Tree of Thanksgiving

This has been one of the most unbelievable falls we have seen here in the Pacific Northwest.  The sunshine and crisp fall days, along with the explosion of colors that have enveloped our little city is beyond compare.  I watch as squirrels in our yard forage for those last pine nuts that have fallen from the cone, to carry home into their hiding spots.  Preparing for winter to strike at any moment.

Every day I am thankful.  151

I had a hard week last week as we came upon the Tri Cities Marathon for which I was training.  I really had to hold it together a few days, knowing I would be missing the race.  Trained up for a race that an injury takes you out of is hard to swallow for a runner/athlete.  I still decided to go to the race.  For a couple of reasons.  One, I wanted to support friends that I had been training with.  And two, to visit friends that I have living in the TC.  Out of a painfully negative dilemma, came the ray of sunshine.  As with life…..God can use our weaknesses and failures along with our strengths and passions as part of the person and masterpiece he is creating.  As it turned out, I was needed at the finish line, as tears of feeling dissatisfied fell from a dear ones eyes.  If I look at the bigger picture, where my injury played in, that’s where my compassion took over.  From everything comes joy.  Every circumstance.  Every bad day.  Every injury.  Every bad mood, sad feeling, negative outcome.  There is always a reason for rejoicing and thanksgiving.

magnolia-tree-pink-white-spring-flower-fall-16 I decided a few months back as I was talking to my mom that I was going to make a tree of Thanksgiving for our home this year.  A simple everyday reminder that in some way, shape or form we have something to be thankful for.  Everyday.  I am hanging daily leaves on my tree.  I am encouraging the hubs and teenager to do the same, along with anyone who sets foot into our home over the month of November.  Add your leaves of gratitude and thankfulness.  My prayer is that by the end of the month, we go from a completely barren tree, to a tree so full of thanksgiving that it bows down with weight.  Easier to realize and recognize joy, thankfulness and the abundance we have in our lives if it’s staring at you from a overweighted branch of love.

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~Be cheerful no matter what; pray all the time; thank God no matter what happens. This is the way God wants you who belong to Christ Jesus to live. 1 Thes 5:16-18 The Message

~This is the day that the Lord has made. Let us be full of joy and be glad in it. Psalm 118:24

 

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Vegan Coconut Whipped Cream

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Coconut Whipped Cream

1 14oz can Coconut Milk

1 1/2 tsp Vanilla

Place can of coconut milk in the refrigerator over night.  This is VERY important, or the whipped cream will NOT turn out.

Open the can and scoop off the top, creamy, thick, white part (about 3/4 of the can) leaving the watery part in the can

In a chilled bowl, add coconut and vanilla.  Whip on high until firm peaks form.

This whipped cream lasts about 3 days in the refrigerator, but may need re-whipped.

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Can’t Get Enough-Pumpkin Pie Pudding

Continuing on ALL things Pumpkin, this week I made a wonderful, quick little breakfast….ahem…I mean lunch.  OK darn it, it’s a dessert, but don’t judge.

I am so absolutely pumpkin-frenzied this time of year, that when meeting a friend for dinner last week, she brought me a little gift.  She know me well!

A Friend That Knows Me Well, Is a Great Friend Indeed

A Friend That Knows Me Well. Pumpkin Devotion Starbucks Card

This Pumpkin Pie Pudding is good any time of the day, night, or middle of the night and is literally bowl-licking good!  I promise I won’t add that picture!!

It’s super fast, so you can whip it up in a flash.  It’s the fasted pudding I’ve ever made.

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Pumpkin Pie Pudding

¾ Can pureed Pumpkin (not the pie filling) or roast your own pumpkin, scoop and puree in food processor or blender

2 TBSP Pure Maple Syrup

1/4 cup Brown Sugar

1 tsp Cinnamon

¼ tsp Nutmeg

Pinch of Ginger

3 TBSP Cornstarch

1 ½ cups Almond Milk

*Coconut Whipped Cream (a great non-dairy option)

In a medium saucepan add pumpkin, spices and maple syrup.  While stirring, bring to a bubbly boil and continue to cook for 4-5 minutes.

Whisk in the cornstarch, and almond milk.  Whisk together well.  Return to a boil, and continue to cook for another 3 minutes, or until thickened.

Place pudding into bowls and refrigerate until chilled.

Optional: Top with *Coconut Whipped Cream

*Recipe to follow

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