Cook an Autumn lunch with me!

Daylight savings got ya feeling wonky?

How about focusing on making some nourishing food to help you get back on track? I will be cooking a yummy Autumn meal as part of the One Habit to Thrive Challenge today. Join me (Facebook, Zoom, or Instagram) at noon EST, and cook along if you'd like.

You will notice the themes of grounding, warmth, moisture, and digestive fire support in these dishes, which is what we need to primarily focus on in the Autumn to balance the colder, drier weather. They will also help your body deal with the abrupt time change. 

Here are the recipes:

Pitta Reducing Kitchari and Sautéed Greens and Turnips*inspired by Joyful Belly
1 c. basmati rice (brown or white)
⅓ c. cilantro
⅓ c coconut flakes
2 T. ghee
¾ inch fresh piece of ginger
½ c split mung dal or red lentils
¼ t. salt
½ t turmeric powder and/or garam masala
6-8 c water or broth
2 cups chopped greens (kale, collards, chard, etc)
1 chopped turnip

Wash the mung dal and rice separately. Soak the mung dal for a few hours if you have the time, then drain. Put the ginger, coconut, cilantro, and the 1/2c water into a food processor and blend until liquefied. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well and bring to a boil to release the flavor. Next, mix in the rice, mung dal, and the six cups of water. Return to a boil. Boil uncovered for five minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender. You can also prep all the ingredients and cook it in an Instant Pot. Sauté turnips and greens separately in ghee with a little water, salt, and pepper. Sprinkle on top of kitchari. Enjoy!    

Winter Butternut (or Sweet Potato) Custard/Pie *inspired by a recipe from Ronna Strilaeff
3-4 cups roasted butternut squash (or other winter squash/sweet potato of choice)
3/4 can of coconut milk or creme (NOT light, you want it nice and creamy)
3 eggs
1/4 cup maple syrup 
1/2 tsp salt
2 tsp freshly grated ginger (or more if you love ginger)
1-2 tsp Pumpkin pie spice or about 1-1.5 tsp cinnamon, 1/4-1/2 nutmeg, generous pinch of cloves

Optional: Generous pinch of cardamom and/or dried ginger

Preheat the oven to 375 degrees. Purée all ingredients together in a blender or food processor until creamy. Pour into pie crust or straight into a ghee coated pie pan. Bake at 375 degrees until the filling does not jiggle when the pie is shaken ~45-60 minutes depending on your oven.

Autumn Digestive Tea
5 pieces of fresh sliced ginger
6 cardamom pods
¼ t. licorice root
1 quart boiling water

Put all ingredients in a pot, boil for 15 minutes. Turn the heat off and let steep 10 minutes. Strain and enjoy. 

Cheers to your nourishment this Autumn!

I hope to see you later today.

With love and light,

Hannah