Happy Thanksgiving 2018 everyone!!
Even though we don’t celebrate Thanksgiving in Italy, I am happy to cook a feast for this day and I am excited to celebrate it with my family and friends here in California.
Latest new in my life…
I recently did a Food Sensitivity Test and I discovered I am allergic to soy, almonds, blackberries, oranges, green peas and shrimps. In a vegan world, that means no more supplementing with pea protein, no more beyond meat burgers, no more tofu and no more almond milk or butter.
Even though at first I was sad about it and -I am not going to lie- I was sooooo overwhelmed- I will take the opportunity to grow and discovered a different way of eating.
Have you ever taken a Food Sensitivity Test? I think it is one of the greatest things you can do for yourself and really know what foods are causing inflammation in your body. Isn’t it amazing?
If I were a doctor, I would prescribe this test to all my clients and I am going to suggest that, as a health coach, to all my existing clients :)
So today I am sharing with you an Ayurvedic Holiday Harvest Stuffing Recipe I will make for my family this week. Hope you enjoy it !
1 loaf cracked wheat bread ( I used gluten free bread)
½ cup dried apricots, quartered
1 cup chopped walnuts
4-5 stalks celery, finely diced
½ cup ghee
¼ cup olive oil
5-8 sage leaves, finely chopped
Fresh ground black pepper to taste
Salt to taste
1 tbsp cumin seeds
1 tbsp coriander powder
1 tsp asafoetida
1 tsp fennel powder
1 tbsp turmeric
24 oz. of vegetable broth
¾ cup of water
3 apples, peeled, cored, and diced into bite-sized pieces
2 Tbsp. rubbed sage
2 onions, chopped (optional)
Preheat oven to 300 °F.
Spread bread on a large baking sheet and place in the oven to dry. After about 10 minutes, remove from oven. Bread should be dry. If needed, bake a little longer until fully dry. When finished, tear the pieces by hand into a large rectangular casserole dish. Add the water, sprinkle the bread with the chopped walnuts and mix together.
In a large saucepan, add the ghee and olive oil. Bring to a medium-high heat and add cumin, coriander, asafoetida, fennel, turmeric, salt and pepper and rubbed sage. After the spices have been mixed into the oil, add the celery, onion (if desired), and apples.
Sauté ingredients for several minutes until all are well coated in the spices. Add the vegetable broth to the pan and bring to a boil. Lower the heat to medium and cook until vegetables are tender.
After cooking, pour mixture carefully over the dried bread-and-walnut mixture. Salt and pepper the top to taste and sprinkle on the Romano cheese. Raise the oven temperature to 400 °F and cover the casserole tightly with foil.
Bake for 30 minutes and then uncover and bake for 10 more minutes until the cheese is lightly browned. Enjoy!