Maple Pumpkin Pie with Coconut Whipped Cream
October 1, 2017
Fall is not fall without a slice of pumpkin pie. Honestly, if I see there is pumpkin pie I have to enjoy a slice.. or
Fall is not fall without a slice of pumpkin pie. Honestly, if I see there is pumpkin pie I have to enjoy a slice.. or
Dill pickles are a classic which I typically do every year, but I love pickling other vegetables too like carrots, beets, kohlrabi, and even cauliflower. I enjoy experimenting with different flavors such as Curried Pickled Cauliflower or Clove Pickled Beets. However, I always go back to this classic recipe that keeps things simple and easy.
The words “condiments” and “nutrition”, typically do not go hand-in-hand. Convention condiments are loaded with high-fructose corn syrup, chemicals, coloring, preservatives, sugar additives in various different names, and much more. Popular diets and programs always omit condiments leaving participants able to use mustard and salsa as their ways of flavoring their foods, which is never a sustainable way of eating.
If you are like me and are the owner of 1 or 2 rhubarb plants then as the leaves turn from green to yellow, you begin to wonder… how can I preserve all that rhubarb? Jams and jellies are one of my favorite ways, grab my Peach Jam recipe here and swap the peaches for rhubarb and that recipe will make lovely rhubarb jam. Rhubarb is also easily preserved by cutting off the leaves (remember leaves are toxic so don’t eat them), washing them, chopping them and freezing them in an airtight container. Frozen rhubarb will keep up to 6 months.
Enter.. a new rhubarb garden recipe! The sweetness of the blueberries pairs lovely with the tart rhubarb. I have adapted the recipes several times finding ways to reduce the sugar more and more and still have it be a lovely treat. Also adding in plant-based protein, fiber, and healthy fats help to balance these bars to move from a dessert to a healthy snack. This also helps to slow blood-sugar spikes that can occur when consuming fruits. I will enjoy one with my morning smoothie or as a 3 pm snack when you feel your energy crashing.
Hey, I’m Jo! As a Certified Holistic Nutritional Consultant, Practitioner and Raw Food Chef, I am passionate about creating simple, whole-food recipes that easily fit into your everyday life. I am committed to empowering you to find fulfillment in fueling your body to regain balance, reclaim health and rejoice in the most vibrant body possible.
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