Eat

Thanksgiving is my favorite holiday. There’s nothing like good food, good wine and good people to remind me of the important things in life. That said, whenever I host Thanksgiving, I like to make sure everyone’s dietary needs are met. I want the appetites of my vegan guests to be as satisfied as those of their non-vegan counterparts. Unfortunately, most popular Thanksgiving recipes include copious amounts of butter, cream and cheese, which is why I like to start researching vegan recipes with plenty of time before the big day.

Cookies are often associated with the holidays, when many of us participate in cooking rituals and gather to share food.  But in this age of fake food and fad diets, some holiday treats can leave us thinking less about pleasure and more about guilt and stress. It’s in the spirit of healthy holiday baking that I look to my spice rack during this time of year.

As the seasons change and the weather gets cooler, we start to crave more warming and nourishing foods. Unfortunately, the change in seasons also tends to bring more busyness to our lives - school functions, late hours, and holidays all colliding at the same time. It’s a double-edged sword -- craving the heaviness of winter foods while also unable to spend hours in the kitchen.

The leaves have begun to burst in bright colors of red, orange, and yellow, and the cool nights have set in. Fall has arrived. And that means, squash!

The winter squash that was planted in the spring is ready for harvest. Butternuts, acorn, spaghetti, and blue hubbard – the time has come to put them in storage for the winter ahead. With shelf lives ranging from a month to six, you can enjoy the bounty of fall preparing soups, stews, and roasted squash all winter long. Here are some tips on how to keep squash throughout the cold months to come.

A one-pot meal loaded with probiotics, fiber, and essential vitamins and minerals. In minutes you will have a breakfast cereal to boost your mood, slim your waistline and give you tons of slow release energy throughout the day.

Eating healthy becomes easier and tastier when you know how to plan your meals for optimum nutrition, with ease of preparation and copious amounts of downtime.

There is no other sensation like the first bite into a crisp, cold autumn apple. The snap of the skin, followed by a rush of juice and “tooth freeze” that makes you stop biting for a moment. But then you have to finish it, chewing into the sweetness until there is only a narrow core left.

Varieties of apples aren’t limited to the monster fruits you see in the grocery store. There are hundreds of antique heritage varieties, lovingly tended by orchardists who see past the lumpy, imperfect outside to uncover pure goodness and diversity.

Trying to get kids to eat healthy can sometimes seem like a chore, especially with all of the junk food that is readily available. Honestly, it can be difficult for some adults too.

Whether it’s repairing damage from the summer sun or prepping for the cold, dry winter, lots of us are thinking about keeping our hair healthy right now. I know how hard it can be to invest in new products, do weekly hair masks, and give up the styling habits that can cause damage. Fortunately, a lot of hair-health progress can be made just by working certain foods into your diet.

There is nothing quite like Pumpkin Pie; the rich earthiness of the pumpkin, the complex spices and the flaky crust are all classic elements that come together to create this delicious dessert. The almond milk adds some creaminess and the corn starch substitutes for eggs, giving the pie filling a thick consistency. I suggest topping your slice of vegan pumpkin pie with some whipped coconut cream for the full effect!

Vegan Pumpkin Pie

Yields One Pie

Ingredients:

1 can Pumpkin Puree (15 ounces)

I love fruit. Any kind. However, the amount of fruit I’d like to eat does not match up with the amount of fruit that is healthy for anyone to consume on a daily basis. The same goes for drinking fruit juices, I’ve learned; drinking juices that are primarily fruit-based does not always bode well for the digestive system. My partner and I have gotten into a lovely routine of making our own juices, and it’s become an important part of most mornings for us.