The Pumpkin Spice Latte is a quintessential flavor of Fall. But if you, like me, live way too far from the nearest Starbucks, or if you just don’t like to dish out $4.25 every time you want that quintessential flavor, perhaps you should try out this simple, but utterly delicious, Pumpkin Spice Coffee Creamer recipe.

Part of the reason I love Fall so much is because of the flavors. Hot, spicy drinks. Pumpkin, squashes, and other roasted Fall veggies. Cinnamon and nutmeg and ginger! Wonderful. And, thankfully, all things I can use to get my Fall fix even on those odd days when there are no beautiful Fall colors, crisp breezes, or hayrides and when the only sweaters I’m wearing have short sleeves.

Even though I am a complete coffee house addict, I’m still not the type to be spitting up almost $5 a pop on a regular basis for fancy coffee drinks. MacGyver and I hit up coffee houses as a treat. One of our favorite impromptu dates is always to grab coffee down by the waterfront then go for a long walk. Those rare treats don’t even come close to filling my Pumpkin Spice coffee requirements for the season, though.

Enter, Pumpkin Spice Coffee Creamers. My absolute thrill at discovering these fancy holiday creamers in the grocery store was short lived. Most grocery store coffee creamers are full of all sorts of yucky stuff: hydrogenated oils, high fructose corn syrup, and worst of all (in my opinion) factory farmed milk. The way those cows are treated is enough to make me wretch. And I can’t even bear to think about what they do to all those little baby calves.  Not to mention the stomach-turning health detriments caused by dairy.

Any way you slice it, whether it’s health concerns, sugar issues, fat issues, lactose issues, ethical, or humane issues, I just couldn’t continue buying those creamers. Your purchases say something! Not just about you, but about where you stand on various issues. I try very hard to keep my money where my mouth is, so to speak.

So, while I was sitting around pouting about the fact that the nearest coffee house where I could get a soy Pumpkin Spice Latte, was 40 minutes away, it occurred to me that there really isn’t all that much to coffee creamers. I mean, really, it’s just sweetened, flavored milk, right? So why not try to make my very own Urban Earthworm Ethical, Vegan, Healthier Pumpkin Spice Coffee Creamer? And, that night, that is just what I did.

I kept the recipe simple (mostly because I was trying to do this before making dinner ;-)), and was surprised by what a breeze this was to make. And, like most of my recipes, it’s pretty easily customized based on what you have on hand.

Ingredients
Makes about 2 cups of creamer
2 cups Almond Milk*
2 tbsp mashed pumpkin (canned is fine, but make sure it’s just pumpkin and not pumpkin pie)
2 tbsp maple syrup**
1 tsp cinnamon***
¼ – ½ tsp nutmeg***
¼ – ½ tsp ground cloves***
¼ – ½ tsp ground ginger***
½ tsp vanilla extract*

* If you use Vanilla Almond Milk, you may not need to add any additional vanilla. You can also use Soy Milk, Rice Milk, Flax Milk, or Hemp Milk. Do not use animal milk – it will separate, go spoil quickly, and taste off.

** Adjust to taste and desired sweetness. If you use sweetened Almond Milk, you won’t need as much sweetener. Fair Trade/Equal Exchange brown or white sugar or agave nectar can be substituted for the maple syrup. The Maple just Falls up the flavor that much more.

*** Adjust spices to taste. You can also substitute pre-mixed “pumpkin pie spice.”

Directions

1. Whisk all the ingredients, except vanilla if you’re planning to add some, together in a sauce pan over medium-high heat.

2. Heat until steaming, but not boiling.

3. Whisk in vanilla.

4. Pour into a jar for storage.

It’s that easy!

Shake before using, as the spices may settle.

This stuff makes my morning!

What flavor would you like to see me try out next?  My co-workers have requested eggnog.

What do you put in your coffee?

The post Pumpkin Spice Coffee Creamer (Vegan) appeared first on Urban Earthworm.

      Fall is in the air.  At least, I suspect Fall is in the air back in Michigan where I grew up – to whence I am trying to return.  Here in the South, it’s just not quite as oppressively hot as it has been for the last 5 months.  But Fall even down here there are still signs of Fall popping up in some places.  Like Starbucks.  Imagine my thrill when I found out that the Pumpkin Spice Latte is back! 

      Part of the reason I love Fall so much is because of the flavors.  Hot, spicy drinks.  Pumpkin, squashes, and other roasted Fall veggies.  Cinnamon and nutmeg and ginger!  Wonderful.  And, thankfully, all things I can use to get my Fall fix even when there are no beautiful Fall colors, crisp breezes, or hayrides and when the only sweaters I’m wearing have short sleeves.

      Even though I am a complete coffee house addict, I’m still not the type to be spitting up almost $5 a pop on a regular basis for fancy coffee drinks.  MacGyver and I hit up coffee houses as a treat.  One of our favorite impromptu dates is always to grab coffee down by the waterfront then go for a long walk.  Those rare treats don’t even come close to filling my Pumpkin Spice coffee requirements for the season, though.

