Here's a recipe to support the transition into fall by adding oils and warming spices to support digestion and immunity. This dish combined with a protein and vegetables can be yummy! 


1/2 cup of cashews

1/4 cup of cranberries or raisins

1 tbs. of cardamom pods

2 tbs. of ghee

1 cinnamon stick

3/4 tsp. of ginger powder

1 tsp. of cumin seeds

1 cup of basmati rice (make sure this has been soaked for at least 4 hours)

1 cup of almond milk

1 cup of water

1 tsp. of salt 


In a medium saucepan, add ghee and spices. Lightly saute the spices in the ghee until you hear a sizzling sound from the cumin seeds. Next, add the cranberries (or raisins) and cashews and simply saute for a minute. Then, add the rice and mix this all together thoroughly, Finally, add the almond milk and water. Bring to a light boil. Cover, this and simmer for 20 minutes. Stirring only 2-3 times during this process. Turn off the flame and let it sit. Enjoy!

NOTE: this recipe isn't for those individuals with nut sensitivity. Instead, those with such a sensitivity can omit the nuts and replace the almond milk with coconut milk.