Each month, as I work on recipes for our live cooking demo, I try to research the history of some of the ingredients or dishes. Here's what I learned about Mince Pies. 🥧 They are popular in the UK, but actually originated out of the middle east, brought back during the crusades 🥧 They are also called mincemeat pies because they often used meat, such as mutton 🥧 They were primarily savory and modern recipes are more sweet in taste 🥧 They have rum, whiskey or brandy in the mince, which may be why they are popular holiday treat and the most interesting one.... 🥧 Tradition calls for making a wish before you eat your first mince pie of the season. What will your wish be? Join us Sunday for a cooking demo where I take this historic holiday treat and put some ayurvedic twists on it. https://www.skool.com/blissful-living-academy-4719/classroom

Whatcha got cooking this week? With Thanksgiving this week, are you cooking or going to bring a dish to someone else's house? I'd love to hear your go-tos for the holiday and how you integrate Ayurveda into them. For me this year, I'll be spending a quite day at home, working on recipes and may treat myself to homemade pizza, including crust and sauce. Maybe there's a future cooking class to come from the day.👩‍🍳 Sure, it's not traditional, but I'm grateful to have the opportunity to have hiqh quality food and choices each day.

Sweater weather is soup weather too. Do you start craving soups this time of year? That craving is your body's way of saying I need to balance out the dryness and coldness of the fall season with warmth and unctuousness. In honor of being tuned in with this natural flow, I've created a new recipe for Mulligatawny Soup. 🍲 The history of this soup is quite interesting. Initially inspired by a south indian Rasam soup, it was later adapted by the British. Today, the soup has been modernized with many variations. Mine is based on basic Ayurvedic Cooking principles. Here's a picture of today's soup from the Ayurveda Cooking class. Let's see yours by adding a picture in the comments.

Made of equal portions of toasted Cumin Seeds, Coriander Seeds and Fennel Seeds, this tea is a foundation for digestion. It can be enjoyed daily and best to sip before and during meals. Here's just a few of each seed's benefits: Cumin = Revs up your digestive fire, helping absorption of nutrients Coriander = Reduces heat and water retention Fennel = Reduces gas and indigestion Make a cup today...take 16 oz water, bring to a boil and steep 1 tablespoon of the toasted CCF seeds for 5 minutes or to taste. And, you can jazz it up with cardamon seeds, hibiscus flowers, ginger and honey (when it's at drinking temp). How do you take your CCF tea?

In culinary practices, there's a practice called "mise en place" or to set up. There are 5 steps: 1. Planning: Before you begin, read the entire recipe to understand all the steps, ingredients, equipment and technique requirements. 2. Gathering: Collect all necessary cooking utensils, tools, equipment, and ingredients listed in the recipe. 3. Preparation: Wash, prepare (cut, chop, shred, etc) and measure all ingredients. 4. Organization: Arrange your prepared ingredients and tools in a logical order, typically in the sequence they will be used. 5. Execution: Begin cooking! With everything ready, you can focus on the cooking process itself and avoid having to stop to prep ingredients or find tools mid-task which can lead to issues, such as extending cooking time or burning, with the final dish. Let us know how you approach creating a home cooked meal?