Now that it is September, pretty much everyone I know is back in school, however, this week’s weather is anything but cool. That being said, recipes for pumpkin bread and apple pie are the last thing on my mind. Speaking of fall desserts, make sure to check out Foodbabe’s investigation of Starbuck’s Pumpkin Spice Latte. Being a rather fast food coffee shop, it was quite obvious to me that their flavored products are full of hidden ingredients. Does that mean that you have to shun Starbucks? Not necessarily. However, it makes you wonder what else is lurking behind the seemingly healthy labels of other products they stock. Personally, I would rather support a local, fair trade coffee shop (like Ben’s Beans ) that roasts daily and actually uses real ingredients, subsequently making their drinks naturally taste 10x better (without the need for toxic ingredients). In the end, I am not here to tell you what you can or cannot eat, that decision is up to you and only you. However, I am not sure anyone in their right mind would openly drink petroleum oil, sulfites, pesticides, and ammonia, if they knew they were doing so. All in all, simply being aware (not overly paranoid) of the ingredients behind processed food, and thus making the educated decision to eat (or not eat) something, is part of a balanced life. If you are similar to me and would rather make your own pumpkin spice latte at home, check out this simple recipe by The Nourishing Gourmet. *As an update, for those of you who use Twitter, you can now find me by clinking the icon on the upper righthand corner of my site, or the link above. Because last weekend was Labor day, and a close family friend was in town, I knew making something special to celebrate was a must. After flipping through various cookbooks and being totally indecisive as to what I wanted to make, I decided to brainstorm and create my own recipe. With a huge bowl of fresh picked, locally grown berries sitting on the kitchen room counter, blueberry ice cream it was! Sweet creaminess from the coconut milk, yet with a subtle pop of lime in the background, this frozen delicacy will leave you completely refreshed and satisfied. Not only will you not miss the dairy, but I can promise that you and your guests will always come back wanting more.
- 1 can full-fat coconut milk
- 1 cup cashew milk
- 1/2 cup maple syrup
- 1 1/2 cup fresh blueberries
- Juice of 1 lime
- 1 tbsp vanilla
- In a large blender, add the cashew and coconut milk, 1 cup of blueberries, vanilla, lime juice, maple syrup, and blend until fully incorporated. *If your blender is not large enough, simply add the blended mixture to a large bowl and then whisk in the maple syrup and cashew milk.
- Place in prepared ice cream maker and churn for 30 minutes.
- After 25 minutes have passed, sprinkle in the remaining 1/2 cup blueberries and allow to run for 5 more minutes.
- Scoop ice cream into container and freeze for at the least 1 hour for firmer consistency.
- When ready to eat, place out on the counter for 20-30 minutes, allowing the ice cream to soften a bit.
- Scoop and serve topped with more blueberries or chocolate sauce.
Recipe Notes
Simply use all coconut milk in place of the cashew to make AIP-friendly
Lamentations 3:22-23 “The steadfast love of the Lord never ceases; His mercies never come to an end; they are new every morning; great is your faithfulness.”