This post has been long overdue, but since my laptop crashed last month, life and work have been unsurprisingly hectic. Both my design projects and my blog posts got backed up, and I’m still working my way through that mess. But nevertheless, the important thing is that I didn’t lose any data.
Sooo… Here’s a pumpkin pie I tried out for Thanksgiving from Autoimmune Paleo; as I’ve mentioned before, several members of my family suffer from autoimmune disease, so little by little we’ve all been eliminating things from our diets. Thanksgiving with my family is usually celebrated at the mecca of health and supplements that is my sister’s apartment, and this year I was appointed the difficult task of producing a pie made of air; gluten free, dairy free, egg free and refined sugar free. Thankfully, I remembered my sister telling me about the autoimmune protocol, so it only took me a few Google searches to reach the recipe. It turned out really, really yummy. The gingerbread crust with dates was delicious. I added a touch of my own; having learned recently how to make gluten free streusel, I sprinkled a pecan-only version on top of the pie for a little crunch in every bite, and a bit of lemon zest in the pie filling for a some tanginess.
Cake cutter set from BHLDN, measuring spoons from Anthropologie, tablecloth and napkin from Zara Home, fork and spoon from West Elm, votive candles from Bath & Body Works, scented candle from Ralph Lauren Home.
Photography and styling by me. Postproduction by Slam.
