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The Sacred & Delicious Food List

The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.

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Fresh Food Thanksgiving with Cranberry Salad

Photo by Roger Winstead

If you incorporate Ayurveda into your life, you will still be able to enjoy a traditional Thanksgiving feast—in the spirit of Ayurveda. We do this at our house by cooking everything from scratch and, as much as possible, using fresh organic ingredients. Traditional Thanksgiving spices are more than seriously delicious; they naturally balance the qualities of each dish. So, yes, bring on the pumpkin pie because it’s not Thanksgiving without a little splurge! Just make it healthier and tastier for everyone by using fresh pumpkin and unrefined sugar.

But first, there’s the main event. At our table the stars of the menu are all side dishes: sweet potatoes topped with a pound and a half of pecans; cornbread dressing with caramelized onions, shiitake mushrooms, and fresh herbs; my “Elegant Green Beans” with leeks and basil; grilled tofu (for some protein to balance the carbs); and a refreshing cranberry salad. You’ll find recipes for all of these delectable dishes in my book, Sacred & Delicious, scheduled for publication in on October 16, 2018. But today, for you, I’ll share a sneak peek of the cranberry salad recipe.

This recipe is adapted from one shared with me by my brother, who credits the dish to Andrea Amburgey’s Aunt Louise. I’ve updated what was originally a 1960s’ Jello-based recipe, using only fresh fruits and creating a wholesome addition to any Thanksgiving buffet.

Finally, let’s count our many blessings on this special day, including the abundance of nourishing food at our tables. May everyone everywhere—one day soon, in our lifetimes—have enough nourishing food to eat.

Wishing you and your families a sacred and delicious holiday!




 Preparation Time: 30 minutes or less
Serves 8 to 12
I’ve seen cranberries in 8- and 12-ounce bags, and either amount is fine. You may wish to increase the sugar if using a larger bag, just enough to counter the sourness of the cranberries without making the dish overly sweet. 
8- to 12-ounce bag of fresh cranberries
1/2 pound pecans
1 orange
2 cups fresh pineapple chunks
1 small red apple, cored
1/2 cup coconut sugar
1 teaspoon freshly grated ginger


1. Grind cranberries and orange in a blender or food processor and place in a bowl. Mince apple and add to the bowl. Chop the nuts and add to mixture.


2. Chop the pineapple by hand, and add to the bowl. Add sugar and ginger, and mix gently with a spatula or wooden spoon. Refrigerate. Refrigerate until thirty minutes before serving. At that time take the bowl out of the fridge so it can warm to room temperature.


Photo by Roger Winstead


Reduce sugar and increase ginger.

One Response

  1. Ingrid Beckman says:

    Thanks for the yummy looking recipe! Your food is ALWAYS amazing!