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During the holidays especially, it’s the perfect time to practice the Body Ecology Principle of Balance. You can indulge in some of your favorite desserts — including pumpkin pie — when you make a healthy alternative that’s free from the gluten and refined sugar known to burden the gut. We’ve found that after a few weeks or months on the Body Ecology Diet that your taste buds soon begin to adjust to this healthier way of life: You may not like the taste of the overly-sweetened, sugary desserts you use to crave around the holidays anymore!
You can keep your body and your gut balanced throughout the holidays by following Donna’s simple rule. Enjoy your healthy holiday treats and continue to eat your veggies — preferably fermented, and plenty of them. “You want to continue to enjoy many, many vegetables, following the 80/20 Rule, lots and lots of vegetables. There's no better food than vegetables,” Donna says.
You might surprise yourself this year by staying in balance, enjoying healthy holiday foods at each meal, and making it your healthiest holiday season yet.
If you don’t want to wake up with a holiday food “hangover” this year, cultured vegetables, made with our Veggie Culture Starter, are the answer. Eating up to 80 percent fermented vegetables (or other land or ocean vegetables) at each meal keeps your gut happy and keeps holiday eating on track.
What's really special about this sugar-free pumpkin pie recipe is its great-tasting sugar substitute. Donna made this recipe using a brand-new Lakanto syrup, which is excellent for baking. Not only does Lakanto Maple Syrup look, smell, and taste like real maple syrup, with fewer calories and a lower glycemic index, but it's completely sugar-free, dairy-free, gluten-free, and vegan. It's a sugar substitute, probiotic, prebiotic, and monk fruit sweetener all-in-one. We think you'll notice the clean and delicious taste with your first bite.
***We use the Wholly Gluten Free Pie Crust. Baking instructions inside the lid.
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