Thingamajig Thursday – January 10

Happy Thursday, bloggers and readers! Ever since I was a kid, Thursday was my favorite day of the week. Not Friday, not Saturday, but Thursday.
The idea of the weekend being near always excited me more than actually being in the weekend. School was almost done, the light at the end of the tunnel began to shine, and my motivation to drive through grew stronger than Zeus.

As an adult, living in “real life,” Thursdays are less exciting. The weekend means more work, house work, and finally calling people back. Any social plans usually default to weekends, where they are frequently cancelled due to domestic, school or work-related issues that need even more of my time.

Talk about departure from what really makes us joyful!

It may be a small gesture, but I want to take back the excitement of Thursdays by posting a fun, carefree, courageously creative and silly Thingamajig Thursday post.

What is a “Thingamajig Thursday” post?
First, I’m glad you asked.
Second, thingamajigs are random, cool, different, and creative ideas, recipes, crafts, videos, and media that intrigue and inspire us humans out of our ruts.

I can’t say for sure if I’ll continuously post Thingamajig Thursdays, but will try my hardest to post them as frequently as possible.

So, today is dedicated to Popular Pinterest Picks! A small collection of my favorite and awesome Pinterest finds. 
Almost as cool as getting a great session in at a garage sale or Goodwill.
Almost.

First up! My very first pin, ever:

I believe my caption for it is being thankful for how beautiful our planet is. Remember that we are privileged to be able to experience such wonderment and COLOR in our lifetime!

Secondly, a very cool and easy DIY (for your awesome thrift store find):

I’m a total sucker for home improvements and makeovers. But this is a great and simple trick to update any creepy baby or cat statues into a hip and modern-day decor item. Gift it or display it yourself!

Third up, nerds represent!

I never liked the original “Keep Calm” posters that seemed to catch on as rapidly as Sunshade Sunglasses or Gangnam Style, but this nerdy take on it may change my mind.
By about 2%.

And finally, a big take-home RECIPE PIN!

Kalyn is an absolute low-carb genius! These look more amazing, and more fresh, than actual pizza. I’ve tried many vegetables as chip and bread substitutes without feeling deprived at all.
Cauliflower garlic bread, anyone? Maybe on another post.

How many of you use Pinterest? Are you a fan, or is it as mindless and time-sucking as Facebook or Twitter?

Until next time, mates!

Talk About a Scandal: Coffee

Special thanks to Flickr users Market Lane Coffee, ubrayj02, & turoczy for images.

Deep, dark, dreamy, perk-you-up java. Just the mere sight and smell of the magical coffee bean calls you to royally bow in its presence. Your taste buds are  dancing on the tip of your tongue, awaiting the sweet reward of that very first sip of your muddy cup.

Don’t be surprised– 3 out of 4 Americans drink coffee. Roughly 60% enjoy their routine and drink it daily. Here in Seattle, people watching and coffee cup counting should be a sport. We just aren’t as complete without our earthy, rich and zesty brew.

If we had sunnier weather, on the other hand…
 

All gripes aside, coffee seems to be under the radar as of late. This is for many different reasons. Today’s post will hone in specifically on coffee bean composition, and the concerning changes that coffee companies worldwide are making.
Why? Because coffee enthusiasts are griping– for good reason.

“The Bitter Truth”

Daily Finance wrote a short article covering the recent Arabica and Robusta scandal. If you are well-versed in coffee bean location and how this affects flavor and quality, you already may know about why this is concerning.
Being a coffee enthusiast, but not a coffee bean archaeologist, I found out that Arabica beans and Robusta beans are entirely different strains of java once they are brewed.

Arabica Versus Robusta

Arabica coffee beans originate from high and cool mountain environments and come in 25 different bean varieties. Many people consider Arabica as the “gold standard” in coffee bean. Why? Their “inferiority” in flavor: Arabica is the boldest, richest, and most full-bodied cup of joe.

Sounds like a dream?
Don’t worry. You’re likely already drinking it. 70% of all coffee production is based on Arabica beans. If you visit cafes or coffee houses, many of them refuse to sell anything but the best.

Everything that Arabica is, Robusta is not. Not to harp on Robusta, the response of Arabica versus Robusta is extremely apparent. A higher acidity and bitter flavor dominate Robusta’s best qualities.