       Enter, Pumpkin Spice Coffee Creamers.  My absolute thrill at discovering these fancy holiday creamers in the grocery store was short lived.  Most grocery store coffee creamers are full of all sorts of yucky stuff: hydrogenated oils, high fructose corn syrup, and worst of all (in my opinion) factory farmed milk.  The way those cows are treated is enough to make me retch.  And I can’t even bear to think about what they do to all those little baby calves.

       Any way you slice it, whether it’s health concerns, sugar issues, fat issues, lactose issues, ethical, or humane issues, I just couldn’t continue buying those creamers.  You purchases say something!  Not just about you, but about where you stand on various issues.  I try very hard to keep my money where my mouth is, so to speak.

       So, while I was sitting around pouting that the nearest Starbucks, where I could get a soy Pumpkin Spice Latte, was 40 minutes away, it occurred to me that there really isn’t all that much to coffee creamers.  I mean, really, it’s just sweetened, flavored milk, right?  So why not try to make my very own Urban Earthworm Ethical, Vegan, Healthier Pumpkin Spice Coffee Creamer?  And, last night, that is just what I did.

      I kept the recipe simple (mostly because I was trying to do this before making dinner ;-)), and was surprised by what a breeze this was to make.  And, like most of my recipes, it’s pretty easily customized based on what you have on hand.

 Ingredients
Makes about 2 cups of creamer
2 cups Almond Milk*
2 tbsp mashed pumpkin (canned is fine, but make sure it’s just pumpkin and not pumpkin pie)
2 tbsp maple syrup**
1 tsp cinnamon***
¼ – ½ tsp nutmeg***
¼ – ½ tsp ground cloves***
¼ – ½ tsp ground ginger***
½ tsp vanilla extract*

* If you use Vanilla Almond Milk, you may not need to add any additional vanilla.  You can also use Soy Milk, Rice Milk, Flax Milk, or Hemp Milk.  Do not use animal milk.

** Adjust to taste and desired sweetness.  If you use sweetened Almond Milk, you won’t need as much sweetener.  Fair Trade/Equal Exchange brown or white sugar or agave nectar can be substituted for the maple syrup.  The Maple just Falls up the flavor that much more. 

*** Adjust spices to taste.  You can also substitute pre-mixed “pumpkin pie spice.”

Directions

1.  Whisk all the ingredients, except vanilla if you’re planning to add some, together in a sauce pan over medium-high heat.

2.  Heat until steaming, but not boiling.

3.  Whisk in vanilla.

4.  Pour into a jar for storage. 

It’s that easy!

Shake before using, as the spices may settle.

This stuff makes my morning! 

I think I’m going to experiment with other flavors when I’m through with the Pumpkin Spice.  Any requests?

What do you put in your coffee?

The post Pumpkin Spice Creamer appeared first on Urban Earthworm.

      This quick and easy breakfast is one of Punky’s favorites, and it’s a nutritional powerhouse.

       All it is is HUMANE eggs mixed up with puréed spinach.  Please, please, if you make any of my recipes, use humane eggs from a local farm.  The sickening conditions and incomprehensible cruelty that takes place in the factory farms that supply the grocery stores – EVEN for “free range” or “cage free” eggs, is intolerable. I would refrain from eating eggs before I would eat those.  They throw millions of baby chicks into grinders alive!!  In most places, it is a lot easier to find local, humane eggs than you’d think.  Or you can get your own backyard chickens! We love ours!

      To make green eggs, I just throw frozen spinach (preferably organic); thawed but not hot, into the Ninja/blender/food processor with a few eggs in about equal amounts.  You want just a bit more egg than spinach.  Then I blend it up until smooth and uniform.

       If your family is particularly picky, if you’re not planning on telling then what makes the eggs green, or just for maximized looks, purée the spinach first until it is completely smooth, or use organic puréed spinach baby food (I liked Earth’s Best and Sprout when I didn’t have time to make my own).  This will cause the spinach to blend completely with the egg.

      Once the spinach and egg are combined, you throw them and a pan and make scrambled eggs. Be sure to stir them continually or they’ll get a little brown, which ruins the fun of green eggs!

      Obviously, we don’t eat store bought ham. Aside from being inhumane, it is extremely processed and full of chemicals known to increase rates of cancer, particularly brain cancer, in children (the study was actually done on hot dogs, but store ham contains the same chemicals – nitrates and nitrites).  We use vegetarian meats, and even my skeptical family loves them. The meal above is pictured with MorningStar Farms Sausage.

      One caveat about fake “meats:”  While I feel that most fake meats are a better choice than grocery store meats, they are still very processed. I don’t recommend eating them on a daily basis.  We usually only eat it on weekends. 

       Plate up your green eggs and “ham,” and enjoy some Dr. Seuss over breakfast!

       Let me know if you give this one a try!

The post Green Eggs and “Ham” appeared first on Urban Earthworm.

        Then I absolutely destroyed it again making pumpkin pancakes and pumpkin french toast. I am ALL ABOUT Fall themed foods.

