Yesterday I was cleaning up after dinner and I had some leftover ginger that I just did not want to compost. It was already grated and would not keep in the fridge. Ginger is a very healing spice and is great for digestion and nausea as well as a great for detoxing the liver. Candida Yeast sufferers would benefit from this tea because the pathogenic yeasts do release many toxins.

I decided that I would make a tea out of the extra ginger. Originally when I started to eat ginger I did not love it. But it is slowly growing on me as I use it more in different recipes.

I know I am not the first to invent the lemon ginger combination but this is what I came up with last night.

Lemon Ginger Tea

2 cups of boiled water

1 tsp of grated Ginger Root

Squeeze of Lemon

Place Ginger Root in a tea infuser and let steep in hot water for 10-15min. Squeeze lemon to taste. You can add stevia to this if you don’t find it sweet enough. Some lemons are tart and some lemons are sweet.

You can also cool this recipe and add carbonated spring water to this and make a yummy soda pop!

Note: I really enjoyed this tea! I drank it slowly and savored the aftertaste. It cleanses the palate after a meal and is very refreshing.

To your health and wellness,

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Thanksgiving is just around the corner and I was looking for a good pumpkin pie recipe to use up the last pumpkin from our CSA share. I came up with this wonderful treat using Stevia Sugar. I hope you enjoy this as much as I did. Top it up with some whipped cream and it will melt in your mouth.

Low Carb Pumpkin Pie Recipe

8 Servings

Almond Crust

1 cup Almond Flour
2 tablespoons Butter
1/4 teaspoon Stevia Sugar
1 teaspoon Vanilla Extract

extra butter for greasing pie dish

Butter pie dish and set aside. Combine almond flour, butter, Stevia and vanilla. Pat down into pie dish.

Almond Crust: Calories 95.6, Total Fat 8.9 g, Total Carbohydrate 2.4 g, Dietary Fiber 1.4 g, Protein 2.6 g

Pumpkin Pie Filling

2 cups pumpkin puree
2 eggs
0.5 can coconut milk
1 teaspoon cinnamon
1/2 inch fresh ginger (peeled)
1/2 teaspoon nutmeg
1 cardomon pod
1 tablespoon Vanilla Extract
1.5 tablespoon Stevia Sugar
1 Cup of Pecan halves

Preheat oven to 350F. Put all ingredients into a blender. Blend until smooth and spices are all mixed. Pour into pie shell. Add pecans on top of pie filling. Bake for 60-70min. To check the pie if it is ready to come out, insert a knife into and if it comes out clean then it is ready.
Let pie cool completely before cutting it.

Pumpkin Pie Filling: Calories 185.2, Total Fat 17 g, Total Carbohydrate 6.6 g, Dietary Fiber 2.2 g, Protein 3.6 g

To your health and wellness,

Catherine Osthaus

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