So, last weekend…it was Thanksgiving weekend… there was lots of turkey…then lots of turkey leftovers… and now, a new TURKEY recipe! It’s kind of necessary isn’t it?!
My Mom also gave us a jar of her amazing Beet Horseradish (originally inspired by my Baba) to take home and enjoy! It’s honestly so delicious. If you are a fan of either beets, or horseradish, are Ukrainian, or just enjoy a nice spicy kick in your food – you’ll LOVE this stuff! I decided to make a turkey sandwich using the leftover turkey but rather than go with the traditional mayo, lettuce, cranberry sauce, I decided to throw in my Mom’s beet horseradish and get sprouty with it. Yes, I meant to put that “y” on the end of sprout. I’ve got that Will Smith, Gettin’ Jiggy With It song in my head. H E L P.
I went with alfalfa sprouts and pea shoots. A killer combo.
Sprouts are big time healthy. First of all, they are loaded, and I mean LOADED with enzymes. These lovely little enzymes help your body to assimilate more nutrients from the foods you eat. Secondly, sprouts are wonderfully alkaline and therefore promote an anti-inflammatory environment within the body.
The leftover turkey brought in the protein factor to this delicious sandwich, and a good amount too, as turkey contains ALL nine essential amino acids as well as ALL nine non-essential amino acids (our bodies produce non-essential amino acids while we need to get the essential amino acids from foods our diet – turkey ticks the protein box with flying colours!).
Did you celebrate Thanksgiving this past weekend? Did you make or have Turkey? What’s your favourite dish or recipe to make with the leftovers? I’d love to hear about it in the comments below!
- For the Sandwich:
- 2 slices of whole grain gluten free bread, or paleo bread, or whatever bread your heart desires
- A handful of roasted turkey breast (the real stuff, no deli turkey here!)
- ½ cup alfalfa sprouts
- ½ cup pea shoots
- ¼ of a whole avocado, pitted and sliced thick
- 1 tablespoon organic mayonnaise
- 2-3 tablespoons of Beet Horseradish
- For the Beet Horseradish (this will make a large batch):
- 8 medium beets
- 1 tsp sugar (you can use coconut palm sugar for unrefined)
- ¼ cup white vinegar
- 1 ½ cups prepared horseradish or fresh horseradish, grated (fresh will be more mild, less spicy than the prepared horseradish)
- Beet Horseradish:
- Place the beets in a large saucepan and add water to cover.
- Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.
- Place pot under running cold water and let rinse until beets can be handled.
- Peel beets and shred using a grater.
- Add the sugar to the vinegar and whisk until dissolved.
- Add the horseradish and vinegar mixture to the shredded beets and stir to combine well.
- Add the beet horseradish to 3 pint jars and refrigerate. If you want to keep for longer make sure the jars are sealed appropriately.
- For the Sandwich:
- Toast the bread, spread the mayo over each slice.
- Layer the turkey breast, sprouts, and avocado and top with the Beet Horseradish.
Have a wonderful rest of the week!
Nutritionist in the Kitch