Gratitude is the melody of the soul, a quiet hymn that awakens joy and illuminates the heart. It is more than a fleeting feeling; it is a deep acknowledgment of life’s abundance and a bridge to the divine. When we cultivate gratitude, we raise our vibration to love, connection, and fulfillment. This emotion can transform the ordinary into the extraordinary and the mundane into the sacred.
In the presence of gratitude, we recognize the miracles woven into every moment—the air filling our lungs, the sunlight kissing our skin, the steady beat of a heart that carries us through this life. These remind us that we are alive, supported, and capable of experiencing wonder.
Our bodies, too, deserve this reverence. These vessels tirelessly carry us through our days and are worthy of our care, appreciation, and devotion. To be grateful to our bodies is to honor their resilience and wisdom. It is a promise to nurture them, fuel them with vibrant foods, rest, and heal. Gratitude to our bodies is not just an act of self-love but an acknowledgment of the sacred connection between our physical and spiritual selves.
Three Thanksgiving Recipes
1. Roasted Butternut Squash and Kale Salad with Maple Vinaigrette
Ingredients:
1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 teaspoon cinnamon
1 bunch kale, stems removed, chopped
1/4 cup dried cranberries
1/4 cup toasted pecans
2 tablespoons olive oil (for dressing)
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions:
Preheat oven to 400°F (200°C). Toss the squash with olive oil and cinnamon, then spread it on a baking sheet. Roast for 25-30 minutes until tender.
Massage the kale with a pinch of salt until it softens and becomes vibrant green.
Whisk the olive oil, maple syrup, apple cider vinegar, salt, and pepper in a bowl to make the vinaigrette.
Toss the roasted squash, kale, cranberries, and pecans with the dressing.
Serve as a refreshing side dish or main course.
2. Sweet Potato and Collard Green Gratin
Ingredients:
2 large sweet potatoes, peeled and thinly sliced
1 bunch collard greens, stems removed, roughly chopped
2 tablespoons butter or plant-based alternative
2 tablespoons all-purpose flour
1 cup unsweetened almond milk (or milk of choice)
1/2 teaspoon nutmeg
1/4 cup nutritional yeast or grated Parmesan
Salt and pepper to taste
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Steam the collard greens until tender, about 5 minutes, then set aside.
In a saucepan, melt butter over medium heat. Stir in flour to make a roux, then slowly add the milk, whisking until smooth—season with nutmeg, salt, and pepper.
Layer the sweet potato slices and collard greens in the baking dish, pouring the sauce evenly over each layer.
Top with nutritional yeast or Parmesan. Bake for 30-35 minutes until bubbly and golden.
Allow to cool slightly before serving.
3. Harvest Butternut Squash and Sweet Potato Soup
Ingredients:
1 medium butternut squash, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 cup unsweetened coconut milk
Salt and pepper to taste
Optional garnish: chopped kale, toasted pumpkin seeds
Instructions:
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
Add the butternut squash, sweet potatoes, turmeric, cumin, and a pinch of salt. Stir to coat the vegetables with spices.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until the vegetables are soft.
Blend the soup with an immersion blender until smooth. Stir in coconut milk and adjust the seasoning.
Serve warm, garnished with kale and pumpkin seeds for added texture and nutrition.
May your Thanksgiving be filled with gratitude, warmth, and delicious nourishment! 🌟