The recipe is really simple. I just took my Nan (my mom’s mom, may she rest in peace)’s. Pancake recipe and added in pumpkin and spices:

1 1/2 cups whole wheat flour
3 tsps baking powder
2 tbsp sugar – Fair Trade!
1 tbsp ground flax seeds, soaked in 2 1/2 tbsp water for 5 minutes
Almond milk (I like to use unsweetened vanilla, but any version will do) or Soy, Hemp, Coconut, or Rice Milk.  DO NOT USE COW MILK.
1/2 a can pureed pumpkin – or use fresh, 3/4 – 1 cup.
1 tbsp  Cinnamon (adjust spices to your taste preferences)
1/2 tsp  Allspice
1/2 tsp  Ginger
1/4 tsp  Ground Cloves
You can also substitute 1 tbsp “pumpkin pie spice,” but watch out for mixes with preservatives or added sweeteners.

Directions
Pre-step: Mix your 1 tbsp ground flax seeds with 2 – 3 tbsp warm/hot water and let stand for at least five minutes, then:
1.Put all the ingredients except the milk together in a bowl.
2. Mix together, adding milk until you reach the desired batter consistency.
3. Fry them over medium high heat in minimal oil, just like regular pancakes, flip when the batter is bubbly and the edges are dry.
4. Enjoy a warm taste of Fall!

Pumpkin French Toast
Bread – I used some leftover buns – this is a great way to use up add pieces of bread.
3 eggs from backyard chickens ONLY  The egg industry is disgusting.
1/2 a can pureed pumpkin – or use fresh, 3/4 – 1 cup.
1 tbsp  Cinnamon (adjust spices to your taste preferences)
1/2 tsp  Allspice
1/2 tsp  Ginger
1/4 tsp  Ground Cloves

1. Mix the eggs, spices, and pumpkin in a wide bowl. The batter will be thicker than typical french toast batter; that’s a good thing!
2. Dip (or soak, per your preference) your bread.
3. Fry up as usual.
4. Enjoy another perfect Fall breakfast!

Flintstone loved these*, and I’m ok with him eating them (without syrup!) because they’re whole wheat and pumpkin is full of vitamins and minerals. 

If you like these, you should also check out my famous Pink (beet) Pancakes! Flintstone (and Punky and MacGyver) loves those, too!

* And I got some great pictures, but of course the upload failed.  Erg.  Maybe later.

The post Pumpkin Spice Pancakes and French Toast appeared first on Urban Earthworm.

I’ve been a SAHM (sort of) before, when Punky was 4/5.  I wasn’t really home all the time since that was my last year of law school and I spent the summer studying for the Bar, but it was pretty darn close to full o n SAHM, and MacGyver was working all the time.

I got to get up a little later than usual this morning (which is good because I haven’t been able to sleep the last couple nights – I’m not sure if it’s pregnancy related or just because MacGyver’s away), then got up to put together breakfast and lunch.

On a constant mission to fit as many veggies into our diets as possible, this morning I opted to make my famous and loved Pink Pancakes.  I hadn’t realized how long it has been since I last made them.  They’re very simple to make – just regular whole grain pancake batter with pureed beets mixed in (I also like to throw in some ground flaxseed meal for good measure).  You put in enough beet puree to make a deep pink batter:

Any you just cook them up like regular pancakes.  You can’t taste the beets at all.  (Trust me on this, I hate beets.  I think they taste like dirt, but I recognize that they have a lot of nutritional value, and MacGyver and Punky like them.  So I’m all about serving them in ways where I can’t taste them!)

Voila!

Then, I had a nice, leisurely morning.  I sat in the backyard amongst all our new sprouts (for the second growing season that’s about to start!!), drank my tea, and read a ton on my Nook.  Man, I love that thing.

I got some cleaning done in the kitchen and had just sat down to a nice lunch of extra veggie soup when Tonks decided to toss her cookies.  Three times.  At least only one of them was on the carpet.  Ugh.

You know, I’m due in two weeks, and am expecting a good few years of cleaning up all manner of bodily fluids and whatnot thereafter.  Can’t the dogs just hold back on eating stupid, inedible crap and let me have these last couple weeks?  Lol.

Now, I just have 5 or 6 things left to get done on my list tonight (after yoga since I don’t expect to be able to sleep anyway), and I’ll feel like I actually accomplished something this weekend.

Recipe

1 1/2 cups whole wheat flour
3 tsps baking powder
2 tbsp sugar – Fair Trade!
1 tbsp ground flax seeds, soaked in 2 1/2 tbsp water for 5 minutes
Almond milk (I like to use unsweetened vanilla, but any version will do) or Soy, Hemp, Coconut, or Rice Milk.  DO NOT USE COW MILK.
3/4 – 1 cup pureed beets

Directions
Pre-step: Mix your 1 tbsp ground flax seeds with 2 – 3 tbsp warm/hot water and let stand for at least five minutes, then:
1.Put all the ingredients except the milk together in a bowl.
2. Mix together, adding milk until you reach the desired batter consistency.
3. Fry them over medium high heat in minimal oil, just like regular pancakes, flip when the batter is bubbly and the edges are dry.
4. Enjoy a colorful breakfast with a hidden nutritional punch!

The post Pink Pancakes (Vegan Beet Pancakes)! appeared first on Urban Earthworm.