Thanksgiving is coming soon....

So officially we slipped into fall on September 22nd - the fall equinox - as our planet is tilting more away from the Sun.

The earth is moving into the next season and are you ready to move with it?

In Traditional Chinese Medicine, autumn is the season of the Metal element. We are saying farewell to the abundance of summer and preparing for the reflective time that is to come. Metal connects us with the ability to let go of the past and create the space for the new.

In autumn we move from the external, expansive nature of summer to the internal, contractive nature of autumn.

The weather begins to cool off in autumn, so its a good idea to eat less cooling foods like salads and raw foods at this time of year. To support the digestive system, soups and stews are eaten as their long cooking times are warming and the foods are easier to digest. Longer cooking times and heartier ingredients are used in autumn to help nourish the body and support the immune system throughout the winter months. Ingredients are used in autumn to help nourish the body and support the immune system throughout the winter months.

For me when I think of fall I think of pumpkins!

I love everything pumpkin ~ pumpkin pie and bread and Pumpkin Butter and of course Pumpkin Spice Lattes. The scent of cinnamon and clove are real comfy smells for me at this time of year. The spiciness of the season warms my soul.

Thanksgiving is coming soon...

Healthy Pumpkin Pie

Ingredients:

1 can (15oz) pumpkin puree
1 (13.5oz) can full-fat coconut milk
1/4 cup rolled oats
2 tbsp ground flax
1/3 cup coconut sugar or brown sugar
Pinch of stevia, or 2 tbsp extra brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 tbsp pure vanilla extract

Crust Ingredients:

1 1/2 cups of all-purpose flour (GF All purpose will work)
1 tsp salt
1/3 cup xylitol or sugar of choice
1/2 cup coconut oil
2-4 tbsp water (I used 3)

Directions for Crust

Preheat oven to 200F.
In a large mixing bowl, combine all dry ingredients.
Add oil and stir.
Add water as needed until it just sticks together but is not gummy.
Press evenly into a 10-inch pie pan.
Put the crust in the oven and immediately increase the temperature to 350F. (The crust will rise, so either use pie weights during baking or just press the pie crust back down afterwards.)
Bake 15 minutes. Let cool.

Directions for Pie

Preheat oven to 400F.
Blend all ingredients together until smooth, then pour into the prepared pie crust in a 10-inch round pan.
Bake 27 minutes let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”

Put back in the oven to warm up and serve :)

Love Becca