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Thanks, Let’s Eat!

Thanksgiving is a core family holiday with a worthy message (even if the narrative is way off) – we are mindful of giving thanks, and find ourselves wishing all sorts of folks a happy holiday, like the customer service rep thanking us for our patience when we know we have exhausted ours. And we all know (and research backs it up), that being thankful enhances personal happiness.

Plus, at Thanksgiving we are urged to eat and enjoy, sometimes (ok, pretty much annually) to the point of excess. Extra helpings of pecan pie and stuffing are expected and eating with family and friends (new and old) is a great way to share the experience.

So, when we combine food and gratitude, it sounds like a recipe for joy, no? Not always. Fact is, even the most evolved of us can have family issues, including the dreaded dramatics that can prove so memorable in years to come (not always in a good way either, even if you do get to “laugh about it.”).

As Ram Dass once famously said, “If you think you’re enlightened, go spend a week with your family.”

Plus there’s the question of what really happened in America with indigenous people, not a story that should be whitewashed.

Regardless, we can try to remember the goal of being peaceful. Our practical advice for these occasions (should they arise, which thankfully isn’t too often) is to be thankful, keep your head down, and if all else fails, stuff your face with pie. Occupy your mouth! Thank you.


SWEET POTATO COCONUT PIE RECIPE (Vegan)

What you need:

4-5 Organic Sweet Potatoes (Red is nice but any will work)
1 tsp vanilla
1/4 cup sweetener or as needed (we don’t like much – sugar or maple syrup ok)
1/8 tsp cinnamon (optional)
1/2 cup coconut milk
1/4 cup soft tofu or 1 egg replacement
Graham cracker crust (prepared or homemade)

How to make it:

1. Bake washed sweet potatoes whole directly on oven racks at 350 degrees, 40-60 minutes, until soft. Be sure to pierce the tubers a few times so that they don’t explode. It’s also a good idea to place foil under the rack to catch the sugary drippings.

2. While still warm, peel sweet potatoes and add the rest of the ingredients. Stir to mix then blend using a stick blender. A food processor or other blender is ok too but makes for more clean-up.

3. Pour into graham cracker crust and bake at 350 about 45 minutes or until knife comes out clean.

4. Enjoy and give thanks!

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