Warm, spicy, and just sweet enough, this delicious drink can be made in large batches and kept for up to 2 weeks in your fridge. Perfect as a pick-me-up following long fall walks!
Ingredients:
- 10 organic large apples, quartered (strong flavored apples such as Granny Smith work best)
- 4 cinnamon sticks
- 1 tablespoon all spice
- 3 drops Clove essential oil
- 3 drops Orange essential oil
- 3 drops Nutmeg essential oil
- 60 g organic coconut sugar
Instructions:
- In a large pot over medium heat, add your apples, cinnamon sticks, all spice, essential oils, and brown sugar.
- Cover with water by at least 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
- After the two hours, use a potato masher or wooden spoon to mash the softened apples. Return to the hob and allow to simmer uncovered for 1 more hour.
- Strain the liquid through a fine mesh strainer, pressing on the solids with a wooden spoon to squeeze all the juices out. Discard solids.
- Serve warm.
I'm sure you've had a pumpkin spice latte before if you love pumpkin, but I can promise you haven't had one like this! Rather than being full of sugar, this one is delicious, flavorful and actually has health benefits!! I promise you won't be disappointed.
Ingredients:
- 2 teaspoons of pumpkin puree
- 1 drop Cinnamon Bark essential oil
- 1 drop Ginger essential oil
- 1 drop Nutmeg essential oil
- 30 ml espresso or any strong coffee ( I use this one because caffeine and breastmilk don't exactly mix!)
- 250 ml milk of your choice (I use my awesome little milk maker and make coconut milk!)
Directions:
- Put the pumpkin purée in a large heatproof glass or mug.
- Stir in the essential oils and coffee until combined.
- Put the milk in a saucepan over a low heat until it’s steaming and frothy.
- Pour into the coffee mixture, and spoon over any froth.
- Stir to combine, and dust with cinnamon or pumpkin spice flavouring before serving.
There's something about pumpkin that just gives me all cozy and warm vibes and why I want to eat it as much as I can haha. While pumpkin pie is delicious, these bars are a perfect rendition to have a little treat! If pumpkin is your thing, you won't be disappointed.
Ingredients:
- 1 cup gluten free oats
- 1 1/2 cup of almond flour
- 1/4 tsp sea salt
- 2 tbsp + 1/4 cup coconut sugar
- 1 tbsp maple syrup
- 4-5 tbsp melted coconut oil
- 2 3/4 cups pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup unsweetened plain almond milk
- 2 1/2 tbsp cornstarch
- 1/4 tsp sea salt
- 2 drops cinnamon bark vitality
- 1-2 drops ginger vitality
- 1 drop clove vitality
- 1/2 cup chopped walnuts (optional)
Directions:
- Preheat oven to 350 degrees and line a 8x8 inch baking dish with parchment paper.
- Make crust by adding oats to a blender (or food processor) and blend/mix until you reach the consistency of oat flour. If using raw almonds, mix them with the oats at this time.
- Add almond flour, sea salt, coconut sugar, and mix once more. Then add maple syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it feels or appears too dry, add more coconut oil.
- Add crust to the parchment lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even firmly packed layer
- Bake for 20 minutes then set aside to cool.
- In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor. I also added a pinch of ground cinnamon. Set aside.
- Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 50 minutes - 1 hour. The filling will still be just a big jiggly, dark orange in color and have some cracks on the top, this is normal.
- Remove from oven and let it cool completely before loosely covering with plastic wrap or foil and transferring to the fridge to fully set for 4-6 hours, preferably overnight.
- Once cooled, gently lift bars out of dish and slice into 9 bars.
- Serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg and/or pumpkin pie spice (optional). Store leftovers in the fridge for up to 3 days, though best when fresh.
Pumpkin spice or apple cider!? It seems like most people love one or the other haha! Whichever one you're a fan of, apple cider is packed with yummy ingredients and can be a great drink to have while visiting a pumpkin patch or warming up around a campfire.
INGREDIENTS
- 2 quarts fresh apple cider
- 1 orange, unpeeled and cut into slices
- 3 drops Lemon Vitality essential oil
- 1 drop Cinnamon Bark Vitality essential oil
- 1 drop Clove Vitality essential oil
- 1 drop Nutmeg Vitality essential oil
- start with a toothpick swirl of each oil and add sparingly; these can be strong!
DIRECTIONS
1. Combine apple cider, orange slices, and essential oils in a large pot and simmer over low heat for 10 minutes or more.
2. Discard orange slices.
3. Serve warm
If you've fallen down the pumpkin hole and need all the pumpkin treats, add this to your list! Grab these cake bites, a warm drink and a cozy blanket and you'll be in pumpkin peace haha. Even though I live where the Sun never stops, I've still been wanting all the pumpkin treats!
Ingredients
- 1 cup cooked organic pumpkin puree
- ¼ cup organic maple syrup or honey
- ½ tsp cinnamon
- 1 drop Nutmeg essential oil
- 1 drop Cinnamon essential oil
- 1 drop Ginger essential oil
- ¼ tsp sea salt
- 2½ cups organic almond meal
- ¾ cup dark chocolate chips
Instructions
1. Place all the ingredients except the almond meal and chocolate chips in a large bowl and whisk together until the mixture is well combined.
2. Then fold in the almond meal with a mixing spoon or spatula and mix for approx. 1 minute until fully combined. The cake mixture will be wet and moist. Taste the mixture and add a little more maple syrup or honey, if you like.
3. Using a tablespoon scoop a heaping spoonful and form into a ball with your palms and repeat until all the batter is gone.
4. Once the balls are formed you can either place add chocolate chips or melt the chocolate and drizzle on top.
5. Serve them immediately or store in an air-tight container for up to 4 days.
