Cold and Flu Season is Upon Us – Restorative Foods

The flu virus and colds cannot be cured with just food. Hand washing, avoiding contact with people who have the flu or a cold and boosting the immune system are ways you can prevent catching the flu or a cold. However, there are some foods that can help to ease the symptoms of the flu and colds. To help me compile this list, I reached out to a self-proclaimed expert on this topic: My Grammy. A retired nurse and herbal medicine practitioner, she knows a thing or two about home remedies.

For as long as I can remember, food had been a comfort during illness. I lived with my Grammy for a large part of my childhood and she made the best chicken soup for me when I was sick. With a variety of homemade remedies and household cleaners, she was ready to combat flu season. She had specific foods for ailments: spoonful of warm honey and lemon juice for sore throat; ginger water for upset stomach; and a paste of meat tenderizer to rub on a bee sting. As a child, some of these foods were not appealing to me but my Grammy always found a way to create delicious, easy to eat meals that disguised nutritious ingredients.

Here is a list of foods my Grammy insists will help flu and cold symptoms:

Vitamin C: Did you know that broccoli is loaded with vitamin C? One half-cup packs 51 mg., which is more than half of the recommended daily amount (for adults). Citrus fruits are another great option for vitamin C and are loaded with flavonoids which are powerful antioxidants. Kiwi, kale, strawberries and papaya are other foods high in vitamin C.

Turmeric: An anti-inflammatory, turmeric’s main active ingredient is curcumin which is a natural antibiotic in Ayurvedic medicine. A teaspoon of turmeric mixed in warm water can help with a cough.

Ginger + Garlic: These are normally mixed with turmeric in Indian cuisine, they help to fight infection and are warming to the body. Ginger can help ease stomach pain and relieve digestive discomfort. My favorite method of consuming ginger is to blend a piece of ginger with water, strain the solids out and warm it. This might be a too strong for most people and if so, try adding it to green tea with honey and lemon juice.

Carrots: My Granny always loaded the chicken soup with carrots, and for good reason. Orange vegetables are loaded with beta-carotene which our bodies convert to vitamin A. Vitamin A is not only essential for the immune system, it also helps the mucous membranes lining our nose and throats to function properly.

Honey: Honey has anti-fungal properties and its viscosity helps to coat the throat, this is especially helpful when it is sore. My Grammy started each day with a spoonful of raw honey even when she was not sick. When I had a sore throat she would warm the honey slightly and mix in a bit of lemon juice and a pinch of sea salt. The lemon adds powerful Vitamin C and the sea salt contains many minerals. (Note: Please do not feed honey to infants under the age of one year.)

Chicken soup: My Grammy insists on this. As a plant-eater, I prefer to use vegetable broth; however, chicken contains cysteine, an amino acid that can help thin the mucus in the lungs. The hot broth, whether it be chicken or vegetable-based, helps to keep the nasal passages clear while the salt and liquid prevent dehydration and fight inflammation in the throat. My Grammy refused to give up her secret chicken soup recipe but here is a juice recipe that I love to use when I start feeling ill. This juice is packed with Vitamins A and C, iron and folate. Add kale or spinach for an extra boost of vitamin K!

Carrot Apple Orange Juice:

  • Ingredients: two (2) large organic raw carrots; one (1) organic Granny Smith apple (the tartness cuts down on the sweetness of the carrot and orange); one (1) orange; one (1) small piece of ginger; optional: raw kale and raw spinach
  • Peel the ginger and orange and place all ingredients into a juicer. Save the pulp to compost or add to salads or soups, it is filled with fiber. No juicer? No problem! Visit Purerawjuice in Baltimore and Towson, Maryland for delicious, nutrient-packed juices and smoothies.

January 2019, Hope Neuman, G.C.H.N. 

Basket of apples, carrots, ginger and lemon with side dish of turmeric.
We’ve got all the ingredients ready to juice or blend to help fight the cold germs that come our way.

