Pumpkin Love: Poetry in a Pie

healthy thanksgiving pumpkin pie

Pumpkin is like a mother: embracing, enhancing, enveloping. Whatever you give to pumpkin she highlights, holds, affirms.

Have you ever noticed, for instance, the way pumpkin embraces ginger, softens into cinnamon, rises up for nutmeg. She is tasteful with clove, grounding for cayenne, elegantly delightful with the green herbs of basil, sage, tarragon and thyme.

No wonder pumpkin pie feels like a warm hug.

pumpkin pie

Pumpkin is a power food when it comes to weight loss, heart health, anti-aging, and immune strength. Low in calories, pumpkin is full of fiber and rich with the antioxidants, the chemistry of youth, that help your body forgive and forget the occasional food trespass.

It is the added sugar, wheat and heavy creams that weigh down dear pumpkin, diminishing its power to lift you up. Fortunately, pumpkin is so forgiving that forgoing sugar, grain and dairy does not have to mean forgoing flavor.

How like a mother ~ forgiving and so giving!

gf paleo pumpkin pie

Personally, I think food tastes better when you can actually taste each ingredient. So it was a delight yesterday when the boys followed each bite with a chant of “Mmmm, this is so good!” But I was certain after our house painter swallowed it down with eyes of delight, gently offering me his plate afterwards with a serious, “Best I ever had, Señora.”

If it is good for someone who doesn’t owe me a compliment and isn’t used to our food ways, then I think it must be good for all. I know it is good to all, so when you serve up this pie for the holidays you can be sure you are loving your loved ones as mother nature loves you. And that is lot to be thankful for. 

grain free dairy free sugar free pumpkin pie

For this, I roasted two small pumpkins at 475F for about an hour, or until a knife ran through the middle with ease. But Pacific makes a good organic purée in a box you could use if you have less time, or want to make it in a jiff.

Healthy Pumpkin Pie

Pie Crust

2 c Hazelnuts, toasted
4 medjool Dates
hefty pinch pink Salt
1/2 t Vanilla
dash Cinnamon

Pulse all the ingredients in your electric blender until you have a chunky pulp. Press into a pie pan, spread evenly and refrigerate.

Pie Filling
1 c Cashews, soaked 2-4 hours
2 medium Pumpkins (or 4 cups Pumpkin purée)
6 Dates
1 T Coconut Oil
1 t Cinnamon
1/2 t Nutmeg
1/4 t Ginger
1/4 t Clove
1/2 t pink Salt
optional: generous splash Cardamom
2 T Chia Seeds (more if you like it firmer)
Optional: 1-2 T Raw Honey

Set your oven to 475F. Pierce your pumpkins and bake 30 minutes or until a knife cuts through easily.

Allow to cool. Slice open and remove the seeds. Peel the pulp from the skin and place in your electric blender. Add dates and purée. Drain the cashews and add along with the coconut oil and spices to your purée. Blend thoroughly. Taste and adjust your seasonings. I like lots of cinnamon and nutmeg so might have added more. Add honey according to your taste.

Add Chia Seeds, pulse lightly, just enough to mix in the seeds. Pour into the crust, cover and refrigerate at least 4 hours or overnight.

When ready to serve, dress it up with a shower of cinnamon, a border of hazelnuts, a maze of honey, or a waltz of raspberries. Serve with a dollop of honey or maple syrup infused yogurt.

healthy pumpkin pie

Know your dosha

If you are Vata: You might prefer it with another 2-3 dates.
If you are Pitta: Replace the honey with real maple syrup.
If you are Kapha: Increase the amount of ginger, cinnamon and clove.

If there are leftovers, this is delicious for breakfast. 

Happy Thanksgiving!

Roses + Chocolate for Ma

#anti-aging browniesMother
Lola Ridge

Your love was like moonlight
turning harsh things to beauty,
so that little wry souls
reflecting each other obliquely
as in cracked mirrors . . .
beheld in your luminous spirit
their own reflection,
transfigured as in a shining stream,
and loved you for what they are not.

