I used to dread the overeating tradition on Thanksgiving and feeling lousy for the next couple of days. I grew up where this holiday was a major food fest with more sides and pies than people. Overeating went on for days on the left overs. My embrace of Ayurvedic living puts me at distinct odds with this tradition. Now I build a Thanksgiving design for digestion as well as connection
Thanksgiving Design For Digestion
My family follows the tradition of turkey with all the trimmings for Thanksgiving. I have and 5 sisters and we all cook and bring food. Somewhere between 15 and 25 people get together depending on the year to connect enjoy a meal together.
“What I love about Thanksgiving is that it’s purely about getting together with friends or family and enjoying food. It’s really for everybody, and it doesn’t matter where you’re from
-Daniel Humm
Over the years I have added simple changes to reduce the quantity of food, balance the six tastes and optimize meal time to help me and my family digest better. Here are a few of the shifts we have in place to support healthy agni. What do you do to support Thanksgiving design for digestion? Share your ideas in the comments below.
Quantity Control
I support this holiday with service to enjoy more and eat less. Cooking side dishes and a turkey keeps me busy. I bring smaller side dishes than I used to so there is less food.
Once there, I cut the turkey, get up for refills on water and napkins. Engage in the social aspect of eating to slow myself down and be more conscious of satiety, so I stop before I eat too too much. Now we don’t bring home any leftovers, well maybe fruit salad for breakfast the next day, so the potential for excess is contained.
Pick One Favorite For Desert
I make a pumpkin custard for desert that is lightly sweetened with maple syrup. I get the pumpkins from my friend who grows them organically use local cage free eggs, coconut milk and delicious maple syrup we get from a guy down the road. Adding fresh ginger, cinnamon nutmeg and cloves makes it special. I stick with this as my treat and leave the five or six pies for everyone else to enjoy.
Balance the six Tastes
Most Thanksgiving meals are a little on the sweet side. It only takes a little thought to add astringent, bitter, pungent and sour to all that sweet. We splash bitters in our sparkling water. I make fermented cranberry chutney, sautéed greens with lemon & black pepper, carrots with ghee and ginger, for the menu.
Most of all I upped the use of spice adding carminative spices to support digestion. In Ayurveda we learn the power of spices to support digestion and health. Thanksgiving is a great time to pull Rosemary, Thyme, sage, garlic, black pepper, ginger, nutmeg cinnamon out of the cabinet to boost flavor and support agni.
Move Turkey Time To Pitta Time
Thanksgiving is a holiday, so most are off in time for lunch. It is easy to move the main meal to pitta time 10 am to 2pm. This way everyone sits down to eat together when the digestive fire is at it’s highest. Take a walk later in the afternoon and enjoy time with family and friends before football.
“The roots of all goodness lie in the soil of appreciation for goodness.” -Dalai Lama
I for one am in it, up at 4:30 am cooking a bird for the joy and community of the day. My planned Thanksgiving design for digestion, love and connection keeps me in integrity with healthy eating. After all it is in appreciation, being present with fabulous company more than food where I find true joy. Waking up early Friday morning clear and ready to face the day is just a bonus. Happy Thanksgiving!