Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).
Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!
May we present our Paleo Pumpkin Spice Latte recipe:
(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)
2 cups unsweetened cashew OR almond milk (I typically use cashew, it tends to be the creamiest)
1/4 cup pumpkin purée
1 tablespoon honey and/or pure maple syrup (I like using just a little of both)
1/2 teaspoon vanilla extract
1 tablespoon grass fed butter (substitute with more coconut oil or coconut butter for vegan option)
1 teaspoon coconut oil
1 1/2 cups hot strongly brewed coffee
1/4 teaspoon ground cinnamon
A couple shakes of ground cardamom
A dash of ground ginger
A dash of ground cloves
A dash of ground nutmeg
Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it’s become hot, remove it from heat. Add all ingredients, including heated milk, to a blender. Blend for several seconds or until fully combined. A bit of froth should’ve formed after the mixture settles. Give it a quick taste test and adjust accordingly if you wish!
For example: add more spices if you fancy // if you want it creamier, then add a smidge more butter and/or coconut oil // and if you want it as sweet as Starbucks, instead of adding more honey or syrup, use Stevia to sweeten it to taste! A bit more maple syrup will do the trick too, BUT, it’ll lessen its qualifiers as “Paleo” LOL – enjoy hot and with a sprinkling of cinnamon on top!
By: Leanne Ely
Fresh mint is a common sight in the summertime and today you’re going to get a tip, a trick and a recipe featuring this pretty little leaf!
I have mint growing in my garden and let me tell you, when you plant mint, you have mint for life! Really. Mint can take over so you really have to be vigilant about keeping this plant in line.
But if you can manage a mint crop it’s well worth growing! (If you don’t have a green thumb, fresh mint is a relatively easily fresh herb to get your hands on.) Mint is quite high in Vitamin A and it also contains Vitamin C, iron and manganese.
There are many uses for mint leaves. While you see it most often used as a garnish, you can add mint leaves to your smoothies for a minty kick (can you say chocolate mint?!), make yourself a cup of peppermint tea, or even flavor your water with them!
Now, it’s time for your Trick
When you’re freezing a tray of ice cubes, try adding a mint leaf to each one for a pretty (and refreshing) way to keep your lemonade or cocktails cool!
If you wish to plant your own mint, I recommend planting it in a container. This is probably the best way to keep that mint under control.
And your Recipe
1/2 cup unsweetened coconut milk
1/2 to 3/4 cup water (or more coconut milk)
2 tablespoons mint leaves, chopped
1 tablespoon cacao nibs
1 scoop Perfect Paleo Protein Mix (chocolate preferred for this recipe)
2 teaspoons Saving Dinner Fibermender (optional)
1 tablespoon Just Juiced Greens (optional)
In a blender, place coconut milk, water, mint leaves, cacao nibs, Saving Dinner all-in-one smoothie mix, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional); blend until smooth and enjoy! It’s ok to add a tad more milk of your choice, if a thinner smoothie is preferred.
Speaking of smoothies…I LOVE Perfect Paleo Protein–dairy free, creamy yumminess and anti-inflammatory to the 10th degree! Highly recommended!