I am a sucker for pumpkin spice (yep, I am one of those ladies who love pumpkin spice lattes and anything pumpkin flavored) so after seeing many posts and reviews about the pumpkin bread from Smitten Kitchen, I decided to make some of my own — and it did NOT disappoint. So delicious and yummy, and so easy to make. I will definitely make this throughout the fall and winter seasons and highly recommend that you all do the same, as well!
* 1 15-ounce can (1 3/4 cups) pumpkin puree
* 1/2 cup neutral cooking oil or melted butter
* 3 large eggs
* 1 2/3 cups granulated sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 3/4 teaspoon fine sea or table salt
* 3/4 teaspoon ground cinnamon
* Heaped 1/4 teaspoon fresh grated nutmeg
* Heaped 1/4 teaspoon ground ginger
* Two pinches of ground cloves
* 2 1/4 cups all-purpose flour
The New Year is an opportunity to listen to your body and eat according to your dosha, your imbalances, the season, and the Ayurvedic composition. Currently in Vata season (and being a true Vata person), warm, homey, sturdy foods such as pumpkin and sweet potato provide balance and nourishment. So when I came across these pumpkin vegan cookies, I couldn’t wait to give them a shot.
Thanksgiving is right around the corner (??????), so there is nothing like a pumpkin pie dessert to get you in the mood! And pumpkin pie smoothies have a bit of everything I like: blended texture, pumpkin flavor, healthy ingredients, and a sweet aftertaste. Pumpkin Pie Smoothie! Watch out Starbucks, your Pumpkin Spice Lattes have a competitor.
* 1/2 cup of canned pumpkin
* 1 scoop of protein powder (you want to get more muscular, right?)
* a dash of pumpkin pie spice (or some nutmeg and cinnamon combo)
* 1 banana (frozen preferably, but fresh is fine)
* 1-2 tablespoons of maple syrup (depending on your sweet tooth)
* 1 cup of milk (almond, soy, real)