One way I like to celebrate the season of fall is by cooking with food and herbs which are best harvested this time of year, and therefore, are very supportive of our physical and mental bodies. Food and drink which are resourced locally are even more potent because they are harvested at peak ripeness and embody the characteristics of the land and people who grew them. When combined with mindful preparation, our food and drink become an elixir which strengthens and cares for us.

Below are some recipes I like to make in the fall. Please share, and even better, send some of your favorite recipes to Christen to be used in the Shakti Cookbook. This cookbook includes not just food recipes but also remedies to heal the body, mind, and spirit.

I am writing this newsletter on my last day in the office before I leave for vacation. Woot! A big THANK YOU to Jil Smith and Molly Dycus for staffing Makerspace Open Hours while I am gone. These Friday afternoons are precious to me, and I think, to a lot of you too. I am so grateful we have volunteers and interns who can keep the home fires burning.

I have an ask while I am gone. (I won’t be back in the office until October 12.) If you have time to stop by Shakti and put some food in the Little Free Pantry, I would greatly appreciate it. I know Monday and Friday afternoons are covered; however, that means most of the week and weekend is not. Leaving whatever you can, including bottled water, is a huge help to the people who have limited or no access to free food.

Okay folks, enjoy the recipes, have fun during Makerspace Open Hours, and get out in this glorious fall weather. Looking forward to sharing photos from our family adventure.

Peace and love,

Kim Bushore-Maki

Butternut Squash, Tomato, and Bean Supper
(Gluten Free and Vegan)

  • 1 medium-sized Butternut Squash, peel and cube
  • 1 15-ounce can of beans, drained and rinsed (I like black beans.)
  • 1 15-ounce can of diced tomatoes or the equivalent of fresh tomatoes
  • 1 medium-sized onion, chopped
  • 3 to 4 cloves of garlic, minced
  • Red pepper flakes
  • Olive oil for the pan @ 1 to 2 Tablespoons
  • Salt and Pepper to taste

Heat olive oil in pan and saute chopped onions for 3 to 5 minutes. Next place peeled and cubed butternut squash in pan. Cover, stirring occasionally, until squash is tender. Remove cover and add tomatoes, beans, garlic, red pepper flakes, salt and pepper. Cook until tomatoes and beans are warm and the seasonings have permeated the dish.

You can garnish with avocado, sour cream, or grated cheese; however, I like the dish without garnishes too. You also can serve the butternut squash over rice or another grain of your choice.

Golden Milk

  • 3 cups milk (Use any type of milk you wish. Unflavored nut milks work great.)
  • 1 cinnamon stick
  • 1 1/2 teaspoons of ground tumeric
  • 1/4 teaspoon of ground ginger (Can use fresh if grated @ 1 teaspoon.)
  • a pinch of black pepper
  • Sweetener of your choice, to taste (maple syrup, honey, stevia)
Heat milk with spices in a pan until milk is heated through. Do not boil. Serve warm.

What reminds you of the remarkable women in your life?

The Shakti in the Mountains’ Cookbook is almost complete!

This e-book will be available for download in mid-December and is full of yummy recipes and heart-warming stories. All proceeds from the sale of this cookbook go to a new Shakti Scholarship fund, which will provide financial aid to folks who need help attending the Shakti Stewardship Program. Minimum donation of $25 will grant you access to this beautiful e-book. You can now pre-order the cookbook here. 

A big THANK YOU to Christen Minnick for collecting the recipes and stories and to all the folks who contributed.

P.S. The Shakti Cookbook makes a great Winter Solstice gift!!

NOTE: Your e-book download will be sent to the email you use to donate. Please be sure this is a working email.

Kim Bushore-Maki is a soul-driven entrepreneur who understands the undeniable urge to create a business and a life filled with meaning and purpose. Her vision of opening a center where women could heal and grow led her to open Shakti in the Mountains in Johnson City, Tennessee: a place where the creative, feminine energy is nurtured and valued.

Since 2010, Kim continues to build and to support a healthy, vibrant community and now guides retreats, teaches yoga, and provides one-on-one services for women who want an immersion experience into the life-affirming, Shakti energy.

Kim’s training as a therapist and yoga teacher allows her to safely and compassionately guide women on a heart-centered journey to Self, where women re-connect with their beautiful, authentic spirit.

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