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Celebrating Men, Satisfying Women

A Private 2-Day Workshop for Women

Understand why men do what they do.
Work powerfully in partnership with men.
Avoid the common mistakes women make with men.

October 24 – 25, 2009 Is this workshop for you? (PDF)
10 am to 6 pm Visit PAX for CDs and books prior to the workshop
Norcross, GA

Workshop details (PDF)

Newsletters

Thanksgiving: Pumpkin Pie Recipe

Today, I want to say thank you to each of you for giving me the incredible opportunity of consulting/coaching you in achieving your health goals. Each of you have taught me valuable lessons that in turn, I may share to improve the health of others.

With Thanksgiving just days away, I'm sure, like myself you are planning your holiday menu, hustling to the grocery store, and have lots of cooking ahead of you. Oh - the yummy food. As a special treat, I'd like to pass on a recipe of one of my favorite treats - guilt free pumpkin pie. Really, with the ingredients in this pie, I can have a piece for breakfast and not worry about my waistline. When I served this at our Thanksgiving festivities, no one knew this was a healthy pumpkin pie! Enjoy and Happy Thanksgiving.

Pumpkin Pie (low-fat, dairy free)
~from the Vita- Mix cookbook
Pumpkin Pie Slice

Preheat oven to 350 degrees F (180 C)

1-1/2 packages of Mori-Nu™ Lite Tofu- firm or regular Silken
2 cups (480 ml) of canned or cooked pumpkin
2/3 cup (160ml) honey (to cut down on impact of sugar, I actually use Stevia)
1 teaspoon Vanilla
1 tablespoon Pumpkin Pie spice (more if you like)
1 unbaked 9" pie shell

Place Tofu in a blender. Blend until smooth. Add remaining ingredients and run until well blended. Pour into a 9" pie unbaked deep dish pie shell and bake for about 1 hour. Filling will be soft when you remove from the oven, but firms up as it sets. Chill, serve and enjoy!!