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.