150- to 200-calorie range, while others can be about 200 to 300 calories each. Many people will want to save those extra calories for dessert or another indulgent dish rather than drinking them away. If you want to simulate a cocktail, make a spritzer with sparkling water and unsweetened cranberry juice.
Broccoli with Five Spices
YIELD: Serves 4
INGREDIENTS:
2 tablespoons sunflower oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon black onion seeds (kalonji)
11/4 pounds broccoli, cut into florets
1 teaspoon turmeric
1 teaspoon chili powder
Salt to taste
1 teaspoon lemon juice
DIRECTIONS:
1. Heat the oil and add all the spice seeds.
2. As they pop and darken, add the broccoli, turmeric, and chili powder, and salt. Mix well and pour in a few tablespoons of water. Bring to a sizzle, then reduce the heat and cook until the broccoli is tender but still holds its shape.
Celebrants can make some smart choices in the foods and beverages they eat to enjoy a healthier holiday season this November and December.
