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!!
(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)
If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.
Paleo Pumpkin Spice Latte
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!
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!
Pumpkins for everyone!!!
That’s how I feel when I walk into a store and I eyeball a gorgeous array of pumpkins of every persuasion!
I want to open my arms like Maria in The Sound of Music and twirl in the middle of store–yes, pumpkins are my fall spirit animal (gourd?).
Decorating for fall is a ritual of sorts–first the beautiful pumpkins inside and out, then the fall wreath on the front door and of course, a fine assortment of mums. 🙂
Fall makes me crave crockpot cooking, soups and stews.
I love turning on the fireplace finally and celebrating a cold brisk walk in the evenings after dinner.
The trick of course is to make sure your cooking is still on point and not leading you down the wrong road setting you up for holiday weight gain (this is when it starts folks!).
One of my favorite recipes that will boost your beta carotene and satisfy your taste buds is my Coconut Curry Pumpkin Soup recipe–have you tried it? Easy, delicious and the whole fam will LOVE it!
Here you go:
Coconut Pumpkin Curry Soup
In a soup pot, heat oil over medium high heat and saute onions. Cook till very soft.
Add remaining ingredients, except coconut milk, cilantro, and pumpkin seeds.
Cook uncovered for 15 minutes.
Add coconut milk and continue to cook (but not boil – it will break) for another 5 minutes.
Serve and top with cilantro and pumpkin seeds.