I have a slight obsession with pumpkins…in fact I am sitting here next to my fire, watching the snow fall and eating a piece of the most delicious pumpkin pie. It is November which means my obsession is in full gear..pumpkin pie, pumpkin pancakes, pumpkin porridge, you name it! And I even keep a steady aroma of pumpkin diffusing throughout the house, using clove and cinnamon essential oils :)
Speaking of clove and cinnamon, did you know that certified pure therapeutic grade clove and cinnamon essential oils have powerful antibacterial effects AND when combined, they are a powerful antioxidant? So not only am I enjoying the aroma, but I am killing the bacteria in the air as well as diffusing antioxidants. Cheers to multitasking :)
Both clove and cinnamon have a few other extraordinary medicinal benefits:
Clove: Soothing, antibacterial, purifying, protects against threats, anti-inflammatory, strong antiseptic, supports cellular health, cleansing, disinfectant, antioxidant and immune stimulant. Cinnamon: Antibacterial, uplifting, rejuvenating, protects against threats, anti-inflammatory, antimicrobial, antioxidant, cleansing, relaxant, boosts the immune system, astringent, purifier, sexual stimulant and body warming.
To learn more about essential oils and the medicinal benefits, read this post!
The holidays are no excuse to compromise on our nutrition standards. Especially because the holidays fall during the peak of cold and flu season. We can still enjoy delicious deserts, nutrient dense meals and comforting beverages, while maintaining integrity with our diet, and in turn our health. This recipe which was inspired by Mommypotamus, is a great example of that!
3 eggs, 2 TBL plus 1 tsp. raw honey, 2 TBL plus 1 tsp. butter, 1 1⁄4 tsp. cinnamon, 1/4 tsp. sea salt, 2–4 cups pecans
*Preheat the oven to 350F and grease a pie plate with butter or coconut oil
*Add all ingredients except 2 cups nuts to the food processor and blend (check the consistency – it should be a thick paste)
*Add pecans incrementally until paste consistency is reached
*Put the crust mix into the pie plate and mush it with the back of a spoon or your fingers until it is smooth and flat across the bottom and sides of the pie plate
*Smooth just a tad over the lip of the plate but not all the way (nut crusts have a tendency to burn easier)
*Put the crusts into the oven and bake for 10 or 15 minutes
Pumpkin Pie Filling:
1 small sugar pumpkin, 1 cup coconut milk, 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1⁄4 tsp. ground cloves, 1 tsp. sea salt, 1/2 cup grade b maple syrup, 4 eggs
*Preheat oven to 350F
*Cut pumpkin in half and scoop out seeds (seeds can be reserved for roasting)
*Place pumpkin halves cut side down, in a baking dish and add 1/4 inch water and bake for about 45 minutes
*Remove from the oven when you can easily pierce the shell with a fork
*Scoop out the flesh and place in a food processor or blender
*Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend
*When the puree is ready, add the rest of the coconut milk, eggs, maple syrup and spices
*Add filling to pie crust and bake for 45 minutes to one hour