3 Holistic and Healthy Recipes to Enjoy PSL Season At Home

This season we invite PSL into our lives through some fun holistic and healthy recipes that cure the cravings and contribute to our daily glow as we consume in gratitude. Dive into our favorite recipes this season.

RECIPE #1

Pumpkin Pie Smoothie

Pumpkin Pie oh my! This smoothie has all the savory flavors to be thankful for this fall. This recipe calls for fall’s favorite Pumpkin Pie Spice with everything nice pumpkin pie, creamy tones from the spiced milk 7 or vanilla protein powder, a hint of maple, and dates for sweetness. It tastes too good to be true! Don’t let the taste fool you, this delicious smoothie contains only life force giving foods! This food will not only nourish and fuel the body, it will also give the body what it needs to heal and rejuvenate. Enjoy as a healthy dessert or on the go breakfast all season long.

Pumpkin Pie Smoothie Recipe

Ingredients:

• 2 frozen bananas

• 3/4 cup pumpkin puree

• 1 Medjool date (optional)

• 1 tsp Pure Maple Syrup (optional)

• 1 tsp pumpkin pie spice

• 2 pinches of ground cinnamon or Pumpkin spice for topping (optional)

• 1 cup Plant- based milk, or milk preference

• 1- 2 Scoop(s) of vanilla protein powder

Directions:

Place all the ingredients in a blender and blend until smooth. Sprinkle with cinnamon 7 or pumpkin pie spice and enjoy!

Tips & Alternatives

• Sweeten with your choice of sweetener. Monk fruit is healthy and sweet just like dates and maple syrup.

• Add a shot of espresso or 1/2 cup of coffee for a pumping latte smoothie.

• Add a serving size of chi tea or concentrate to spice your life up even more.

• Add chocolate in blender and cocoa nibs sprinkle on top of a rich pumpkin pie full of antioxidants.

• Sub or add a little coconut milk for healthy fats and a creamy taste.

RECIPE #2

Pumpkin Pie Latte and Pumpkin Pie Fog

It is that time of year to get cozy and find ways to warm up our minds, bodies, and spirits coming into the holiday season, especially after ellipse season. It’s a time to enjoy wearing cozy clothing and sipping warm cozy drinks. With Thanksgiving in mind, what if you could enjoy pumpkin pie without the food coma symptoms and instead fuel your cells and nourish your body to help you get through the day more alert and nourished while enjoying a PSL flavored dessert? It’s possible with these two recipes.

Pumpkin Pie Latte Recipe

Ingredients:

• 1 cup Plant- based milk, or milk preference

• Coffee and/or shot of Espresso

• 1/4 cup pumpkin puree

• 1 tsp Pure Maple Syrup (optional)

• 1 tsp pumpkin pie spice

• 2 pinches of ground cinnamon or Pumpkin spice for topping (optional)

• Coconut whipped cream (optional)

Directions:

• Prepare Coffee and/or Espresso

• Add milk, pumpkin pure, pumpkin pie spice, maple syrup, and any additional favorites of your own to a small pot on low-med heat and stir. (Or use a milk steamer)

• Pour the milk into your favorite cup, then the Coffee and/or Espresso

• Sprinkle extra pumpkin spice and/or cinnamon on top

• Top with coconut whipped cream (optional)

Pumpkin Pie Fog Recipe

Ingredients:

• 1 cup Plant- based milk, or milk preference

• 1-2 bags Earl Gray/ Black Tea

• 1/4 cup pumpkin puree

• 1 tsp Pure Maple Syrup (optional)

• 1 tsp pumpkin pie spice

• 2 pinches of ground cinnamon or Pumpkin spice for topping (optional)

Directions:

• Prepare Coffee and/or Espresso

• Add milk, pumpkin pure, pumpkin pie spice, maple syrup, and any additional favorites of your own to a small pot on low-med heat and stir. (Or use a milk steamer)

• Pour the milk into your favorite cup, then the Coffee and/or Espresso

• Sprinkle extra pumpkin spice and/or cinnamon on top

• Top with coconut whipped cream (optional):

Tips & Alternatives

For Pumpkin Pie Latte and Pumpkin Pie Fog:

• Pecan extract or raw pecans with a pumpkin pie- pecan pie fusion that is something to truly FALL for. Add a recommend amount of pecan extract or soak the raw pecan with the tea.

• Adding coconut milk for a extra creamy taste

• Adding additional topping like date syrup, maple syrup, honey.

RECIPE #3

Gluten Free Pumpkin Pie

When it comes to my favorite part of the Thanksgiving meal I don’t mess around. My birthday is in August, and I request this recipe in place of cake. Pumpkin Pie is an all time tradition of the Thanksgiving feast. With this recipe there is no need to sacrifice anything on taste because these simple swaps make this a dessert that is full of nourishment and healthy sugars. There are healthy ways to enjoy this favorite holiday dessert, and that is something we can all be thankful for!

Gluten Free Pumpkin Pie Recipe

Ingredients:

Filling:

• 2.5 cups pumpkin puree fresh or 2 15 oz cans pumpkin pure

• 1-2 tbsp of pumpkin pie spice

OR

• 3/4 ground cinnamon

• Half tsp nutmeg

• 1/4 group ginger

• 1/4 tsp ground cloves

• 1/2 tsp sea salt

• 1/2-2/3 cup Plant- based milk, or milk preference

• 1 tbsp coconut milk (optional)

• 1/2 tbsp arrowroot powder, or cornstarch

• 1/4-1/2 cup maple syrup

• 1/4 cup brown sugar or coconut sugar

• 1 tsp vanilla ( powder, extract

Gluten free crust:

• Store bought crust

OR

• 2 cups oat or almond flour (or you choice gluten free flour. Result may vary.)

• 1/4 cup liquid or solid coconut or pecan oil (or oil of choice. Result may vary.)

• 3-4 tbsp maple syrup

• 1-3 tbsp water, as needed

• 3-4 ground raw pecans (optional)

Directions:

1. Preheat the oven to 350F.

2. Grease with coconut oil on a 8 or 9" pie dish-set aside.

3. Make the base by adding the gluten-free oat flour or oat or almond flour, pecans (optional), and coconut oil in a blender or food processor. Pulse until you have fine crumbs. - Add water or maple syrup as needed for dough until dough is a sticky coincidence between fingers)

4. Place the dough in the pie dish by pressing the crust to evenly spread on whole dish/pan. -Place in refrigerator for 1 hour or freeze 20 mins.

5. Next it is time to create the filling by adding the pumpkin puree, Pumpkin spice, vanilla powder or paste or extract, coconut milk, arrowroot or cornstarch, maple syrup, brown or coconut sugar, to a blender or food processor and blend up until all smooth.

6. Pour into the prepared crust and bake for 55-60 minutes, until the crust is golden and the filling is set.

7. Remove the pie from the oven and cool at room temperature for at least 1 hour on a cooling rack or plate until cool

8. Then place in to the fridge and cool for 4-8 hours or overnight.

9. Slice, serve, and gobble up in thanksgiving with: coconut whipped cream and additional toppings (All optional).

Tips & Alternatives

• Sweeten with your choice of sweetener. Monk fruit is healthy and sweet just like dates and maple syrup

• Use coconut milk instead of water for more creamy taste

• Add pecan extract to the filling and/or raw pecan on top of pie

• Enjoy with tea to help digestion.

Our hope is that these healthy and holistic PSL inspired recipes keep you nourished on your journey forward. Let us know what you think when you try them out, and don’t forget to tag us @honeybeesweat and me @innerjourneyyoga to stay connected.

Flow with me here. Use code BEOURGUEST for your first class free.