This 2014 there's a lot to be thankful for, pies are on the list, as always! ...Practicing gratitude on a regular basis has been a theme I've taken up this year in particular. Finding time each day to be grateful for something is the idea. Each year presents new challenges and rewards; It's good practice to recognize the time for harvest, however big or small and whatever metaphorically that harvest may be. Thanksgiving is really a great holiday for just that, maybe obviously so, and although I'm not cooking a ton of dishes, the guest list is short, and the bounty is small, I recognize my harvest this year simply as a couple of accomplishments I can be proud of, some challenges that were overcome, and a deeper appreciation for some very caring friends and family members who have stood tall in very nasty weather (literally and figuratively!) Most of all I am thankful for health and some amazing special events coming soon in the next season!
This year my sister and I took on some Paleo, Whole Foods nutrition programs, and with that in mind comes this recipe for an amazing traditional Pecan Pie that ditches the corn syrup in favor of organic maple syrup, and utilizes an almond flour crust to get away from gluten. The recipe can be found at the 'Deliciously Organic' website. (In my opinion, Thanksgiving also needs a pumpkin candidate, so I'm making an organic pumpkin cake this year with cream cheese frosting. This one is new!)
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| A recent yummy find at Mission Pie, Potato & Onion...had to order two slices! |
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