Julie and “Producer” Dale talk about pain. What is it. How to deal with it.Julie’s Motivated summer of exercise and weight update.
Pumpkin Pie without milk and eggs From The Allergy Cookbook by Ruth R. Shattuck
Tofu Pumpkin Pie:
- 12 oz cake soft tofu
- 1/2 tsp allspice
- 2 tsp plain gelatin
- 1/2 tsp salt
- 3 Tbsp frozen orange juice concentrate, thawed
- 1 tsp grated orange rind
- 2 C canned pumpkin
- 1/2 C honey
- 1 tsp cinnamon
- 2 tsp vanilla
- 1/2 tsp gr. ginger
Put tofu in blender or food processor till it reaches the coonsistncy of whipped cream.
Put aside. Add gelatin to orange juice. Let sit 5 minutes, then warm gently to dissolve.
Blend pumpkin, spices, sat, orange rind, honey and vanilla. Spoon 1-2 Tbsp pumpkin mixture into warm gelatin and stir to give it a smooth texture. Return to rest of pumpkin. Mix well. Fold pumpkin mixture into tofu, blending thoroughly. Taste, adjust flavors if necessary. No tofu flavor should come through. If it does, more vanilla, cinnamon or orange rind may be indicated. Pile into pre-baked 9 inch pie crust of your choice. Refrigerate for several hours.
Pumpkin Dip:
- 1 8oz package of cream cheese softened
- 1 15 oz can of pumpkin, 2 cups powdered sugar
- 1 tbsp cinnamon and 1 tbsp pumpkin pie spice.
Mix cream cheese and powdered sugar together, slowly add the pumpkin and then add the spices. Refrigerate. Serve with ginger snaps.I adapted this recipe to make it a bit more diet healthy. Instead of cream cheese I used Neufchatel cheese and used 1 jar of marshmellow creme instead of powdered sugar. Another coworker substituted cool whip for the powdered sugar.
Toning with Scuplt Your Body with Balls and Band - Denise Austin.
Contact Julie and Chrystal at 206 338-2599 or email at MWPJulie@gmail.com or MWPChrystal@gmail.com
