31.3.2016 | 01:16
The Latest “Bulletproof”: Pumpkin
The Letchworth Sisters have been continuing to enjoy and experiment with “Bulletproof” beverage recipes, and we discovered a winner recently – using powdered pumpkin!
Nothing like a pending house move to help you start going through what’s in the pantry, especially when some of the more commonly used items are finished and you really don’t want to pick up another large jar of, say, coconut oil.
The tub of pumpkin was just sitting quietly, in its usual spot, and one morning last week, it was time to try it. First with pumpkin pie spice added. Of course, then after a couple of uses, the pumpkin pie spice was done. (About that move….)
So, this morning, it was more guesswork with cinnamon, nutmeg, cloves and ginger, and I managed not to overdo the cloves (yes, I’ve done this in the past, pretty regularly – or else it’s too much nutmeg in the mix) this time. I hope to make up my own mix in the next day or two, just to have on hand for the next week or two.
Plus, I can say that so far, this blend works with either yerba mate or the herb bacopa brewed up as tea for a base. Bacopa has the benefit of helping to support brain function, which sounds to me like a bonus for a morning brew.
Bulletproof-Style Pumpkin Spice Latte
16-20 oz. water
1 bag or 1 Tbsp loose yerba mate (or bacopa)
1 serving pumpkin powder
½ tsp pumpkin pie spice (or 1 tsp cinnamon with a pinch of – nutmeg, cloves, ginger)
1/2 tsp vanilla extract
1 serving unflavored or vanilla whey (or other) protein powder
1 Tbsp Brain Octane™ oil or other MCT oil (optional)
1-2 Tbsp grass-fed butter/ghee
Stevia to taste
Bring water to a boil (I use an electric kettle for tea bags and steep it on the stove for loose leaves) and steep tea to desired strength.
Add all ingredients to a high-speed blender and blend for approximately 15-20 seconds. Pour into your favorite oversized mug and enjoy.