Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

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Pumpkin Pie (vegan/grain free)

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I was really happy how this turned out! I misplaced this recipe and that is why it has taken me so long to post this!  I found it just in time to make it for thanksgiving:) School has been so busy and we are nearing the end of the first trimester-YAY! I have learned so much about chinese medicine,acupuncture and chinese and japanese massage in the past few months. I’m going to be treating patients in the student clinic in less than a year! So exciting and a little scary! Here’s the recipe:

Pumpkin pie 

1 (29 oz) can pumpkin or fresh cooked equivalent

1/4 cup honey

1/4 cup coconut milk

3-4 tablespoons agar agar powder

3 teaspoon cinnamon

2 teaspoons nutmeg

1 teaspoon allspice

pinch of sea salt


3 cups ground walnuts

1/2 cup tapioca flour

1/4 cup smart balance butter(or coconut oil)

1/4 cup honey

pinch of sea salt

*Mix the filling ingredients together and cook on the stove on medium for about 15 minutes while stirring to help the agar powder dissolve.

*Mix together the walnut crust ingredients (if using smart balance it needs to melted first).

* Press the crust into a greased pie pan.

* Pour the filling into the crust and place in oven at 350F for about 30 minutes or until the filling begins to firms and starts to crack.

* I  topped it with chopped pecans or walnuts and raisins. Also some vegan whip cream would be perfect on this as well!

* I like to let it cool and place it in the refrigerator for a while so it can completely set. Enjoy!


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What I ate Wednesday!

I finally slowed  myself down on a Wednesday to get some food photos! I have been eating tons of pumpkin pie lately! It is a great fiber and potassium source as well as vitamin A. I will post my vegan/grain free pumpkin pie recipe tomorrow night! I am loving fall with the leaves changing colors on the trees and the fresh crisp air.  There is nothing quite like a sunny October day in the pacific northwest! I keep collecting leaves and then not really knowing what to do with them-something crafty, some kind of keepsake? For now I squished some between the pages of a large book to flatten and dry them out.

For breakfast I had a bowl of oatmeal, with ground flax seeds, shredded coconut, grated carrots, chopped apples, coconut milk, cinnamon, and stevia. I made a large cup of fresh carrot/apple/lemon/celery/beet juice also.

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For lunch I made a romaine salad with chopped onions, trail mix and Italian dressing, a small ground chicken burger with a half of a corn tortilla as a bun, and a green smoothie with apples, carrots, orange juice, spirulina,  ginger,romaine lettuce, and an emergen-C. I also had some of my pumpkin pie (will post the recipe tomorrow)

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For dinner I made a taco salad with some leftover black beans and rice that were seasoned for tacos. I used romaine lettuce and added avocado and salsa on top along with some trail mix of course. (I think I add trail mix to just about everything)

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Chinese hot chocolate


This is based off of a popular herbal beverage in China called gui zhi tang. This is much more than an herbal “tea” it is a hearty nourishing healing drink that helps to “release the exterior” In other word it helps to increase your resistance to colds/flues when your defenses are down (wei qi). And it helps build up your nutritive state inside your body (ying qi) And if taken at the first stages of  a wind cold or flu you will have a good chance of fighting off the invading pathogens. Both cinnamon and ginger increase sweating which is “releasing to the exterior” and pushes out the pathogens from the muscle layer to the outside of the body.


Chinese hot chocolate

3 cups water

3 cups coconut milk

1/4 cup honey

2 tablespoon cinnamon or 1 cinnamon stick

4 red dates (must be red-you can get from an asian market)

2″ piece of fresh ginger sliced

1 1/2 tablespoons of cocoa powder

Optional: to make the original gui zhi tang add these herbs: white peony and licorice root

*Bring to a boil, then let simmer for about 30-45 minutes.

* Strain and serve. Serves 3-4 people