Wednesday, November 27, 2013

Happy Thanksgiving!

As we approach the Thanksgiving Holiday I would like to take the time to mention just a few simple things that I am thankful for and to acknowledge all the things that have touched my life and helped me to be the person I am.
  1. I am thankful for good parents who have always loved and supported me, who have taught me good manners and have encouraged me to always try to do my best. 
  2. I am thankful for my husband whose love and passion inspires me. Your dream is big and I am happy to share it with you. 
  3. I am thankful to all of my friends and family members who also have shown me great love, patience and kindness. I appreciate your loyalty and the many ways you have helped me through many endeavors. 
  4. I am thankful to all of my teachers who have shared their knowledge and the openness for creative thinking. 
  5. I am thankful for my kitty, Ichi who brings me great joy. 
  6. I am thankful for good health and the ability to teach and help others. 
  7. I am thankful for each and everyone who supports a higher dream of living in a peaceful, sustainable world and the work they do to help make this possible.

In appreciation to all of my readers here is a recipe for a holiday dessert. I hope you all have a great holiday and enjoy some good food with your family and friends.

Pumpkin Custard
3.75 cups of cooked pumpkin (2 15 oz. cans)
1-½ cups of water
1 1/2 to 2 cups of brown rice syrup (depending on the sweetness of the pumpkin)
1/4 cup of maple syrup
9 – 10 teaspoons of agar-agar (kanten flakes) Hint, if you are using more liquid in this dessert, than you will need to use more of the agar.

Optional ingredients: cinnamon, nutmeg
and of course my Grandmother’s secret ingredient, a splash of good whiskey!

Mix the cooked pumpkin and water together and place in a pot.
Begin to gently heat the mixture.
Add the kanten flakes and gently cook until the flakes are completely dissolved.
Add the rice and maple syrup and stir to blend thoroughly with the pumpkin.
Season with your favorite combination of spice and of course, remember to add the whiskey!

Serving ideas:
Place the cooked pumpkin in a nice dish and garnish with chopped toasted pecans or walnuts. And/or almond cream.
Use as a topping for a couscous or teff cake.
Use as a pie filling with a prepared crust.

Delicious and gluten free!

Please come join me for a Holiday Cooking Class and learn how to prepare delicious, colorful vegan specialties. For more information please contact The Strengthening Health Institute.