Our Favorite Pumpkin Pie – Gluten & Sugar Free
I’ve been making this pie for many years. Recently updated it to gluten free because I’ve missed having it the last few years! It’s still great!
Every fall we make pumpkin pies from fresh pumpkin. This year I grew sugar pie pumpkins in my garden. We roast the pumpkin – cut in half, take out the seeds and put face down on a baking sheet – bake at 350º until fork tender.
Once they cool, scoop out the flesh and puree it to use in pies and other baking. This recipe also works great with canned pumpkin.
Subject – Real Food Con: So You Don’t Miss Out…
From the wonderful Sean Croxton:
It’s Saturday, so I’ll be brief.
Just wanted to send you a quick reminder that Real Food Con officially kicks off tomorrow at 8am PT/11am ET, with amazing presentations from Katie the Wellness Mama, Abel James, and Christa Orecchio.
Plus, Chef Lance teaches you how to prepare the most delicious roasted duck, liver pate, and wilted greens with a splash of bone broth.
All four of tomorrow’s videos will be available for FREE viewing on the Real Food Con website for a 24-hour period.
Be on the lookout for daily emails with information about each day’s presentations, as well as the inside scoop on product giveaways and discount codes from our favorite real food companies.
Sean Croxton’s pre-sale deal for his Real Food Con event –
which features 29 of the world’s greatest living authorities
on the healing power of food – is almost over.
And I’d HATE for you to miss out on all the incredible gifts
he’s giving away during this sale, including the Real Food
Con Cookbook – which is amazing.
It’s dozens and dozens of the most savory, most
mouth-watering paleo-friendly real food meals and recipes –
with step-by-step instructions that make it easy for you to
prepare each one.
Click the image below to learn more:
Real Food Con All-Access
Wonderful interview with Wendell Berry. He’s talking about sustainable farming and what we can do in the world. Very inspiring!
Great article by Dr. Mercola!
By Dr. Mercola
Monsanto and other biotech companies claim genetically modified (GM) crops have no impact on the environment and are perfectly safe to eat.
Federal departments in charge of food safety in the US and Canada have not conducted tests to affirm this alleged “safety,” but rather have taken the industry-conducted research at face value, allowing millions of acres of GM crops to overtake farmland.
These foods, largely in the form of GM corn and soy (although there are other GM crops, too, like sugar beets, papaya and crookneck squash), can now be found in the majority of processed foods in the US.
In other words, if you eat processed foods, you’re already eating them… and these crops are already being freely planted in the environment. But what if it turns out that Monsanto was wrong, and the GM crops aren’t actually safe…
This is precisely what a number of scientists have been warning of for years, and the latest to sound the alarm is Dr. Mae-Wan Ho of the Institute for Science in Society, who has concluded that, by their very nature, there is no way GMOs (genetically modified organisms) can be safe.
Very good, short video by Jeffrey Smith explaining one important reason that Monsanto created GMO’s. (it’s not about their myth of feeding the world…)
Almond Flour Pound Cake
This was a very easy to make recipe and absolutely delicious. I usually use lemon and not extract, but the extract really gave it a nice lemony flavor. It would be wonderful with berries and cream as well. This recipe is a keeper, enjoy!
This is happening May 25th all over the world. Find a march near you and let’s all get out there and stand up for our food supply!
More info at:
This is from the site, also has the FB and other links to find a march near you.
Ground Beef Asian Slaw
I’ve made this a number of times as my husband told me it’s his favorite ground beef recipe. We serve it with a mango habanero hot sauce and it’s really good. It’s a quick recipe as well and you can use any veggies, and brown rice is good on the side too, if you eat it. Not the prettiest dish, but really delicious.
1 lb. grass fed ground beef
Blueberry Streusel Muffins – GF
These really remind me of the blueberry streusel cake I used to make based on Ina Garten’s recipe. My sprouted flour version (not GF) is here: http://momsforsafefood.net/2010/05/24/sprouted-flour-blueberry-crumb-cake/
I’m going to try these as a cake next, baking 40-50 minutes, although I like the muffins cause I only eat one at a time. J These are based on muffins by Maria Emmerich, from one of my favorite cookbooks, Low Carbing Among Friends, Volume 2 – link below.