Tag: paleo

Home Rituals – Maple Coconut Pumpkin Pie

My friend Camilla introduced me to this pumpkin pie recipe when we were college roommates. She made a dairy-free, gluten-free version that was outstanding. Honestly, it changed my whole outlook on pumpkin pie.

I’m thankful that I don’t have any food allergies or sensitivities. But I picked up a few tricks while living with people who do. Like this Maple Coconut Pumpkin Pie.

I like the filling even more than the traditional recipe. It’s simple enough – just replace the sweetened condensed milk with coconut milk and maple syrup. I couldn’t remember the exact ratio so I looked up these recipes:

King Arthur Flour – Pumpkin Pie

Primally Inspired – Paleo Pumpkin Pie

I also did a little research on what pumpkin is good for. No surprise here – pumpkin is considered to be a superfood. Some of the many health benefits of pumpkin include:

  • High in Vitamins A and C
  • Boosts vision
  • Rich in beta-carotene
  • May reduce the risk of cancer
  • Prevents wrinkles
  • Balances electrolytes

Combining pumpkin with coconut milk and maple syrup takes this recipe up multiple notches. In The Skinny on Skin Care I talk about why coconut is so beneficial for your skin.  (Tip: eating coconut also nourishes your skin from the inside).

Maple syrup does wonders for the body too. I like to cook with a variety of natural sweeteners and maple syrup is one of my favorites. [Read: Home Rituals – Maple Pecan Pie]

Maple Coconut Pumpkin Pie

Filling:

1-15 ounce can pumpkin puree

1 cup full fat coconut milk

1/2 cup maple syrup

3 eggs

2 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon Kosher salt

 

Crust:

One 9-inch unbaked pie crust (I use a variation of this recipe: All Butter Pie Crust).

 

Instructions

  1. In a medium bowl, whisk three eggs until well combined. Add pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice and salt.
  2. Combine filling using an immersion blender.
  3. Refrigerate filling overnight.
  4. Preheat oven to 425 degrees.
  5. Roll pie dough into a 13″ circle and transfer to a 9-inch pie plate.
  6. Pour filling into the unbaked pie shell.
  7. Bake for 15 minutes, then reduce heat to 350 degrees. Bake for an additional 30-40 minutes, or until a knife blade inserted 1 inch from the edge comes out clean.
  8. Serve warm or at room temperature.

Optional: Top with sweetened whipped cream or coconut whipped cream.

Superfood Peanut Zucchini Noodles

Swift as the wind

Quiet as the forest

Conquer like the fire

Steady as the Mountain

– Sun Tzu, “The Art of War”

Can you feel it?

Things are heating up. There’s a buzz in the air, like we’re on the precipice of something big. It’s almost palatable, electric.

It’s not great for sleeping but it is good for getting focused. And whatever we focus on, grows…

Summer heat brings thunderstorms. As the storm approaches, sink down and root. Take slow, deep breaths.

Just stay cool.

Summer is a great time for detoxifying and introverted asana practices. It’s also the season for salads, juice, and other raw foods.

There are a few raw dishes in my culinary arsenal that have withstood the test of time. Zucchini noodles are one of them.

My love for zucchini noodles (zoodles) began with a simple salad of wide noodles (using a vegetable peeler), marinated for fifteen minutes in lemon juice, extra virgin olive oil and Kosher salt.

Easy to digest = easy to absorb the prana of the food.

My brother sent me this spiralizer for Christmas. I’ve been waiting for the warm weather to try it out.

My first project: Peanut Zucchini Noodles. I found some inspiration here:

Crazy Good Peanut Noodles (Quick & Easy, Gluten-Free, Grain-Free, Paleo)

And here: Easy Healthy Dinner: Peanut Chicken Noodles

Zucchini is a superfood that has incredible health benefits. Peanuts and peanut butter are powerhouse foods too, especially for men.

A Word of Caution: Please read ingredient labels, avoid trans fats, and choose organic whenever possible (especially zucchini – avoid the conventional GMO variety). Toasting nuts adds flavor and kills mold. People with peanut allergies could substitute almonds/almond butter.

Superfood Peanut Zucchini Noodles

Makes 3 servings

Sauce

5 Tbsp peanut butter, smooth or chunky
1/4 cup soy sauce
2 Tbsp raw apple cider vinegar
1/4 cup dark brown sugar
1/4 tsp cayenne
1 Tbsp Sriracha (I like MM Local)

Combine in a saucepan and warm on low until peanut butter melts. Remove from heat and set aside.

Stir Fry

1 Tbsp coconut oil
1/2 carrot, cut into 2″ slivers
1 bell pepper (yellow, red, or a combination), cut into 2″ slivers
1/2 c green onion, sliced (reserve green parts)

Preheat a large saucepan or wok on medium low. Add coconut oil, carrot, pepper. Gently stir fry for 5 minutes.

While cooking julienned vegetables, spiralize 2 medium zucchini with the wide, fettuccine blade. Set aside.

Add 1 Tbsp minced garlic and white parts of green onion to the stir fry. Cook for 1-2 minutes, or until garlic is fragrant. Turn heat off.

Add zucchini noodles and green onion parts, fold in sauce. Finish with 1 tsp toasted sesame oil.

Toppings

1/4 cup cilantro
1/4 cup chopped, toasted peanuts
Himalayan pink salt

Serve warm or at room temperature.

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