Guest post graciously contributed by Lisa Snowden
Ahhh…the Thanksgiving holiday is my favorite and one that is unique for each and every person and family. The spread of dining options varies from one household to the next based on the collected harvest to the cultural background of the family. What we’d all like to find in common with each other is enjoying food prepared with LOVE. Gratitude for what we have, be it little or lots. Gratitude to have made a nurturing meal for others or enjoy what others made for us. I find myself with sensations of gratitude for the people who have nourished me through life and the appreciative role I take to nourish others.
Prepared for you here are some recipes to help you bring Ayurveda food love onto your holiday table.
Ayurveda expresses a fulfilling dining experience to be one consisting of the six tastes: Sweet, salty, sour, pungent, bitter, astringent. The food plus the spices used to prepare the food help gather all these tastes. In respect to the elements dominant during the dry, cold and often unpredictable fall and winter season, this is a time to experience sweet, grounding and moist tastes. Sweet foods are loving to body, mind and build tissues in the body, which is important as we head into winter. Winter is a depleting time of year. Even bitter and astringent foods, like seasonal greens, can be oiled, cooked and spiced in ways to aid digestion and offer a variety of tastes and colors to any dining experience.
Are you getting hungry just thinking of Thanksgiving? I do! Add more Ayurveda love to your table with these recipes, packed with flavor and modified for your holiday table of abundant, palette-pleasing options.
- Baked apples for fall
- Sweet Potatoes with a Kick
- Kumquat and Cranberry Relish
Bonus for you is KT’s six taste pumpkin pie recipe! Posted separately here. It’s free! only Nov. and Dec. using the code (Pumpkinyum) at checkout.
Baked apples for fall
Baking dish, square or rectangular to fit each whole apple.
Apple(s), one per person or half apple per person. Your favorite is perfect. Jonathan, Braeborn and Jonagold are good bakers.
1/3-3/4 cup real fruit juice, I had fresh pomegranate on hand today- Just enough to coat the bottom of the baking dish.
FILLING, per apple:
1T ghee (clarified butter)
SPICES: 1/4t each: nutmeg, salt, pink peppercorns, ginger, and cardamom
2T any combination of raisins, cranberries, chopped nuts, even granola and dried fruit works well.
Directions: preheat oven to 325f.
Begin by thoroughly washing apples. Cut off top ½”slice of apple, along the stem and remove core with melon baller. Don’t core through the bottom, but definitely remove all seeds creating a hallowed out section.
In a small bowl, combine all the filling ingredients. Next, place apples upright in baking dish, evenly spaced, and spoon filling ingredients into each apple’s core. Push the filling mixture all the way to the bottom!
Pour fruit juice into baking dish until about 1/4″ of liquid is in the pan. Sprinkle more cinnamon on top. Place foil gently overtop of apples to prevent scorching.
Bake for 35 minutes, until apples are soft enough to cut easily with fork or spoon, and top is golden brown.
Apples can be served whole or cut in half or even quartered to serve. Finally, a little drizzle honey overtop and enjoy. Serve warm.
Sweet potatoes with A Kick! Serves 6-8
4 large sweet potatoes washed well and cut into 2″ cubes. You can remove the skin if you’d like, I leave it on for cooking ease and extra nutrients (if the potato is organic!)
Dash of salt.
4 T ghee (clarified butter)
Spices! 1/4t each: black pepper, white pepper, cayenne pepper! 1/2t each: cinnamon, ginger and cardamom.
Preheat oven to 375f. Place sweet potatoes into covered baking dish and drizzle with EVOO until lightly coated. Lightly salt and bake for 20 minutes.
Place ghee into saucepan on med low heat. Add the spices. Allow to cook for 3-5 minutes being careful not to burn these spices.
After 20 minutes remove potatoes from oven and drizzle the ghee/pepper mixtures over potatoes. Cook uncovered on bottom rack for another 5 minutes until potatoes are soft enough to poke a fork though. Serve hot. Enjoy!
A few years ago we had an abundant harvest of kumquats! It’s the most petite and exhilarating citrus fruit I know of, and I love citrus…the sour, sweet, bitter…combines with astringent flavors of cranberry and pungent ginger. This makes this a wonderful appetite stimulate to taste at the beginning of a meal. I see Kumquats often at my local grocer here in Kentucky (during the fall). Mandarin oranges, or tangerines, make a substitute for the kumquats but you will be lacking a distinct sour note making this recipe such a flavorful item sure to spark conversation! If you use mandarins then downplay the honey a bit.
Kumquats are intensely sour citrus fruits that are usually smaller than your big toe! The entire fruit can be eaten, rind and all! Keep this ‘no cook’ relish recipe handy-everyone will want it-
one 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
3/4 cup raw, liquid honey
1/2 cup minced crystallized ginger
Coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. Cover tightly and keep refrigerated.