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Where Have I Been?

Hello friends, it seems like ages since I have written a newsletter. The good news is that my torn rotator cuff (in my right arm) is finally healing after almost a year of limited mobility. The not so good news is that a couple of my closest family members have been dealing with some medical concerns whose symptoms have called for research, understanding, companionship, and healing. (A healer's educational path never ends!)

Moving Out and Onward

On a different note, my husband and I recently moved out of our home that we have occupied for 30 years. Mold has always been an issue in our home (it chased us out last year at this time, as well!) This past summer, with the heavy rains, it got really bad, and so, we’ve taken refuge in an apartment temporarily. We hope to rebuild a new house in 2019 and already have new house plans drafted!

Dreamin’ of a New Kitchen

Having a new kitchen in a new home, would be a “dream come true” for “this cook”, who, currently, is attempting to make meals in a kitchen that’s the size of a postage stamp. (I have to remind myself that when I was in my 20’s, I lived in an abandoned, century old farm house, --with no central heating or plumbing, and relied on a hot plate to cook all of my meals!)

Thanksgiving Then & Now

Usually during the week leading up to Thanksgiving, I begin the preparation of a huge feast, -one which includes many of the traditional fixings, including my Vegetarian Harvest Loaf, which I make extra portions of, to send home with guests. This year, family members will be doing the majority of the cooking, and I will be bringing a couple of low-fuss side dishes, such as a Waldorf salad and cranberry quinoa corn muffins. (My loaf-making extravaganza might have to wait until next year!)

An Invite to YOU, to Prepare and Enjoy My Harvest Loaf

If, by chance, you’d like to make my Vegetarian Harvest Loaf, I encourage you to check out my Gourmet Grains Culinary Delights cooking class on Udemy: It’s currently discounted by 50 percent for the Thanksgiving holiday, bringing the cost down to under $10.00! (Say what?!)

Here’s the Side Dishes that I’m Bringing to the Table this Year

Refreshing, Crunchy Waldorf Salad

With all of the heavy, starchy foods eaten on Thanksgiving, this delicious, crunchy salad offers to lighten the load on our digestion, and provide a nice fresh, accent.

2 organic red, Honey Crisp Apples, chopped

2 organic, Golden Delicious Apples, chopped

1-2 T. organic frozen orange juice concentrate

2 organic celery ribs, very finely chopped

1 c. organic dates, chopped

¾ c. fresh raw, organic pecans, broken

¾ c. vanilla yogurt or mayonnaise, mixed with 2 ½ T. organic honey

In a large bowl, toss the chopped apples with orange juice. Gently stir in the celery, dates, and pecans. Mix together the creamy sweet sauce and stir into the salad mixture. Refrigerate until serving. (Make this the “same day” of your event, if possible, as it gets a bit soggy when sitting in the refrigerator for a day.) If desired, (to create a festive looking platter or bowl) you can line the edges of a plate or bowl with curly red or green leaf lettuce and place the mixture in the center.

Cranberry Quinoa Corn Muffins

Muffins “with substance” offer to be a healthier, more delicious alternative to white fluffy (starchy) buns. Can you say: “Pass the muffins please!”

In a large bowl, combine:

2 organic eggs

1 T. fresh, golden flax seed meal, mixed with 2 T. water, to create an egg-like slurry that adds extra moisture and fiber to the muffins (opt.)

¼ c. coconut oil, melted, plus 2 T. organic butter, melted

1 c. rice milk

1 tsp vanilla extract

In a smaller bowl, combine:

1 ½ c. quinoa flour

1/2 c. organic cornmeal (finely ground)

½ c. crunchy granola

¾ c. raw turbinado sugar

1 T. baking powder

½ t. baking soda

½ t. sea salt

1 ½ c. fresh or frozen cranberries, chopped fine

½ c. fresh, organic pecans; chopped fine

How to Prep: Combine the wet and dry mixtures in the big bowl, and fold together until gently mixed. Spoon batter into lightly greased muffins tins. Bake at 425 degrees for about 23-25 minutes. Remove from the oven and let them cool for a couple of minutes before moving them onto a rack or plate. You can serve these with some whipped butter that you’ve mixed a touch of honey into.

Food for the Soul

Dear God, angels, spirit guides, and ancestral beings: At times, I feel as if I am overwhelmed by the responsibilities that I’ve taken on in this life, in order to care for and love the well-being of myself, my family, and the world at large. I pray for ‘more’ of the strength that you’ve given me over the years, and I thank you for allowing me to take peaceful refuge in you! –Candia Lea Cole

Blessings to you and yours,

Candia Lea

Candia Lea Cole

Founder, Eco-Learning Legacies

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