In This Issue:

"Thanksgiving" by Cynthia

NEW COURSE! Start * Restart * Renew Your Macrobiotic Practice

Black Friday Holiday Scholarship Discounts on the Counselor Training Course and the Chef Training Course

Cynthia's Pumpkin 'n Spice Tart Recipe

"November brings the Thanksgiving holiday to the USA. What a great idea - a holiday dedicated to giving thanks! We can celebrate Thanksgiving wherever we live, whatever culture and traditional holidays we have grown up with. At Macrobiotics America we are thankful for you, our friends, and for your support over the years. We hope this November finds you healthy and happily living the life you want to live!" - David & Cynthia
Join us at the Macrobiotics America "Whole Way House" in Oroville, California, for this big boost to your health and well-being!

Save $200 when you register early by February 11.

REGISTER HERE

To register by phone, or for more information call 530-521-0236
Black Friday Holiday Scholarship Discounts!
Check below for scholarship discounts being offered until Black Friday, November 29.

Only TWO "Black Friday" Scholarship Discounts will be available until 5pm Friday, November 29. One is ready for you! This 1-year online training course, now in it's 22nd year, with graduates from many countries, ages and backgrounds. Read more...
Three "Black Friday" Scholarship Discounts will be available until 5pm Friday, November 29. Read more...
    If you're looking for a holiday dessert way beyond the usual  
    "pumpkin pie," try this Pumpkin 'n Spice Tart created by Cynthia.


Cynthia's Pumpkin ‘n Spice Tart
Makes one 11-inch tart. Serves 16.

Prep:
Soak 1/3 cup raw cashews overnight.

For the crust:
1 cup. pecans
2 cups rolled oats
½ tsp. sea salt
¼ cup safflower oil
1/3 cup maple syrup or rice syrup
¼ cup water

1.  Preheat oven to.275°. 
2.  Pulse the oats and pecans in a food processor or
     blender until coarsely ground. 
3.  Move the above mixture to a mixing bowl.
4.  In a smaller separate bowl, combine the salt, oil and
     syrup.
5.  Fold the above mixture into the dry ingredients.
6.  Add the water, mixing and lifting with a fork. Do not over
     mix.
7.  Press into a lightly oiled 11-inch tart pan and bake for
     20 minutes or until the edges turn lightly golden.

For the custard filling:
2 cups soy milk, grain milk, or amasake (choose one of
  these or it can be a mixture of these)
One 15-ounce can of organic pumpkin (about 2 cups
  pumpkin puree)
2 level tsp. agar powder
2-4 TBSP. maple syrup (depends upon the sweetness of
   the liquids chosen above)
1 ½ TBSP. arrowroot 
1/3 cup raw cashews, soaked overnight, rinsed and
    drained
¼ tsp. sea salt
¼ tsp. freshly ground nutmeg
1 level tsp. cinnamon powder
½ tsp. ginger powder
1/8 tsp. ground cloves

1.  Use ½ cup of the soy milk/grain milk liquid to dissolve
     the agar, arrowroot and salt. Mix.
2.  Place all the ingredients in a blender or food processor
     and puree until the cashews are smooth and creamy.
     Transfer the puree to a saucepan.
3.  Heat over a medium flame, stirring continuously with a
      whisk. Once the ingredients start to thicken and
      simmer, turn the heat down so the ingredients do not
      boil over. Continue stirring and simmering another 5
      minutes until the arrowroot has cooked. The custard
      will be an even color and consistency when all the
      starch is cooked.
4.  Pour into the baked crust. Cool in the fridge.

Optional toppings for garnish.

1. Thicken ½ cup of amasake, grain milk or soy milk by cooking with a
     little arrowroot and then sweeten to taste.
2. Spoon over the top and garnish with a few roasted,
    chopped pecans.


 






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