tastes of autumn

I am cleansing again and so grateful to being doing so at a time when foods are so plentiful and delicious! Pumpkins and squash and root vegetables and cabbages can be found everywhere around these parts, and they are making for some really good and hearty eats this time around. Like this delicious pumpkin pie! We were invited to my sister's (she's doing the cleanse with me and G) for dinner tonight and I needed to make something that would satisfy the sweet tooth of those cleansing and those who are not. For those who are not, they didn't even miss the regular stuff like sugar and milk and eggs. There's none of that in this pie. Nothing but wholesome deliciousness that tastes just like autumn should - spicy, warm, comforting, and nourishing.

Pumpkin Pie
1 pie pumpkin
1/2 C pureed dates
1/4 c honey
1 1/2 tsp cinnamon
1 tsp ground ginger
1 can coconut milk
2 tbsp arrowroot starch
1 tbsp coconut oil

Cut pumpkin in half, scoop out seeds, and cook until nice and soft. I placed mine in a slow cooker on low overnight. To puree dates, place 1 C dates in a pot and cook with about 1/4-1/2 C water until soft. Puree in a food processor. Mix ingredients together in a pot and cook at medium heat until pie filling thickens. Pour into pie crust and refrigerate until solidified. I used my very favourite pie crust - 1 C dates, 1 C sunflower seeds, and 1 C coconut blended in a food processor with 2 tbsp coconut oil. Press into pie plate and add filling.


autumn is in the air

He's sure he has found the largest leaf in the world.


sunday in the kitchen

I have two boys. And they're growing. They're growing at a rate that I just can't seem to keep up with! Two shoe sizes Finn went up between June and the start of school last week. Pants, if they can even still button them up, barely cover their ankles. And food - it just seems to vanish into thin air! I bake, and before I know it, all of my efforts are eaten up before the treats have a chance to cool. Entire watermelons are devoured in seconds flat. I know I bought a loaf of bread yesterday, but where did it go? Silly question, mama! You know that loaf didn't stand a chance in this house with two growing boys! Now that we're making lunches for school again, I needed something that was satisfying to their enormous appetites, that was nutritious, and that was super yummy! Oh, and that would last longer that on day! Bits and bites, of course - an enormous batch! I'm happy to say this recipe lasted the first week of school with lots left to last another week of lunches! 

Bits and Bites
1 C pumpkin seeds
3 C pretzel sticks
3 C wheat squares
3 C Nature's Path Heritage Os
3 C Nature's Path Kamut Puffs
1/2 C Earth Balance margarine
1 tbsp worcestershire sauce
1 tsp garlic powder
1 tsp cajun spice
1/2 tsp Herbamare or sea salt

Mix dry ingredients together in large baking dish. In a small pot, melt margarine and add worcestershire sauce and spice. Pour over cereal mix and toss to evenly coat. Bake at 250F for about an hour, tossing every 15 minutes.


this moment

Enjoying the ride from the backseat, wind in his hair, free.


first day

They squeezed in every minute of fort building they could before heading off to start the new school year.


sunday in the kitchen

Chocolate, bananas, coconut milk, and soy nut butter - it really doesn't get anymore complicated than that. And it shouldn't on this lovely long weekend. Because who has time to waste in the kitchen when the days to be spent outdoors having barbecues with family are waning? I know I don't! 

Chocolate Banana Soy Nut Butter Cream Pie

1 1/4 C graham crumbs
1/4 C coconut oil

1 can coconut milk
1 C semi-sweet chocolate chips
3/4 C soy nut butter
3-4 bananas sliced

Melt coconut oil and combine with graham cracker crumbs. Press into springform pan. Slice bananas and spread layer over crust. Using a double boiler - or a large bowl over a pot of boiling water - melt chocolate chips with coconut milk and soy nut butter. Once smooth, pour over bananas. Refrigerate until firm.