The Key Component To Self-Care

The Key Component to Self-Care

Last weekend I took a last minute trip down to Portland from Seattle. A friend of mine from college just moved there and I was due for a little getaway exploration. The months of January and February have been full to the brim for me with work, and other personal life engagements. I knew I was reaching a point where I just needed to be away from the possibility of working, because truly, with my work I never really “leave the office” or “log off”. I have to make that a distinct and intentional choice and during busier periods that is increasingly harder to do especially since I love everything that I do!

 

So getting away just came at an opportune time. I needed the time to reconnect with my friend but also to just be. I needed to feel the sideways rain drizzling on my face as we walked along Cannon Beach. I needed to be immersed in the joy of seeing the haystacks for the first time. I needed to relish in the glory of a spectacular rainbow, being in the right place at the right time. To let me mind solely focus on how to get across the water canals that made sand pools along the beach and to contemplate how these giant haystacks are created out in the water. I needed to let my spirit be free and not thinking of anything outside of BEING.

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Detox Rainbow Veggie Salad – Mind & Body Balancing EBOOK!

 

Detox Rainbow Veggie salad

Inflammation is a slow moving but disease harboring process that over time can cause numerous health problems. Getting it under control now has never been more important. Learn about the specific foods to fight inflammation in the body and how to prepare them to use food as medicine.

One of my favorite ways to eat vegetables is mixed all together, and essentially that’s how this salad was born. I adore this salad because it has a mix of all of my favorite vegetables that are also super packed with anti-inflammatory and detoxing properties making it incredibly nourishing to the body.

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AIP Pumpkin “Cheesecake” Pie

AIP Pumpkin Cheesecake Pie

I wouldn’t lie to you when I say this is the best Paleo desert I have ever made. To me it’s reminiscent of the real deal baked good, with very little real baking!

AIP Pumpkin Cheesecake Pie

I first made this pie for Thanksgiving and it was utterly out of gluttony. I wanted to have a pumpkin pie because honestly I was the only one missing out. Other than my sister, everyone in my family fully enjoys their glutenous pies,  full of eggs and sugar of which I do not eat. So I set out on a mission to make something for myself so as not to miss out on the joy of eating a dessert during the Holidays.

AIP Pumpkin Cheesecake Pie

Last year, was a different story. I was eating full Paleo, which meant still eating eggs, almond flour, nutmeg, and most sweeteners. Basically, all the essentials for a pumpkin pie weren’t that difficult to come up with. I then too, was determined to have a dessert for the family gathering.

I remember telling my Grandma that I was going to make a Paleo pie, and it would be my first attempt. My Grandma now recalls on this occasion as “the pie from hell”. Literally, it was that bad. The crust was so difficult to work with. We tried rolling it out. We failed. We then tried flipping it off of the parchment paper on the pie pan. A crumbling disaster. Finally we resolved to pressing it in the pie pan and not caring what it looked like.The filling tasted great, considering I loaded it with coconut sugar and then topped it with pecans. But when I finally cut a piece, the crust was a just a nightmare. At that point it didn’t even matter if it tasted good. My Grandma and I spent 3 hours making that pie. And by the time I finished in the kitchen, it was 1:00 am Thanksgiving morning.

Coconut Whip Cream

I can’t say there’s been a more supportive person in my lifestyle change that doesn’t also follow gluten-free living. My Grandma always asks if you’ve eaten something, if you’re hungry and if so, can she cook you something? She always takes special care to make sure there is something for me to eat at every chance she gets. Which is not easy when you’re used to cooking traditionally southern meals. She constantly tells me how inspiring it is to her that I take care of my body.

AIP Pumpkin Cheesecake Pie

 

So naturally, when I brought up making another pie this year, she was supportive and wanted me to have something to enjoy. Then she asked me, “Oh please tell me, not the pie from hell?” HAH! I hesitated before I told her “No, but this pie has to be egg, nut, dairy, gluten, nightshade – free.” Her eyes widened a bit and she probably thought I was lying to her. And truth be told, I had no guarantees that this pie wouldn’t be the sequel, making it “the pie from hell 2”.

AIP Pumpkin Cheesecake Pie

I wanted the crust to have a true flaky texture and only a subtle sweetness while looking and tasting like graham cracker. I’m crazy, I know this already. It’s a tough feat but I am stubborn, so when I want something I do my darnedest to make it happen. At first I couldn’t figure out how to get the crust the exact texture I wanted, with a nice color.