The New Year – 2019!


It is one of the most exciting times of the year, when the year is new! The chance to start anew and do better from the year before. So, when we are not preoccupied with thinking of, writing down and considering the actual feasibility of our new year’s resolutions, we are preparing nutritious “good luck” foods that are traditionally eaten this time of year. These foods are known to bring a person good luck and fortune and should not be skipped. For example, in the South, eating black-eyed peas in the New Year is thought to bring one good luck and prosperity (even more so when served with greens such as kale, mustard or collard greens). Both beans and greens symbolize wealth (coins, and folded money, respectively). In other countries, foods such as lentils and seafood symbolize prosperity and health. 

The first dish we made was pinto beans with Ethiopian spices and coconut milk. We substituted pinto beans for the black-eyed beans and cooked them with onions, garlic, turmeric, ginger, berbere seasoning (we plan to cook more with this seasoning in 2019) and cayenne pepper. The second dish we made was a creamed kale. We made this with gruyere cheese (remembering our visiting to the Gruyere region of Switzerland where the cows wear flower garlands and roam the mountains grazing on the local grass). This dish is hearty, rich and perfect complement to the beans.

Whatever foods you enjoy during the New Year of 2019, may they be extra delicious and nutritious and bring you prosperity beyond measure.

Creamed Kale:

  • 1 lb. kale chopped in small pieces (you can steam them first, if you prefer)
  • 2 tbsp. unsalted butter and 1 tbsp. olive olie
  • 1 small onion, finely chopped
  • 2 large garlic cloves
  • 1 tbsp. ginger
  • 1 cup of half+half
  • 1/4 cup Gruyere cheese
  • 1/4 cup Parmesan cheese

Heat the butter, olive oil in a pan on the stove. Add the onions, garlic and ginger and cook until they are soft. Add the half+half and cheeses. Add the raw kale to the pan. Mix together until the cheeses are blended with the kale. Place in baking dish at 350 degrees for 15 minutes. Optional: sprinkle bread crumbs before baking. Enjoy!

Kale is a symbolic food to eat for the New Year. The green color symbolizes renewal and wealth. This creamed kale fits the bill.

Kwanzaa Holiday


The Kwanzaa 2018 holiday is a weeklong celebration held December 26 until January 1. The name “Kwanzaa” is Swahili and is derived from the saying “matunda ya kwanza” which means first fruits of the harvest. This holiday was established in 1966 by Dr. Maluna Karenga to unite African-American communities and celebrate African cultures, history and communities. Each day of Kwanzaa celebrates a different principle (“Nguzo Saba”) and these include unity, purpose, community, faith and creativity. Kwanzaa incorporates several aspects of African celebrations, for example singing, poetry reading, and dancing. The last day of Kwanzaa ends with a feast of traditional African foods. We are celebrating Kwanzaa with this dish of candy squash (with nutmeg, cinnamon, cayenne pepper, ginger and garlic) and mashed sweet potatoes with onions and spinach chiffonade. 

Candy squash and mashed sweet potatoes in bowl with spoon.
Kwanzaa celebration is here! Enjoy traditional foods and ingredients of Africa.

It’s Christmas Time!

Christmas time is here and we’re pretty busy baking, cooking, decorating and checking our lists. Fortunately, we were able to leave the toy-making and first-rate delivery of that precious cargo to the #1 expert and his noble and able assistants.

Speaking of baking, one of our dear friends made this gorgeous gingerbread house. She is an accomplished cake maker (baker and decorator), a pro on how to use Royal icing (we’ve tried and trust us, it is not easy), and we think she has architectural and design abilities too! Stay tuned in 2019 as our dear friend teaches us how to make and decorate gingerbread houses and important baking tips. We can’t wait to share this cooking class experience with her, thank you friend!