Guess what? Because the demand in Robusta beans has risen, due to crop yields, coffee companies everywhere are infusing their delicious all-Arabica coffee with rudimentary Robusta.

Even though Robusta tastes worse than Arabica, the fact that there’s more Robusta available is reason enough to degrade coffee quality.

Kristine put it simply in response to Daily Finance’s post:

And, like in most cases, the change in flavor isn’t the only problem.

You pay more to get less.

We’re still being charged just as much money for our beans, without the high-quality Arabica beans our hearts have swooned over for decades. It has become a blended coffee.

Other Americans, like Lila, prefer to voice their concerns and empathize with many other coffee courting folks, disappointed in the loss of flavor and complexity in their java. “WHAT is the HARM?!” she writes. “Are you serious? It does NOT taste the SAME and we are being CHARGED the same.” 

This issue is also bringing up common complaints in the slightly sketchy, tasteless tactics of our food industry’s reputation. “At least the new ingredient is actually coffee beans. I wouldn’t have been, and would not be, surprised if it turned out to be … a filler,” commenter smjonz writes.

But, we’re living in a “recession.”

It’s easy to see that during our ever-changing global economic state, all aspects of everyday living are affected in their own way. This switch to Arabica-Robusta blends is being met with great resistance, and I hope to see major changes in the way that coffee producers and growers approach their product development.
Brand reputation and customer satisfaction used to be the marker of success– but when money seems to be a rare commodity, basic human values like trust and genuine intent are carelessly tossed out the window.

I wrote a quick and brief post on the lovely Jolkona blog last year in celebration of World Coffee Day, focusing on the environmental effects of coffee production. Offset your “coffee footprint,” and find out why this is so important.

What issues surrounding coffee have been “grinding your gears” lately? Do you drink coffee? How important is taste and quality in your coffee bean?

Steroid Rice Krispie Treats

I know this sounds bad.
I meant to update with the last portion of my blog series “Talk About a Scandal.”

I have great content on the unfair labor practices surrounding the cocoa farms all over the Ivory coast and our dying coffee plantations. Prices are soaring through the roof. I live in Seattle.
We recognize when our daily caffeinated beverage of choice becomes even slightly more expensive.

All of the stereotypes about caffeinated Seattleites are true. I promise.

Today, however, calls for a celebration. I was recently inspired by god-knows-what in Trader Joe’s and inbetween my painful, tragic, and heart breaking avoidance of the Chocolate Covered Potato Chips I spotted something out of the ordinary.

Puffed rice cereal.
Ohhh boy. I haven’t had anything carby or starchy in a long time. It looked sensually addictive and I couldn’t help myself. In the basket it went, along with some almond butter.

(Which is my trade off for buying the rice cereal. Because I overeat peanut butter.)

But that is another story for another day. Today is all about

RICE KRISPIE TREATS ON STEROIDS!

What is this, you may be asking? Well, child, let me tell you! Those old marshmallow, sugary insulin-spiking sweet treats are of the past! Oh yes! It’s all about the slow absorbing sugars and rich, robust earthy flavors! Like an iron-pumping protein-stuffing flex-hungry bodybuilder, we have upgraded and turned the wimpy Rice Krispie treat into a gold medal athlete!

Away we go! Become a gladiator and utilize those arm muscles!

rice krispie treats on steroids

• 2 cups puffed rice cereal
• 1/4 cup nut meal of choice (I used a combination of hazelnuts and almonds)
• 1/2 cup sliced almonds (or any nut you’d like– chopped walnuts or pecans may be nice!)
• 1/2 cup almond butter (sub any other nut butter)
• 1/3 cup maple syrup (or honey)
• 1/4 cup coconut oil  (or butter, or vegan margarine)
• 1 tablespoon cinnamon

optional: 2 tablespoons cocoa powder for caffeine and richness.
2 scoops of protein powder for ULTIMATE BODYBUILDING STAMINA.
Be sure to add an additional 2 tablespoons maple syrup or almond butter for the powder in these optional mix-ins.

