Home Rituals – Maple Pecan Pie

I’ve had slow-cooked foods on the brain lately: French onion soup, barbecued ribs and pecan pie. Slow-cooked foods are ideal in the winter and when my body is craving certain foods, I listen.

I’ve wanted to make a pecan pie for ten years. My inspiration came from the Shoshoni Yoga cookbook, which I discovered after a day trip to the Rollinsville, Colorado center.

Even more outstanding than the high frequency of the beautiful mountain ashram or the gentle yoga class was the food…

The yoga class was held in the main hall next to the kitchen where I could hear the cooks chanting mantras (mantra: to protect).

The summer meal consisted of Mexican vegetable soup, salad with avocado dressing, and sopapillas with refried beans and cheese. I felt so nourished from eating these foods and left wanting to know more.

I studied every page of that cookbook. All great recipes (especially the desserts section) but the pecan pie was the most impressive. Why?

They use maple syrup instead of corn syrup.

I didn’t know you could substitute the two. Corn syrup is a standard ingredient in pecan pie. It’s also one of the sweeteners that I avoid.

Maple syrup is packed with nutrients and anti-oxidants. Combined with pecans’ massive health benefits this dessert is a phenomenal superfood.

“One saintly Ma from Bangalore tells us, “We need to eat a little sweet on occasion, so we stay sweet.” – Yoga Kitchen: Recipes from the Shoshoni Yoga Retreat

I’d been hesitant because I wasn’t sure how to do it. I didn’t want to mess up or waste good ingredients. But after a two week Personal Yoga retreat I felt more courageous and aware of my body’s messages.

It became clear that I needed more information. So I did some research which led me to this recipe. It’s similar to Shoshoni’s version and has more detailed instructions.

A Personal Spin

I used pre-shelled pecan pieces (slow food is great but ain’t nobody got time to shell 2 1/2 cups of pecans) and added a little nitrate-free bacon fat to the pie dough (bacon fat prevents the crust from burning). You could go straight butter – just keep an eye on the edges. [Is Lard Healthy?]

Maple Pecan Pie

Prep: 8 hours or overnight

Servings: 8

One 9″ Pie Crust

  • 3/4 cup white flour, chilled
  • 1/2 cup whole wheat flour, chilled
  • 1/2 tsp Kosher salt
  • 5 Tbsp butter, chilled
  • 3 Tbsp bacon fat, chilled
  • 4-6 Tbsp ice water

Filling

  • 2 1/2 cups toasted pecan pieces
  • 6 Tbsp butter
  • 3/4 cup dark brown sugar
  • 2/3 cup Grade B maple syrup
  • 3 large eggs
  • 1/2 tsp Himalayan sea salt
  • 2 tsp pure vanilla extract
  • 2 Tbsp Bourbon (optional)

Prepare the Crust

  1. In a food processor pulse to combine the flours and salt. Add chilled butter and fat and process until the mixture has the consistency of cornmeal. Add 4 Tbsp ice water and pulse until the dough gathers into a ball. Add 1-2 additional Tbsp of water if needed.
  2. Transfer dough to a piece of parchment paper. Form dough into a round disk, handling as little as possible. Wrap dough in parchment paper and place in a sealed ziplock bag. Place in freezer for 30 minutes.
  3. Unwrap dough and lightly flour a rolling pin. Roll dough into a 12″ circle. Transfer to a 9″ pie plate. Press rolled dough to fit pie plate. Shape edges into a fluted or decorative design of your choice.
  4. Chill crust for 30 minutes.
  5. Line pie crust with parchment paper and dry rice or pie weights. Bake crust at 400 degrees for 20 minutes, then remove paper and weights.

Filling

  1. Prepare the filling while the pie crust is baking. In a medium saucepan melt the butter, brown sugar and salt. Remove from heat and add maple syrup, vanilla, and Bourbon.
  2. Stir in the toasted pecan pieces. Option: to infuse the pecans add them to the vanilla-syrup while they are still hot. Let cool completely.
  3. In a small bowl whisk the three eggs. Stir into pecan mixture in three additions.

Pour filling into hot, pre-baked pie crust. Reduce heat to 275 degrees. Bake pie for 20-40 minutes. I recommend reading the Bojon Gourmet’s article for how to determine when the pie is done.

Let the pie cool completely and refrigerate. One hour before serving cut into slices and bring to room temperature.

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Summer Skincare is Getting Juicy

Summer Skincare is Getting JuicySummer is in full swing here in Colorado, and now the best time to start a regular juicing routine. The high altitude, hot sun and dry climate is a recipe for chronic dehydration. So drinking plenty of water and nourishing fluids is essential for maintaining good health.

Just like any superfood, fresh juice makes you feel absolutely incredible. The health benefits are phenomenal. According to Dr. Joseph Mercola, juicing can help:

  • Promote weight loss
  • Boost your immune system
  • Increase your energy
  • Support your brain health

I like to make fresh juice for my Personal Yoga Retreats. It helps to increase flexibility, especially water-laden vegetables like celery and cucumber. I only use organic vegetables and let them come to room temperature beforehand.

Nourish Skin Fresh Vegetable Juice

One lesser known secret about skincare is that you have to feed the skin from the inside. So instead of spending lots of $$$ on skincare products to create that healthy “summer glow,” you could invest in a high quality juicer and drink the most beautiful veggies.

I used carrots, beets, sweet potato, celery and parsley, all of which are fantastic for the skin. This recipe is especially good for summer because the combination of carrot, beet and sweet potato helps to protect the skin from sun damage.

