May 22, 2013
Written by Robin Glowa
Wednesday, 23 November 2011 00:00
“I wish the bald eagle had not been chosen as the representative of our country ... the turkey is a much more respectable bird, and withal a true original native of America.”
— Benjamin Franklin
An entire day devoted to giving thanks — what a spectacular concept. The Thanksgiving holiday could be regarded as a beacon of hope, reminding us that no matter what difficulties we face, there is always something to be grateful for, and there is always a reason to say “Thanks.”
Gratitude is an amazing thought process that constantly brings about more bounty. When we are truly grateful and recognize the rich layers of life, we activate a conscious cycle of contentment.
I like to imagine that the Pilgrims were both tenacious and joyous. Despite their numerous and severe challenges they faced in their new world, they chose to acknowledge and be thankful for the sustaining gifts of food, shelter, warmth, family and friendship.
Thanksgiving is a holiday that embodies all the components of preparing a delicious life. Whether you gather to connect with loved ones, enjoy quiet solitude or reach out to those less fortunate, this day is about loving life and embracing the goodness of healthy food and happy hearts.
Thanksgiving foods are marvelously nourishing. Beautifully bronzed turkey is a source of heart healthy arginine; cranberries are loaded with tart, tasty antioxidants; sweet potatoes provide plenty of vitamin A and C; and pumpkin, a quintessential American food, is low in fat and calories, (before being wrapped in pie crust, of course), and also supplies high levels of vitamins A and C, potassium and beta carotene.
May your Thanksgiving be filled with laughter, love and sweet, delicious gratitude.
(a nice addition to the Thanksgiving bread basket)
1 1/2 cups all purpose flour or white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, room temperature
1/2 cup packed light brown sugar
1 large egg
1 tablespoon canola oil
1/2 cup whole milk
1/2 cup canned pumpkin puree
1/4 cup pumpkin seeds
Preheat oven to 350 degrees. Lightly grease 24 mini muffin cups, or line with paper liners.
Mix together flour, baking powder, salt and spices. In an electric mixer, cream butter and sugar until fluffy. Beat in egg, oil, milk and pumpkin puree. Stir in dry ingredients just until combined, do not over mix.
Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15-17 minutes. Let cool and serve.
Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College. She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations. For more information go to theconsciouscook.net, call 203-393-1037, or http://confessionsofaconsciouscook.blogspot.com/
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