An Ayurvedic Thanksgiving

Flourless Pecan Pie

Preparation Time: About 45 minutes, plus refrigeration time
ield: One 9-inch Pie

Ingredients

Crust:
1 C raw walnuts
1/2 cup raw pecans
2 T shredded unsweetened coconut
1 tsp. ground dried ginger root
1 pinch mineral-rich salt
1 1/4 C Medjool dates, pitted and roughly chopped

Filling:
1 C Medjool dates, pitted
1 C organic raisins
4 whole dried plums (or prunes), pitted
3 C purified water
1/2 C reserved soak-water from dates, raisins, and prunes
1 cup raw whole pecans, plus 1/4 C reserved for decorating
1/8 C maple syrup, brown rice syrup or coconut nectar
1 T vanilla
1/8 teaspoon mineral-rich salt (Real Salt)
2 tsp ground cinnamon
1 tsp nutmeg, ground fresh if possible
1/2 tsp ground cardamom
Dash of black pepper

Directions

For the filling, soak the dates and raisins in 3 cups of purified water for 30 minutes. Meanwhile, combine the crust ingredients in a food processor and pulse until you have a sticky mass. Press the crust dough into the bottom of a coconut oil-greased 9-inch pie or springform pan. Refrigerate while you make the filling. 

Now add 1 cup of the pecans, the maple syrup, vanilla, salt, and spices to the food processor. Drain the dates, raisins and prunes, reserving at least 1/2 cup of the soak water*. Add to the food processor with the other ingredients and pulse on high for about 30 seconds, pausing occasionally to scrape down the sides of the blender. Taste for sweetness and spice. Pour the pie filling into the crust, cover and refrigerate for 2 hours before serving. Decorate with the remaining whole raw pecans.

Talya Lutzker is a Certified Ayurvedic Practitioner, nutritionist, chef, and yoga teacher, and the founder of Talya's Kitchen. Her latest cookbook is The Ayurvedic Vegan Kitchen. Learn more at TalyasKitchen.com.

Recipe from Yoga Journal

 

Fall Recipe: Vegan Creamy Curried Cauliflower Soup

Serves 6 to 8
Ingredients
2 tablespoons extra-virgin olive oil, plus more to serve

2 medium white onions, thinly sliced
1/2 teaspoon kosher salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets  
4 1/2 cups low-sodium vegetable broth or water
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/4 teaspoons ground cumin
1 cup coconut milk
Freshly ground black pepper, to season
1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note) 
1/4 cup finely chopped Italian parsley, for garnish (optional) 
Red pepper flakes, for garnish (optional)

Instructions
Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.

Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you'd like.

To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.

Recipe Notes
To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.

Recipe from The Kitchn

Blueberry Chia Overnight Oats

Blueberry Chia Overnight  Oats  are creamy overnight oats made even more nutritious with chia seeds! Add fresh blueberries and coconut flakes for one deliciously easy breakfast.

Serves: 6 with ½ cup servings

INGREDIENTS
2 cups old fashioned rolledoats
2 tablespoons chia seeds
2½ cups almond milk (or the milk of your choice)
3 tablespoons finely shredded coconut (optional)
3 tablespoons pure maple syrup (or sweetener of your choice)
1½ cups fresh blueberries, or fruit of your choice
top with nuts or coconut flakes for crunch, optional

INSTRUCTIONS
Place the oats, chia seeds, almond milk, coconut if using, and maple syrup in a large bowl. Stir together until combined. Cover with plastic wrap and store in the fridge overnight.
In the morning, stir in blueberries, leaving some for garnish, if desired, and divide into jars or bowls. Top with nuts or coconut flakes, if desired, serve and enjoy!

NOTES
These oats can be customized any way you desire!
I used almond milk here, and the oats were wonderful over a period of 4-5 days in the fridge. Just add crunchy toppings right before serving.

Recipe by Flavor the Moments.

Grilled Cabbage Wedges with Spicy Lime Dressing

Ingredients
- 1/4 cup lime juice (from about 3 limes) 
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fish sauce (optional - leave out for a vegetarian or vegan dish) 
- 2 cloves garlic, roughly chopped
- 1/4 cup cilantro leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon sugar
- Lime wedges, to serve
- 1 head green cabbage
- Grapeseed or canola oil

Instructions
Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.

Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.

Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.

Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediately, with wedges of lime to garnish.

Serves 8 as a side dish

 

Health Benefits of Cabbage & Lime! ❤

* Cabbage, is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian stomach and bladder cancer.

* Cabbage is a muscle builder, blood cleanser and eye strengthener.

* The juice of fresh raw cabbage has been proven to heal stomach ulcer.

* Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.

* Juice of fresh cabbage is effective in treating fungus infection(due to it sulfur content).