Alright, warriors! Begin by heartily centering a pot on a high heat stovetop. With the world’s most grandiose strength, plow the coconut oil and almond butter into the pot. Carefully observe as it melts, combines, and shines with glory. Pat yourself on the back, tough guy/gal! If it doesn’t burn, you’ve accomplished the most difficult task in the entire recipe.
Once well melted and combined,  resist and pour the thick and heavy maple syrup among your kill, stirring with bicep and tricep momentum. Feel the burn!
(Not the scorching sugars. Do be wary of that.)
Your medium heated stovetop has really taken a beating. But GUESS WHAT? IT’S NOT OVER YET. Vigorously shake (in one direction, please) your nut meal into the pot and stir. Let your stove and sweet mixture cry with hisses, pops, and bubbles.  Laugh in fury as you slap off the heat and bruntly sweep the mixture to the side. Gather your last victims: sliced almonds, cinnamon, and cocoa powder if you’ve chosen to maximize your killings for the day. Stir heartily to combine, and suffocate the crowd with rice cereal. Quickly combine everything together until sad, sloppy, and sticky.
These kinds of kills are never clean.

A proper good-bye: lay out the warm mixture into a glass pan, cake pan, or dirt hole. Leave your massacre to rest in the refrigerator. Wait patiently for 30 minutes, slice and cut into bars of any size or shape you prefer.

Enjoy the muscle toting and strength building power of these bars of madness.

My camping trip was not complete without them!

Simple and Quick 10-Minute Paleo Chocolate Sauce

I get a thrill when I cook.

For some people, they may call this thrill an “adrenaline rush;” a moment in time where all of your superhuman powers of culinary conception collide into an incredible attack that results into an explosion of awesome for your taste buds.

Lemon pepper and rosemary ham? Genius. Beefsteak tomato jalapeno grilled cheese? A-may-zing.

Truly, these people are born with a gift. If this sounds like you, embrace it!

Why?

I am not one of those people.

My chicken is either raw or stringy and dry. I always put too much corn starch into everything so every soup becomes a gravy.
For the dry chicken.

Needless to say, today’s post is exciting and a Kayleigh form of culinary genius.

Hand crafted, home made and a paleo-friendly chocolate sauce!

Even if you’re not paleo, I highly recommend you prepare this sauce.
This baby can be used with anything: ice creams, as a mix in for brownies and cookies, and for a mole recipe are my favorite ideas so far.

Well, let’s get on it! Here’s your recipe:

everyday chocolate sauce (refined sugar free, paleo, vegan)

1 cup filtered water
1/3 cup cacao (stabilizes blood sugar), cocoa, or carob (caffeine-free) powder
pinch of sea salt
cinnamon to taste (optional, i like it for blood sugar stabilizing properties)
dash/capful of vanilla bean extract (or use vanilla beans if you have them!)
1/2-3/4 cup maple syrup (i used 1/2 but my sweet tooth is not pronounced)
why i sweeten with maple syrup.

Begin by pouring water and cocoa powder into a pot, transfer to the stove on medium-high heat. Stir in until cocoa powder is well incorporated into the water, and you have chocolate water.
Warning: It will smell amazing, but tastes gross. I tried. You’re welcome.

Allow the water to begin boiling. Once the chocolate water begins to thicken up (you will know because it’s shiny and looks like gravy– oh wait, I know that one well) turn the stove on medium heat. Add in  salt, optional cinnamon, and vanilla. Stir briskly. Add in maple syrup slowly, and mix.
I found a small candy whisk worked great for this recipe. You can use a big whisk too, especially if you’re doubling this recipe.
Wait for the chocolate sauce to begin boiling again. After about 4 minutes, still on medium heat, your chocolate sauce should thicken again. If it’s not like gravy, don’t worry!
Take the sauce off the stove and let rest for 5-10 minutes. I taste tested my results to make sure I had enough sweetener. This would be a good time for you to do the same.
Pour the sauce into an old jam jar, glass container, or syrup bottle. Store in the refrigerator covered. Use when needed.

Regarding sweetener- Don’t shy away from using honey, agave, turbinado sugar, or another sweetener of your choice.
I’m sure liquid and even powdered stevia will work just fine in this recipe. 

Regarding flavor- I wanted so badly to try adding extracts to this recipe as a non-paleo treat like mint, hazelnut, or banana.

Let me know what modifications you try! 

I promptly made a cayenne mocha with this new-found cooking success and now I’m a happy camper. I hate Sundays, so this is a very good thing.
But that’s another blog post, for another day. A very unenthusiastic day.

