Homemade Pumpkin Spice Latte

Homemade Pumpkin Spice LatteCream Ingredients:
1 cup goat milk
3 tablespoons organic pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Organic palm sugar or stevia to taste (optional)

 

Fall is here!  To celebrate, we have re-made a favorite autumn treat in a healthier and much more digestible fashion.   Blend or whisk cream ingredients until the milk becomes frothy.  Pour over your favorite organic coffee.  Makes 2-4 servings depending on how much milk you prefer in your drink.

Pea Soup Recipe – Vegan and Gluten Free

Gluten Free Pea Soup RecipeIngredients:
8 cups water
2 cups dried split peas
2 onions, diced
2 stalks celery
1 sweet potato
1 clove garlic
1/4 cup green onions, diced
2 tbsp lemon juice
1 tbsp smoked paprika
salt and pepper to taste.

Place the onions, celery, garlic and green onions into a blender with just enough water to blend properly. Once completely smooth, place into a soup pot with 8 cups of water, the sweet potato, lemon juice, smoked paprika (mimics meat flavor found in traditional pea soup), and 2 cups of dry split peas. Simmer on low until the peas have completely cooked and begin to fall apart. Mash the sweet potato evenly into the soup. Add salt and pepper to taste. This is a wonderful, hearty soup, for a cold day.

Harvest Time

Harvest Time - Apple Orchard
Apple picking is an annual harvest tradition in our family. This year we also stopped at a quaint vegetable market afterward as well and picked up a huge amount of produce to enjoy and can. This was the first year I have been to an orchard with trellised trees as well, so that was an interesting thing to finally see in person. In the photo above you can see some of the more mature rows. They aren’t nearly as “flat” as I had imagined they would be, but the rows are closer together and the trees are not spaced as far apart as in a traditional orchard. Most enlightening!

Harvesting Echinacea Seeds

harvesting echinacea seeds Echinacea Flower Heads With Seeds From Our Garden

The Echinacea plant we added to the garden has tripled in size and exploded with blooms this season. It was absolutely beautiful, and hopefully we will be able to make some Echinacea babies from its seeds. I removed all the old blooms today so I could bring them indoors to dry. Even in their fading state, they are still beautiful.

Busy October

<< From our friends engagement party this fall – they are so creative it is awe inspiring.  Ok, now wipe that drool off your face.  :)

Fall is such a busy time and our favorite time of the year.  It has taken us a little longer than planned, but *most* of our soaps and bath products are now up for sale in our online store.  We still have yet to list our favors and gift baskets but those will be coming in the next few days.   There are a few tweaks we need to do on the website itself, so if you have any suggestions feel free to send them our way.  We are trying our best to make our site as friendly as possible to all who visit.

I have been reading up on how to dye my hair with coffee – so tomorrow morning I will give that a go and report on what happens.  Not sure if it will work, but it is worth a try!

Pumpkin Soup

Ingredients:

* 2 tablespoons safflower oil
* 1 onion
* carrots as desired
* celery as desired
* 1 can pumpkin
* 1-2 sweet potatoes
* vegetable broth as desired
* cream sherry as desired
* optional cream as desired
* sea salt to taste
* 1/4 teaspoon grated ginger
* 1/4 teaspoon nutmeg
* 1/8 teaspoon allspice

Pumpkin soup is a great dish to grace the table at festive holiday events and warm you up on cold winter days.

Put all vegetables into the blender and mix until smooth. Place blended vegetables and all other ingredients into a soup pot, stir and simmer. That’s it, enjoy!