Happy Thanksgiving to you and yours!
Ah, Thanksgiving. A time to think about what we are thankful for. Pretty easy, right? I'm thankful for my health, a roof over my head, food to eat... sound familiar? Well, of course. These are things we should be thankful for every day. It's easy to forget and even take it for granted at times. It's not hard to get stuck in a place of wanting or expectation for something more. True happiness comes from being thankful or grateful for what we have right now. The good, the bad and the ugly. I'm not talking about just material things...they come and go, I'm talking about life. What has this life given to you? What opportunities? What dreams have been fulfilled? What people have been brought into your life? Who has been removed?
Take a minute....what are you thankful for?
Try to find one thing each day to be thankful for. Not just in November, but each day throughout the year. You'll be amazed at what happens in your life. We get what we give. What goes around comes around. What ever you call it, it is reality. Treat other with love and you shall receive love, give and you will receive, be thankful and you will have abundance. Try it. What have you got to lose?
Wishing you a Holiday season filled with love, health, wealth and gratitude.
In luei of Stuffing, try this;
Herbed Quinoa & Wild Rice Stuffing
In a large heavy pot on medium, heat 2 tbsp extra virgin olive oil. Add 2 very finely chopped white onions and 3 stalks finely chopped celery: cook for 7 minutes or until soft and tender. Add 3 diced granny smith apples, 2 large minced garlic cloves, 1 tbsp each finely chopped fresh sage and oregano and 3/4 tsp sea salt. Cook for 2 minutes and stir to combine. Add 1/2 cup chardonnay and 4 cups low sodium chicken broth; bring mixture to a boil. Reduce heat to a simmer. Add 2 cups wild and brown rice mix, cover and cook for 40 to to 50 minutes, until rice is tender. Add 1 cup quinoa, 1 tbsp each finely chopped fresh sage and oregano. Cover and cook for 15 minutes or until quinoa is cooked. Add 4 tbsp each chopped raw unsalted walnuts and chopped raw unsalted almonds, 1 3/4 cups chopped dried unsweetened cherries and 3 tbsp finely chopped rosemary; stir to combine. Season with sea salt and black pepper, to taste. Remove from heat and set aside. Preheat oven to 350º. Mist a 9 X 13 inch baking dish with cooking spray or use coconut oil. Transfer cooked quinoa and rice mixture to baking dish, leaving it fluffy and not pressed into the dish. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more. Set aside to cool for 10 minutes.
Recipe credits. Cooking light