The Lotus Kitchen-Zucchini Pie

by | Mar 30, 2015 | Food, Health, Nutrition, Podcast, Recipes, Skip Jennings, Skip's Blog, The Lotus Kitchen, Vegetarian Cooking | 0 comments

The Lotus Kitchen, Zucchini Pie

  • 8 CUPS ZUCCHINI, SLICED AND CUT IN HALF 1 CUP SUGAR
  • 2/3 CUP LEMON JUICE
  • 1 TABLESPOON LEMON ZEST
  • 1 TABLESPOON CINNAMON

In a saucepan cook sliced zucchini, sugar, lemon juice, and cinnamon until zucchini is tender (about 10 minutes).

Crust:

  • 4 CUPS FLOUR
  • 2 CUPS SUGAR
  • 1/2 TEASPOON SALT
  • 1 1/2 CUPS BUTTER

Mix together the flour, sugar, salt, and butter until crumbly. Pat 1/2 crust mix into 9×13 pan. Bake 10 minutes at 375 degrees. Add 1/2 cup crust mix to hot cooked zucchini mix; cool. Pour over baked crust. Add one teaspoon cinnamon to remaining crust mix. Spread over zucchini filling. Bake at 375 degrees for 35 minutes; cool. Cut into squares.

The Practice:

When we think of pie, we often think of a singular slice of a pie. Yoga is about discovering your wholeness. Like a pie, each slice is essential to create the entire pie. See your mind as a part of the pie, see your body as another part of the pie, and your spirit as the final slice of your wholeness. You are a complete, whole pie of goodness. Today we TK your divine wholeness, and honor how complete you really are.