A few things I am especially grateful for this year..
Two beautiful, healthy, and happy children.
Four seasons to celebrate and eat.
Acquaintances who have become dear friends.
Learning more every year I attempt and fail at a garden.
Knowing that children go through common developmental stages, (it’s not actual craziness).
Having the strength and ability to bear and birth my children the way I wanted.
Trials I have suffered and fought through, altering who I am.
A loving and selfless husband who makes me laugh every day.
Relations who are the best sort of people.
Music to run, cook, bake, and dance to.
A true gospel.
coconut oil, my other religion.
Thoroughly celebrating Thanksgiving before decorating for Christmas.
It’s about the little things too.
no bake pumpkin pie
3 cups pumpkin puree
3/4 cup coconut oil, melted or soft
1/2 cup nut butter or coconut butter
1 cup maple syrup or 1/2 – 3/4 cup agave nectar or honey
1 Tablespoon cinnamon or pumpkin pie spice
2 Teaspoons vanilla extract
1/8 teaspoon salt
Have all ingredients at room temperature.
Combine all ingredients in a high speed blender and blend until smooth. Pour into prepared pie crust (recipe below).
Chill in refrigerator or freezer for one to two hours.
hazelnut and pecan pie crust
1 cup of filberts (hazelnuts), finely chopped
1 cup of pecans, finely chopped
2 Tablespoons maple syrup, agave nectar, or honey
2 Tablespoons coconut oil, melted
1 Tablespoon cinnamon
dash of vanilla
pinch of nutmeg
pinch of salt
Combine chopped nuts, cinnamon, nutmeg and salt in a bowl. Whisk together melted coconut oil, agave and vanilla, add to nut mixture. Press into a parchment lined 9 inch spring form pan.
Bake about 10 minutes at 350 degrees Fahrenheit or freeze.
If baked, allow to cool completely before adding pie filling.