It’s November… and the pumpkin spice is petering out at all the coffee and tea shops. Don’t they know that the spices in pumpkin spice (cinnamon, ginger, allspice, clove, nutmeg & mace) are just what you need to boost immunity for the winter months?

Luckily, I know a magical place where you can find pumpkin spice all year round…

October Cafe was a fast favorite when Mom and I first found it. I was looking for something gluten-free in the area, and I love Fall — the layers, the crunchy leaves, the way our hot spiced beverages make their way into our daily routine.

When we opened the door and heard, “Hello Pumpkin!” we knew we were home. Not only was there an extensive list of food I could choose from (that could be made gluten and dairy free), but I saw treats from Defloured and a little gift shop!

We quickly decided that this would be the place we would head to after our Ahimsa Warrior Workshops — to debrief and have a Cozy VP (Honeybush Pumpkin Chai Tea with milk, cinnamon and vanilla).

Mom and I can’t do a lot of caffeine, but for the coffee enthusiasts, they carry Dark Matter Coffee (a local Chicago Roastery), and you can get a flight of their latest flavors. Right now it’s the “We Fell in Love in October” fall flight.

They host an extensive calendar of events to promote local small businesses, create community and give back to the people who adore their cafe. From sip-n-paints to artist markets… even Thankful Letter Writing (coming up November 14th :).

If you’re on the Northwest side of Chicago, stop in! The atmosphere is cozy and fun, with beautiful artwork, and smiles that welcome all. It’s really the people of October Cafe that make it great.

Much Love,

Laurie and Kathie

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Audrey and Michelle, Owners, October Cafe

I've made some alterations, but the core recipe is from Iwaruna.com’s Atakilt Wat.

This simple combination of earthy and healing food will warm your heart and fill your belly. Typically served with basmati rice or a flatbread like injera, we sometimes use socca as our bread and serve with pineapple beets.

3 T coconut oil
1 large onion {diced into 1/2 to 1 inch pieces}
3 cloves garlic
1/2 to 3/4 inch of ginger root {grated}
1/2 t turmeric powder
1 T tomato paste
1 pound green cabbage {about half a head} {cut into 1 to 2 inch chunks}
3/4 pound gold or red potatoes {peeled and cut into 1 inch chunks}
3/4 pound carrots {cut into 1 to 2 inch chunks}
juice from 1 lemon
sea salt {to taste}

Heat the oil in a large pot or iron casserole over high heat. Sauté the onion until translucent, about 10 minutes. Add the garlic and ginger, and stir for a minute or two until fragrant. Stir in the turmeric, tomato paste, cabbage, potatoes, carrots and salt. Cover, lower heat to medium-low, and cook until the thick vegetables have become tender, about 20 to 30 minutes. Stir every 5 to 10 minutes so that bits don’t stick and burn at the bottom of the pot. Adjust salt levels, if desired. Drizzle with lemon juice and let rest for 5 - 10 minutes before serving. Serve with Injera Sourdough Flatbread or rice. Enjoy!