Holidays are on the way. Some good comfort food is in order!
If you’re trying to avoid oxalates like I am, the pumpkin spice thing is a problem. Cinnamon extract and pumpkin spice extract to the rescue! I seriously love these extracts.
Don’t be afraid of full fat coconut milk or cream. Coconut oil speeds up your metabolism. This is the perfect way to start feeling the holidays, and stay healthy at the same time.
An immersion blender might come in handy. You could ask for one for Christmas, if you can wait that long.
Ashwaganda Pumpkin Spice Latte, Low Oxalate Version
Support your adrenals, stabilize blood sugar, boost your brain, induce ketosis, soothe your soul, satisfy your stomach with ashwagandha-pumpkin spice latte!
Ingredients
- 1/2 Cup Full fat coconut milk or cream
- 1.5 – 2 Cups SO Delicious Brand unsweetened Coconut milk
- 1 tsp Ashwagandha powder Medium ox
- 1 tsp Pumpkin spice Use Pumpkin Spice Extract to avoid oxalates
- 1 – 2 Tbsp or more MCT Oil
- 1 tsp Vanilla extract
- 2 tsp Raw honey (or Stevia or Lakanto)
- 1 tsp Ginger, freshly minced or powdered herb Fresh ginger is low oxalate.
- 1 tsp Cinnamon powder or extract Cinnamon is very high oxalate, use cinnamon extract to avoid oxalates.
- 1/2 tsp Cardamom powder Medium ox
- 1 pinch Sea Salt
Instructions
- Whisk together in a pan on the stovetop (not the microwave) until desired temperature. Transfer to a blender and blend until frothy. Be careful because heated liquids can fly!