Here are a few health highlights of this elixir:

  • Slows the aging process
  • Maintains tissue growth
  • Helps to produce collagen (which prevents wrinkles)
  • Improves skin elasticity
  • Balances the electrolytes in the body
  • Reduces acne/blemishes
  • Detoxifies the blood and liver
  • Anti-inflammatory
  • Rich in vitamins and minerals

Nourish Skin Fresh Juice

Fresh Juice for Summer Skincare

Serves 2

4 medium carrots

4 celery stalks

3 small sweet potatoes

2 small beets

Half of a bunch of parsley

  1. Wash the vegetables thoroughly. Spray with a 50/50 vinegar and water mixture to disinfect. Rinse in cool water.
  2. If the vegetables have been in refrigerated allow them to come to room temperature.
  3. Cut the beets and sweet potatoes into pieces that are small enough to fit into your juicer.
  4. Place a Pyrex measuring cup under the spout to catch the juice.
  5. Turn the juicer on and juice the sweet potatoes and beets.
  6. Add the parsley. Use the carrots to help “feed” the parsley into the juicer.
  7. Last of all, add the celery. (See note.)
  8. Turn the juicer off. The juice will continue run into the measuring cup.
  9. When the flow of juice turns into occasional drips, remove the Pyrex and place a dish sponge underneath the spout to catch the drips.
  10. Give the juice a quick stir.
  11. Pour the juice through a fine mesh sieve into two glasses.

Serve and enjoy!

Note: Celery is fibrous and may stick to the blades which unbalances the juicer. So it’s very important to do this step at the end.

Nourish Your Skin With Fresh JuiceThe clean up is the most work, but you’ll feel so good from drinking your fresh juice that it won’t really matter. And the pulp looks amazing! It reminds me of the Japanese vegetable cakes that are trending right now…

Summer Skincare Juicing PulpJuice pulp makes great compost!

Summer Skincare Juicing Pulp Compost

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Thai Curry Soup

Thai Curry Soup Recipe

It’s great to be back on the Western Slope of Colorado. There is something extraordinary about this place. I felt it the first time I drove across the Utah-Colorado border. After exploring Arizona, Colorado, Idaho and Utah for the past six months it’s wonderful to know that this is where I want to live. The synchronicity that led to moving to Grand Junction was nothing short of miraculous. And the work that has gone into getting to this point has been significant. Needless to say, I am very, very grateful to be here.

The weather is perfect for soup.

It’s starting to cool down a bit at night, so I’ve been making some small changes to my diet and lifestyle. Soup has been calling my name, so I made a big batch of homemade chicken stock. Last night I whipped up a pot of Thai curry soup. The warming spices and rich coconut milk melded with the slow-cooked meat and vegetables which made the house smell wonderful!

A bowl of good medicine.

This recipe is incredibly versatile, so feel free to play around with the ingredients. I used what I had on hand and made my own curry powder with a good-quality organic turmeric powder. Turmeric is a great addition to your medicine chest [a.k.a. pantry]. According to Dr. Joseph Mercola:

“It has a long history of medicinal use in traditional Chinese medicine (TCM) as well as Ayurvedic medicine.

Traditional medicinal uses include the treatment of liver disease, skin problems, respiratory and gastrointestinal ailments, sprained muscles, joint pains, and general wound healing.

Its benefits have since been well documented in the medical literature, and curcumin—one of the most well-studied bioactive ingredients in turmeric — has been found to promote health and protect against a wide array of health conditions.

It actually exhibits over 150 potentially therapeutic activities, including anti-inflammatory and antimicrobial activity, as well as potent anti-cancer properties that have been intensely studied.”

The full list of health benefits is way too long to list here, so let’s get cooking! One of the ways to really amp up the flavor of any soup or stew is to add a sprinkling of Celtic sea salt in the final stage of cooking. Just be careful – this stuff is STRONG and a little goes a long way. I also add just a touch of sugar to balance the flavor of the curry. I like spicy food but I can get a little heavy handed and the sugar helps to round things out.

Thai Curry Soup

Serves 2

Ingredients:

  • 2 Tbsp coconut oil
  • 1 clove garlic, minced
  • 1/2 small onion, chopped
  • 1/4 red pepper, chopped
  • 1 small carrot, chopped
  • 1/3 yellow squash, chopped
  • 2 mushrooms, rinsed and chopped
  • 1/4 cup diced tomatoes
  • 1 cup cooked dark chicken meat, sliced
  • 1 rounded Tbsp curry powder
  • 1 quart chicken stock
  • 1/2 a can of full fat coconut milk
  • Handful of baby spinach
  • Kosher and Celtic salt
  1. Start by warming the chicken stock in a small saucepan over low heat.
  2. Place a large wok over medium heat. Add coconut oil, chopped onion, red pepper and carrot. Stir occasionally and cook for a few minutes.
  3. Add chopped yellow squash and mushrooms and cook for another 2 minutes. Sprinkle with Kosher salt.
  4. Add minced garlic and sliced chicken meat. Cook for 1-2 minutes, then coat with curry powder. Stir mixture constantly (it will be dry) for another 1-2 minutes.
  5. Add chicken stock, coconut milk and diced tomatoes. Bring to a boil and then simmer until carrots are tender (15-2o minutes). Add a sprinkle of Celtic sea salt and adjust seasonings as needed.
  6. When ready to serve, add a generous handful of baby spinach and stir until the leaves are wilted. Ladle soup into two bowls.

Serve with hot white rice or cooked noodles.

Easy Thai Curry Soup Recipe

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