Pie Story #sol16

I don’t like to admit it, but we are pie snobs at my house.  It’s not our fault.  I blame my mother-in-law (or should I say credit?).

Before I even married my husband, I knew that making pie from scratch was going to be an art that I wanted to master.  His mother, you see, had the gift of creating these masterpieces and at the end of many Sunday meals, they would be presented, savored, and devoured.

I was there.  A mere 16-year-old girlfriend.

I saw the look on my husband’s eyes when the pie came out.

I saw the look on my father-in-law’s eyes when the pie came out.

I also saw the family in my husband’s house melt into a blissful state upon tasting that first bite.

And, I saw the love that radiated around the table.

I learned then and there that I would need to figure this pie thing out.  As a new bride, my pies were a sad disappointment. Crust making was torture.  My husband persevered, never criticizing my attempts.  Perhaps he knew he still had his mother’s pies as a default.  Or, maybe he was praying that eventually I would get there.  Really, I think he was just grateful that I was trying.

It’s taken years, and my pie making art is one of the few things I will openly say that I’m pretty good at.  There are days that no matter what, a crust won’t take shape and I’ll throw it in the garbage and start over (or decide to make a box cake instead).  There are days when I can’t find my rolling-pin cover and I have to cut off the toes of a sock to stretch over the pin.  And, there are days when I overcook the apples turning them to applesauce.

But, on those good pie days. . .

oh man. . .

my husband is like putty in my hands.

Shari 🙂

Savory Summer Zucchini Cashew Soup


Miraculously, I’ve been able to continue to eat clean since this summer when I completed the Ultimate Reset with my daughter Lauren.  I just can’t seem to imagine any other way to make and eat food now.  My body craves natural food from the earth without additives and preservatives.  I can not even begin to tell you how my entire being has been transformed since all of this all of this has taken place.  I think back to the day I posted about how my body was so out of synch with my mind and soul back in July and I know that I am blessed.  Truly, Lauren has changed my life by coaching me to wellness.  You can read this post here.

Well, I’m a regular at the farmers’ markets now.  I planted my own garden this summer, but neglected to water it. . . so, um. . . everything kinda died.  I’ve decided to support our local gardeners now. 🙂

Zucchini is in abundance right now.  My generous neighbor, Linda, brings us her overflow and it’s the cheapest vegetable at the market.  This recipe is an alteration of one from the Reset.  I have a lot of trouble following a recipe as I have to change it by adding what I like.  Maybe that’s part of my creative soul working at it’s best.

Anyhow, this soup is so fabulous.  You would never think it was so good for you.  It’s filling and just warms you up inside.  What’s better is you can add whatever you’d like to make it “yours”.  Zucchini loves other flavors! There will also be plenty left over for lunches throughout the week.  Ya gotta love a quick, healthy lunch!

Here is the recipe, but be brave and tweak it to your whatever your heart desires (or with what you have on hand):

Savory Summer Zucchini Cashew Soup


1 mega giant zucchini (or a few medium-sized OR several small ones)

1 – 2 cups of unsalted cashews

1-2 cups of vegetable broth (made from scratch or try Rapunzel brand soup base)

1 or 2 red onions

garlic (fresh cloves or use chopped garlic from a jar – fresh is better)

Himalayan salt and any other herbal seasoning you like

fresh basil

fresh corn and Italian parsley for topping


Roast cashews on a cookie sheet in 350 degree oven for 10 minutes.  Then soak cashews in water for 30 – 60 minutes.  This softens them for blending.

Wash and dry zucchini.  Seed and cut into one inch chunks leaving the skin on.  Cut onion into chunks.

Steam the zucchini and onions until easy to pierce with a fork.  (I had to do this in shifts as it all does not fit in the steamer at one time.)

Drain water from cashews.  In blender, puree cashews, zucchini, onions, garlic, basil and broth until smooth.  I had 3 blender loads of ingredients, so know that this makes a nice amount of soup.

Pour into large soup pan and cook on low.  Add salt and herbal seasonings (if you wish) to taste.

We like to add freshly cut corn off the cob and chopped Italian parsley once our bowls are full.  It just looks so dang pretty that you hate to dig in.  Presentation is always key!

Way yummy.  You will be hoarding zucchini from now on.

I promise.

Shari :-))