Winter Storm Fern is creeping towards us here in the United States and she's sure bringing with her a mess of cold weather and messy precipitation. Here in Asheville, we're going to get freezing rain and we have a high risk of losing power for an extended period of time. With the chance that I'll be sitting at home for a few days and unable to cook, I've been planning out some healthier pre-made foods to keep the ultra-processed foods out of the pantry. Here's what I'm going to prepare and have on hand for weekend: - Roasting nuts and dried fruit with masala and ghee - Hummus - Fresh Fruits, such as apples and bananas - Hard boiled eggs - Paneer - Granola Will the storm affect you? How are you preparing your food for the days ahead?

I loved the talk on digestion that we did at last class. Carol's reminder to chew our food 32 times to start digestion was great. I have learned that before, but needed that reminder. Great class on making paneer and using it in a meal. Wonderful heart opening class with Kathleen Wright before the cooking class, got me up early and ready for the day!

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.