This Petrifying Pecan Pumpkin Shake is a treat we all can get behind. It’s easy to make, includes a vegetable, and is thick and rich while still being good for you. I love the flavors of pumpkin and pecan together and it’s a perfect autumn combination for a wholesome Halloween treat.
A few years ago, my friend Allison took me to dinner at Pok Pok, a local Portland (Oregon) favorite that serves up authentic Southeast Asian fare. The food was certainly praiseworthy, but what captivated me most was their Som, or drinking vinegars. I’d never heard of “drinking vinegars” before, so of course I had to give them a try.
All five tastes–sweet, sour, bitter, umami, and yes, salty–can be found in whole foods. Let’s break it down–then let’s make an unprocessed bloody Mary and put all five tastes to good use.
Horchata has its roots in Mexico and Spain and is probably one of the original milk alternatives, and I think still one of the best. There are lots of versions, but most everyone agrees that it’s essentially rice milk with a bit of cinnamon. I’ve used almonds and coconut in my concoction, too, which gives it a full creamy flavor.
Just a small chunk of fresh, peeled ginger launches this smoothie into orbit.
When I go on and on about the nutritional powerhouse that is blackstrap molasses, folks usually ask me how the heck to use it. When we think of molasses in the kitchen, the occasional ginger snap cookie or pot of baked beans come to mind, but I’ve got a quick recipe that will help you make this a daily pantry staple.
This lemon-lime sports drink is super refreshing and tastes just like my flavor of choice back when I was a kid. Only it doesn’t come in a big green can. You’ll be amazed at how easy it is to mix up and how clean its ingredients list is.
Kombucha is crisp, refreshing, bubbly, tangy and leaves you with a feeling of well-being – and when you make it yourself, it can end up tasting even better than the stuff you buy in the store.