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I’m going to lay this awesome recipe on you. The fact that it’s a pumpkin spice item shouldn’t make you nervous. This isn’t Dunkin’ Donuts fare. This is a pumpkin tea with pumpkin puree and a creamy whipped coconut topping that is to die for. It’s 100 percent vegan, delicious, and warming.
Pumpkin Tea Latte
For one serving:
½ cup full fat coconut milk
¾ cup full-fat coconut milk
4 tablespoons unsweetened organic pumpkin puree
½ teaspoon vanilla extract, or vanilla bean powder
1 black tea teabag (Choice is a good brand)
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
Sugar or other sweetener to taste
Pinch of pink Himalayan salt
Heat the ¾ cup coconut milk in a pan; add all the rest of the ingredients, bring to a boil, then turn off heat. Let steep for a few minutes. Remove teabag.
Whip up the ½ cup coconut milk in a milk frothier.
Pour the hot tea into a big mug. Slowly pour the whipped coconut milk over the top.
Nourish your tummy and your soul.
I’m also loving a raw banana sushi I read about on Arnold’s Way. It’s easy, and there's no measuring involved. Take your raw nori roll, and at one end, spread thinly sliced ripe banana, avocado, cucumber, yellow pepper, and grated carrot. Sprinkle with hemp seeds. Brush the rest of the nori with a mixture of olive oil, soy sauce, and agave. Roll, slice, and eat. Sweet and creamy, crunchy and salty. Raw and vegan.
Good for that beautiful temple of light you call your body.
Namaste and Peace