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Happy Friday! I have a surprise for you.... (since It's finally feelin' like Fall!)
Here's a recipe from my upcoming cookbook, Happy Herbivore Light & Lean!
Sip this deliciously easy (and healthy) vegan rendition of cafe shops' Pumpkin Spice Lattes!
1 c. coffee
1/3 c. unsweetened almond milk (plain or vanilla)
1-2 tbsp. maple syrup
1 tsp. pumpkin pie spice
Brew coffee and pour into a mug. Add almond milk. Stir in 1 tbsp maple syrup and pumpkin pie spice. Taste, adding more maple or spice if desired. Garnish the top with pumpkin pie spice or cinnamon.
To make the whippy (a.k.a. vegan whip cream): Place a can of coconut milk upside-down in your fridge (leave it there over night to have a slumber party with your kale). When you open the can, there will be a firm, waxy layer on top. Scoop this out. (There will be water under it, discard or save for another use later -- you only want the solid cream part). Beat the cream with electric beaters at high speed for a few minutes until it becomes light and fluffy (you can also beat in a touch of sugar and vanilla extract if desired). For a lower fat version, try tofu whipped cream (using lite tofu). You can also find commercial vegan whip cream (soy and rice-vased) at health food stores by Soyatoo.
If you don't drink coffee, try Teeccino. (I love it!)
Makes one serving (without whip)
Per serving (1 tbsp maple syrup) 74 calories, 1.3g fat, 15.3g carbohydrates, .6g fiber, 12g sugar, .7g proteom
Per serving (2 tbsp maple syrup) 126 calories, 1.3g fat, 28.7g carbohydrates, .6g fiber, 23.9g sugar, .7g proteinNote: You could also stir some actual pumpkin into your coffee, too, and feel pretty good about drinking squash at breakfast ;P
and if you want more sneak recipes, be sure to signup for the Happy Herbivore newsletter. (FYI - The HH newsletter is not the same as the blog or the meal plans newsletter)
Have a great weekend Herbies! My sister is here visiting and my birthday party is on Saturday. Instagram (@happyherbivore #happyherbivore) and Twitter, look out!