Tis the season to enjoy some fabulous holiday drinks and food. :) Mmmmmm yummmm.
I started my season a bit early … before Thanksgiving because I like it to last as long as possible. (We also had our tree up the week before Thanksgiving.) So, when I saw pumpkin pie pumpkins at Whole Foods early in the season I had to buy.
I’ve been making pumpkin by cooking it myself now that I’m a pro at using a slow cooker (you all know I have them coming out the wazoo). I used homemade pumpkin in my pumpkin pie for Thanksgiving and I’m using it again here in my Pumpkin Spice Creamy Buttered Latte.
It’s really easy to do.
Basically, you pierce the pumpkin a few times, put it in the slow cooker, cook on High for up to 6 hours depending on the size of the pumpkin, scoop out the flesh and do something else with the seeds (if desired), and voila… pumpkin puree!
Or, scoop it out of a can or box. I’ve done both but there’s something about making it myself that makes it taste better to me.
Recipe: Pumpkin Spice Creamy Buttered Latte
Yield 1 to 2 servings (let’s be honest, I make this as one serving)
2 cups freshly brewed hot coffee
2 tablespoons grass-fed unsalted butter
1/2 cup canned or freshly cooked pumpkin puree
1/2 teaspoon ground pumpkin spice powder
1/4 to 1/2 teaspoon ground turmeric powder
2 raw pasture-raised egg yolks
Pinch freshly ground black pepper
3 to 5 drops liquid vanilla stevia (or sweetener of choice)
Prevent or fight the flu with this crazy drink. Vitamin C for the win!
I have been drawn to vitamin c a lot over the past couple of years for fighting pretty much any and all viruses. The sh*t is good and effective. Load up on it for great health.
So it’s no surprise that I concocted a weird mix of ingredients to make a powerfully protective drink to guzzle through the flu season. I find myself drinking this at least once a day, and if I don’t get all fancy with the recipe below, at a minimum I use spring water, lemon juice, cayenne, and vitamin c powders.
And, I’m ridiculously infatuated with everything Dr. Schulze – his products are truly thoughtful and of the highest quality. I love his videos and blog and his seriously high standards for products. I imagine harps are being played while he creates them, they’re that special. (I’ll do another post later on all of the stuff I use of his.)
BEAUTY BONUS: my skin looks extra amazing lately –
I was inspired to take my raw almond milk in another direction…
Turmeric Almond Milk.
Turmeric has some amazing health benefits from being anti-inflammatory to boosting your overall health. (My husband has an injured shoulder and I’ve been giving him a decently high dosage of curcumin (in supplement form), plus all the turmeric I douse our food with… and it’s helping immensely.)
Turmeric Almond Milk is easy to make and delicious. I like to drink it by the glass usually, but I also use it in soups, smoothies, and chia pudding (see picture below for that recipe).
And, let’s be real… I make fresh homemade almond milk because it doesn’t have any of the risky preservatives or emulsifiers. (<– yuck.) So, remember, natural almond milk will separate and you need to simply give it a shake before using.
Drambuie would “not” be in the healthy category (I don’t think). “BUT IT’S THE HOLIDAYS!”
I’m sharing with you some key holiday survival tips. What do I mean survive?
Well, basically, some tips to help feel well during the holidays by not eating too crappy. It’s easy to succumb to the excuse “It’s the holidays” and make it a free-for-all, right? (Guilty.) But when we let our hair down too many times and go crackers (that’s another way to say “cray-cray”) then, sadly, we welcome a weaker immune system and lower energy. Sigh. Am I a buzz kill already?
No! I’m not! I promise.
We still need to have fun. After all, “It’s the holidays!”
You probably wouldn’t expect me to admit that, but here I am… admitting that. Frozen food? Ewww. But, yeah.
Here’s the short of it.
I’m a mom. I make most things from scratch three times a day. I’m effin’ tired. The end.
There, see? I need a break and I need something at least somewhat decent to feed my kid because she’s just not into green smoothies or protein shakes that much (<– those are quick things that’s why I mention them).
Enter: Amy’s Frozen Mushroom Risotto
Here’s the thing. It doesn’t have any canola oil in it. (<– you know how hard it is to find frozen food without canola?). And, although this particular frozen food has a cheese in it that is probably not grass-fed, I’m not freaking out about it.
Here’s how I make Amy’s more acceptable. I add things to it, like grass-fed butter, and I don’t microwave it.
I get a little soup / sauce pot. (I adore that little pot. I use it to heat water for tea, make sauces, and, well, as you can see, I use it to warm up frozen food from the store.)
Isn’t it adorbs?
I add a few splashes of homemade bone broth and a couple tablespoons of grass-fed unsalted butter. The bone broth adds nutrition and helps it cook in the pot, and the butter adds good fat and nutrition.
“Golden” Bulletproof Coffee made with Bulletproof cubes.
I sound like a broken record by frequently blogging recipes and variations for how I drink Bulletproof Coffee™.
For those of you who don’t know, Dave Asprey created Bulletproof Coffee, which is coffee blended with butter and MCT oil. Or, more specifically, his recipe calls for using his Upgraded (mold-free) coffee beans to brew the coffee, which is then blended with grass-fed unsalted butter and his Brain Octane (a special amped up version of MCT oil that is supposed to give more brain power).
Here’s Dave making his delicious Bulletproof Coffee in a video.
I love Bulletproof Coffee and find myself making it in different variations to increase the nutrition, as most of you have seen over the years.
Anti-inflammatory coffee recipe. It’s Golden.
My one complaint about my process is that adding the extra nutrition boosters…. takes extra time. Before I know it, I have 6 or 7 jars on my counter with spices, fats, etc. It can be messy and time consuming.
I had a lightbulb moment.
I thought, “What if I mixed the ingredients together, including all those extras I add… and froze them?”
We’d like to call ourselves a camping family, but I’m not quite there yet.
Greg has a history of camping since he was a kid. (He’s slept on pyramids in the jungle in Guatemala, so a Coleman tent is a bit Four Seasons to him.) I, on the other hand, only have a few trips under my belt so I’m still working on my camping legs. We’re really enjoying ourselves though, in spite of the uncomfortable sleeping, cold weather, dirty everything, yadda yadda yadda… cuz… it’s NATURE! Feels so good.
Check out our sleeping quarters in the picture below. Air mattresses supposedly make it more comfy. Our 8-person instant tent is not really instant… or for eight people. I’d like to see that happen. Wait, no I wouldn’t.