A Winsome View

a lifestyle blog by Meaghan Clare

Food

Pumpkin Spice Smoothie

Food, OilsMeaghan White

For a lot of us, Autumn is our favorite season not only because the colors are magnificent, but the food this time of year is so rich, cozy and flavorful.

Did you know that you can cook with essential oils? It’s one of the best ways to get the health benefits from the oils. Cinnamon bark, nutmeg and ginger vitality oils are the perfect addition to help give your drink a pumpkin pie spice to it. Not only are they great for diffusing, but they are also great for adding to your favorite drinks or muffins. Today I am sharing with you one of my favorite pumpkin spiced smoothie recipes.

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Pumpkin Spice Smoothie⠀⠀⠀⠀⠀⠀⠀⠀
1/2 c. vanilla yogurt not plain

2 oz. frozen pumpkin puree

1/2 frozen banana cut into 1-inch chunks

1-2 Tbsp. maple syrup

1/4 tsp. pumpkin pie spice (Using the recipe below)
⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀

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Pumpkin Pie Spice
One drop vitality cinnamon bark

One drop vitality nutmeg

One drop vitality ginger

Mineral Broth

FoodMeaghan White

As a teacher and entrepreneur, it’s really easy to feel rundown this time of year. One of the things I’ve been trying to do is to eat food that will help keep my immune system at its best. 

Today I wanted to share one of my favorite vegetable mineral broth with you. It comes from one of my favorite soup recipe books called, Clean Soups by Rebecca Katz. This broth is loaded with phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in the vegetables, herbs and spices that help keep us healthy this winter season. 

We use this as a base for other soups. Another thing we like to do is drink it in a  thermos as a midmorning boost. 

Ingredients

(Makes 6 quarts)

6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam, quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu*
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt

Directions:

Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.

Let cool to room temperature before refrigerating or freezing. 

Holiday Eggnog

FoodMeaghan White

Tell me, what’s your favorite food or drink for the holidays and how much do you let yourself indulge? For me it’s eggnog and today I’m sharing my favorite spiked recipe with you.

What you’ll need…

  • 2.5 cups whole milk

  • .5 cup bourbon

  • .5 cup rum

  • 2 tbsp cinnamon

Mix the whole milk, bourbon, eggnog and rum together in a blender. Add al little cinnamon or nutmeg before you serve it. Hope you like it as much as we do! Happy Holidays!

Herb Salad

FoodMeaghan White

It’s September in Maryland, which means my herb garden is flourishing. There is no time like the present to make my favorite, simple, herb salad that I’d like to share with you lovely people today. What’s your favorite herb? How do you use it? Mine hands down, is sage and I love using it on my chicken. I love the woodsy flavor it brings to the table :)  

I like to pair this salad with a tuna or chicken salad sandwich. 

INGREDIENTS

  • 1 bunch of basil

  • 1 bunch of parsley

  • ½ bunch of mint

  • 1 lemon

  • 1/4 cup of chopped red onions

  • 2 tbsp olive oil

  • Arugala

  • Feta cheese

INSTRUCTIONS

  1. Chop herbs and onion finely and add to a large salad bowl of arugula.

  2. Make a dressing of olive oil, lemon juice, salt and pepper, then pour over the salad. Mix well together.