You are less an image in my mind
than a luster
I see you in gleams
pale as star-light on a gray wall . . .
evanescent as the reflection of a white swan
shimmering in broken water.

#paleobrownies

#paleobrownie

Getting Close
Victoria Redel

Because my mother loved pocketbooks
I come alive at the opening click or close of a metal clasp.

And sometimes, unexpectedly, a faux crocodile handle makes me weep.

Breathy clearing of throat, a smooth arm, heels on pavement, she lingers, sound tattoos.

I go to the thrift store to feel for bobby pins caught in the pocket seam
of a camel hair coat.

I hinge a satin handbag in the crease of my arm. I buy a little change purse with its
curled and fitted snap.

My mother bought this for me. This was my mother’s.

I buy and then I buy and then, another day, I buy something else.

In Paris she had a dog, Bijou, and when they fled Paris in 1942 they left the dog behind.

When my mother died on February 9, 1983, she left me.

Now, thirty years later and I am exactly her age.

I tell my husband I will probably die by the end of today and all day he says, Are you
getting close, Sweetheart? And late in the afternoon, he asks if he should buy enough filet of sole for two.

From a blue velvet clutch I take out a mirror and behold my lips in the small rectangle.

Put on something nice.
Let him splurge and take you out for dinner, my mother whispers

on the glass.

wow

instagram #brownies

What I Learned From My Mother
by Julia Kasdorf

I learned from my mother how to love
the living, to have plenty of vases on hand
in case you have to rush to the hospital
with peonies cut from the lawn, black ants
still stuck to the buds. I learned to save jars
large enough to hold fruit salad for a whole
grieving household, to cube home-canned pears
and peaches, to slice through maroon grape skins
and flick out the sexual seeds with a knife point.
I learned to attend viewings even if I didn’t know
the deceased, to press the moist hands
of the living, to look in their eyes and offer
sympathy, as though I understood loss even then.
I learned that whatever we say means nothing,
what anyone will remember is that we came.
I learned to believe I had the power to ease
awful pains materially like an angel.
Like a doctor, I learned to create
from another’s suffering my own usefulness, and once
you know how to do this, you can never refuse.
To every house you enter, you must offer
healing: a chocolate cake you baked yourself,
the blessing of your voice, your chaste touch.

no bake brownies

Rosy Raw Brownies
Recipe Ayurvedically adapted from Julie Morris, who has a video demonstrating it here

Makes
1 dozen

Ingredients
1 cup walnuts
1 cup medjool dates, pitted (about 8)
1/2 cup raw cacao
1 teaspoon rose water
pinch pink salt
dash cinnamon
dash cardamom
Optional: 1 T cacao nibs, rose petals (dried or fresh), cinnamon

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Method

Using an electric blender, grind your walnuts to a powder. Add the dates one at a time, blending well before adding the next. Mix in the cacao, then the rose water, finally the spices.

The mixture should be moist. If you pick it up between two fingers and it easily falls apart, add another bit of rose water. Be careful of two things: you don’t want to over-water, and you don’t want to over-blend or the oils are released and it becomes more like fudge than brownie.

Spread the mixture into a small baking pan. Press down with the back of a spoon or a spatula. Press evenly and firmly so the brownie will set. Optionally, you can press cacao nibs gently into the top, dust with cinnamon, or sprinkle with rose petals. The nibs give it a burst of bitter crunch, and the rose petals make it as beautiful as your Mom.

anti-aging brownies

Mother’s Day
David Young

        —for my children

I see her doing something simple, paying bills,
or leafing through a magazine or book,
and wish that I could say, and she could hear,

that now I start to understand her love
for all of us, the fullness of it.

It burns there in the past, beyond my reach,
a modest lamp.

roses

To mothers everywhere, thank you for the gripping power and delicate tending of your unflinching devotion.
Your love makes the world go round.

Happy Mother’s Day.

