Making Pumpkin Spice Lattes is Easy!

Kathy : September 24, 2014 10:00 : Kathy Hester

I think many people spend too much on coffee at fancy shmancy coffeehouses. You think you don’t have to make it yourself. But trust me, there are ways to get yourself set up to make your coffee in less time than you’d stand in line to have a grumpy barista make one for you!


First you can make your own coffee concentrate on Sunday and you’ll have enough coffee to last you all week. If you’ve looked at Whole Foods you can buy coffee concentrate for $8 to $10, but you can make twice as much as that for just a dollar or two.

You just mix coffee and water in your French Press and let it sit overnight. Then press the grounds down and pour off the delicious coffee concentrate. It has a hands on time of about 10 minutes mx.

Coffee concentrate has less acid so it’s easier on your stomach. To make an iced coffee takes less than a minute to make with it. Just fill you to go cup with ice, fill 1/6 full with coffee concentrate and fill the rest up with your favorite nondairy milk. I love it with chocolate hazelnut milk for a super-easy mocha!

You can still use it if you prefer hot coffee, just add boiling water and concentrate to create the strength you prefer, then add creamer or sweetener.


Worried about missing out on your seasonal pumpkin spice latte or frozen coffee? I’ve got you covered there too! Below are recipes for a cashew based pumpkin-spice creamer and a recipe to make your own Pumpkin Spice Cheap-o-chino.

Now you can enjoy your fall favorites and start saving money for the holidays!

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Vegan Avocado Cashew Cream Cheese

Kathy : September 17, 2014 09:00 : Kathy Hester

I’m obsessed with all things avocado. It started when I went to the Californian Avocado Commission avocado dinner in Philly this year. 

Avocados are without a doubt nature’s butter. They are full of good fats, vitamins and have the most luxurious mouthfeel. I know you’ve seen all the photos of avocado toast and I’ll admit to being a member of that club. A perfectly ripe avocado mashed with some smoked salt and some ground chili is all I need to make me happy for breakfast or lunch.

This is the week of guacamole day, but in my mind it’s avocado day. In case you’re dying to know my favorite way to make guacamole check out the recipe below because that’s what I put in my layer dip.

Match avocado with cashew cream and you have a decadent spread that’s worthy of a homemade bagel. It’s easy to make and keeps for about 10 days. The lemon keeps it from browning. Just like regular cream cheese you can flavor it to your liking. I made mine garlic herb, but agave walnut or even pumpkin spice would work here. too.

Vegan Garlic Herb Avocado Cashew Cream Cheese by Kathy Hester

Vegan Garlic Herb Avocado Cashew Cream Cheese by Kathy Hester

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Slow Cooker Sloppy Black-Eyed Peas

Kathy : September 10, 2014 09:00 : Kathy Hester

When I was little one of my favorite things was a Manwich. Yes, you read that right. I grew up in the 70′s when things from cans were cool and everyone was pretty clueless about how bad some things could be for you.

You can still buy a can of the stuff these days, but I doubt you have one sitting in your pantry. It’s  just as easy to make my Sloppy Black-Eyed Peas from scratch and you know where all your ingredients came from. Mine has a New Orleans flair since it uses Cajun seasoning, but it’s great for children too. Plus you get to sneak in a serving of greens!


My not-from-a-can version takes about the same amount of hands on time as the canned version. It uses a 1 1/2 to 2 quart slow cooker and you just toss in the morning ingredients before you go to work. Then when you get home you add some minced greens and tomato paste and cook for 30 more minutes.

You have plenty of time to transition from work-mode to home-mode and all you have to do is toast a bun. This will keep it from being as sloppy and will add some nice texture to your sandwich.

This sloppy sandwich is something you can feel great about feeding your family!

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