As UnitedInFood celebrates food and local food resources, we are truly grateful for the people in our lives including our dear family and friends who share their food ideas and creations with us, such as this beautiful gingerbread house. The food we share with loved ones are inextricably connected. When we remember what we had for Christmas dinners in years past, we also remember who we shared the table with. Delicious food is made even more so when shared with the ones we love.

To quote the aforementioned #1 toy-making and delivery expert, we say “Ho, ho, ho, Merry Christmas!” to all of our loved ones and UnitedInFooders the world over. May your table be filled with the delicious food and treasured companionship of the people you love. Gloriousness will surely follow.

Christmas tree on countertop.
Christmas time is here and our dear friend make this wonderful gingerbread house. ‘Tis the season for baking.

The 2018 Survey Results are In!

UnitedInFood’s 1st Christmas Holiday Season Annual Survey – The Results are In!

We crunched the numbers of UnitedInFood’s 1st Christmas Holiday Season Annual Survey. Initially, the idea of doing a survey during the Christmas holiday season did not seem like the best idea we’ve ever come up with. Adding something to people’s to-do list is not exactly a crowd pleaser. Especially during this time of year. To-do lists are already booked solid. There’s not an extra minute to spare with the recipe planning, cookie-making, gift wrapping, card writing, trips to the mall, religious services to attend and parties to schedule. We considered doing the survey during another time of the year. July perhaps? However, the over-the-top-ness of the Christmas holiday season causes most folks to head for the hills when asked to think about Christmas during the summer months. We found that Christmas holiday season is undoubtedly a treasured time of the year but not one relished revisiting until it actually rolls around again.

The purpose of the survey was to find out what people are cooking, eating, enjoying, looking forward to, remembering and celebrating this year with food. Survey respondents included a wide range of ages, people who live in different parts of the country (U.S.), of different heritages (including friends from China and Denmark), and food lifestyles (included vegans and vegetarians). Without further ado, drumroll please … the results are:

(1) most common message: the majority of the people surveyed look forward to having the foods they have each year and celebrating with loved ones. This survey showed us that Christmas is cherished traditions and recipes passed down in families. Some of our respondents like to shake things up. One said she’d like to have Chinese food for Christmas dinner and we hope she is bold and has that someday! Another makes something different each year for Christmas dinner, one year a goose, next year Cornish game hens, and year after that tamales.

(2) #1 food people would choose for Christmas dinner if it was up to them: roast turkey, baked ham (with or without pineapple), potatoes (mashed or baked – with all the trimmings, this is no time to skimp on the calories), sweet potatoes, stuffing (made with white bread, not cornbread), salad, cranberry sauce (one respondent likes with pecans), pumpkin pie, rolls and gravy. The ham can be baked, smoked and/or glazed (one respondent likes in a loaf) and most respondents would not be unpleased if vegetables (such as Brussels sprouts, cauliflower casserole, turnips or string bean casserole) were served too. So, basically what we have here is Thanksgiving 2.0. After that roast beef, pork or lamb were tops. More than a few of our respondents enjoy Beef Wellington and Yorkshire pudding while others enjoy seafood dishes such as stuffed shrimp and crab cakes (yes, we are pondering how we graciously wrangle invites there). Other Christmas dinner preferences included tofu turkey, salad, pasta, black olives and Jello dishes. 

(3) #1 beverage during the Christmas holiday season: eggnog (with or without bourbon or rum) was the most favorite holiday beverage by almost everyone in the survey (one respondent chose it for 4 of her 6 survey answers!). Many make their own eggnog from long-held family recipes. One respondent said he’d never had eggnog before. Promptly upon hearing that we poured him a glass and he was an instant convert. The last we saw him he was on his way to the grocery store (we think to buy more eggnog!). Next top holiday beverages were wine (red more than white), sparkling or mulled cider, hot chocolate and holiday coffee drinks. Whipped cream was mentioned often. One lucky respondent enjoys cosmopolitans made by her loving father. One respondent enjoys “Michelada (Mexican alcoholic beverage made with beer, lime juice, hot sauce and served in glass with salt on the rim), whilst another makes fruity sangria, and another has (in his words) “the politically-incorrect Pepsi”. Then there’s the famous in certain circles “house-special”, circa 1980, from Norman, Oklahoma (75% cranberry juice and 25% ginger ale).