Jai Ma!

Primal Pumpkin Coconut Bread

give thanks #thanksgiving bread
Last week we returned from a Holistic Health Cruise where a variety of presenters discussed a diversity of topics. But when asked, all seemed to agree on one thing: With all the popular diets these days, Paleo, Vegan, Atkins, South Beach, Raw, one’s head could really spin. So what do they all have in common? Avoid processed, refined, packaged, and focus on organic, seasonal, whole, “you could have gathered it yourself” foods. Once again, we return to Ayurveda, where individual differences are appreciated and the only absolute is to source from nature.

#pumpkin bread

So, along comes the divine Drisana Carey with this Primal Pumpkin Bread that had us all begging for the recipe. Before I could even ask,  she was generous enough to drop the book containing the recipe at my doorstep.

It is called “primal” because the recipe aligns with the principles of Mark Sisson’s  Primal Diet, a mature approach to eating like our ancestors, yet thoughtfully considering the stresses and environmental toxins of our modern lifestyles. On his website, where he touts the immense health benefits of pumpkin, Sisson offers an alternative recipe for Thanksgiving Pumpkin Pie which actually looks like a great improvement on the usual in terms of both health and taste. 

#thanksgiving pumpkin bread

Speaking of Thanksgiving, this Primal Pumpkin Bread, with all its protein and clean energy, would be a great meal to begin the holiday. After all, it is so real, so whole, so natural, so delicious, you could say it’s the very taste of thanks-giving!

It would also make a great holiday dessert ~ with all the potassium, magnesium, healthy fats and antioxidants to help balance the season’s excesses.

best1

The creamy frosting makes it especially moist, creamy and teasingly wonderful. You could make it Vegan like the one topping these Lemon Cupcakes, or replace it with something like this Vegan Cinnamon Frosting. And while I love baking up pumpkins, you can also make it quick and easy with a box of pumpkin puree. 

#pumpkin puree

Primal Pumpkin Coconut Cake

1/4 cup ghee or coconut oil, melted
6 eggs, beaten
1/3 cup maple syrup (Drisana substitutes half the maple syrup for molasses “to add iron and potassium”)
1/2 cup cooked pumpkin puree
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove powder
1/2 teaspoon fresh nutmeg
1/4 teaspoon cardamom
1 apple, chopped
1/2 cup coconut flakes
1/4 cup pecans
3/4 cup dark chocoloate chips

Melt the ghee/coconut oil in a small saucepan and set aside. Grease a bread pan, or muffin tins. Preheat your oven to 400 degrees.

Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or wire whisk. Add in vanilla, maple syrup, pumpkin, and mix until thoroughly combined. Sift coconut flour, ghee or oil, spices, salt, and baking soda. Slowly add the dry mixture to the pumpkin mixture and beat, or whisk, until there are no lumps. Stir in the coconut flakes, chopped apple, pecans and chocolate chips. Pour the batter into your baking dish or muffin tins. Bake for about 30 minutes for bread, or 15 minutes for muffins – in any case it is done when a toothpick comes out clean.

Remove it form the oven and turn onto a wire rack to cool, then generously cover with the Cream Cheese Frosting.

Honey Cream Cheese Frosting
1 cup organic whipped cream cheese (Tofutti for Vegans, or make it yourself)
2 tablespoons cup honey
1/2 teaspoon vanilla

Beat cream cheese, honey and vanilla in the bowl of an electric mixer until fluffy. Spread on cooled cake.

also best

Drisana brought this delicious cake over to join in celebrating Haunani, who is having a baby in December. Remember Haunani from this post? She is a divine, light-filled, love-drenched soul. We are grateful for her presence in our lives and wish her, husband Tad and their soon-to-emerge baby, perfect health, every happiness, infinite love. We are also grateful to Drisana and Mark Sisson for this gluten-free, nutrient-rich, potent pumpkin pleasure.

What are you grateful for this holiday harvest season?

Namaste!

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