Embracing Thanksgiving

/ October 14, 2016/ Holistic Nutrition, Recipes/ 0 comments

Thanksgiving is a holiday that bring a great opportunity to show gratitude and be merry! instead it can be a stressful time…

When I came to Canada, a Thanksgiving celebration was something completely new. I rather enjoyed the times I was invited by my friends. All I had to do is show up with wine and flowers. One of the most impressive gatherings was by the river near Havelock where an entire clan roasted 4 turkeys in a giant pit outside and the grandma make tons of stuffing and pumpkin tarts! You would think that grandma would be stressed but she was a gentle soul and started to prepare days ahead for the banquet.

My family has always been big in celebrating holidays and birthdays. The family includes everyone we know that we are related. Needless to say, these gatherings are rather large and there is plenty of drama to spice it up.

So when my mom came to Canada in a more permanent basis, I felt compelled to start a celebration of my own. The first time, the two of us roasted a turkey breast and make all kinds of  side dishes. We ended up eating a lot of leftovers for a long time!

This year, I felt fortunate to get together with dear relatives and close friends. We were a true multicultural gathering! When we were playing bingo after dinner, one of them noted that we could say the numbers in Spanish, Korean, Cantonese, Greek, French, and English… I caved in and roasted a turkey breast. May be next year, I will dare to surprise them with my lentil roast instead.

Roasted root veggies soup

Roasted veggie soup
I know it gets boring eating the same stuff day after day. Guess what you don’t have to! Get creative  and make new dishes with the left overs. This is how this recipe came about. I love pumpkins. Pumpkin pie… not so much. If you think, I had a lot of squash and pumpkin leftovers this year, you are right! Here is what I did with them:


  • Roasted pumpkin or squash ( about 2 cups)
  • Roasted parsnips, carrots, and potato (about 2 cups)
  • 1⁄3 cup of quinoa
  • 2 table spoons ghee or coconut oil
  • 1 table spoon coriander seeds
  • 1 table spoon turmeric
  • 1 tea spoon Himalayan salt
  • 1 tea spoon ground cinamon
  • ½ tea spoon ground nutmeg


  • Soak the quinoa in water for a few minutes. Drain and rinse well. Save for later.
  • Puree the pumpkin and other root vegetables and add enough water to a consistency of your liking.
  • Melt the ghee or oil in a pot large enough for the soup.
  • Add the ground coriander and turmeric and cook for a couple of minutes.
  • Pour the blended root vegetables and add the quinoa.
  • Cook for 20 minutes or until the quinoa is tender.
  • Serve, eat and enjoy!


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