POSTED

10/25/20

3 Hearty and Healthy Meals for Fall

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As the days shorten and temperatures drop we naturally crave heartier foods. Science suggests that this can be explained in part because we are looking for a replacement for the dopamine and serotonin “happiness chemicals” that are produced from sunlight, which is in shorter supply this time of year. Some foods just make us feel happy!

It’s also likely we crave these more wholesome dishes because for most of our evolution we needed to store up a little extra ‘self-insolation’ (if you will…) to keep us warmer in the winter months.

Whatever the reason, as we get closer to winter certain foods just taste better! The good news is that there are tons of options for meals that satisfy these cravings in healthy ways that will leave you feeling amazing.

Here are three recipes that we’ve been loving this Fall from Joyful Belly:

Breakfast…or Dessert: Roasted Rice with Dates, Cinnamon & Cardamom

photo credit: AmiLynne Carroll

INGREDIENTS:

1 c BASMATI RICE       

1/4 tsp  BLACK PEPPER  

1/4 tsp  CARDAMOM    

1/4 tsp  CINNAMON      

4 whole DATES (DRIED)

1 tbsp GHEE      

2 pinch SALT (MINERAL SALT)

3 c WATER

PREPARATION:

1. Chop dates. Heat a medium saucepan on low, and add ghee. When it melts, add uncooked rice. Stir continually for 2-5 minutes, until it smells sweet and all the rice is coated with ghee.

2. Add the spices and dates. Stir for one more minute. Add water and bring to a boil. Cover pot and lower to a simmer.

3. Cook until rice is tender about twenty minutes.

Click here for full recipe from Joyful Belly.

Lunch: Sweet Potato With Kale and Ginger

photo credit: Dr. Rafeena

INGREDIENTS:

3/4 inch GINGER (FRESH)            

1/2 lbs KALE      

2 pinch SALT (MINERAL SALT)    

1 tbsp SUNFLOWER OIL 2 c SWEET POTATO        

PREPARATION:

1. Boil the kale until leaves turn a vibrant shade of green green and strain.

2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and save sweet water for another meal.

3. Grate and sautee ginger in sunflower oil for thirty seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes.

Click here for full recipe from Joyful Belly.

Dinner: Mung Dal, Coconut & Cilantro Kitchari

photo credit: Lilananda Yoga

INGREDIENTS:

1 c BASMATI RICE

1/3 c CILANTRO

1/3 c COCONUT FLAKES

2 tbsp GHEE

3/4 inch GINGER (FRESH)

1/2 c MUNG BEAN

1/4 tsp SALT (MINERAL SALT)

1/2 tsp TURMERIC

6 c WATER

PREPARATION:

1. Wash the mung dal and rice separately. Soak the mung dal for a few hours if you have the time, then drain.

2. Put the ginger, coconut, cilantro and the 1/2c water into a food processor and blend until liquefied.

3. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well and bring to a boil to release the flavor.

4. Next mix in the rice, mung dal and the six cups of water. Return to a boil. Boil, uncovered, for five minutes. Then cover, leaving the lid slightly ajar.

5. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender.

Click here for the full recipe from Joyful Belly.

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