First Do No Harm

Crustless Squash Pie

Ingredients (as always, as organic as possible)

2 2/3 Cups Mashed Squash
Teaspoon Celtic Sea Salt
14 oz can of Coconut Milk
6 Farm Fresh Organic Eggs


1   Cups Honey


1   Cups Swerve Confectionary Sweetener

2 Tablespoons Pumpkin Pie Spice (mixed up for you)
2 Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Nutmeg
  Teaspoon Ground Cloves


This is a high fiber, antioxidant charged, low glycemic desert. Orange foods contain carotenoids, potent antioxidants that protect you from heart disease and arthritis.

The type of winter squash is up to you. My favorite is Red Kiri, but you have Hubbard (which is sweet) or Acorn, or even pumpkin. If you can't get fresh, you can always use canned pumpkin.

If you have dried coconut milk powder, use 9 ounces of coconut milk powder, add some water, blend it all up, then add just enough water to make this 14 ounces.

Mash all the ingredients and grease up your cake pan or Pyrex using a mixture of coconut oil and liquid lecithin, and bake at 350 degrees for around 45 minutes. Stick a tooth pick into it. If it comes up clean, it's done.

To make this even healthier, when you've got about five minutes to go, sprinkle Omegasentials over the the top.

This makes a great desert or even a great breakfast.


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