Tis the season for Christmas things in October, the mad rush to buy materialistic things, and possibly gaining 10 pounds because of all the holiday festivities.
Why does it seem like everything is so rush rush? Why can’t we enjoy Halloween without Christmas decorations right next to it? Why is it that we are so wrapped up in the materialistic gifts that we forget to slow down and just enjoy each moment and the things that cannot be bought? And as far as the gaining of the 10 pounds, well, I don’t have much to say about that.
So in honor of all things moving too quickly, let’s ssssllloooowwww it down a little and enjoy the flavors of fall before we start singing Jingle Bells and Rudolph the Red Nose Reindeer.
What are the flavors of fall? Pumpkin, spice, and everything nice (like chunky apple cinnamon muffins). Actually, lots of pumpkin. Pumpkin muffins, pumpkin brownies, pumpkin soup, pumpkin… milkshakes.
Yes, you heard me. Milkshake.
My friends, I have discovered another way of celebrating the flavors of fall besides the normal pumpkin extravaganza foods and it is oh. so. good.
Since I discovered that dairy caused my unexplained chest pains, I’ve stayed away from most dairy products. I still can’t live without butter and sour cream (in moderation) but I’ve gone away with the cream (boohoo) and raw milk. This also means doing away with ice cream.
Can we all have a moment of silence to mourn my loss?
As I was saying, I’ve been deprived of ice cream and
I’m losing my mind I have gone too long without it. What I really need to do is buy myself an ice cream maker so I can make my own coconut milk ice cream but for now, I have to settle for the store-bought kind which has ingredients I really try and stay away from.
Where there is a will, there is a way.
And Fall is only here for a few months, so instead of depriving myself any more, I have created a spectacular dairy-free pumpkin milkshake using store-bought coconut vanilla ice cream. Yes, I understand smoothies are a bit “healthier” but, who cares? Not I!
This pumpkin milkshake has only a few simple ingredients; fresh, pureed pumpkin (learn how make pumpkin puree here), vanilla coconut ice cream, rich real maple syrup, coconut milk, and a hint of pumpkin pie spice.
It literally makes me want to put on warm fuzzy socks, sit by a fire, watch a chick flick, and sip on my dairy-free pumpkin milkshake that won’t give me diarrhea after 20 minutes of consuming it.
But since I’m in Florida and most homes (including mine) don’t have fireplaces and warm fuzzy socks make me sweat just thinking about them, I’ll just enjoy it in my flip flops and a bonfire in my backyard.
And if you do have access to all those warm and cozy things, well, I’m slightly envious but I still love you.
Just invite me over, okay? (I’ll make the pumpkin milkshake for us)
- Blender (I have a Blendtec and I LOVE it)
- 1 cup pureed pumpkin (here's how to make pumpkin puree)
- 1 pint vanilla coconut ice cream
- ½ cup coconut milk (in a BPA-free can, like this coconut milk)
- 1 tsp vanilla extract
- 2 Tbs real maple syrup (this maple syrup is my favorite)
- ½ tsp pumpkin pie spice, or more to your liking
- small pinch of kosher unrefined sea salt (I use THIS unrefined kosher sea salt)
- Place all ingredients into your blender and blend well
- Add more pumpkin pie spice if you like the flavor to be stronger
- Enjoy, warm fuzzy socks and fireplace totally optional but really recommended