(4) #1 food tradition of the Christmas holiday season: homemade holiday cookies. Almost every respondent said this even if they are not bakers (no one is not a cookie eater). One participant does three  family recipes, one loves chocolate chip cookies, another’s favorite are thin butter cookies with sugar on top, and another never not makes pecan tassies. For another it’s Scottish shortbread. The second top food tradition was Christmas morning breakfast. Our survey showed this is a loved Christmas meal and often celebrated with 1,000,000 calories cinnamon buns or waffles. One respondent wanted to officially state for the record, to separate the eggs and beat the egg whites before folding them into the waffle batter. Another respondent does an egg-bake which is fast to prepare and can be eaten in between present opening.

(5) Does the diet start in January?: #1 answer was “no”. (“Yes” was close though.) Notable responses included: “no, I’m never on a diet (lol)”; “no – I stay on a diet except when I don’t.”; “what’s a diet?”; “No. Exercise attempted.”; “Yes, I start a diet January 1st, and again on January 3rd, and again January …. well you get the idea.”; and “Yes, I am on a diet every day all year (and cheat during the holiday).”

(6) Foods we were excited to learn about: Wet tamales (use a different thinner wrapper than regular tamales). Ris a la mande (traditional Danish holiday rice pudding with whipped cream, served with a warm cherry sauce and whomever finds the whole almond wins a prize). The 7 Fishes Christmas Eve dinner by our Italian respondents. Chinese Feast Hot Pot (with broth that is either spicy or savory) served with meats and vegetables served by our friend from China. Romanian Christmas which includes sauerkraut soup with sausage and cabbage rolls. The 12-course (yep, that’s right, a 2 with 1 in front of it!) Polish dinner celebrated by one of our dear friends and her husband’s family. Yummy!!

Merry Christmas, we wish you and yours peace and joy. Our most heartfelt THANK YOU to all who participated and are with us on this journey! 

Tall crystal glass of eggnog on a Christmas tablecloth with run, candy canes and Panetonne in the background.
Eggnog is the #1 Christmas holiday season beverage, according to the 1st Annual UnitedInFood Survey.

Celebrating the Spirit of Hanukkah

[vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” bg_type=”bg_color” css=”.vc_custom_1513197892482{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column css=”.vc_custom_1513881558656{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_row_inner gap=”30″ css=”.vc_custom_1513197991856{padding-right: 32px !important;padding-left: 32px !important;}”][vc_column_inner width=”2/3″][vc_single_image image=”6425″ img_size=”full” add_caption=”yes” alignment=”center” css=”.vc_custom_1543805640012{margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 5px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-top-color: #f87119 !important;border-top-style: solid !important;}”][vc_custom_heading source=”post_title” use_theme_fonts=”yes” css=”.vc_custom_1513879099368{padding-top: 5% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”][vc_column_text css=”.vc_custom_1543965756391{padding-top: 3% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”]Hanukkah season reminds me of my maternal grandmother, Lillian. Her parents were of Russian and Swedish descent and she kept kosher her entire life. She loved to cook and food that tasted good. Simply put, food made her happy. She was traditional yet curious.

This Hanukkah we decided to make fried potato gnocchi instead of potato latkes. Still served with homemade applesauce and brisket. Lillian might have been doubtful about this menu at first but would have surely smiled upon tasting it. This Hanukkah we are celebrating with traditional ingredients but with a twist. I feel that my grandmother would approve.

Barukh ata Adonai Eloheinu, melekh ha’olam, asher kid’shanu b’mitzvotav v’tzivanu l’hadlik ner shel Hanukkah. Blessed are You, Lord our God, King of the universe, Who has sanctified us with His commandments and commanded us to kindle the Hanukkah lights.

