This week we'll explore apple cider recipes and delicata squash "fries". We'll also delve into precious November sunshine and some healthier options for your Thanksgiving meal.

Eat Colorfully

Seasonal Ingredient Spotlight

This week, let’s celebrate one of fall’s greatest gifts: apple cider. If you have an apple orchard near you, make sure you get your hands on some fresh-pressed cider before the season is over.

Although apple cider is delicious on its own or mulled with cozy spices, it’s also a great ingredient in the kitchen. Did you know that, if you simmer cider on the stovetop until it has reduced significantly, it makes a fabulously flavorful addition to sauces, dressings, and even baking? This Fall Harvest Salad with Apple Cider Dressing, which is perfect for Thanksgiving, has a unique dressing made from an apple cider reduction.

Speaking of Thanksgiving, my favorite Wild Rice, Macadamia, and Fall Fruit Stuffing features apple cider too. You’ll caramelize onions (yum!!), then add cider and cook it down before stirring in chewy wild rice, crunchy macadamias, and succulent fall fruit.

If you’re a fan of cocktails, this Chaider Rum Punch is a fall superstar. It unites everyone’s two favorite fall beverages (chai and apple cider, hence the term “chaider”) for a celebration-worthy sip. There are low-alcohol and mocktail modifications in the post too, so this is a drink that everyone can enjoy.

What I'm Loving Right Now

Ready to have your mind blown? If you're craving fries but are looking for a healthier option, you're going to love these air-fryer delicata squash "fries". They're hearty and comforting just like traditional potato fries, but are a snack you can actually feel good about enjoying. This is one of our favorite happy hour nibbles throughout the fall and winter.

They're easy to make too. Remove the seeds from the delicata and cut slices half an inch thick. Toss them in a tiny dash of olive oil and air-fry them at 400 degrees for about 12-15 minutes, until tender but not soft. They should be delicately browned on the outside. Salt them generously right when they come out, then top them however you like.

Isn't this a fun snacking idea? They're just as satisfying as fries because they're piping hot, salty, and hearty, yet they're made from nourishing squash and aren't cooked in oil. As an added bonus, they don't get soggy like potato fries do, so feel free to load them up with all your favorite toppings.

Live Colorfully

In the Natural World

For those of us in the northern hemisphere (and especially at high latitude), sun is a precious commodity this time of year. But do you know why?

The changes you're feeling in the sun's strength are dictated by Earth's tilt. In modern times, Earth is rotating on an axis that has a tilt of about 23.5 degrees (although this tilt changes over timescales of tens of thousands of years). During the summer, the northern hemisphere is tilted toward the sun, hence we have longer days and warmer temperatures. During the winter, the opposite happens; as Earth rotates around the sun, that tilted axis then points us away from our source of heat and light.

But why does the sun feel less strong? It has to do with the angle of incoming solar radiation and the curvature of Earth's surface. Because of this geometry (tilted away, curving surface), we're not getting the sun straight-on. Rather, it's coming in at a steep angle, especially this time of year. Imagine a square of incoming light being spread out over a large rectangle of ground surface. The result: we're getting less solar radiation per unit area.

Sorry for the nerdy tangent (as many of you know, I'm a research scientist in my primary career and I study Earth's climate and glaciers). The bottom line: savor every sunny afternoon you can!

Self-Care Pick

Although Thanksgiving is a well-loved holiday, many of us who follow special diets or who are trying to eat more healthfully can struggle at Thanksgiving dinner. Most of the classic recipes aren’t friendly for plant-based eaters and tend to be quite heavy. Whether you've experienced similar struggles or whether you have guests who follow special diets, it’s always a good idea to have some vegan-friendly and lighter dishes at your table.

This week, I wanted to dedicate the Self-Care section to exploring some Thanksgiving recipes that are more nutritious than the classics. Below, I’ve listed a line-up of appetizers, sides, main courses, and even desserts. Although you can of course cook a whole healthy and plant-based holiday feast, you could also just pick a couple from the list below to help ensure that your table is more inclusive of less-traditional eaters.

• Lightened-up appetizers: Spicy Ginger Sweet Potato Dip, Savory Pumpkin Hummus​
• Vibrant salads: Fall Harvest Salad with Apple Cider Dressing, Vegan Brussels Sprouts Waldorf Salad​
• Show-stopping main courses: Vegan Wild Rice Stuffed Delicata Squash, Roasted Vegetable Harvest Pasta​
• Comforting sides: Wild Rice, Macadamia, and Fall Fruit Stuffing, Orange and Cinnamon Roasted Delicata Squash, Tropical Roasted Sweet Potatoes with Macadamia Dukkah​
• Must-have extras: Raw Cranberry Pomegranate Sauce, Maple Rosemary Cayenne Roasted Nuts​
• Nourishing desserts: Chai-Spiced Pear Crumble Bars, Rum Poached Pears, Vegan Chocolate Macadamia Coconut Cream Pie​

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!