Today is National Coffee Day! Enjoy this Pumpkin Maca Latte recipe

With September 29th being National Coffee Day, I thought I would share one of my favorite latte recipes with a seasonal twist! This delicious recipe comes from Izabella Wentz’s amazing “Hashimoto’s Food Pharmacology” book. This recipe promotes health and wellness through offering a caffeine-free, hormone and blood sugar balancing base consisting of coconut milk, maca and cinnamon. On top of all that you will also get a healthy digestion support boost from the pumpkin puree & the spices in pumpkin pie spice. I suggest using a gelatinized maca powder, as the gelatinization process will remove the starch, making the maca sweeter and easier to digest, all while retaining its hormone balancing benefits.

Prep Time: 5 minutes

Serves: 1

Directions:

1.       1 cup of boiling water

2.       ½ cup coconut milk

3.       2 tablespoons of canned organic pumpkin puree

4.       2 teaspoons of pumpkin pie spice (or AI Pumpkin Pie Spice)

5.       1 teaspoon of Maca root powder *If tolerated*

6.       1 teaspoon of maple syrup *sugar-free will promote healthy blood sugar levels*

7.       Place all ingredients in a blender and blend for 20 to 30 seconds until the color is uniform

Nutrition Information:

Nutritional Analysis per serving: Protien 3.28g, Fat 29.13g, Carbs 15.95g, B-12 0mcg, Iron 3.07mg, Iodine 0mcg, Magnesium 57.47mg, Potassium 415.46mg, Selenium 7.92 mcg, Sodium 22.1mg

I hope you guys enjoy this recipe as much as I do! check back in every week for a tasty and easy to make weekly recipe!

Here’s a link to purchase Izabella Wentz’s Hashimoto’s Food Pharmacology book, which includes many more delicious and easy recipes!

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Lynn-Kettell Slifer

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