Homemade Applesauce:

  • 6 – 8 medium size organic sweet apples (e.g. Gala or Red Delicious), diced
  • 1 inch knob of fresh ginger, grated
  • 1 – 2 teaspoons of cinnamon
  • 1/2 cup water
  • Add ingredients in pan and cook on low until apples soften. If you like a smoother consistency, mash apples with a fork or potato masher or place apple sauce in food processor or blender. Refrigerate and serve with grated apple peel on top.

[/vc_column_text][vc_single_image image=”6422″ img_size=”large” add_caption=”yes” alignment=”center”][vc_single_image image=”6424″ img_size=”large” add_caption=”yes” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_widget_sidebar show_bg=”false” sidebar_id=”sidebar_1″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

Thanksgiving Dinner Leftovers … Friend or Foe?

[vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” bg_type=”bg_color” css=”.vc_custom_1513197892482{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column css=”.vc_custom_1513881558656{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_row_inner gap=”30″ css=”.vc_custom_1513197991856{padding-right: 32px !important;padding-left: 32px !important;}”][vc_column_inner width=”2/3″][vc_single_image image=”6402″ img_size=”full” add_caption=”yes” alignment=”center” css=”.vc_custom_1543161405579{margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 5px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-top-color: #f87119 !important;border-top-style: solid !important;}”][vc_custom_heading source=”post_title” use_theme_fonts=”yes” css=”.vc_custom_1513879099368{padding-top: 5% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”][vc_column_text css=”.vc_custom_1543965865474{padding-top: 3% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”]We are checking the box of “job well done” on this past Thanksgiving as we reflect on the time we spent with our families, friends, and let’s be honest, eating. The refrigerator is stuffed with leftovers, tantalizing treats from our Thanksgiving dinners [yep, plural]. Items we do not normally have such as turkey, gravy + mashed potatoes with sour cream, two [full] containers of whipped cream spiced with bourbon + nutmeg, mushroom Parmesan macaroni + cheese, sweet potato biscuits, several extra sticks of butter and a quart of half+half. We vaguely remember seeing some fat-free yoghurt and packet of chia seeds in the refrigerator but now they are nowhere to be seen. They are a distant memory and have been pushed to the back of the refrigerator. There is no grab and go for those items.

We justify eating all of these delicious leftovers for two reasons: (1) to reduce food waste by eating what we have and what others have generously prepared for us; and (2) “It’s the holidays“, as if we mere mortals could not reasonably be expected to skip the biscuits for a slice of whole grain bread or a bowl of oatmeal. Hmm, really, what’s a girl to do? We’ll ponder this, we promise, right after we finish the last slice of our leftover creamy pumpkin tiramisu!

Pumpkin Tiramisu is super easy to make and was so popular this year it’s on the dessert short-list for future holidays to come. The recipe is the same as your standard regular tiramisu recipe except add 15 ounces of organic pumpkin puree and 1 teaspoon of nutmeg to the mixture of mascarpone cheese, whipped cream and custard. Some recipes recommend making this the day of the event but we find the flavors intensify amazingly when made a day ahead. If you have leftovers, you might want to keep them in back of the refrigerator behind the fat-free yoghurt and chia seeds, we guarantee no one is looking there![/vc_column_text][vc_single_image image=”6403″ img_size=”large” add_caption=”yes” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_widget_sidebar show_bg=”false” sidebar_id=”sidebar_1″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

