For me, an aspect of mindfulness is respect for my body. Lately, my body has been asking (read, begging) for some dietary shifts. Currently, I am eating a gluten-free, dairy-free diet. You might think that equals cardboard-tasting rice cakes, but I have found delicious recipes that allay my fears of restrictive eating.
So, Thanksgiving is a challenging time to be on a “different” diet. We joined our extended family for a feast at the coast and I brought my own food. I made gluten-free cornbread dressing (using my grandma’s recipe with substitutions), a yam with coconut butter, rice flour biscuits and a delicious pumpkin pie. I did not feel left out, starved or otherwise deprived. And, Liam happily ate off my plate with gusto!
Here is the recipe for pumpkin pie:
Crust:
3/4-cup white rice flour
1/4 tsp. gluten-free baking powder
1 tbsp. sugar
1 pinch sea salt
1 large egg, slightly beaten
1/4 cup melted coconut butter
Preheat oven to 420 degrees. Set aside a 9″ pie pan. In a medium bowl, beat the egg and coconut butter. In another bowl, sift the rice flour, baking powder, sugar and salt. Add to egg mixture. Gently stir until blended. Place dough on a rice-floured flat surface. Sprinkle rice flour over rolling pin. Roll out a little larger than the pie plate. Cut pastry into 6 wedges. Use a large spatula and carefully slip one piece at a time onto pie plate. Repeat until all pieces have been used an edges line up. Seal edges with fingertips. Set aside
Filling:
I can of Libby’s pumpkin. Follow instructions on can and substitute hemp or gluten-free rice milk for milk.
Yum!
