Here’s an idea for a Christmas treat: sweet potato pie. I came up with this recipe because one of my food sensitivities is pumpkin (sad, right?).
But sweet potatoes make a great substitute. And, sweet potatoes are loaded with health benefits like fiber and lots of nutrients. So that I don’t boil away nutrients, I bake my sweet potatoes, then scoop out the flesh. I used 3 good-size sweet potatoes, which made for more than 2 cups. I used the extra as a side dish.
But the best thing about this pie is that it’s quite delicious. I like plenty of spice in my pie, and this recipe fits me perfectly. But you can go up or down on the amount, according to your taste.
For sweetener, I used sucanat, an unprocessed cane sugar. Palm coconut sugar would also be good, I think. If you don’t have these, regular sugar or brown sugar would be fine. When I made this pie recently, I used ¾ cups sucanat and 1 tablespoon powdered stevia: yummm!
You can buy a deep-dish pie crust, or make one yourself. I tried following the directions on a pre-made crust. It told me not to pre-bake if it was for pumpkin pie. Bleh. The crust, even after 65 minutes of baking, was doughy. So I recommend baking the empty crust until it’s almost done, like for 15 – 20 minutes. You’ll need pie weights or dried beans, so the crust doesn’t bubble up. A good pie crust recipe follows the sweet potato filling recipe.
Mash the sweet potatoes completely, then measure out two cups into a deep mixing bowl.
Add the sugar, butter, eggs, vanilla, and salt, and mix well.
Mix the milk in until it has uniform consistency.
Add the spices and mix well.
Pour into prepared pie shell.
Bake at 350° 60 -65 minutes, until toothpick tests done. (You’ll likely need to cover the crust with foil in the last 20 – 30 minutes of baking, to prevent over-browning.)
For a good pie crust, use this recipe from https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/ (they offer an interesting pie crust read, and a video for the whole recipe). It makes enough for a double-crust pie. You can use half for this pie, and freeze the other half for later. For my flour, I used all-purpose einkorn.
Ingredients for pie crust:
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar, optional
1 cup very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water OR ice water half-and-half with vodka
Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.
Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball.
Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
To make a single-crust pie: Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes. Lightly flour work surface, top of dough, and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below; add a small amount of flour when necessary. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack Pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch. Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
Early on in my health issues journey, I started researching (online) natural health (aka functional health or functional nutrition). I investigated essential oils, herbs, and eating properly. Why this route, instead of pharmaceuticals? Because God gave us what we need, and I needed to learn from people who understood that. After all, steroid use was primarily what got me into my health issues in the first place (well, that and the fact that I had been such a poor steward of the original health God gave me). I no longer wanted chemicals and medicines: these are the widely-used tools that, to me, represent what people have been messing up, mostly to make money.
I learned a lot in that first year. One of the most beneficial tools I found was the Herbs and Essential Oils Bundle that I purchased. Mind you, this was the only purchase I made in my pursuit of health knowledge: all the other information I gathered was free.
But the Bundle that I purchased was such a great deal; and I have to say it was one of the most helpful, useful, and valuable purchases I’ve ever made.
Lisa at Ultimate Bundles is offering this great deal again, and I highly recommend it. For a very low price, you can get amazing information, courses, and links to even more great stuff.
From a Natural Living Family (Dr Eric Zelinski) e-newsletter:
Have you heard? Food Matters TV just launched their biggest F-R-E-E screening of the year and you can get a front row seat by going HERE. If you could unlock the secrets to good health, natural healing, and longevity would you? Our friend & colleague James Colquhoun and founder of Food Matters is hosting a global screening event the and our Natural Living Family community is invited! The great news is, it’s live today! –> Go HERE to begin watching From now until Monday, November 23, you’ll get unlimited access to the Food Matters library of films, including Food Matters, Hungry for Change, and Transcendence Seasons 1 & 2. You’ll be joining 64 leading health & wellbeing experts in this free screening event to discover:
Which foods to eat and which to avoid for optimal gut health and vitality.
How to boost your immunity to fight off disease and viruses.
Anti-aging secrets to looking and feeling more younger.
How to use the power of your mind to create more abundance and vitality!
Plus, so much more!
If you have tried to transform your life or health somehow, but find yourself getting stuck or reverting to old habits, then join this free screening event to discover a new perspective on health, gain the confidence and clarity to build the life of your dreams, and unleash a radiance you’ve never experienced before. We hope you enjoy this global screening event. It might just be the transformative information you need to turn 2020 around. –> Join the movement HERE!
One of the e-newsletters I receive is from Kathie, at Homespun Seasonal Living. “Cozy” is the word that comes to mind every time I see her name in my inbox. Today’s newsletter contained a link to find instructions on how to make a scented mug rug. Find the instructions here: https://homespunseasonalliving.com/scented-mug-rug/
As an aside, I thought of you, Amy, and homeschooling. 😊
This is from an e-mail I received from Wardee Harmon, of Traditional Cooking School. She is wonderful, and I highly recommend her.
I’m excited because I just released a new lesson for the premium members of our Bible-based cooking program…… all about naturally pickled foods. When most people hear “pickles” they think about the canned food aisle containing sauerkraut and pickles and such. Yet I’m not talking about the same thing :)You see, naturally pickled foods are pickled how people did them CENTURIES ago before we had anything like high pressure canners. Just salt and vegetables and jars… all that’s required. :)No heat, no pressure, just time and room temperature.ie … fermenting! Crunchy, salty, sour. Probiotic, good for the immune system, preserved with natural acids like lactic acid (which is healthy… as opposed to the white vinegar that’s used to preserve most foods in the canned section).Anyway, in this new lesson, I help you understand the process of fermenting, what tools to use (you really only need mason jars and utensils), the type of ingredients to shop for/grow, what’s happen in and how to do it safely. Plus gobs of recipes, both in the printable and quite a few on video for you to follow along… kraut (and a high Vitamin C kraut), pickles, kimchi, ginger carrot sticks, apple chutney, and more! Would you like to learn this age-old skill? You can preview this lesson and others if you’re approved for a free 30-day trial of our Bible-based cooking program. Click here to apply. FYI: Our program is for Christian moms (and families) who know they want to cook healthy but aren’t sure what to do or where to start… nor do they want to spend hours in the kitchen. We help you skip the learning curve with sourdough, fermenting, cheesemaking, and more! Let me know if you need any help finding anything or if you have any questions. God bless you and your family… and happy fermenting!
I received an e-mail regarding information on a prayer march in Washington, D.C.:
In a few short days, thousands of Christians from across America will join me and my family in Washington, D.C., for Prayer March 2020. Our country is in trouble like we haven’t seen in our lifetime. We have no hope outside of God, and unless His people call on His Name for help, we will not make it.
If you’re not already planning on being in Washington, D.C., on Sept. 26, you can still be a part of this critical time of prayer. We will broadcast this event live online, and you can pray with us as we make our way from the Lincoln Memorial to the U.S. Capitol. We will stop at key locations to ask God to heal the divisions in our nation, guide our leaders, protect our religious freedoms, and pour out His Spirit on America.
Will you pray with us during the march on Sept. 26 by joining the live stream—and inviting others to join you as well?