Hi! My name is Tina Rieman, and I’m the newest member of the Global Women’s Project Steering Committee, bringing you this month’s Global E-Links.
I’ve been seeing a lot of people posting their daily gratitudes on Facebook. Many are doing it for the whole month of November. Some are in for a whole year. Still others have made it a habit for years to write daily gratitudes. Whether you’re following a trend or simply trying to improve your spirits, gratitude is a good idea.
Right now, I give thanks for the running water in my home, plentiful food to eat, an abundance of kind and loving people I get to call family and friends, and enough money to pay rent every month.
Some of the women Global Women’s Project supports might not have as many luxuries for which to give thanks, but I’m pretty sure they are just as grateful as we are, if not more, for what they do have.
I work at a restaurant called Café Gratitude, where the owners believe that by putting our attention on gratitude, we can transform the world. Even if you don’t believe that grand idea, you’ll probably agree that gratitude can lift your mood in the moment. And what is life but a string of moments – precious moments for which to be grateful? I recently completed 28 days of writing down 10 things I’m grateful for (and why) each morning. I found that it really helped me to be still and focus on what I could give thanks for, and doing it in the morning jump-started my day and always put me in a good mood. So for the rest of this month, I invite you to make a list of what you’re grateful for each morning. And if you want to go deeper, write why you’re grateful for each item on your list.
With Gratitude,
Tina Rieman
P.S. Look for the GlobalLinks newsletter to arrive in your mail box in January. If you know of anyone who might like to receive a copy of it and be added to our email list, please email us at cobgwp@gmail.comwith their name and contact information.
And with Thanksgiving just around the corner, I’ll end by sharing a raw, vegan recipe from Café Gratitude.
Pumpkin Pie
(makes one 9-inch pie)
Pecan crust:
3 cups pecans
2 1/2 ounces date paste (weight)
1/4 teaspoon vanilla
1/8 teaspoon salt
Put half the date paste, plus all the pecans, vanilla, and salt, in the food processor. Process until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula and spoon. Repeat a few times until nuts are well broken down. Add remaining date paste and continue processing until mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break. Lightly grease entire inside of pie pan with some coconut oil. Distribute crust evenly on the bottom and sides of pie pan and lightly compact by hand. Decorate edge of crust to your liking. Crust should rise above the rim of the pan, not more than a half inch. Set aside until ready to be filled.
Pumpkin spice filling:
3 cups raw butternut squash (grated, medium-packed, about 7 1/2 ounces weight)*
1 1/4 cups coconut milk
6 tablespoons agave syrup
1 tablespoon ginger juice (or 2 teaspoons ginger powder)
2 teaspoons cinnamon
2 teaspoons liquid vanilla
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon turmeric
1/8 teaspoon salt
2 tablespoons lecithin
3/4 cups coconut oil
Add to blender all ingredients except coconut oil and lecithin. Blend well until smooth and creamy (3-5 minutes). Stop blending and add the lecithin and melted coconut oil. Resume blending until oil and lecithin are well incorporated. If the filling doesn’t taste rich and flavorful, add another small pinch of salt and blend a little longer. Pour filling into pie pan with prepared crust. Place in freezer to set, 1-2 hours or until middle of pie is firm to the touch. Garnish pie with pecan halves and serve.
This pie will keep for at least three days. Keep covered in the fridge.
*Despite the common belief that squash cannot be eaten raw, it can. Though often hard on digestion, the raw squash in this pie with all the spices is no problem to digest! Always use fully ripe, bright yellow-orange squash when making this recipe, or else the color and flavor will be weak.
From Sweet Gratitude: A New World of Raw Desserts by Matthew Rogers and Tiziana Alipo Tamborra
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