Gluten Free Vegan Pumpkin Pie

In yoga this morning, my instructor set a theme of "Faith and Patience".  "Faith is the opposite of fear and patience is the opposite of doubt," she said. "Breathe in faith, breathe out fear. Breathe in patience, breathe out doubt."

This theme felt so fitting to me today on multiple levels.

On the physical level, I injured myself attempting to go upside down last week, which was probably mostly in part to my fear of inverting. Since then, my shoulder has been quite inflamed and in pain, making it difficult to do even the simplest of tasks that I usually take for granted, like carrying a purse!

This morning, even as I pulled into the parking garage near the yoga studio, I was still doubtful about whether I should go to class. Knowing that I was nursing this shoulder injury (and dealing with one herself), Gigi, my instructor, was helpful in leading me towards modifications that would allow me to still do the work, while protecting my injury. But beyond that, the key was patience. I needed to take it slow; I needed to go easy on my body; I needed to not give in to the urge to push myself harder than I was ready for. In the end, I came out feeling stronger and more grounded than I have in any other class.

Warrior two on the bluffs at Big Sur. 

On the internal/emotional level, I've been battling against a fear of visibility in business. Sometimes even putting doubt in my own head as to whether I want to continue to pursue being a business owner. It's scary to market yourself, put yourself out there to be seen and make yourself vulnerable.

In those moments of doubt, I think of my clients, who are often in vulnerable positions, even in so small a way as letting a stranger into their home.

I think of my client who wanted to learn how to eat healthier and transition to a plant-based diet. After her vegan cooking lesson, she declared that she had "graduated leaps and bounds and opened up a new world of cooking."

I think of my client with cancer who wanted to enjoy eating again. After my first time cooking for her, she messaged me to say "thank you for making my eating such a fulfilling and fun experience."

I think of my client suffering depression who didn't have the energy to think about what to eat. She messaged me to let me know she "came home to bliss."

I think of my client with food allergies who was all out of ideas for what to eat. At the end of our cooking lesson, she told me she was "feeling inspired."

With my fabulous students at one of my small group classes.

I do more than cook for or with clients, I put love and thought and care into what I prepare for them, or teach them to prepare. I help them to enjoy every bite, even when they were having doubts that it would be possible. I help them get in touch with their wounds surrounding food and heal their relationship with it so that they can eat their best, feel their best and be their best. I help them to spend less time cooking so they can spend more time with their families, or doing other things they love.

This is so much more valuable than merely putting dinner on the table. This is putting faith and patience on the plate.

And I will continue to put faith and patience in myself. Breathe out the fear of putting myself on public display and becoming more of a familiar face and name. Release the doubt so that I may continue to touch lives and bring the joy back to eating for so many who thought the pleasure of food would be lost to them.

With the holidays coming up, it's a perfect time to step into gratitude for all the little things in our lives, including the way we affect and treat others and they way they affect and treat us.

Of course gratitude is a dish best served with pie. I had intended to bring Gigi a slice of pie today, but forgot it at home so I promised her that the recipe would be posted this afternoon.  It just worked out that the theme she set for class inspired me to write about more than just pie.

This recipe was adapted from one posted by Angela of Oh She Glows.

Vegan Gluten Free Pumpkin Pie
Ingredients
2 1/4 Cups pumpkin puree
1/4 Cup non-dairy milk
1/2 Cup maple syrup
3 Tablespoons arrowroot
2 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice
Your favorite gluten free pie crust, pre-baked for 8-10 minutes.

Directions

1. Preheat oven to 350 degrees. 

2. In a large bowl, whisk together the maple syrup and arrowroot powder. Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.

3. Spoon the filling into crust and smooth. To prevent burning, cover crust with a crust shield or tin foil (truth be told, I didn't and mine turned out fine). Bake for 50-55 minutes. Place on cooling rack for 1 hour. Transfer to the fridge to set for a minimum of 3 hours or overnight. It requires 3 hours minimum in the fridge in order to set and cut cleanly.

4. After pie has set, slice with a very sharp knife, very slowly and carefully. For best results, I rinse my knife after each slice for smoother cuts. A bit of crumbling may occur.

In what areas can you give yourself a little more faith and patience? What fears and doubts are you ready to release?  Who or what are you grateful for?