Dear Plant-Powered Community,
This Thankful Thursday, I want to shine a spotlight on a humble yet remarkable vegetable: the turnip! Often overlooked, turnips remind us of life’s quiet treasures—simple, nourishing and full of potential when given a little love.
Turnips are a true gift from nature. Packed with vitamins, fiber and antioxidants, they’re proof that great things can come from the ground beneath our feet. Whether roasted to perfection, added to hearty soups or enjoyed raw in salads, turnips are as versatile as they are nutritious.
Here’s why I’m feeling thankful for turnips today:
A Symbol of Resilience: Turnips thrive even in the coldest conditions, showing us the power of persistence and adaptability.
Rooted in History: This ancient veggie has been a staple for centuries, nourishing people across cultures and continents. It connects us to a long tradition of wholesome, plant-based living.
Endless Creativity: From creamy turnip mash to crispy turnip fries, this veggie inspires us to get creative in the kitchen—and proves that eating plants is anything but boring!
Recipe Spotlight: Oil-Free Mashed Turnips
Here’s a simple, comforting dish to bring turnips to life in your kitchen:
Ingredients:
- 3 large turnips, peeled and chopped
- 1 medium Yukon gold potato (optional, for creaminess), peeled and chopped
- 1/4 cup unsweetened plant-based milk (such as almond or oat)
- 1-2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Boil the turnips (and potato, if using) in a large pot of water until tender, about 15-20 minutes.
- Drain and transfer to a mixing bowl.
- Add the plant-based milk, nutritional yeast (if using), garlic powder and onion powder.
- Mash until smooth, adjusting the consistency with more milk if needed.
- Season with salt and pepper to taste and garnish with fresh parsley if desired.
- Serve warm and enjoy this wholesome, oil-free delight!
Thank you for being part of this vibrant community and for embracing the magic of plants. Let’s keep celebrating the power of nature—one veggie at a time.
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Instagram, and feel free to share your photos and feedback! 💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
