My Cousin’s Wedding

I traveled out West last month to visit family and celebrate the marriage of my cousin Jessica. Although I’ve only visited a handful of times since we moved to the Midwest 25 years ago, there’s an immediate feeling of connectedness when I’m with my extended family. It was a treat to be a part of helping with last minute details of the big day.

[My Mom embroidering to pass the time.]

[Studying the amazing book of Galatians on the plane!]

[My amazing and beautiful Auntie Jo!]

[Sar the wedding coordinator.]

[ceremony on a baseball field]


[My Dad’s cousin and some of her precious grandchildren.]

[Cousin Josh and his family.
I remember him saying “epic” back in the 90’s…before it was cool ;) ]

[Cool mirror.]

[Going home…alone. Which began a whole new adventure!]

The Pie

The secret is out. I’m going to share thee recipe. Like every good new raw foodie, I learned of the wonders of avocado based desserts quickly upon discovering the famous avocado pudding. This concept was then plopped into a crust and called a pie.

I’m a fairly practical person, not usually a perfectionist, and although I lean to the type A personality, I still live in reality. Anyway, this pie is different. It took me a year to perfect. Every attempt was “good”, but I always tasted more potential. It was among my family’s favorites and oohed and awwed over by anyone else who tried it, so the recipe quickly became top secret. You see I had dreams of selling this and other pies. Then my sister started a baking business, and I soon lost my desire to sell my pies. If someday, down the road I feel inclined, I can and will, even if the whole world knows my secret recipe. Let’s just say I’ve got my name on this recipe, but it’s time I shared :)

So welcome to the wonderful world of The Pie.

Key Lime Pie
1 c oat groats (soaked and dehydrated)
1/2 c coconut oil
1/4 c golden flax seeds
1 T raw honey
1/2 t Celtic Sea salt

4 large avocados
1 c fresh lime juice
1 c coconut oil
1 c raw honey
1/4 c Irish moss gel

First grind oat groats, flax seeds, and salt into a flour. Process with remaining ingredients and press into a spring form pan (a spoon is helpful to get it evenly distributed). Refrigerate.

In a high speed blender thoroughly blend all filling ingredients. Pour into crust, refrigerate, and set 12-24 hours. It should be as firm as a cooked cheesecake, so be patient :)

On a different note. It’s fall and my cat is cute :)