It’s been almost 2 weeks since Thanksgiving, and I may be a little late with posting this recipe. However, it’s still holiday season and pumpkin is a good thing, all-year round. Check out a list of its health benefits here.
I don’t personally celebrate Thanksgiving but I’ve lived in the U.S. for over 9 years now, so I am surrounded by the whole festivity thing here. I go to Whole Foods and the Farmer’s Market and I see corn and pumpkins and turkeys. A lot of my friends leave the city to go visit their families like I do during Christmas, and the city feels spookily empty and slow. So this year, I took this day as a day for some introspective work, to really think about the people I love.
A lot of my friends and my entire family don’t live close to me. In fact, most don’t. Having lived in several cities, I have friends in many places. It’s a great thing, because I can visit them all over – but it’s also a huge challenge for me – not only because I miss them deeply, but because I have realized that I have great difficulty dealing with the physical distance. I am with a person “in person” and I feel close and connected. I leave, or they leave, and I disconnect somewhat. (Note to self: something to work on…).
Regardless of that, I am grateful for having these people as part of my life. It may not be on a daily basis, but I still know they’re there for me, and I’m there for them, and for that, I am thankful.
Here is a pumpkin pie recipe – gluten and dairy-free. So if you want to enjoy the holiday pumpkin flavors, but don’t want to indulge on a 1000+ calorie slice of pie and actually keep it healthy, give this one a try.