It’s Hard to Be Vegan at Thanksgiving Dinner

[vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” bg_type=”bg_color” css=”.vc_custom_1513197892482{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column css=”.vc_custom_1513881558656{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_row_inner gap=”30″ css=”.vc_custom_1513197991856{padding-right: 32px !important;padding-left: 32px !important;}”][vc_column_inner width=”2/3″][vc_single_image image=”6364″ img_size=”full” add_caption=”yes” alignment=”center” css=”.vc_custom_1542567390941{margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 5px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-top-color: #f87119 !important;border-top-style: solid !important;}”][vc_custom_heading source=”post_title” use_theme_fonts=”yes” css=”.vc_custom_1513879099368{padding-top: 5% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”][vc_column_text css=”.vc_custom_1542569861023{padding-top: 3% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”]Thanksgiving is one of my favorite holidays. It is a beautiful time of the year filled with food, family and tradition. Traditional foods are a big part of the celebration and Thanksgiving can be a tough holiday for vegans, especially new vegans, to get through. There are some traditions that many people will not break and the food served on Thanksgiving is one of those. Often, there is not much for a vegan to eat, people at the table can be judgmental, and not eating what was prepared can lead to uncomfortable situations. At the same time, a host can be stressed that a vegan is coming to Thanksgiving dinner and not have any idea what to cook for them. But please don’t fret! Here are a few tips for both vegans and meat-eaters for a successful Thanksgiving dinner.

Communication is important. Reach out to your vegan guest and discuss the meal. If they want to make a vegan dish to share, let them!  It is one less side dish for you to make and no one will have an empty stomach.

Try to keep the side dishes free from animal products wherever possible. The table is normally filled side dishes such as sweet potatoes, vegetables, rolls and salad. With all of these options, vegans and vegetarians will have more than enough food to eat without the turkey. Substitutions such as non-dairy milk (soy or almond) and vegan butter in the mashed potatoes or not adding sausage to the stuffing will be appreciated.  Not every recipe needs to be changed but little adjustments will make all of your guest feel welcome. A favorite trick of mine is to simply sauté a portabella mushroom cap in a frying pan with some vegetable stock. It has a thick, meaty texture and I eat it in place of the turkey with a drizzle of vegetable gravy (recipe below).

Both sides need to be tolerant. A family member once made me a salmon filet for Thanksgiving dinner because she knew, as a vegan, I wouldn’t eat turkey. She also knew that I didn’t eat fish too but making something special for me was her way of subtly trying to get me to eat more protein. This led to an awkward start to Thanksgiving. Vegans often feel guilty for not eating everything that was prepared. Vegans are used to hunting jokes, questions about protein and vitamin deficiencies, and being asked to defend their lifestyle choices. However, many vegans can be judgmental towards the meat-eaters in their family. Seeing family members eat meat should not be the cause for launching into to a speech about slaughterhouses, heart disease or animal cruelty. The Thanksgiving table is not the place for that.

I believe Thanksgiving should be about spending time with family, not just about the food.  As a vegan, I don’t get angry when someone at the table makes gobbling sounds as they slice their turkey or jokes about me eating tree bark. I do my best to accept it when the bacon drippings are used in the brussels sprouts or sausage is in the dressing. If a roll, cranberry sauce and salad is all that I can eat, I am thankful for those, although I might sneak away later and eat the veggie wrap I have stashed in my car! I do not tell others why I don’t think they should eat meat.

It can be a challenging time for both sides. Being considerate to one another goes a long way towards a successful Thanksgiving holiday. This holiday isn’t about asking someone to change their opinion but hearing each other is what the spirit of Thanksgiving is all about.

Hope Neuman, November 2018[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_widget_sidebar show_bg=”false” sidebar_id=”sidebar_1″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

Happy Thanksgiving to All United In Fooders

[vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” bg_type=”bg_color” css=”.vc_custom_1513197892482{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column css=”.vc_custom_1513881558656{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_row_inner gap=”30″ css=”.vc_custom_1513197991856{padding-right: 32px !important;padding-left: 32px !important;}”][vc_column_inner width=”2/3″][vc_single_image image=”6384″ img_size=”full” add_caption=”yes” alignment=”center” css=”.vc_custom_1542569936681{margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 5px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-top-color: #f87119 !important;border-top-style: solid !important;}”][vc_custom_heading source=”post_title” use_theme_fonts=”yes” css=”.vc_custom_1513879099368{padding-top: 5% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”][vc_column_text css=”.vc_custom_1542567254670{padding-top: 3% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”]Thanksgiving season is here and not a moment too soon! At the dinner table, when asked “what are we thankful for?” United In Food’s list is too long to count and if we listed them all the turkey and gravy would be cold before anyone had their first bite.

