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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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Easy and Delicious Holiday Sides

Whether you’re vegan, vegetarian, or an omnivore, it’s always essential to have a few quick-and-easy veggie side dishes in your repertoire — like these yummy Sautéed Carrots and Parsnips. Your busy holiday cooking can be more easeful with quick sides at the ready.

Seasoned simply yet creatively, this colorful side dish will be compatible with almost any menu. When you taste this dish, you may first recognize the characteristic rosemary or thyme, both synonymous with autumn seasoning. To make it a little more interesting, I didn’t stop there. I also added some cinnamon and a hint of cumin and coriander to create a subtly richer flavor. So easy yet so delicious!

If you’re creating a large banquet of food, you may want to take advantage of your food processor when making this dish, even though I love the task of slicing veggies with a good knife. You can also use this dish as a stuffing for a butternut or acorn squash.

As another holiday season begins, I will close by thanking each of you for your enthusiastic support of the Sacred & Delicious blog. Your commitment inspires me to continue sharing the wisdom of Ayurveda and its timeless principles of health, wellness, and delicious food.

As we gather around holiday tables with so much abundance, may we all remember to pause and give thanks. May everyone, everywhere, have enough nourishing food to eat—and may there be peace and harmony within and among nations. Happy Thanksgiving!

PS Two more favorite holiday dishes are these Holiday Sweet Potatoes with Glazed Pecans—beyond delicious! And Holiday Dressing (Sacred & Delicious book, page xxx).

Looking for more GF pumpkin dishes? Try these Chocolate Pumpkin Squares, this Spiced Pumpkin Pound Cake, and this amazing Pumpkin Soup.






Preparation Time: 30 minutes or less
Serves: 4

You can make this dish with only carrots or only parsnips. Just start with 4 cups of veggies.

3 to 4 large carrots
3 medium parsnips
2 tablespoons avocado oil or coconut oil
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon ground cinnamon
¾ teaspoon mineral salt
2 teaspoons chopped rosemary and/or thyme

1. Scrub or peel the carrots and parsnips. Slice the carrots into ⅛-inch pieces. Slice the parsnips down the middle to reveal the woody inner core. Next, starting where the parsnip is more than about 1-inch in diameter, cut the outer part away from the core,. (Doing so makes the parsnip easier to digest.)

2. Heat the oil in a small sauté pan on medium heat. Add the spices and let them sizzle for about 10 seconds. Stir the spices and add the sliced vegetables with a tablespoon or two of water, depending on the size of the pan. Cover for 10 minutes or until the vegetables are tender.

3. While the vegetables are cooking, finely chop the rosemary or thyme. Once the vegetables are tender, add salt and chopped herbs to taste. Toss and serve immediately or keep covered in a warm oven until serving.

Ayurvedic Note: This dish is fine for all doshas.



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