Dessert

The Season to be pH 14

As of Friday, September 22- it is officially FALL! This means pumpkin spiced everything, changing leaves, and a slew of people being pH 14

READ: pH 14 is the most basic ha ha ha 

Apart from dropping temperatures and my bad jokes, the season is filled with delicious flavors and warmer foods (heck ya!). Any fall food inherently becomes comfort food for me, as it reminds me of my favorite holiday growing up- Thanksgiving. Maybe it was because mashed potatoes and gravy were my favorite food, pumpkin pie my favorite dessert, and I always killed it at the family talent shows… but I digress.

I just got back home from Scotland on Saturday night, and I just wanted to mention a few more things before laying the subject to rest. There was a restaurant in the Edinburgh airport called “EAT.” I highly suggest trying it if you are ever in the UK, it has great clean options that you can grab on the go, as well as coffee and cold pressed juices.

Also, I wanted to mention these EASY fritters I made for my flight- just 1 large zucchini, 1 large carrot, and 1/4 onion thrown into a food processor, mixed with two eggs, salt, pepper, a little garlic powder and cooked on a pan! (Don’t worry, it made WAY more than the three pictured). But these are a great meal prep item for the beginning of the week.

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BACK TO FALL!

To celebrate the beginning of the transition into a new season, I decided to make a few fall-themed recipes. To me fall flavors include: pumpkin, apples, cinnamon, nutmeg, ginger, and nutty or savory flavor profiles!

So, here it comes, my first fall recipe! It’s ice cream since it’s still early fall, and since ice cream is the ABSOLUTE BEST. I hope you enjoy!


FALL OH-SO-NICE CREAM (serves 2-3; dairy free, refined sugar free)

1/4 pumpkin puree

2 tbsp sunflower seed butter

2 tbsp collagen

1 large banana (best frozen)

1/2 tsp vanilla extract

2 tsp pumpkin pie spice

1/2 coconut cream (set coconut milk or cream in fridge for an hour to separate to ensure that you only get cream)

1 tbsp honey

2 tbsp cacao nibs


Put everything into a food processor. Puree until smooth. Place into a bread tin, incorporate cacao nibs. Freeze for two hours, and tada!

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How is THAT for easy-peasy?

Before I let you go,  I wanted to shine a light on this product below. Its a moisturizing stick – just matcha, beeswax, and coconut oil- but its great for travel on the go. I just got it, but this is especially cool because this version donate’s 100% of it’s proceeds to hurricane Harvey. So if this sounds like a product you’d be interested in, its only positive!

OH and it’s my boyfriend’s birthday, so happy happy birthday to him 🙂

(it would feel wrong not to mention it)

 

Have a great rest of your first week of fall, northern hemisphere folks!

-Alexis

2 thoughts on “The Season to be pH 14”

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