Which day of the week do you dislike the most? What are your favorite uses of chocolate sauce?

Love animals? Me too. Let’s give them better chances at happy lives.

You know those people who instantly transform into 5 year old children when they see a dog pass by? The ones who bend slightly at the knee, lean forward, and have the goofiest smile on their faces while exclaiming how adorable the “puppy” is, no matter how old or young that dog may be? Something chemical occurs in the minds of those mesmerized by our beloved furry friends.

I know, because I’m that person.

Watch me find their favorite scratch spot and squeal with delight as your pup gives me sloppy kisses and leans all over me. I love dogs, and they love me.

I can’t be alone in this. Right? RIGHT?

Today’s post is all about cute dogs, young dogs, old dogs, fluffy dogs, tiny dogs, ginormous dogs, funny dogs, human-like dogs, frustrating dogs, and all other dogs on this big ol’ planet Earth.

My mother and stepfather own a Lab-Mastiff mix named Buddy, who was really cute as a puppy.

This is young buddy.

As he grew, something miraculous happened. We discovered he was part Mastiff. We knew something was up when people asked if he was mixed with bear or horse.

He grew. A lot!

I love Buddy so much. He is a gentle dog with a sweet, relaxed disposition. However, if he spots a rabbit in the woods, he will run and his primal instinct kicks in. This same mechanism causes him to find the UPS man a threat, and the mail man. No one else seems to get this kind of treatment. Poor postage carriers. I apologize for his apparent prejudices against the modern postal system.

Then, there’s Ke’koa. My uncle’s Husky dog is another one of my favorites. He is just as easygoing as Buddy, except he has a tiny quirk.

Kekoa and I in 2009

If you leave him unattended without his daily walk or run, he will go and independently get his exercise on his own via, well, alternatives. There is no fence he can’t scale or dig under, and no leash he can’t unlatch from. This dog takes his cardiovascular health seriously. My uncle is extremely frustrated by this, but I find it hilarious and kind of adorable.

If he was my dog 24/7, I might change this perspective. But ignorance is bliss, and Ke’koa is still cute.

Husky dogs may have a special, preserved, untouched, rather large portion of my animal-loving heart though.

I don’t know whose dog this is. But it was outside of Whole Foods.

I take random pictures of dogs I wish I had.

Moving on.

Why is a banner for a seemingly nerdy themed 5K run on this blog post?

Well, because I love animals and believe they deserve as much support and help as they can get. As humans, we can access a very loud and understandable method of communicating: our voices, our words, our actions, and our universal connection as all being a portion of the human race. Animals, however, often get swept to the side. I believe this is due to the fact that they cannot express themselves in a way that we can clearly understand. If a stray dog looking for a meal to eat in a world of garbage and polluted streets could speak English, what would he tell the first person he came across?

Would you listen?

Many people adopt animals from local shelters every year. Over 60% of the animals admitted to shelters are euthanized every year. Imagine if the entire population of Tibet were eradicated every 365 days– that is 3,219 people daily. How do we solve the issues surrounding animal shelters, including brand recognition, raising relative adoption percentages, and keeping the pet population at a controlled, comfortable level?

The Seattle Animal Shelter is active in my community toward improving these depressing statistics and encouraging local adoptions based on owner-pet connections, rather than selective breeding methods that often result in the animals being sheltered for “personal preferences.”

One way I’m getting directly involved is by running the Furry 5K this year in Seattle. It is on Sunday, June 10 at Seward Park– a beautiful location for this year’s participants! Did I mention this 5K allows you to walk or run with your leashed dog? So cool!

My job, as an advocate for animal awareness and support, is to encourage those locally to donate their time or money to Seattle Animal Shelter. As a 5K runner this year, my personal goal is to raise $300 with the help of my family, friends, and (if I’m lucky) you, the reader! Your support speaks volumes when a smaller, community-minded business receives direct donations. My promise is to make each donor known, loud and clear, on the day of the race and to the Seattle Animal Shelter. This is to let them know how large the network of support is for animal lovers all over the world.
Join me in giving.
E-mail me at confusedtruffle@gmail.com to donate.

What are your thoughts on animal shelters, the Furry 5K, donating to good causes?

“It is not how much we give, but how much love we put into giving.” -Mother Theresa

Cacao is the next big thing for genome sequencing.

