Stuffed Acorn Squash with Quinoa, Kale & Cranberry
Thanksgiving is a time to celebrate the bounty of the harvest season with family and heartwarming food. Whether you are following a vegan lifestyle or trying to add a flavorful side dish to your Thanksgiving dinner menu, this beautiful stuffed acorn squash dish will be a family pleaser!
A Fall favorite, acorn squash are very high in fiber, vitamin C, potassium, and magnesium. We bake these mini squashes in the oven until they become fork tender. The stuffing is made with protein-rich quinoa, vibrant green kale, and sweet dried cranberries – you will love how the heavenly scents of this dish fill the kitchen reminding you of the holiday season.
Garnishing these pretty squashes with crunchy roasted almonds, ruby red pomegranate seeds, and a drizzle of sweet and savory tahini dressing is a great way to involve the family and kids in the preparation of this meal.
It is an elegant and delicious dish that will add charm to your holiday menu or brighten up any Fall weekend! Happy Thanksgiving to you!
“Ayurveda” is one of the oldest healing sciences from India. “Ayurveda” translates to knowledge of life and is based on a holistic approach of gaining balance between mind, body, spirit and environment. An Ayurvedic treatment starts with a internal purification process with specific diet, herbs, massages, yoga and meditation.
One of the most detoxifying recipes used in Ayurvedic kitchen is “Kitchari”. A combination of lentils, rice and specific herbs that are used to create a balancing effect on all the three bodily dosha’s (Vata, Pitta and Kapha). It is easy to digest, provides strength and vitality to the body, a complete meal that nourishes the cells and used in cleansing programs called “Panchkarma”.
If you are feeling sick or over indulged during the holidays, try eating kitchari for dinner and see the difference. Most of the Yoga retreats all over the world serve kitchari and is enjoyed with ghee(clarified ghee-not vegan), tamarind sauce, cilantro chutney and yogurt!
“The most creative act who will ever undertake is the act of creating yourself” -Deepak Chopra
Vegan Alfredo Sauce
I am so excited to share my new vegan alfredo sauce with you! I am sure you will love this recipe whether you have been plant-based for many years or just transitioning to dairy free. Cashews provide the perfect richness / creaminess and when combined with nutritional yeast, the sauce imbues a nutty and cheesy flavor!
This vegan alfredo sauce is quick to prepare ahead of time and pairs beautifully with fresh tossed pastas or vegetable lasagnas. When I make mac and cheese for my kids using this sauce, they love it too!
Cashews are rich in protein, calcium, vitamin K, potassium, and magnesium. Most traditional alfredo sauces are made with butter, heavy cream, and cheeses. By consuming animal fats, plague starts to build up in our arteries leading to heart disease. Including healthy fats in our diets like cashews and avocados leads to much better cardiovascular health.
Next time you are planning to do a pasta night or thinking to bake a lasagna, give this delicious sauce a try. Use your creativity to add vegetables and herbs of your choice to make it your own. Enjoy!