One of the most amazing things about being a Mom is watching my children grow and learn. I am inspired by many of the Moms in my life, both family and friends. I learn more every day! My mother’s day was about giving a little treat to myself and treating my mom, mother-in-law, sister in law and great grandma to a special dinner.
Having two sets of twins is a gift beyond measure. Although my blog focuses on the importance of feeding kids nutrient dense, real, whole food there is a lot more to raising children. I am shaping lives and I hope everyday, shaping them in the right direction. There are no perfect days and I have made mistakes. But, I learn from each one and do better the next time. I want my kids to live a long, healthy life, free of preventable disease with great energy and a clear mind. There are fundamental principles of nutrition, cellular health, physiological function that cannot be argued. To me it is exciting, empowering and reassuring to know that following these principles you cannot go wrong. I am not afraid to say no in social situations to foods that I know to be the opposite of these principles. And, do you know why…I know that my kids are not missing out on anything. I can make all kinds of treats and rich flavors to enjoy without the inflammatory cascade that fake foods trigger. Here is a recipe that was a big hit in my house on mother’s day.
CRUST
1/4 cup coconut oil, melted
1/4 cup full fat coconut milk
2 eggs
1/4 tsp salt
3/4 cup coconut flour
Preheat the oven to 400 degrees. Grease a 9″ pie pan with coconut oil.
In a medium bowl, beat the eggs and salt together with a fork. Then add the coconut flour. Stir until fully moistened. Next, add the coconut oil and stir to combine. Press the crust into the pan and prick the dough with a fork.
Bake for 8-10 minutes until lightly brown. Let cool thoroughly.
FILLING
4 cups of fresh sliced organic strawberries
3/4 cup water
1/4 cup fresh squeezed orange juice
3 Tbsp grass fed gelatin
Combine 1/2 of the strawberries, water and orange juice in a saucepan. Bring the ingredients to a gently boil, lower heat and stir for about 5 minutes until the syrup begins to thicken. Then stir in the gelatin, stirring, until it’s completely dissolved.
Remove the strawberries from the stove, distributing half of the mixture into the pie crust. Layer in half the fresh strawberries on top of that and then repeat until all of the strawberries are used, fresh ones topping the pie.
Let the pie set out on the counter until cooled, about 1 hour. Then, refrigerate overnight or at least 1 hour until set and chilled.
There you have it! A simple fruit pie that will not leave you or your kids feeling sluggish or depleted. You are still feeding them a fun dessert, but not punishing their insides with sugar overload and harming their gut with a gluten laden dessert.
Give it a try with blueberries, blackberries or even peaches. Make sure they are organic…avoid that dirty dozen this time of year.