The secret? Molasses. It seriously makes this crust what it is. Everyone who smelled it cooking asked if it was graham cracker, and then when they tasted it wanted to know if I put cinnamon in it. SCORE! Even my very non-gluten-free uncle who sends my Grandma dessert recipes on Facebook as a request for her to make, LOVED this pie! This is a serious victory if you ask me!

AIP Pumpkin Cheesecake Pie

The crust is not a roll out crust, nor is it quick to make. It does take attention, but it is not the pie from hell, halleluiah! It is simply a process. But isn’t that part of what makes pies loved? It is a labor of love and pies are to be enjoyed few times a year, so go on and enjoy the process because that’s all a part of the experience.

AIP Pumpkin Cheesecake Pie

AIP Pumpkin Cheesecake Pie

Settlers who made pies were most likely trying to extend their winter squashes or whatever leftovers they had by combining it into a pie which would be much more filling to sustain them through harsh winters.  To say we’re pretty spoiled in the 21st century is a gross understatement.

Once you’ve assembled the pie crust though, the filling is easy all thanks to blenders!

What I love about this faux “cheesecake” pie is the texture is light as if the filling is almost whipped. It’s not overly filling or heavy like most pies are. Careful though, this may cause an overindulgence by consuming larger pieces than usual.

AIP Pumpkin Cheesecake Pie

I can’t tell you how relieving it is to me to have not only discovered this pie so I no longer have to suffer the memory of “the pie from hell”. And, I get to EAT it ALL. But thankfully, I’m pretty good at sharing so my family will be getting their fill this Christmas too.

 

Oh, and in case you wondered, my Grandma agrees – this pie is the BOMB!

AIP PUMPKIN “CHEESECAKE” PIE

AIP Pumpkin Cheesecake Pie

Ingredients

Crust

1 cup coconut flour

1 cup melted coconut oil

4 tablespoons arrowroot powder

1/8 teaspoon salt

2 1/2 tablespoons alcohol-free vanilla

1 tablespoon molasses

1/2 cup water

 

Filling

2 cans organic pureed pumpkin

1 1/2 teaspoons cinnamon

1 teaspoon  ground ginger

1/2 teaspoon ground cloves

2 teaspoons alcohol-free vanilla

2 cans full-fat coconut milk

3 tablespoons gelatin

1/2 cup maple syrup

1/2 cup dates (soaked and pureed)

 

Coconut oil for greasing

Tools: Blender + 8 1/2 or 9 inch spring form pan

Process

1. Completely coat the spring foam pan with coconut oil. I use my hands to rub all the sides, and get where the two pieces meet around the bottom of the pan. Pre-heat the oven to 325 degrees.

2. In a bowl pour the coconut flour and either use a sifter or mix until there are no clumps. I have always seen better results if I sift. Then add the arrowroot powder and salt, mix until combined.

3. Then add vanilla and mix in molasses until mixture is crumbly. Then add in oil slowly, the mixture will begin to become liquid.

4. Lastly, stir in a little water at a time and the mixture will become more crust/dough like but a bit crumbly in large chunks.

5. At this point, use your hands to make sure the mixture is well incorporated.

6. Then take handfuls at a time and press the crust into the bottom of the pan and form into the sides. This will take a few minutes, but it’s so worth it! You may have about 1/2 cup of dough that you don’t use and that’s okay, freeze and save or crumble and bake for a crumbly topping.

7. Once the pan is fully covered put in the oven and bake for 20-25 minutes until it’s browned on the edges.

8. While the crust bakes, prepare the filling. Soak the dates in warm water for 5 minutes, remove the outside skin and blend on high until a smooth paste is formed. Add pumpkin, all spices, vanilla, and maple syrup to the blender. Blend until fully incorporated.

9. On the stove top add the two cans of coconut milk and gelatin into a sauce pot and stir to combine. Turn heat on low and continue stirring until mixture is completely warm but not hot.

10. Once the mixture is warm add it to the blender and mix on high until everything is combined.

11. Take the pie crust out of the oven once it’s done, and allow it to cool completely, all of the liquid should be baked out. Once it is cool, add the filing inside of the crust. Place in the fridge and allow to set for at least 5 hours, preferably overnight.

