HAPPY THANKSGIVING!

Hello Everyone!
Thanksgiving and the Holiday Season have arrived. I like to extend my gratitude and Love to all of you for practicing Yoga and Ayurveda with me!
It is fun to bake and cook with the principles of Ayurveda in mind. Ayurvedic spices not only give you a rich and satisfying flavor, but also support your digestion and seasonal health. Here, in New England, we are happy to harvest our local winter veggies. Last year, I shared with you my favorite squash, filled with mushrooms, leaks, or chestnuts! It will definitely be on our table again! This year, I am sharing with you one of my favorite lighter meals: Baked Brussels Sprouts and Yam Puree. This works very well together with the recipes from last year (you can scroll down to Thanksgiving 2018!)
 
Baked Brussels Sprouts:
Cut the Brussels-sprouts in half. Sauté 2 tbsp of Kitchari spice mix (turmeric, curry, paprika, ginger, cumin, coriander) in 2 tbsp ghee, let it gently foam! Add the Brussels sprouts to the spiced ghee, add a tbsp of nutritional yeast, a tbsp of balsamic vinegar or wine. Toss them around until they are covered on all sides, distribute them onto a baking dish and bake them by 400F for 20 minutes.
 
Yam-Puree:
Peel yams, cut into ½ inch pieces. Sauté 2 tbsp of Kitchari spice mix (turmeric, curry, paprika, ginger, cumin, coriander) and I inch of fresh finely chopped ginger in 2 tbsp ghee. Add the yam pieces, toss them around, add a little water with a tbsp of nutritional yeast and let it simmer until soft. Now add ½ can of thick coconut cream and whip everything together until smooth. Enjoy!