Food that is good for us!

Elayne10

"Trust the Lord with all your heart, and do not rely on your own understanding. In all your ways acknowledge Him, and He will make your paths smooth. Do not consider yourself wise. Fear the Lord, and turn away from evil. Then your body will be healed, and your bones will have nourishment." Proverbs 3:5-8

Can turning away from evil include the things we shouldn't feed our body, the junk food, the excess food...? As I've been walking along this health/weight loss journey for the past several years I see where God has been restoring my health little by little, giving me increased energy and showing me that I can eat to be satisfied with plenty of variety of good healthy, nourishing foods.

Today I'm thankful for our garden! God has blessed us with a bountiful supply of fresh vegetables over the summer and I've been freezing a lot of veggies for the winter months. Harvested pumpkins yesterday and made a healthy (except for some sugar) crustless fresh pumpkin pie made with almond milk from scratch rather than the evaporated milk. Such a good treat. Roasted pumpkin seeds today! Had millet for breakfast this morning which was something new for me! Very good!

Praying you all have a great day following His plan for you!
Elaine

MCSCarney

Elayne, I would like that crustless pumpkin pie recipe

Interesting post. It brings to mind Suzanna Wesley's principal of that which leads you away from God is sin (or words along those lines; I'd check but I have to catch a plane). So i think the way I normally (normal for me) handle food can border on 'evil', certainly sinful, when it is not beneficial to me or when I throw food away because it did not get used as it should. Which goes on another track of thought regarding the stewardship of food and the hungry.

Elayne10

For the crustless pie you can use any pumpkin pie filling recipe and add 1/4 cup gluten free flour (or regular flour). I altered a recipe because of dietary needs but this is what I did:

1 c sugar (it was sweet possibly because of the almond milk, next time I would try 1/2 c)
1.5 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt (optional, I didn't use any)
4 large eggs
3 cups cooked pumpkin (I'm sure you can use canned too)
1.5 cans (12 oz each) evaporated milk (can use nonfat version) (I used 2 c. homemade almond milk)
I added 1/4 c coconut flour

Recipe says fill pie pan 1/4" to 1/2" from top to make deep pie but I used two pie plates because there was too much filling. Bake at 425 for the first 15 minutes, then turn temp down to 350 and bake another 45-60 minutes until a clean knife inserted into the center comes out clean.

If you have a favorite pumpkin pie recipe you could just bake the filling without the crust or add 1/4 c flour to the filling and bake. Saves some calories without the crust!

Another recipe I have very similar to this uses:

1 can pumpkin (1 lb size) or 1.5 c cooked pumpkin
4 large eggs
2/3 c sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 1/2 c almond milk
For standard pie made with evaporated milk or cream, the recipe would use fewer eggs. More eggs are required to set the filling when using almond milk. This one says 425 for 10 min, then 350 for 35 minutes.

I'm sure there could be many variations to this!

MCSCarney

Thanks Elayne! I hope to try it this weekend.