12. Before you serve let it come to room temperature and make your whip topping. I use Against All Grain’s recipe for this, because it’s so good and there’s no need to reinvent!

 

ENJOY

xo,

Kari

Winter Warming Lamb Stew

Winter Warming Lamb Stew

Stews are one of those meals that make you feel downright cozy. In the winter especially, holding a warm bowl full of nutritious broth and hearty vegetables is the meal-ticket to laying under a blanket and snuggling on a couch. After I eat a bowl of stew that’s pretty much what I want to do.

 

Winter Warming Lamb Stew

I live in the Southeast where the weather can still be fairly warm in the winter time, but having grown up living in Belgium and later in Virginia, I know what damp and bitter cold feels like. Some days here, the weather is crisp in the mornings and later evening but generally we don’t see significant temperature drops until January. Last week, this was not the case.

It got so cold here that I broke out my winter coat and my fuzzy slippers. There’s nothing I hate more than cold feet!! But I’ll let you know something else, I secretly LOVED it!! Yes, I miss the cold (GASP). I know, I know and then I decided I had to make this lamb stew. And while I don’t thing lamb stew is strictly reserved for the colder months at all, I wanted something that had warming spices, healing broth and wouldn’t take much effort.

Winter Warming Lamb StewWinter Warming Lamb StewThe unique flavor of the this stew comes from the cut of meat I use, lamb neck. It is such an awesome part of lamb to use in stews because it breaks down to this delicate texture that melts in your mouth as you eat it. Combine it with herbs like bay leaf, rosemary, sage and cinnamon…

Your whole house will smell as if you’ve you’d been baking all day. And you very well could have with all that extra time not having to worry about what to have for dinner. Cha ching! And all you did was stick a few things in a Crockpot. Might as well call you the next Julia Child.

But really, slow cooking meals are the best because they are low energy. I mean YOUR energy, not the electric bill. When I don’t feel like being in the kitchen a lot, slow cooking is my solution.

Winter Warming Lamb StewThe finishing touches though, are what make this stew special. In the last few minutes of the cooking process you add the cranberries. The tang in every bite compliments the fatty (good fat!) parts of the lamb and the denser vegetables of the carrots.

Whenever I make this I have a huge batch of leftovers and then am always sad when I get down to my last serving. Thank goodness it’s a cinch to make!

 

WINTER WARMING LAMB STEW, WITH CARROTS & TURNIP ROOT

Winter Warming Lamb Stew

Ingredients

2.5 lbs lamb neck (this should include the bones)

4 medium turnip roots

5 medium-sized carrots

1 onion

1 bay leaf

2 full sprigs fresh rosemary chopped

5 sprigs fresh thyme

1 ½ cups chicken or beef broth

1 ½ cups water (can use more broth instead of water, but the bones from the lamb will create much of their own broth with this water)

1 tablespoon olive oil

1 teaspoon salt

1 ½ teaspoons cinnamon

½ cup fresh cranberries

 

Process

1. Put olive oil, lamb necks, onion and salt into the slow cooker and turn on high for an hour.

2. After an hour turn to low, add the broth, water and bay leaf. Then add vegetables and all spices and let cook for 8-10 hours, the meat will fall off the bones.

3. Cut cranberries in half and store them in the fridge until the last hour of cooking.

4. After the final hour, turn off the heat, add the cranberries to the pot and cover for another half our.

5. Skim off any undesired fat from the broth. Serve!

 

ENJOY

xo,

Kari

For The Love Of Food

Food serves a purpose. Multiple purposes in fact. To fill the body with nutrients so it can burn calories to use for energy, but it also serves to nourish us. I mean truly satisfy the inner parts of us all that find joy from sitting around a table giving each other the ultimate gift which grounds us to the Earth.  By creating flavorful dishes but more so by sharing with the intention offering food as love, we nourish one another.

I’ve watched my grandmother tirelessly bake a twelve-layer lemon cake year after year just as my great-grandmother did in the years past. It’s not because she loves spending hours baking the layers, cooking the lemon curd or finally icing each layer and carefully placing one on top of the other. It’s the joy she see’s on my grandpa’s face when he takes a bite. It’s the slightly higher pitched crack in her grandson’s voice when he asks if she had the time to make it this year. These are the feelings that make our souls full.

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