Thanksgiving Dishes, Ayurvedically

One of my favorite ways that Ayurveda has trickled into my life is incorporating more spices and herbs in my cooking. When I flip through recipes, I notice there is a lack of them. Spices and herbs help to not only add more flavor, but support our digestive fire and process! Digestive health is quite important, the gut is even referred to as our second brain.

These are a few recipes I've tweaked to become more Ayurvedic :)

And, know that anything eaten with love and attention, can be digested well!

Vegan Cookies and Cream Pie

Pie Crust with left overs for cookie dough

1 32 oz bag of oats (could make gluten free)

1/2 jar peanut butter

1/2 cup coconut oil

1/2 cup maple syrup

7 tsp vanilla extract

1 tsp cinnamon

1 tsp nutmeg

1 tsp cardamom

1/4 tsp ginger powder

Vegan chocolate chips (how ever many you want! I use half a bag)

1. Blend the oats in a food processor to create oat flour.

2. Add in the peanut butter, melted coconut oil (unless your food processor is super powered) and the rest of the ingredients EXCEPT chocolate chips.

3. Taste! Add a bit more of anything it might need. Then add chocolate chips and blend or fold in gently.

4. Take some and press into a pie pan, bringing it up the edges. With the rest, roll into balls and keep in the refrigerator.


1 can refrigerated coconut milk (full fat)

7 dates (pitted)

1 tsp vanilla extract

1 cup cashews (soaked for 1 hour)

1 TBLS coconut oil

1 tsp cinnamon

1. Scrape the thick coconut milk into a blender and discard the liquid or save for something else.

2. Add the remaining ingredients and blend!

Place the filling in the pie crust, smooth out with a spatula, and freeze overnight or at least for a couple hours. Enjoy!

Roasted Butternut Squash with Cranberries and Apples

1 Butternut Squash, peeled, seeded and cubed

2 green apples, cut into cubes or half inch slices

1/2 cup fresh cranberries

1/4 cup coconut sugar (or brown sugar)

1 tbsp arrowroot powder (or flour)

1/4 cup ghee

1 tsp pink salt

1/2 tsp ground nutmeg

1/2 tsp cinnamon

1/2 tsp ginger

1. Preheat oven and prepare baking dish: 350 degree. Lightly ghee the sides and bottom of a 7x11 -inch baking dish.

2. Mix together the flour, coconut or brown sugar, salt, nutmeg, cinnamon and ginger in a small bowl.

3. Layer the squash, apples, cranberries and topping in a baking dish: Put a layer of cut butternut squash on the bottom of the baking dish. Place apples on top and then sprinkle with cranberries. Sprinkle everything with the flour sugar mixture. Dot with more ghee.

4. Bake 50-60 minutes at 350 degree until cooked through and lightly browned.

Ghee-gan Green Bean Casserole (recipe adapted by Minimalist Baker)

1 pound green beans (rinsed, trimmed and cut in half)

Sea salt and black pepper

2 Tbsp Garlic Scape Ghee (

1 medium shallot (minced)

2 cloves garlic (minced)

1 tsp turmeric

Black pepper to taste

1 tsp rosemary

1 cup finely chopped mushrooms (button, baby bella, or cremini)

2 Tbsp all-purpose flour (or arrowroot flour for GF)

3/4 cup vegetable broth

1 cup unsweetened plain almond milk

1 1/2 cups crispy fried onions (divided // optional)

Preheat oven to 400 degrees F. Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.

In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add ghee, shallots and garlic. Season with salt, pepper, rosemary, turmeric and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.

Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.

Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.

Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).

Leftovers store well in the fridge for up to a few days.

More to come! Let me know if you give any of these a try :)

In health and harmony,


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