IGNITE YOUR DAY

by MJ
FUEL  ~  Dish of the Day:
Not feeling this Spring weather? Don’t worry, Fall’s just around the corner and that’s all the excuse you need to whip up Dr. Paul’s Pumpkin Pie!   [Click here for additional Recipes]

 

AIR  ~  Movement of the Day:
Sott’s Press is another one of those pesky, challenging movements, but so worth the effort! If you can master this, your spine and your posture will REJOICE! This will help undo all that time you spend sitting at the computer. [Click here for additional Workouts]

 

SPARK  ~  Thought of the Day:
Quote of the Day: One must have the adventurous daring to accept oneself as a bundle of possibilities and undertake the most interesting game in the world – making the most of one’s best. ~ Harry Emerson Fosdick
Essential Element: The world often places demands on our resources with seemingly no regard for our values.  This pull between worldly demands and our inner voice can create a tension that is overwhelming if we don’t recognize it.  Being mindful of this dynamic is the first step towards Mindset Mastery. [click here to read Spark Insight: 'Balance']
Journal: In order to live our best lives, we must know what we want them to look like. Today, write out what your ideal day would look like. Write out its events, the the people it involves, the places you go. Take the last few minutes and envision the person you want to be as you experience, respond to, and embrace this sensational day.    [Click here for additional Journal exercises]

Dr. Paul’s Pumpkin Pie [video]

by admin

Watch Dr. Paul and his daughter Hope make this delicious pumpkin pie made with a nut crust instead of a traditional crust (so it’s gluten free!) It’s easy to double this recipe and make two pies if you have company.

PREHEAT OVEN TO 425 F

NUT CRUST (make this first)
1 cup raw walnuts
1/2 cup raw almonds
6-8 dates, pitted
1 teaspoon grapeseed or coconut oil

  • Add nuts and dates to food processor and blend/process until granular
  • Press nut/date mixture into deep pie dish (lightly oiled with grapeseed or coconut oil) and slightly up the sides

PUMPKIN FILLING
1 can organic pumpkin
2 eggs, beaten
1 cup organic heavy cream (no rBGH – recombinant bovine growth hormone) or use NON-DAIRY SUBSTITUTE: 1 cup coconut milk (not “lite” but regular coconut milk)
2-1/2 teaspoons pumpkin pie spice (or use individual spices in amounts listed on can of pumpkin)
1/2 teaspoon sea salt
1/2 cup organic raw honey or pure maple syrup

  • Mix all ingredients in medium-large mixing bowl
  • Pour into deep pie dish over nut crust
  • Bake at 425 F for 15 minutes, then lower temperature to 350 F and bake for 40 more minutes

FRESH WHIPPED CREAM (optional)
1 cup heavy cream
1 tablespoon sugar
2 teaspoons vanilla extract

  • Place cream, sugar and vanilla into medium glass or copper mixing bowl
  • Beat until peaks form – don’t overbeat