The news is in, people. Chocolate, our friend and our frenemy, has become under close watch for something near and dear to its biologically-nonexistent heart. We have harvested, over-processed, and diluted the cacao plant. Now, we move on to greater and more technologically advanced things. We genome it.

For the record, I felt slightly disturbed after watching the multiple press videos about the team of Mars (hot-shot candy company), WSU (huh?), and IMB (really?). I even thought Why would these three come together?

For now, the only information we do have is that in response to our crop losses in cacao harvesting, this team “Cacao Genome Project” aims to create a cacao plant that will withstand harsh weather, “annoying little pests” (that I personally think are not annoying; or pests), and our growing global climate change. Hallelujah. It looks like we’ve finally figured it out. Cacao will be sustainable and great and lively.

^ SARCASM. ^

I feel extremely misled and (quite frankly) a little peeved that this is being toted as a solution to our problem. Whatever happened to replenishing the trees that nourish the plants so that they grow on their own time? Whatever happened to treating the world as a stable environment, and not a constantly growing one? I truly feel that scientifically modifying our world to continually feed our expanding appetites is never going to be sustainable or intelligent.

How do you feel about GMO crops, or genome sequencing?

Not your Mom’s Soft Sugar Cookie

It’s a big day for my blog.

Why? Because today is the first day that I have created an entirely original recipe! My blog adventure started with inspiring folks like Katie and Mama Pea who have mastered the art of creative baking and satisfying the world’s undying sweet tooth! Each and every post planted a seed that has culminated into this blog. All my posted recipes so far have been adaptations. This is how I’ve learned what works and what doesn’t work. A huge thank you to all you food bloggers out there; you’re inspiring people like me each and every day!

This one’s for you.

How many of you recognize these puppies?

The all too familiar soft sugar cookie that sneaks up on us with every holiday imaginable. Grocery stores carry them for Valentine’s Day, Christmas, Thanksgiving, 4th of July, ect. There’s nothing quite like biting into a light white colored cookie with that sweet and creamy frosted topping. They also have a special place in my heart for a very different reason.

That’s my Mom. She’s as cool than she looks (which is very cool)! And she’s a soft sugar cookie baking queen! It’s a recipe that’s been handed down since my great-great-great grandmother started making them. I’ve looked forward to those cookies every year (Mom only makes them for Christmas) until my health complications got in the way about 6 years ago.

So here I am, making a cookie that takes me back to childhood: kneeling in front of the oven, waiting to munch on a too-hot cookie with melted icing because they taste that good. Today’s recipe encapsulates that moment without dairy, eggs (vegan option), grain and gluten, as well as any refined or liquid sugars.

serves 8 mom size (large) cookies

• 1/2 cup almonds, ground to a meal (almond flour creates similar results)
• 1/2 cup arrowroot powder
• 3 tablespoons PB2 (added for a peanut butter flavor, omit if you like.)
• 5 medjool dates, pitted
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 capful vanilla extract
• 3 tablespoons coconut oil
• 1 egg (or for vegans: 1 tablespoon flax meal and 2 tablespoons water)

Preheat the oven to 350 degrees. Grind your almonds in the food processor. I made a “chocolatey-chip” kind of cookie and added a tablespoon of cacao nibs along with the almonds to grind. Once ground to a bread crumb size consistency, add in your arrowroot powder, PB2 (optional), and medjool dates. Run the food processor to mix together well. Then, add in the baking soda, salt, cinnamon, vanilla, coconut oil, egg (or flax egg). Run that processor again until the dough starts to ball up and spread out along the sides of the container.
Prepare your baking sheet with Pam, parchment paper, or silicon baking mat (my favorite).  Get your hands wet with water; this dough is sticky and believe me, it will be a cinch to lay the cookies out this way. Ball up the dough and flatten onto the baking sheet.
Baking time varies: it took my first batch 13 minutes, and my second batch 10 minutes. Set the timer for 11 minutes and check. Cookies should be lightly golden brown along the edges.
Let cool for 5-10 minutes.

These cookies are so moist and soft. What inspired the title for this recipe was that they taste exactly like my mother’s sour cream cookies! Otherwise, this post would have just been “An Amazing Soft Cookie recipe.”
Beginner’s luck? I hope it’s not going anywhere!   

