Are you looking forward to holiday gatherings with your family and loved ones? Maybe you are feeling depleted from a hectic schedule and looking for a reason to decline invitations. No matter which camp you are in, there are some tips that may help you get through the holiday season. Since what we eat plays such an enormous role in how we feel, physically and emotionally, let’s incorporate some healthy food habits into this year’s holiday feasts.

As a lifelong chef and herbalist, I have a deep appreciation for the flavorful impact of herbs and spices and the healthy benefits they offer. You probably already use herbs in your holiday cooking so why not try them in some new ways this winter? From the first sips of hibiscus ginger apple cider to the last bites of pear pink pepper pie, you’ll get digestive support, immune boosting, and calming for your nerves.

Before we get into the recipes, let’s cover a few basic healthy digestion tips from Ayurveda, India’s traditional medical system.

• Get some exercise every day. Something you enjoy and just enough, not to exhaustion. This boosts your metabolism, helps to boost circulation and immunity, and has enormous mental health benefits. Extra points if you get outside in nature.
• Sip hot water with lemon or hot herbal tea throughout the day. This aids digestion of fats, helps you stay hydrated, and helps to calm the nervous system.
• Try to only eat when you are hungry and pay attention to your food, eating until you are content but not “full.” Leave room for digestion. When the stomach is overfilled, digestion is more sluggish and needs more of our energy, hence the food coma.
• Lastly, try taking a short walk after eating your meal, or laying down on your left side for five to ten minutes. Both of these habits improve digestion and assimilation.

Try these delicious, herb-infused recipes for your next holiday gathering. They are simple, packed with nutrients, and help to keep your immune and digestive systems functioning well through the winter.

Curry Roasted Okra

Originating in West Africa, okra was among the few seeds that were brought to the Americas during the slave trade in the 1500’s (“A brief history of Okra”). My favorite way of cooking okra is pan frying in coconut oil with spices. I can’t get enough of it when it’s in season. If you can’t find okra, you can substitute with thinly sliced brussels sprouts. Serves 6.

Ingredients

• 2 pounds of okra (or brussels sprouts) sliced thin
• 6 tablespoons coconut oil
• Sea salt or Kosher salt
• Ground black pepper
• 1 teaspoon ground curry powder
• 1-1 ½ teaspoons of lemon or lime zest 

Preparation

1. Heat 1 tablespoon of coconut oil in a large cast iron skillet over medium-high heat. 
2. Once the skillet is smoking hot, add 1-2 handfuls of sliced okra, spreading them evenly in the skillet. 
3. Sprinkle with salt, pepper, and curry, tossing them occasionally so both sides get crispy. 
4. Remove the first batch and transfer to a baking sheet lined with paper towel.
5. Add another tablespoon of coconut oil to the skillet and cook another batch of okra. 
6. Repeat until all the okra is crispy. 
7. Keep the baking sheet in a warm oven until you are ready to serve. Sprinkle with zest before serving.