T is for Thanksgiving

This is the week that begins the gathering season––friends and family gathering for food, fellowship and fun––so let’s be sure to enjoy each moment.

I don’t mean to bring up boring subject matter, but for me, feeling yucky during or after the holiday festivities is a boring matter! With all the culinary delights showing up in food and gift stores––and perhaps in your own kitchen––it’s wise to be proactive with your health so that you may enjoy every bite.

Simplicity is important in my wellness itinerary, so let’s look at a few things we might include in the holiday preparations to safeguard our digestion, immune function and energy levels:

• Aloe Vera juice for the appetizer: Before sitting down for the large meal of the day, sip a couple ounces of Aloe Vera juice, to prep the digestive tract for what’s to come. Aloe stimulates probiotic production, supports digestion and soothes any reflux activity.

• Take your time: Savor the flavors of the meal; chew slowly and completely; sip small portions of room temperature liquid with your food; visit and enjoy the moment.

• Get a Pepper Boost: Sprinkle freshly ground black pepper on your food to increase stomach acid production, which supports more complete nutrient absorption. Because of its antibacterial properties, pepper is also used as a natural food preservative. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also an effective anti-inflammatory agent.

• After Dinner Soother: Sip on a cup of hot ginger or peppermint tea to complete the digestive process and protect the stomach lining.

With all the festivities, it’s easy to get caught up in the excitement and forget the aftermath of the excess. These few simple additions to your holiday dining may make the difference in fully enjoying every event or spending time feeling yucky.

Savor the Season and the flavors of one of my Thanksgiving Pumpkin Pie traditions:

Kahlua Pumpkin Pie

Serves 8-10

From: Kahlua Recipe Book, 1986

Pastry crust

1 cup evaporated milk

1/2 cup light brown sugar, packed

1/4 cup Kahlua

1-1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1-1/2 cups canned pumpkin

2 large eggs, beaten

• Line a 9-inch pie pan with your favorite pie crust recipe and let chill

• Preheat oven to 450°F

• Combine milk, sugar, Kahlua, spice and salt. Add pumpkin and eggs; blend well. Set aside.

• Bake pastry shell for 7-8 minutes until lightly browned.

• Pull oven rack part way out; slowly pour pumpkin mixture into the shell.

• Reduce oven to 325°F and continue baking until filling is barely set in center, about 40- minutes.

• Cool on wire rack. Serve with Kahlua Cream Topping.

Kahlua Cream Topping

• Beat 1 cup whipping cream with 2-Tbsp. Kahlua until stiff peaks form.

• Transfer to a serving bowl and drizzle 1-Tbsp. Kahlua over top.