Many of the foods we typically eat for Thanksgiving dinner are high in bad carbs, unhealthy fats and calories, and also have a high glycemic index, such as baked and mashed potatoes, rice, rolls, stuffing, muffins and other pastries.

Sadly, we've deviated from the healthy, organic, low-glycemic meal that the early settlers and American Indians ate at the first Thanksgiving—foods such as fresh fish, waterfowl, venison, barley, beans, lentils, apples, leafy green vegetables, squash, many different kinds of dried berries, grapes, and plums, tomatoes, and a wide variety of nuts, such as walnuts, chestnuts, and acorns. But there is a way to have your pumpkin pie, and eat it too!

Go Organic!
Anyone who has tried an organic turkey will tell you the difference in taste and succulence is outstanding. It costs a little bit more, but it's well worth it. You can order organic turkeys from companies such as Diamond Organics and Williams-Sonoma , or major food chains such as Whole Foods will allow you to special order your bird for about $3.00 a pound. If you live in or near a rural area, you can also purchase free-range, organic turkeys from local farms.

Organic foods are made without pesticides, herbicides, fungicides or toxic chemicals.

Not only does organic food taste better, it also makes you feel better. There's a reason most cancer treatment centers only offer their patients organic food. It's just plain healthier! It supports the immune system better, and people who are struggling through the rigors of chemotherapy enjoy the food that they're eating because it tastes better and gives them more energy. This is because organic foods retain important microorganisms in the soil that sustain life and promote health. Conventional farming strips the soil of vital nutrients, vitamins, trace minerals and secondary compounds essential to activating enzymes in the body.

With more than 100 trillion cells in our bodies, our health, performance and longevity are dependent on clean, nutritious foods. But that's not all! By eating organic foods you will be doing your part in preventing pesticides, fertilizers and other toxic chemicals from getting into the air, soil, and water. You will also be helping to protect biodiversity and to prevent topsoil erosion from overworked land. Your conscientious food choices will be creating healthier communities. So why not take a leap, and try to make all or most of your ingredients and sides dishes organic this year?

• Reduce the number of high-glycemic foods and substitute with healthier choices. If you're offering starchy side dishes such as stuffing or potatoes, then also including rolls and rice is overkill on the carbs. Offer an organic salad of Arugula and mixed greens and herbs instead. The high-fiber vegetables will help with digestion and offer a nice counter-point to all those heavy dishes. Use a simple olive oil, garlic, and vinaigrette dressing that you can make at home, instead of a high-fat grocery store variety. And toss in some healthy antioxidants such as dried cranberries and walnuts for something a little different.

Many Thanksgiving foods are good for us. It's what we do to them that makes them unhealthy! Pumpkin, for example, is rich in beta carotene and Vitamin A, and sweet potatoes are an excellent low-glycemic alternative to regular white potatoes. Instead of cheese and bread hors d'oeuvres, why not begin the meal with a tasty low-glycemic pumpkin soup made of lentils or pumpkin?

• Don't come to the table hungry. Many people avoid eating all day until Thanksgiving dinner, thinking they will feel less guilty about their over-indulgence later on. Bad idea! Your metabolism will zigzag all over the place because you are starving your body first and glutting it later. And when the Thanksgiving meal finally does come around, you'll overeat to compensate. Eat a healthy breakfast and a light lunch or mid-day snack.

• Get a good workout on Turkey Day. Revving up your metabolism will burn up those extra calories and also lower blood insulin levels. Sign up for a charity 5K or 10K Turkey Trot in the morning before food preparation gets underway. Giving to others is a fun way to start this day of thankfulness on the right note. If you can't squeeze in a before-the-meal workout, try a long walk or a pickup game of basketball after the meal is over.

• Drink lots of water. Be sure to consume lots of spring water during the meal, especially, if you're serving wine with dinner, as it can cause dehydration. Water fills you up, so you'll eat less, and it also promotes good digestion.

• Use healthy natural alternatives to white sugar, such as molasses, brown rice syrup, raw honey, or TheraSweet™ (see right).

• Instead of rice or white potatoes, consider using a superfood high-fiber product such as Sprouted Barley (cereal grain), Couscous (made from duram wheat), Bulgar (steamed, hulled and cracked wheat berries), Amaranth (a seed from a Broadleaf plant), or Quinoa (also a seed, rich in amino acids). These nutrient-rich fibers are low calorie, have a low to medium glycemic response, and offer a wide range of health benefits. Quinoa, for example, is one of the healthiest foods you can find—rich in iron, calcium, and Vitamins B & E, and providing a perfect balance of amino acids.

• Eat a little of everything, but in smaller portions. (You can always sneak an extra nibble or two later in the day.) Remember, Thanksgiving isn't an all-you-can-eat buffet. There will be plenty of leftovers.

• Search online or in books for healthier ways to make your favorite dishes. Organic Valley , Wild Oats , and countless other organizations publish organic, healthy substitutes to traditional holiday recipes. Here's a good non-dairy alternative to pumpkin pie:

No-Bake Pumpkin Pie

(Contains no eggs or dairy products)
1 single-crust 9-inch pie
3 cups cooked and drained pumpkin
3 tbsp. agar flakes
3/4 cup maple syrup, or less to taste
1/2 tsp. cinnamon
1/2 tsp. mace
1/4 tsp. ground cloves
1/2 cup raisins
1/3 cup pecan halves

1. Place the cooked pumpkin, agar flakes, maple syrup, and spices in a large saucepan. Bring the mixture to a boil. Reduce the heat and simmer until the agar is completely dissolved (about 5 to 10 minutes).

2. Place the mixture in a blender or food processor and blend until smooth. Add the raisins and mix well.

3. Pour the puree into the pie shell. Top with the pecan halves and chill until set (about 2 hours).

—from Cooking with the Right Side of the Brain , by Vicki Rae Chelf, 1991