* Cabbage boosts the immune system's ability to produce more antibodies.

* Cabbage can lower serum cholesterol.

* Red Cabbage has more phytonutrients than the green cabbage. The vitamin C content of red cabbage is 6-8 times higher than that of the green cabbage.

* Cabbage is a rich source of tartronic acid. This acid converts excess sugar and fat in human body. In a way it controls carbohydrates and fat. Thus, it becomes the best slimming agent. Weight loss, thus, becomes yet another health benefit of cabbage.

* Cabbage is also a very good source of dietary fiber, manganese, vitaminB6 and folate, and a good source of thiamin, riboflavin, calcium, potassium, Vitamin A, tryptophan, protein and magnesium. 

* Limes are strongly sour, thus encouraging secretions in the digestive tract and salivary glands. These secretions improve taste, digestion, and regular elimination (functioning as a mild laxative). 

* Limes are acidic in taste yet alkaline in effect. They nourish deficient blood plasma and help rebuild fluids. Their high vitamin C content nourishes the blood. Like lemons, they reduce acidity in the stomach while also reducing uric acid and output of urinary calcium, helping to prevent kidney stones.

http://www.wellandgood.com/good-food/grilled-greens-recipes/

Natural Electrolyte Drink

Get fresh natural electrolyte replenishment from  foods  such as oranges, coconuts and honey, and save a few dollars by preparing your own sports drink that your body will embrace! 

Ingredients
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 cups of water (filtered or purified) or raw coconut water
2 tbsp organic raw honey or organic maple syrup
1/8 tsp Himalayan Pink salt or Celtic sea salt (I like Himalayan better - it has 84 trace minerals)

Instructions
Put all ingredients in a blender and blend well.
Store in Mason jars or reusable glass cap bottles.

Stained Glass Beet Terrine

This is a beautiful, delicious and super light spring treat! The sweetness of the beets is perfectly balanced by the tangy, creamy goat cheese. And to top it off -- it's a breeze to make! 

Ingredients 
- 10 beet roots, golden and red or any variation of color you can find
- 10 oz soft goat cheese
- olive oil to drizzle
- salt and pepper
- walnuts and herbs for garnish
- 2 loaf pans
- plastic wrap 

Method
1. Cook the beets in boiling water until soft, about 25 minutes. Let cool and peel. Slice thinly on a mandoline. 

2. Line one of the bread tins with plastic wrap leaving some overhang to fold over once the terrine is completed. 

3. Starting with the lighter colored beets , begin layering the beets and goat cheese. A few layers of beets at a time, and then spread a thin layer of goat cheese, completely covering the beets. Season with salt and pepper and a small drizzle of olive oil after each layer of goat cheese. 

4. Continue with more golden beets, until they are all gone. Repeat with the red beets and goat cheese, making sure that the last layer will be the beets. 

5. Once you have finished the layering, fold the plastic over to seal them up. 

6. Place a weight on the terrine so it compresses. 

7. Do this by placing another bread tin the same size, on top of the terrine, and placing canned veggies inside to create a weight. Place in the fridge for at least 2 hours, or overnight. For serving, unwrap the seal of plastic wrap and place a platter over the surface of the terrine. Keeping them together, flip the platter and tin over. Lift off the loaf pan and remove the plastic wrap. Slice (with a very sharp knife), making each slice about 1/2 an inch thick. 

8. With a spatula, gently place the layered slices onto a platter, scatter with herbs and walnuts. Drizzle with a little more olive oil.


Health benefits of beets! ❤

Lowers Your Blood Pressure
Boosts Your Stamina
Fights Inflammation
Anti-Cancer Properties
Rich in Valuable Nutrients and Fiber
Detoxification Support

Special thanks to the lovely Lisa Adams for sharing this recipe with us from her blog All Good Things NYC! Follow her for more great recipes on Instagram.

Winter Fermented Vegetables

Natural fermentation of foods preserves important nutrients while creating beneficial probiotics to improve digestion. Lactic acid created in the fermentation process preserves food and builds b-vitamins and Omega-3 fatty acids.  Around the world, foods like sauerkraut, kimchi, and other fermented vegetables and dairy products have provided necessary nutrients for people in times of seasonal fresh food scarcity.

The ancient technique of lacto-fermentation is a simple process, easy to perform at home with a few ingredients.

Homemade Sauerkraut in a Mason Jar

Makes 1 to 1 1/2 quarts

Ingredients 
1 medium head green cabbage (about 3 pounds) 
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)

Equipment 
Cutting board
Chef's knife
Mixing bowl
2-quart wide-mouth canning jar (or two-quart mason jars) 
Canning funnel (optional) 
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth

For full Instructions visit http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124