Its that time: September skies and the dip of the weather. October and its orange and warm tones start creeping in. When you live in LA and it really gets going in the midst of October. But always comes down to “pumpkin spice everything” when Fall hits. There’s something about the warm, toasty flavors that evoke fall, the change of seasons, the whisper of magic in the air…or is that just me?
I remember back when bookstores where the place to get lost in. There was something extraordinary about getting wrapped up in cozy knitwear and heading to the bookstore for a warm cup of coffee and looking for a good read. It was an autumnal rite of camaraderie or time to yourself. It was a warm cup of pumpkin spices wafting its spell.
In fact I still feel this way and it has affected in the way I choose to spend my Autumnal days (pumpkin patch anyone?) I think it’s beautiful to live amidst the seasons and bring in it’s abundance of flavors. Enjoy!!
Next level cocoa. Creamy, frothy, and in this case iced (because it’s still warm outside) yet filled with luscious flavor crafted in small batches using organic and wild crafted goods. Here I used Sun Potion’s Anandamide (also known as Bliss Alchemy) as the dreamy + herbal version of the hot cocoa. Perhaps like many others, I put value in what I choose to imbibe and perhaps it’s the HSP in me, I get more joy selecting products when you feel like you “know” where your edibles are coming from. This is why I personally love Sun Potion because of the founders’ genuine love + passion to create products that are sustainable & Sun Potion thrives for educating us on the plant science, not just the concept of a product.
You guys, homemade waffles are so easy to make! Earlier this year my beau bought a mini set of cookware, which had a waffle maker! I have wanted a waffle maker for quite a while but never it never seemed to happen, however I do have this mini one now and I happen like its size, its a bit smaller than your typical waffle but I prefer them! Its even portable for travel or if you live in a smaller space.
Waffles in the morning are my jam because, when made with a nutritious flour like the one I used here, they are particularly filling – the buckwheat flour is a boost of nutrition and the remaining 5 ingredients are plant based. I kept mine basic vanilla but you can certainly add your favorite spices + natural flavors like cinnamon, chocolate chips, bluebs, etc!
Heather Crosby / Yumuniverse’s new book Pantry to Plate is full of plentiful plant forward recipes and she provides a unique layout in her cookbook. If you fall under the category of “what should I make?” or “how do I make this?” then Pantry to Plate is the book for you. It provides templates for basic recipes like cereals, sushi (yes, sushi), and this hearty citrus + berry granola. Full of gluten free grains + seeds + tea, it’s definitely worth it to make it yourself and add whatever your heart desires
This is the first time I have made granola! I’ve never had much of a fancy for granola (which was typically store-brought) so when I decided to go the homemade route my curiosity was piqued. Oh my goodness does it pay off and the best part is that granola is so quick and simple to make. The longest part is the baking portion. The best part is nibbling it by the handful. Homemade granola + tea has my heart. In my humble opinion (when it comes to granola) nothing can best the fresh flavor and texture from preparing it yourself and savoring it moments after..
When I saw that this recipe uses tea, I wanted to make it even more. Tea can add so much flavor and versatility in the kitchen. I also had a lone orange nestled in the fruit bowl that was promptly zested and elevates the citrus fragrance in this granola. It adds such beautiful color and vibrancy to the granola + easily swappable with whats in your pantry!
I veganize this recipe by swapping out honey and using Grade B Maple syrup. I had bulk dried cranberries + cherries in my own pantry that I used in place of freeze dried strawberries. In place of olive oil I used coconut oil. The final swap was buckwheat for sunflower seeds!