Frost them however you’d like! I found these cookies way too delicious to not eat right away. The flavor combinations are endless:
peanut butter (substitute the coconut oil for fresh ground peanut butter), double chocolate (3 tablespoons cocoa powder with 1/4 cup chocolate chips), snickerdoodle (add ground ginger, nutmeg, and extra tsp of cinnamon)…

What flavor would you try? How would you frost a sugar cookie? What’s your favorite childhood dessert?

6 Rules for LIFE

Whole Living, a magazine I’ve grown fondly for, introduced their January issue with a Detox plan that will get your body in shape for the new year.

There is a list of 6 things you should cut during this period, and I’d like to share them with you.
I’d also like to tell you why it would be beneficial to cut these for life, not just for detoxing.

processed food & drink

This one is a tough one, yet it is vital for health and longevity. Almost anything in a bag or package is processed. Use your common sense: if it needs a food label with ingredients, it’s probably best to avoid it.

added sugars

Sugar is everywhere. Our bodies are relatively new acquaintances with this food, and most likely still learning how to properly digest and utilize it. Not to mention the dozens of health issues linked to consumption of sugars; refined or not.

dairy

About 75% of adults have lowered lactase levels, and this means that our ability to digest lactose lessens as we age. Your digestive system deserves a break!

gluten

It’s been surfacing in the news and mainstream media this year for a reason. Celiac disease and gluten intolerance may be a result of evolutionary changes in our digestive tracts, or a reaction to the mass production of gluten grains (GMOs, ect.). Either way, replace bread with rice and chips with popping corn. There are many foods that are carbohydrates and free of this troublesome protein.

caffeine

Whole Living states, “It’s a false energy booster that can mask lack of sleep[...]coffee is also highly acidic, which makes it tough for the digestive system.” If you’re like me, and have suffered enough switching from caffeinated to decaffeinated coffee, try chai tea or earl grey tea. They are both rich, earthy teas that will give a little caffeine and big flavor. (They both go great with a little almond or coconut milk!)

alcohol

This is a processed food whether you’d like to admit it or not. For this reason alone, I have cut my consumption of it to a half glass of wine once monthly (even bi-monthly). Your liver does not need more stress from having to refine and digest this stuff, as well as your waistline. It is the most calorically dense food per gram!

It can be very easy to talk about how each of these things is bad for you and why you should avoid or completely eliminate them from your life. There’s a completely different feeling associated with living each of these truths. Even if just one or two really stand out to you, every step toward wellness is a step toward a longer life and happiness!

What are your healthy living “pitfalls?” Do you have any health goals?

I feel like my pitfall is eating too much of the “healthy junk food.” I will make a batch of no sugar, no filler and low calorie chocolate but end up eating more of it than I should. I suppose my health goal is to get a handle on portions and make sure I am compensating when I overdo it.

Raw Pumpkin Pie

I’m on day 1 of the Sugar-Free Challenge – it’s not too late to join in on the fun. Check it out here.

Hello, 2012! How was your New Year? Did you ring it in with family, friends, and loved ones? Or were you like my boyfriend and I, and spent it slaying dragons? Fus ro dah.
I couldn’t have been happier to look over at my boyfriend once midnight hit, and thank him for being the most supportive, loving and understanding man in my life– right behind my Dad

I created this post because around Christmastime this year, I felt really over-zealous about baking and making treats to bring around to all the parties we were invited to. One of those promises was to make a pumpkin pie for my family. Once the holidays came nearer, finals were finally over, and Skyrim was bought, all of that time I could’ve spent baking had disappeared. All in all, I tried making cookies with regular flour (something I haven’t done in years) and gluten-free style (something I haven’t done in months) and they turned into fluffy cake-cookies instead of moist, chewy ones. It was a dessert failure. Thank goodness for grocery stores.
To make up for the stress-induced ignorance of my promise, I’m posting an experiment with a recipe for raw pumpkin pie– 1/4′d to make the world’s tiniest pie. Why?
I don’t have a nice pie tin! But I like it that way

Adapted from Douglas McNish

• 2 cups pecans
• 1/2 cup dates
• 1/2 tsp sea salt
• 4 cups pumpkin (or sweet potato)
• 1 cup dates, soaked for about 20 minutes
• 2T chopped ginger
• 1tsp ground nutmeg
• Pinch of ground cloves
• 1/2 cup coconut oil
• 1tsp vanilla
• 1/4 cup almond milk

Combine pecans, 1/2 cup dates and sea salt in food processor until pulverized together, and crumbly. Press into baking tin/pan. Place in freezer.

