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My Post-Thanksgiving 7 Mile Run

A Thanksgiving tale of over-doing it... And finding redemption in a raw food pecan pie (recipe included!)

Have you ever over-done something? Thought silently to yourself, or even aloud, 'wow, I over-did that!' I'm not just referring to "unhealthy" things, like eating a whole bag of something (choose your brand of naughty) that contains 6 servings for example. Or maybe 10. In this particular case I'm referring to over-doing something that would other-wise be considered healthy under normal circumstances. I'll get to that in a moment.

I had a wonderful Thanksgiving - great friends, beloved family, delicious food and LOTS of activity. I spent the first couple days with my friends in Laconia, NH, hiking, walking, talking, cooking, eating. The guys had their organic, free-range turkey and us girls had our savory mushroom medley. The big hit was the sweet potato souffle! And then dessert... A gorgeous, sumptuous, raw (as in un-cooked 'living food', not sushi!) pecan pie. I spent the last couple of days walking around Burlington, VT, with my mom and then going for a run on Sunday around Sugarbush.

Sure, I can say it so nonchalant now. I would not say I run regularly. I used to, before opening ! But for the past year I'm lucky if I get 2 miles in once or twice a week. Then on Sunday... I over-did it. 7 miles! I loved every minute of it - perfect weather, beautiful scenery, and all the elements I love about a good long run. But believe me, I sure felt it the next morning!

So, although I didn't over-do it on the food this Thanksgiving... I found a way to get into the over-doing-it spirit anyway. Now that this holiday is behind us, I thought I'd share the delicious pecan pie recipe with all of you. Try to share it, and not over-do it by eating it all yourself!

Pecan Pie Crust
2 C almonds (or walnuts or pecans), finely ground
1/4 C coconut butter (or coconut oil)
1/4 C cacao powder
Grind almonds in food processor and then combine with coconut butter and cacao. Press into one 8-inch tart pan with removable bottom.

Pecan Pie Filling
2 C pecans, soaked 4 hours
1/2 C agave nectar (or coconut nectar)
1/3 C coconut butter, softened (or coconut oil)
Combine all ingredients in a food processor or Vita-Mix until smooth. Fill tart crust with filling.

Pecan Pie Topping
1/2 C maple syrup
1/4 C coconut butter (or coconut oil)
1 C pecans
Whisk together maple and coconut. Top the pie with pecans and then pour the topping mixture over the pecans. Refrigerate to set.

Don't have the time (or the desire) to make it yourself? 6" rounds are available for pre-order at Each Peach Cafe! Call, stop in, or order online for pick-up. Perfect to bring to a holiday party, give as a teacher gift, or place at your own dessert table.

Augusta

PS. Day 3 post-run... I no longer have sore muscles or walk funny. I've recovered!

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