Pumpkin Spice all the things, with... (gasp) REAL pumpkin, not just the spices!

Prepare yourselves, pumpkin all the things is COMING!!! :)

Here in Arizona it's still well into the 100s, but fall is on the horizon... the AZ version of fall that is. Pumpkin pie in shorts and Turkey dinners in tank tops.

So I have a little issue with that one coffee place where the pumpkin spice drink has gone crazy... it's pretty much a sugar filled, fake flavor dessert in a cup.

A "medium" sized NON fat with NO whip has a staggering 48 grams of sugar... and we aren't talking its all natural, found in nature, our bodies know what to do with it kind of sugar, it's the chemical lab created syrups that dose our bodies with all sorts of things not found in nature.

Here's a link to a page that has WAY more information about it http://foodbabe.com/2014/08/25/starbucks-pumpkin-spice-latte/

Here's my issue... look at these ingredients, yes that's ALL of them... not terribly difficult at all and ingredients you can feel good about using and it tastes pretty DARN amazing if I say so myself...which I do....to myself :)

What you see before you is coconut milk, almond milk, coffee, real pumpkin puree, pumpkin spice mix, vanilla and pure organic maple syrup.

Something I love  - you can make this into just a steamer (no coffee, just milk) or a mocha (using unsweetened cocoa powder and coffee) or a hot chocolate (using unsweetened cocoa powder but no coffee) or the traditional latte (coffee and milk). The possibilities are endless...or 4...whatever :)


The night before, place your can of coconut milk (if using for whipped cream) into the refrigerator UPSIDE down. Trust me, it will make sense later.

Pumpkin Spice Latte (and Variations)

4oz very strong warm coffee (or 1 shot espresso if you are fancy....not that I'm jealous)
1/4 cup canned coconut milk (or any kind of milk)
3/4 cup almond milk (or dairy, coconut, cashew, goats, etc... any milk works here)

(that's 1 and 1/2 cups of liquid total - if not using coffee just use milk in its place)

3 tablespoons pure pumpkin puree (not pumpkin pie filling)
1 tablespoon 100% pure maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (see below if you need to make your own)

Brew your coffee.

Gently warm the milk on the stove or in the microwave until warm but not scalding hot.

In a blender, magic bullet, vitamix, whatever...or if you have an immersion blender you can do it all in a pan on the stove, add your pumpkin pie puree, spices, maple syrup and vanilla

Add warmed coffee and milk and give it a stir.

Blend about 1 minute until all combined.

Pour into a mug and sprinkle with more pumpkin spice mixture if desired.

You can top with fresh cow's milk whipped cream (sweeten it with maple syrup, not sugar) or coconut milk whipped cream for a dairy free alternative. Remember this can

Remove from refrigerator and carefully flip right side up, do NOT shake. Remove the lid and you should see the "cream" on top separated from the liquid. Using a spoon or slotted spoon gently remove the cream part and put it in a bowl. Use the milk liquid as the coconut milk part of the recipe.

Sweeten your coconut milk cream with 1/2 to 1 teaspoon pure maple syrup, mix gently and use to top.

 

 

Pumpkin spice latte with REAL pumpkin, wasn't so hard huh :)

 

 

If you need to make your own pumpkin spice mixture, I make a bowl full and just store it wrapped up to use for a different day.

 



3/4 teaspoon ground cinnamon
heaping 1/2 teaspoon ground nutmeg
leveled 1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground clove

Mix together and store :)

Happy Drinking!

Coconut Milk Risotto - vegan recipe (vegetarian twist included)

Risotto - is an Italian rice dish cooked in broth to a creamy consistency. http://en.wikipedia.org/wiki/Risotto

I'm pretty sure it's also the word for delicious...or amazeballs...

Usually risotto is made with white Arborio rice because it is a short grain white rice that absorbs liquids and releases starches well, leading to the creamy consistency everyone loves about risotto.

I don't do white grains...here's a little reason why... "The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron."
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128

I almost put risotto in quotation marks since this recipe is definitely not the traditional recipe, but it works :) It's still rice cooked in liquid to a creamy consistency.

This is a great recipe to use if you are having vegans over, or you can use cow's dairy and it still works and tastes great.

 

Brown Rice Risotto

(makes 2 smaller side servings or 1 large serving)

 

 

 

3/4 cup cooked brown rice
1/2 cup full fat coconut milk (the kind in the can) plus 2 tablespoons reserved to the side just in case
2/3 cup sliced crimini mushrooms
1/4 cup diced white onion
1/4 cup frozen peas

2 tablespoons toasted pine nuts
1 tablespoon fresh parsley, chopped
1/4 teaspoon chili flakes
1/4 teaspoon dried rosemary

1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter (grassfed is best) OR olive oil for vegan
1 heaping tablespoon sliced/shredded parmesan cheese (OPTIONAL - NOT VEGAN!)

 

In a medium sauce pan set over medium heat, add butter and onion and cook until onion is translucent.

 

 

Add mushrooms plus all the spices (rub the spices in your hands before you add them to activate and wake them up) and herbs and cook 2 minutes until mushrooms start to soften.

Reduce heat to low.  

 

Add  rice and peas and cook 1 minute

 

Add coconut milk, stir to combine, reduce heat to low and simmer about 4 minutes until everything is warmed through. If it starts to lose the creaminess and starts to stick together, add reserved coconut milk.

 

 

If using parmesan cheese, add it here. Add pine nuts and parsley. Serve warm.

 

 

 

Decadent, creamy, flavorful, a nice crunch from the pine nuts, overall just a great meal, plus using cooked rice guarantees this meal is ready in under 10 minutes, say WHAT?!?

 

Happy Eating!!