Thanksgiving is almost here! A glorious day centered around eating delicious food and spending time with loved ones. I love holidays where the gifts are purely good company and even better food. However, just because the food is traditionally rich and laden with all its sleepy time loveliness does not mean that there isn't room for a healthful dish loaded with nutritional value and delicately concealed behind exotic spices.

If you follow the blog than you already know that I love food that tastes good but is also good for the body. You will also know that I am notoriously late in posting my holiday ideas so I am so proud of myself this year because I am early with this Thanksgiving recipe! Yaayy me! I am also really excited to be experimenting with some new flavor profiles and trying to expand my knowledge through a self exploration of spices, it also doesn't hurt that I get to eat the results.

Cooking, like any other art form is an ever evolving practice and experimentation is key. We all know that vegetables on their own taste amazing and provide us with the most benefits but variety as they say, is the spice of life.

This dish is based on Tunisian spices, mainly harissa, a popular staple in North Africa consisting of chili peppers, garlic, olive oil, and salt with cumin, coriander or caraway thrown in depending on the exact origin. There are a variety of harissa products available, some very paste like and others more of a sauce so buy a few and give them a try to find your preference. In this dish I combined a Tunisian Harissa paste called Le Phare du Cap Bon with a Moroccan Harissa by Mediterranean Gourmet in order to create a depth when roasting the acorn squash. I also spiced the quinoa with cinnamon and cumin when cooking it so that it added to the flavor of the dish instead of only soaking up the flavors from the roasted veggies. I hope that you enjoy and share it with your loved ones this holiday season.

Tunisian Roasted Acorn Squash with Quinoa, Toasted Hazelnuts and Pomegranate Seeds

1 cup Quinoa

2 cups Water

1 tbs Cinammon

1 tbs Cumin

1 Acorn Squash, peeled and cubed

1 Red Onion, Quartered

1 head of Garlic, separated and peeled

1 tbs Olive Oil

1 tbs Harissa

1 tbs Honey

Pink Himalayan Sea Salt

1/2 cup toasted Hazelnuts

1/4 cup fresh Parsley, chopped

1/4 - 1/2 cup Pomegranate Seeds

Feta Cheese - optional

Honey for drizzling

In a saucepan bring the water, quinoa, cinnamon, cumin and a dash of salt to a boil. Cover and reduce heat to simmer for 15 minutes or until the water is gone. Set aside.

Preheat oven the 375. Toss the quartered onion, garlic cloves, and squash with 1 tbs olive oil, salt, harissa and honey. Place on a baking sheet and roast for 20 to 30 minutes until the onions have begun to brown and the squash is cooked through.

Meanwhile, toast the hazelnuts in a pan and set aside.

To serve, top the quinoa with the roasted vegetables, sprinkling the hazelnuts, pomegranate seeds and parsley over it and drizzling with honey. Serve warm or cold. Enjoy and Healthy eating!

The world has become an interesting place as far as politics are concerned. The recent election in the United States has created an awareness that I believe has been laying dormant for some time. That awareness has little to do with politics but instead has to do with the human connection. The hate that advertently or inadvertently came to the surface sparked a desire around the world for humans to examine how they treated and interacted with others. This was demonstrated by the large number of persons, both men and women, in various cities across the globe, marching together to promote peace, love, respect, and equality for all human beings.

Many would state that as American women we have it better than many other countries and I would agree but this movement had more to do with taking care of one another and ensuring that our voices were heard for not that long ago in the United States, women did not have the rights that we do today. A woman was considered her husbands property, she had no way to take care of herself besides marriage, her children could be taken from her if she chose to leave her home for any reason so she endured abuse, alcoholism, and degrading situations. She was subjected to her circumstances and had no say. Education was not an option, voting was not an option, meaningful work was not an option. If she happened to find herself in a compromised situation and the man who put her there didn't step up she was sent away and forced to give up her child. Women in this country have not always had it easy so for those of you who feel that this march was a waste of time and energy and that you have a say over your life, your body, your mind and your actions, remember that this was not always the case and those who marched reminded us that we often take for granted that which has been given to us by our ancestors and that we must always remember how far we have come and that their voices should always be commended.

In this world of technology and consumerism it was warming to see people from all walks of life come together and peaceably take a stand, connecting to one another and essentially loving one another for all of our differences. It is our actions that touch the souls of others and the kindness and quality of the march provided a glimpse into the highest quality of human souls around.

This warmth is inspiring as a woman, an American, and a human but this is a food blog so I suppose I should talk about how food also provides a connection, a common denominator and a way in which we can put our differences aside and share our cultures.

For me, certain smells, tastes, and dishes remind me of my connection to those that are most important to me. Whole memories surround ingredients just as a song can transport me to a moment in time. One of my goals for the blog and for my own culinary experiences this year was to explore a variety of cultures through food. I want to embrace new flavor profiles and work with new ingredients.

Harissa is a North African hot chili pepper paste that is versatile and packs a hot little kick. This dish combines harissa with tomato paste, garlic, onion, ginger, and coriander in order to liven up chickpeas and carrots. It can of course be eaten alone but who doesn't love a little 'rice' with their curried chickpeas.

The cauliflower rice is flavored with garlic, mint and lemon thus further enhancing the middle eastern profiles of the dish.

This is a great meal to share with others, so call a friend, enhance your connection and create new memories to go with these new flavors.

Garlic, Mint, and Lemon Cauliflower Rice with Harissa Carrot Ribbons and Chickpeas

Harissa Carrots and Chickpeas

1 Onion, chopped

2 Garlic Cloves, chopped

1 in. Ginger, minced

1 tbs Coriander Seeds, crushed

1 tsp Pink Himalayan Sea Salt

1 tbs Tomato Paste

1 tbs Harissa

2 tbs Olive Oil

2 cups of Chickpeas, soaked overnight and cooked (or 1 can of Chickpeas)

1/2 cup water

2 Carrots, ribbon style

If using dried chickpeas, soak overnight and then cook in boiling water for 20 minutes or until cooked through but still crisp, set aside.

In a saute pan heat the olive oil over medium high heat. Add the onion, cooking until softened, about 2 minutes then add the garlic, ginger and coriander, cooking until fragrant. Add the chickpeas, tomato paste, and harissa, stirring to coat and to liven the flavor. Add 1/2 cup or water, cover and reduce heat to simmer. Simmer for 20 minutes, then add the carrot ribbons, reserving a bit for garnish. While the chickpeas are cooking prepare the 'rice'.

Garlic, Mint and Lemon Cauliflower Rice

4 Cloves Garlic, chopped

1 Head Cauliflower, core removed

3 tbs Olive Oil

1/4 cup roughly chopped Mint Leaves

Zest and juice of 1/2 a lemon

1/2 cup slivered almonds

Pink Himalayan Sea Salt to taste

Cut up the cauliflower and place into a food processor, pulse until it resembles rice. Meanwhile, in a saute pan heat the 3 tbs of olive oil over medium high heat. Add the garlic cooking until fragrant and beginning to brown, add the cauliflower, cooking until heated through. Add the zest, lemon juice, mint leave and almonds, stirring to combine. Season with salt to taste. Reduce heat and keep warm until the chickpeas are ready.

Place the rice in a bowl and top it with the chickpeas mixture, garnish with carrot ribbons, mint leaves, almonds, and lemon zest if desired. Enjoy and healthy eating!