Right now I’m sitting in Whole Foods, with one of my best friends in the world, having just demolished a huge bowl of goodies from the salad bar, drinking passionfruit iced tea. It’s a pretty perfect situation, I’d say.
I know the past few posts have been uncharacteristically outspoken for me. But when I see a problem in the world, I’m not content to sit by and let it happen without comment. But still, there’s a time and place for everything, and I feel like I’ve said my share for now. Even though it seems like so many frightening and terrible things are happening in the world, there is still so much good to be seen and experienced. And I would like to use this platform as a way to express my gratitude.
Today I’m especially grateful for my best friend, my boyfriend, my blog, you (my readers), and for the scented glitter gel pens I just got at Barnes and Nobles. And I know scented glitter gel pens might seem like a trivial thing to be grateful for, but sometimes the small things can just bring a smile to your face.
I guess my point is that even though bad things are happening in the world – which SHOULD be discussed and talked about and debated – there is also room for gratitude. I am so grateful for my life and for the endless opportunities I’ve been given. And I am so grateful to you all, my readers, who have been on this journey with me. Sending love and blessings to you all. <3
A few words about this recipe – I know pumpkin spice season is coming to an end, but I still had to share this PSAM (pumpkin spice almond milk) before autumn came to an end. (And I still have one more pumpkin spice recipe to share… PSG. Can you guess what it is!?)
I hope you all love this almond milk – it’s ridiculously easy to make, and tastes so festive and pumpkin-y. Just a note – I’m not a huge fan of super-sweet milks, so this is a little on the au naturale side. But feel free to amp up the sweetness if you like!
- 1 Cup Raw Whole Almonds, soaked in water overnight
- 4 Cups Water
- ¼ Cup Pumpkin Purée
- ¼ Tsp Vanilla Extract
- ¼ Tsp Cinnamon
- ¼ Tsp Nutmeg
- ⅛ Tsp Allspice
- ⅛ Tsp Cloves
- 2-4 Tbs Maple Syrup, to taste
- Prep your almonds by soaking them in a bowl of water overnight.
- The next day, add the soaked almonds, water, pumpkin purée, spices, and maple syrup to a high-speed blender.
- Blend on high for 30 seconds - 1 minute, until almonds are pulverized.
- Line a large bowl with a nut milk bag. If you don't have one, you can also you a cheesecloth or even a fine mesh sieve. Just note that using a sieve may not result in a super-smooth milk.
- Depending on how big your nut milk bag is, pour some or all of the milk into the bag or cheesecloth. Squeeze the liquid out into the bowl, working in batches if necessary.
- Once you've squeezed out as much liquid as you can, transfer the milk into an airtight container. I like to use mason jars. The milk can be used immediately, or can be kept in the refrigerator for up to a week.
Quote of the Day:
Give thanks to the Lord, for He is good; for His steadfast love endures forever.