Namaste,
In our lives it is so easy to get caught up in chaos.
Ma would speak how gratitude brings peace and joy and cuts through the chaos.
With gratitude we step outside of our selves and see how we may serve another.
We will be serving a special meal for our Thanksgiving Bandara from 1:30 – 3:00 this Thursday, Thanksgiving day.
Everyone is invited and everyone is welcome!
Ma always made a point to make sure no one was left alone for the holidays.
Please, if you know someone who may not have family, or may be alone, invite and bring them.
This next recipe is perfect for a Thanksgiving feast.
Enjoy!!!
Love Swami Rudra Das
Always and forever at the Feet of my Guru, Ma Jaya Sati Bhagavati
Ingredients & Utensils
- 3 Beets – Organic
- 1 Butternut Squash
- 5 Carrots
- Safflower Oil – Organic
- Whole Thyme – Organic
- Himalayan Pink Salt
- Utensils
- Sheet Pan
- Unbleached Baking Paper
- Chef Knife
- Cutting Board
- Mixing Bowl
Directions:
Step 1: Prep Vegetables:
Wash the beets and Squash and peel the carrots.
Cut the ends off the beets and cut into chunks.
Place into a pot with steamer basket, add water and cover and turn on. Cook until tender and cooked.
Cut the carrots into 1/2″ thick circles.
Carefully cut the skin off the butternut squash. Remove the seeds and cut the squash into chunks.
Step 2: Toss all vegetables in mixing bowl with some oil:
Place all the prepped vegetables including the cooked beets into a mixing bowl.
Add a little oil to the vegetables and a little whole thyme.
Toss until all are coated.
Spread out onto a papered sheet pan.
Bake in a 350 degree oven for 30 – 40 minutes until the carrots and squash are slightly brown and soft.
Remove from oven and sprinkle with a little salt.
Serve and Enjoy!!!
Love Swami Rudra Das