Chicken pot pie is the ultimate comfort food, and nutrient-dense to boot. There’s nothing better than tucking in to a savory and flaky pie full of tender morsels.
The vitamin K2 in the deep yellow pastured butter, the mineral-rich chicken stock made from long-simmered vegetables and pastured chicken bones, the fresh, colorful vegetables: they all combine to make a complete meal that satisfies and nourishes your whole body. [Read more…]
Sometimes I like to make a pie. Or a lot of pies. Like, a week’s worth of pies.
And sometimes I like to make fancy whipped creams to put on those pies, like this tequila whipped cream! It is amazing all on it’s own (I dare you not to have a taste when you make it), but it’s also the perfect pairing with tropical fruits like pineapples and mangos. You could even use it for an elegant dessert of vanilla pound cake with a tropical fruit compote.
But my favorite is still this whipped cream atop a gorgeous piece of key lime pie. I seriously can’t get enough citrus in my life…and this is why I belong in Arizona!
It’s Pie Week! One of the my very favorite pies is jumbleberry. I always use equal parts strawberries, blueberries, raspberries, and blackberries in my version, and I think the flavors are perfectly suited for each other. I even add a little extra something to really bring out the berry flavor: berry liqueur!
If you haven’t tried baking with various liqueurs, I highly recommend it. It’s kind of like having a variety of extracts to work with. Liqueurs are simply sweetened and flavored liquor. You can see how to make liqueurs in my ebook, like creme de menthe, creme de cacao, and coffee liqueur.
It’s Pie Week! This buttery, rich grain-free pecan pie is made with maple syrup instead of corn syrup, and has a mildly sweet coconut flour crust that crumbles in your mouth. Pecan pie is always a little bit about indulgence, but I prefer to call it an opportunity to really savor your food. And in this case, you can do that without any grains in the mix. If you aren’t on GAPS or don’t have a grain or wheat allergy, use my sprouted flour pie crust recipe.
The secret weapon in this recipe? Well, there are three actually: toasting the pecans yourself, using maple syrup instead of that dreaded corn syrup, and adding a little bourbon to the filling. All these flavors combine to really bring out the complex flavor of the pecans and deep notes of vanilla, caramel, and molasses.
It’s the second pie of Pie Week, and this time I had to take advantage of the Mexican lime tree at my parents-in-law’s house. I came home with a bagful of those yellowish-green beauties, and I had to make key lime pie. Plus it’s the perfect way to use my homemade sweetened condensed milk during the holidays.
Key lime pie is deliciously tart and bright, but is mellowed out by the sweetened cream on top and the sweetened condensed milk folded into it’s creamy filling. And since it contains fresh lime juice and zest, it fulfills my need for vitamin C rich foods! That’s perfect for this time of year when colds seem to abound. I seem to crave those foods incessantly during the holiday season.
It’s the first pie of my proclaimed Pie Week, and I had to start with a classic. Apple pie is all American, a Thanksgiving tradition, and a perfect blend of harvest, autumn flavors. Apple pie is warming, full of earthy spices, and perfect still warm from the oven or cooled and topped with sweetened cream.
Soft, smooth whipped chocolate pie filling is deliciously sandwiched between flaky pie crust and cool whipped cream. Having a slice of this pie is like floating away in the sky for a few minutes. Savor each bite, enjoying how the cool flavors melt on your tongue.
This pie is worth the effort to make, which honestly isn’t that hard. Plus, I’ll take you through it step by step. And the best part? You don’t have to bake this pie, which is perfect for the hotter time of year when you don’t want to turn on that oven.
In Nourishing Traditions, there are separate recipes for pie crusts, crackers and various breads. I love to try different recipes for those baked goods, to see which is my favorite, which is easiest, which works for a particular meal or pairing.
But this all-purpose yogurt dough is one of my favorites, because it is so versatile in and of itself. I have personally made it into whole grain crackers, into a round for a pizza crust, and turned it into a pie plate for a flaky crust. Plus, it’s a lot easier than any pie crust or pizza dough recipe I know!
When I was in high school, I went to a friend’s house for dinner. Her dad had made these beautiful bowls of pasta with tomato cream sauce and seafood. I said how good it looked and he said proudly, and without hesitation, “well, when you’ve got it, flaunt it!”
That still makes me laugh to this day! And it was really wonderful to see, because I have a tendency to sell myself short and think that I should be modest and self-deprecating. But that’s no fun, and it’s not true! I am really good at a few things, and there’s nothing wrong with saying so.
What I am so good at? Pie! A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe. Amazing! The grain-free pie dough is better for traditional pies, like apple, peach, pumpkin, or strawberry-rhubarb (I really need to make that one again!) [Read more…]
See more pies in the Pie Week tag!
In line with reintroducing grains back into my diet, I have a recipe here that uses sprouted flour! You can also still sign up for my giveaway of the Healthy Whole Grains e-course here, or sign up for the class here.
Learning how to work with whole grains the same way our ancestors did is crucial to maintaining good health. With all the problems with gluten these days, learning sprouting, soaking and sourdoughing skills can really improve your health and digestion (and maybe even your food allergies).
These heart tarts are full of fresh cherries and surrounded by a brown, buttery, flaky crust flecked with sugar. The flavors all meld together into a perfect little package that you can hold in your hand and give to your love. Aw! [Read more…]