Monday, October 7, 2013

Thoughts on Pumpkin Spice and a Vegetable Challenge

Is Starbucks the reason everyone is so crazy for all things "pumpkin spice?" Since they introduced the now famous Pumpkin Spice Latte a decade ago, pumpkin spice has taken on a life of its own and people go nuts for it starting as early as August. Not just in coffee but everything. 

I'm a big fan of all all things autumn, but junk food jumping on the pumpkin spice bandwagon just doesn't sit right with me. Especially since Pumpkin Spice Pringles and pumpkin spice candy (and Starbucks Pumpkin Spice Latte, for that matter,) do not contain any pumpkin. And as this fantastic article posted on the Kitchn so aptly put it "Pumpkin Spice Is Not Actually What Pumpkin Tastes Like."  

Now how about making your coffee taste like real spiced pumpkin instead of a cocktail of lab created flavors and high fructose corn syrup? Try this real food coffee creamer recipe...

Spiced Pumpkin Coffee Creamer

The key to this creamer is cooking the pumpkin and spices together so the pumpkin is infused with all the flavor of the spices and then passing it through a fine mesh strainer to make sure it's very smooth.  It's worth the extra step! 

In a small saucepan, mix 1/4 cup pumpkin puree (canned or homemade) with 1 teaspoon pumpkin pie spice, 1 teaspoon ground ginger, and a good grating of fresh nutmeg, about half a teaspoon. Whisk mixture over medium high heat until it begins to bubble and the spices are warm and fragrant. Turn off heat and whisk in 8 tablespoons of heavy cream (or full fat coconut milk) and 4 teaspoons grade B maple syrup. Pass through a strainer and store in a mason jar in the fridge up to five days.

I mix about two tablespoons of creamer to 6 ounces of freshly brewed espresso and then top it with a thick head of milk foam. Slurp!

Now about those vegetables...
I got a great variety of veggies in my farm box late last week and spent a bit of time batch cooking them this weekend. I've set myself a challenge for this week to eat at least one serving of vegetables with every meal and/or snack. Including breakfast! I've started with some delicious broccolini with eggs and avocado as my first meal of the day. I'm going to track my meals and share my progress next week. I'm also going to be posting photos of my meals on Instagram when I can, so check them out in the left side bar or follow me on IG.  How many vegetables will you choose to eat in the coming week?

1 comment:

  1. I love pumpkin so much, and not even the spice part LOL! I eat pumpkin year round and have to start hoarding at this time of year because the stores start selling out.

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