Pumpkin Pie


2 1/2 cups all-purpose flour, plus extra for rolling
2 sticks unsalted butter, very-cold, cut into 1/2 inch cubes
1 tsp salt
1 tsp sugar
6 to 8 Tbsp ice water

-----> Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

-----> Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

------> Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.

Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust.
If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!

Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

4 Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
5 Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
6 Add filling to the pie.
7 Roll out second disk, place on top of filling: Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie.
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
Flute edges using thumb and forefinger or press with a fork.
Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above for a single, bottom crust only, without filling.
1 Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
Preheat your oven to 350°F.
2 Line pie crust with aluminum foil: When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.
3 Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)
4 Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.
5 Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

PumpKing Feeling

  • 1 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs lightly beaten
  • 1 15-ounce can pumpkin puree
  • 1 and 1/4 cups evaporated milk

  1. -----> Preheat oven to 400°F.
  2. -----> Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  3. -----> Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.

The feelling...

  1. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.

To make the pumpkin pie:

  1. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.


Plum Chutney

(from The Raj Recipe Book, available at The Raj Maharishi Ayurveda Health Center)
The following recipe is good for pacifying Pitta dosha and makes 1 1/2 cups.
  • 1 1/2 c. red or purple plums
  • 1/2 Tbl. peeled, fresh ginger root, minced
  • 1/4 tsp. each cloves, mace, cinnamon, coriander and turmeric
  • 1/2 tsp. fennel
  • 1/4 tsp. salt
  • 1/2 c. grape juice -optional,  I added water and was fine
  • 1 1/2 c. granulated sugar - less sugar
  • grated peel of one orange
Dry roast the ginger root, spices and fennel seeds. Add plums, salt, juice, sugar and grated orange peel.
Raise the heat slightly, and stirring constantly, bring to a boil. Reduce the heat and cook the chutney about 1/2 hour.
In ayurveda there are only three seasons: the cold and dry fall/ winter (Vata season), the cool and wet spring (Kapha season), and summer (Pitta season), which can be scorching hot.

For more information on ayurvedic cooking, visit or

Budin de Pan

In a budin pan do caramel. Let it cool

1 lb of crumb bread

                              In a big bowl and 2 cups of milk to 1 lb of crumb bread ---> soft

4 cups of milk

1 cup of sugar

1/2 cup of nuts
1/2 cup of raisin

2 tsp vanilla extract
1 tsp ground ginger
1/2 tsp cardamon

1 grated lemon

                              Add 2 cups of milk to the bread, let it soak

In another bowl mix the rrest of the ingredients. Mix. Added to the bread. Mix

Put in the oven at 350C
Water bath for ho

1 hour, let it cool and take out of the mold.

Veggies Spring Rolls


1 small  onion, finely diced
1 big white mushroom 
1 clove of garlic
1 tsp fresh grated ginger

Cook until tender

1 1/2 cup thinly sliced napa cabbage
1 big carrot grated
1 tsp fresh finely sliced lemongrass
Cook for a couple of minutes, until all blend nicely and the sharp edges of the cabbage and carrot disappear 

salt and ground multicolor pepper

2 tablespoons peanut oil to saute and cook the spring rolls

1 tablespoon tamari or soy sauce 
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil  ---------->optional

Let the filling cold down a bit and start rolling

1 package Spring Home Spring Roll Pastry also available at Korean or Chinese supermarket

Roll with one foil first and then cover with two more to secure the rolls

Cook for 3 to 4 minutes until golden and crispy



Tul_Si NUtS bALl

Tulsi is considered a sacred and sattvic plant and can help with both mental and spiritual clarity. Vata and kapha dosha fair best with tulsi as it, along with other plants from the basil family, can produce too much heat for pitta.


½ cup cashews
½ cup pecans
1 ½ cup pitted dates
½ cup sunflower seeds
1 teaspoon cinnamon powder
1 tablespoon tulsi powder
pinch of natural mineral salt

How To:

This is a really basic recipe and easy to make. Simply plug in your blender and toss in the pecans, cashews, and dates. Pulse until the nuts are finely chopped and dates are like a paste. Add the remaining ingredients and blend until thoroughly mixed.

Press the mixture between your palms, shape into balls, and place in the refrigerator to chill until ready to serve. Delicisssshhhh!

---->>> ThANk YoU Banyan for this amazing recipe!!! And if you need anything simply go to BANYAN Botanicals for more amazing high quality products.

Ou'SøMMM BroWNIeS eVer

What is needed

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup All-Purpose flour
1/4 tsp salt
1/4 tsp baking powder


...> Preheat oven to 350 degrees F.....> Grease and flour an 8-inch square pan.

• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Recipe By: Angie  Thank You Angie!! We Love It even without the frosting!

but if you want it,  here it is:

(optional) Frosting

3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract

1 cup confectioners' sugar

• The Frosting: Combine All. Stir until smooth. Frost brownies while they are still warm.


Fluffy Gluten Free Pancakes


1-1/3 cups Gluten Free All Purpose Baking Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 eggs beaten

1/2 cup Milk

2 Tbsp Extra Virgin Olive Oil


  • Begin preheating a griddle to medium or medium-high heat (350 - 375°F).

  1. In a medium bowl combine dry ingredients:

    1-1/3 cups flour

    1 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp salt

In a separate bowl 2 Eggs beaten

Add together and whisk

1/2 cup Milk and
2 Tbsp Extra Virgin Olive Oil

  1. With a wire whisk, stir wet ingredients into dry ingredients until smooth.

  • Ladle approximately cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot.

Recipe Notes

This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Adjust milk as needed to get the desired consistency.


Sauce Ingredients:

Olive oil
1 pound lean ground beef (chuck)
1/2 onion, diced, about 3/4 cup
1/2 large red bell pepper

2 cloves garlic, minced
1 can tomato sauce
1/2 small can tomato paste
1 can crushed tomatoes
2 Tbsp chopped oregano or 2 tsp dried oregano
1/4 cup chopped fresh parsley (flat leaf)

1 Tbsp Italian Seasoning

1 small bay leaf (optional)

2 tsp. sweet paprika (optional)
1 Pinch of garlic powder and/or garlic salt
1 Tbsp red or white wine vinegar

1 Tbsp to 1/4 cup sugar (to taste, optional)

To Work!!

1- In a medium iron skillet cook the bell pepper, onions, garlic (4 to 5 minutes) until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.

2- In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook it until it is lightly browned on all sides. 

Add previous cooked ingredients. Stir to combine, reduce the heat to low and cook for another 5 minutes.

In the mean time————-> Put water to boil to cook the pasta. Add salt 
(1 Tbsp salt for every 2 quarts of water)

3- Transfer all to a medium sized pot.

4- Add the crushed tomatoes, tomato sauce and the tomato paste to the pot. Add the herbs and spices: the parsley, oregano and Italian seasonings. Adjust the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
Add bay leaf and sweet paprika. (optional)

Sprinkle with vinegar. Add sugar, a tablespoon at a time, tasting after each addition, to taste.

Add salt to taste, remember that later you will be adding Parmesan, which is salty.

Bring the sauce to a simmer and lower the heat to low to maintain a low simmer.  Cook for 15-45 minutes, stirring often. Turn the pot every now and then so nothing sticks to the bottom.
Remove from heat.

 Assemble the lasagna

Sprinkle parmesan and put in the oven at 375 for 45 minutes

Leave out to cool a bit before eat.