We give thanks to all of the United In Fooders for being on this journey with us. We thank you for encouraging, teaching and sharing with us, so generously, your time, love, creativity and ideas. We thank the people who grow, produce, sell and teach us about food. We thank the food resources in our communities and especially those who provide for the neediest among us. We thank three special people whose passion for food and belief in United In Food mean so much to us: Peaches Healey, Hope Neuman and Kerry Dunnington.

May this Thanksgiving season bring you and yours peace and joy, and some yummy pumpkin pie, creamy mashed potatoes and cranberry relish too!

Cranberry Apply Relish:

2 cups of fresh cranberries

1 cup of water

1 medium apple, diced

sugar to taste (some folks like it sweet, some tangy, but we usually add at least 1/4 to 1/3)

1 TBS freshly grated ginger

1 TBS cinnamon

Dash of ginger powder

Add all of the ingredients, except the apples, and cook in a sauce pan until the cranberries are reduced and the sauce is thickened.

Add the apples and cook for 5 – 10 minutes, so the apples are softened but still retain some firmness.

Let cool and serve with grated apple, a dash more of the cinnamon or ginger powder. Enjoy!![/vc_column_text][vc_single_image image=”6381″ img_size=”large” add_caption=”yes” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_widget_sidebar show_bg=”false” sidebar_id=”sidebar_1″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

Thanksgiving Season

[vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” bg_type=”bg_color” css=”.vc_custom_1513197892482{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column css=”.vc_custom_1513881558656{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_row_inner gap=”30″ css=”.vc_custom_1513197991856{padding-right: 32px !important;padding-left: 32px !important;}”][vc_column_inner width=”2/3″][vc_custom_heading source=”post_title” use_theme_fonts=”yes” css=”.vc_custom_1513879099368{padding-top: 5% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”][vc_column_text css=”.vc_custom_1541965061254{padding-top: 3% !important;padding-right: 3% !important;padding-bottom: 3% !important;padding-left: 3% !important;}”]Thanksgiving season is filled with promise. And there’s the cooking, donating, a concern for others, planning, scheduling, shopping, figuring out priorities, being with family and friends, making reservations (some years), and promising oneself to do two things: (1) eat as sensibly as possible; and (2) at all costs, avoid rabbit hole conversations such as the election, politics and overall state of the world. For Thanksgiving there’s the age-old turkey question, what size turkey to buy? This is determined by how many turkey leftovers you can eat, which is based on how many leftover turkey recipes you have. We counted the number of turkey leftover recipes in our cookbooks and on the internet and stopped at 125+! This Thanksgiving season UnitedInFood is focused on gratitude and on maintaining our sense of humor. No matter what lands on our plate.

Gratitude:  We are grateful for those in our lives and those that came before us. We are grateful for you, our UnitedInFooders, and we look forward to our journey ahead. We are grateful for the abundance of food in our lives.

Humor:  We remember the year we had so many people for Thanksgiving dinner there was no room for anyone to stand up or move around. Every seat in the dining room and living room was strategically placed to maximize space and occupied. If anyone needed or wanted anything, they were asked to raise their hand so whatever it was could be brought to them. If someone really had to get up, everyone else had to get up and shift accordingly, including a few people had to go out the front door!

Happy Thanksgiving season to all of our fellow UnitedInFooders![/vc_column_text][vc_single_image image=”2218″ img_size=”full” add_caption=”yes” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_widget_sidebar show_bg=”false” sidebar_id=”sidebar_1″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]