Cinnamon Vanilla Mesquite Malt

Yes, fall is here as much as it will be in San Diego. The sun is softer and kinder, and the silence is growing louder as we move towards winter. Yet, it’s still warm enough to delight in smoothies.

Here is a fall inspired shake with warming and grounding spices to assist in your seasonal transition, and just enough coolness to stay comfortable in the overextended heat. And don’t forget, I have put together an autumn cleanse packet for this purpose to help you detox and rejuvenate this fall for only $53.00. It comes with all the whole foods recipes, kitchen medicine, shopping list, daily routine guidance, self-care protocol, and email support from me! It will be available online for one more week so check it out here for more information!

Now back to the shake. This mesquite is different from the mesquite you may think of when grilling food. This superfood (nutrient dense) is ground up powder from the pods of the mesquite plant. Mesquite is so rich and decadent in its molasses, nutty flavor and caramel notes. It’s very high in minerals and protein. It’s low-glycemic, contains healthy doses of soluble fiber, and doesn’t cause spikes in blood sugar as it digests so slowly. It’s has been used for centuries by Native populations as a sweetener and flour. It’s originally from South America and the the Southwestern U.S.

It’s great in deserts, energy bars, smoothies, pancakes, and warm tonics as well. Enjoy!

Recipe:

• 1 C unsweetened almond milk

• 1 organic banana

• 1-2 T Mesquite powder, to taste (SunFood is a good brand)

• 1 T almond butter

• 1/2 tsp maple syrup

• 1/4 tsp pure vanilla extract

Procedure:

Several shakes of cinnamon and cardamom
A handful of organic frozen grapes (never buy conventional grapes, they are most definitely on the dirty dozen list and highly sprayed with chemicals)
Blend and enjoy.

I just returned from a gorgeous trip to the Pacific Northwest. Enjoy a few photos from autumn in full effect!

Warmly,

Whitney