There are many reasons to eat a local and seasonal diet.  It supports local farmers and also what is most easily digested and assimilated by your body at that specific time of year.   This results in better, more complete nutrition, fueling your body with the nutrients it needs.

This recipe is perfect for Fall…….I just happened to have an abundant harvest of Butternut squash from my garden so it is the perfect time to find new ways to use it.  Of course, here in Western New York even though it is closing in on Vata season, we’ve had a lot of rain which makes it appropriate to balance Kapha needs as well.  The seasonings can be adjusted to your “dosha” (constitution)……Kaphas would most likely want to add a little fresh ginger. 

For many Vata types it is difficult to tolerate “raw” foods, but this recipe gives the benefit of raw, living foods with an abudance of enzymes, without straining “agni”, your digestive fires.  It provides the sweetness that balances Vata,   without processed or refined sugars.  Kapha types could even add a little cayenne or chili pepper for a spicey twist.

The variations are limitless.   Have Fun, Play with your food!

Butternut Squash Cookies

4 Cups peeled Butternut Squash, chopped into medium sized chunks

1 cup raisins

juice of one orange

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3 tablespoons raw honey  

Blendthe chopped squash in a food processor and transfer to a bowl.  Blend the raisins and orange juice in a food processor and add to the squash mixture.  Add the remaining ingredients to the bowl and mix thouroughly.  Drop by tablespoon fulls onto a lined dehydrator tray.  Flatten each cookie till they are 1/4 inch thick.  Set dehydrator to 100 degrees and leave in for 12-15 hours.

Processing note:  The first time I made this recipe I didn’t own a Vita-mix  blender so I  processed everything in my food processor.  I had a small Ronco dehydrator, without a thermostat or timer.  Don’t let the appliances stop you from trying this recipe.  Although I highly recommend investing in your health with a Vita-mix blender, ( http://snipurl.com/sbrdt ) and an Excalibur dehydrator, you can still successfully make the recipe without these items.  I lined the Ronco dehydrator with parchment paper.  Processing the foods in the Vitamix makes for a very smooth and thin mixture, so I added some ground golden flax seeds to thicken the mixture.  When processing in a food processor it makes for a chunkier “dough” and a chewier cookie.  Either way they are delicious and nutritious.  The Vita-mix and Excalibur allow for the highest quality and nutritional integrity in living whole food nutrition.