Around this Thanksgiving holiday, cook and cuisine author, Nancy Mehagian shares a favorite and easy recipe for organic turkey meatloaf.The leaves of fall are upon us, and on our streets and yards. If you live on the East Coast, your trees may be bare by now. Here, in Southern California, we’re still raking and blowing. I love it! Fall just might be my favorite season, for all the color that abounds, the changes in the air and the sight of some of my favorite produce at the Farmer’s Market. To celebrate the season, I’ve offered a few of my recipes–the ones that taste best eaten around a blazing fire.

“Indeed, there is nothing too little, or too great, for inclusion in a journal. If you are not already keeping one, I entreat you to start today. Write whatever is passing through your mind, or whatever catches your eye in the passing scene around you. If you remember your dreams, start with them. If you don’t recall your dreams, start with whatever thoughts and feelings are first with you as you enter the day, or that interval between two sleeps the French used to call dorveille (“sleep-wake”), a liminal space when creative ideas often stream through.”

A few years ago, Jeffrey Mishlove, PhD. restarted his groundbreaking YouTube show with a new name, “New Thinking Allowed” (video). Dr. Mishlove, who ran the original series from 1986 to 2002, interviewed more than 200 leading intellectuals, including Joseph Campbell, Jean Houston, Terence McKenna, Michael Talbot, and more. In his introduction to the new series, he explains his motivation for starting anew, as a desire to “leave a legacy of the best thinking out there for those who desire to understand who they are and what their potential is.”

Reboot and Rejoice is a wonderfully personal account of the author’s full recovery from Parkinson’s Disease using qigong. Ms. Molle shares her regimen, including details of the specific teachers, CDs, websites, etc., that she used to facilitate her healing. Now, more than three years after her recovery, she shares the specifics, as well as her reflections on the healing process.

This flavorful “jazzed up” couscous can be served as a vegetarian side dish, or as an entree with the addition of chicken sausage sliced into coins, or shredded chicken, lamb or pork. You can keep it vegetarian by adding crisp cubes of tofu, and make it vegan by omitting the butter and using oil. The leftovers are delicious, and can be served reheated, or at room temperature.