Pour pumpkin and almond milk into the food processor until creamed together. Add remaining ingredients and continue to pulse/mix until incorporated well. Retrieve crust from freezer and add the filling into the pie crust. Freeze or refrigerate until firm. Cut and serve!

This pie was rich and luxurious. I really want to eat it with some dairy-free ice cream. 

Pumpkin is one of my favorite flavors at any time of the year.

How often do you eat raw foods? Did you know that cooked food (even slightly) takes the pressure off of your body to digest it, and therefore increases the caloric value of it?

The New Year’s Resolution You’ll Commit To.

I often receive e-mails from astrology.com that are playful and entertaining. They’ll send topics like “GreenScopes,” your daily green tip customized per astrological sign. Most of mine are typical Gemini tidbits, like “quit trying to do everything and focus on one important change.” What? Me, scattered? Can’t commit to one topic in a blog? No way.

Ahem.

I decided to scroll through today’s “FoodScope” e-mail and reached a separate article that looked interesting: “The One Resolution You’ll Keep in 2012.” Well, what could I lose by clicking? I thought. Like most Astrology.com articles, it was short and sweet. I decided to read through each sign, relate my particular friends to their respective signs, and gained a little insight into what could potentially be helpful for them in the new year. I also have injected some of my Gemini finesse into reconstructing the article’s advice for you, reader. Here’s my take on your 2012 resolution suggestion:

Aries – Your dynamo personality and innovative ideas are currently two separate entities. Come January 1st, assemble these two into a ground-breaking idea, business plan, or career venture. Shamanistic calligraphy? You can do it.

Taurus – 2012 is the year of awakening for you. For example: purchase a book on Iceland, swing by a used bookstore for “Learn Icelandic,” and you’ll be all set for a trip by October to see Aurora Borealis. Your mind is urging for this kind of expanded perspective on life.

Gemini – Corral your inner untamed multitasker and give it a to-do list. This year is the perfect time to narrow your focus and get the things you want done. You know, the important and creative things.

Cancer – You are comfortable inside your inner sanctuary. Your most thoughtful, provoking moments are found there. Challenge yourself this year and share those insights with others. They are dying to hear what you have to say. Promise.

Leo – Spend some extra time with your air sign friends this year. Start observing the art of communication at it’s worst (Gemini), best (Aquarius), and somewhere inbetween (Libra). The potential to improve your own skill is greatest now. “Before you speak, ask yourself…does it improve upon the silence?” -Buddha

Virgo - Spending extra hours at work or school? Juggling too many projects, or not enough? Next year, begin to schedule in one of the most important projects on your calendar: rest. The planets are literally giving you the extra breathing room.

Libra – What is your life’s purpose? Are you truly living “the dream?” Libra is a dreamer, but a level-headed one. Your projections are doable and once January 1st hits, your mission is to answer these questions with confidence.

Scorpio – To love another is to love yourself. Scorpios struggle with intimacy, and in many cases missing a connection with others correlates with a lack of self-love. 2012 is your special year to take care of yourself by listening to your mind and body. Respect its wishes and take time off when you need it.

Sagittarius – Who needs stress? Not you, that’s for sure. Shake up your schedule by throwing in a new activity that you enjoy. As a matter of fact, switch it up as much as you can! As long as you make room for relaxation, the new year will be a breeze.

Capricorn – The year of the romantic: 2012. For you, Capricorn, seek out opportunities to show love to family, friends, and a special someone in your life. Even if you’re unattached, revisit your relationship to the idea of love and (maybe) redefine it.

Aquarius – “Wherever you are, be there.” This is your theme for the new year, whether you like it or not. Use this to your advantage: when you are working, be the worker. When you are visiting friends, really be with them. This change of focus will be ground-breaking for you.

Pisces – You are the zodiac’s biggest dreamer. The world is your canvas, and you’ve been painting a beautiful design since you were born. The world may have disappointed you, and your paintbrushes may have been set aside for some time now. Take a chance and open up your heart. You will not be disappointed.

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Is your suggestion relevant to you and your life? How does astrology fit into your life? Do you believe it or find it entertaining?