BY SANDRA GUY

What could possibly tempt Thanksgiving celebrants to eat a low-calorie, healthy dish, especially when surrounded by gluttonous dishes and peer pressure?

Stealthily.

Take cauliflower rice. It’s already packed with fiber, folate and vitamins B, C and K. You can use bone broth to cook the cauliflower, per https://dontmesswithmama.com/cauliflower-rice-recipe/ to add even greater nutritional value.

Why bone broth? Its gelatin may just help your gut and your joints — two key aspects of health, especially as we age

You can also use bone broth as a healthy ingredient in your side dishes: Gravy, stuffing and mashed potatoes

After the Thanksgiving meal, you can capture turkey bone broth, too, and use it for a variety of leftovers.

These include putting the bone broth in stews, in dips, to steam and saute vegetables, and as a flavoring in poached or scrambled eggs.

And finally, you can sip heated bone broth as you would a cup of tea or coffee. Add a bit of flavor if you find plain broth too dull: Try celery salt, lime or lemon juice, even garlic and basil. Or any of your favorites.

If you’re really up for a challenge, you can make your own bone broth. These directions and more details can be found at https://wholefully.com/bone-broth/

1. If using raw bones, preheat oven to 425°F. Layout bones in one layer on a large baking sheet. Bake in preheated oven for 25-30 minutes, or until golden brown.

Stovetop:

1. In a large soup pan or Dutch oven, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
2. Fill pot with filtered water until it covers the bones by about an inch. Let mixture rest for 30 minutes.
3. Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. You want it to just be barely bubbling. Cover with the lid slightly ajar and cook for 24 hours for poultry bones and 48 hours for red meat bones. If cooking overnight on the stove makes you nervous, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning.
4. When cooking time is up, strain through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
5. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.