Last week a good friend of mine posted a recipe for a homemade Pumpkin Spice Latte .
While fairly intriguing, the recipe had a bit too much white sugar in it for my liking. However, my husband loves Starbucks Pumpkin Latte's and looks forward to them all year, so I was determined to take a stab at creating one that might be a wee bit healthier.
This is the result and judging from his truly satisfied expression I succeeded! Happy Husband..Happy Life..Happy Life..Happy Wife!
This is even more luscious on a chilly autumn night with a warming jigger of single malt stirred into it (nothing too peaty) , a crackling fire and a piece of pumpkin pie!
3 Tbsp honey syrup
2 tsp ground cinnamon
3 Tbsp maple syrup
2/3 cup of heavy whipping cream
1/2 teaspoon of unsalted butter
2/3 cup(s) canned pumpkin
3 cup(s) black coffee or strong Chai Tea
1 & 1/2 cups of nut milk
For the evening a wee dram of single malt, something a bit sweet like Macallan, Glenfiddich or Glenmorangie!
Instructions: Brew the coffee/tea and in a saucepan, whisk together
the other ingredients.
Heat until boiling and stir gently.
Pour the heated milk, pumpkin and spice mixture into a vitamix or blender along with the coffee.
Blend until smooth and pour into mugs.
Top with a sprinkle of cinnamon and enjoy!
Last week a good friend of mine posted a recipe for a homemade Pumpkin Spice Latte .
So as promised, here is Bone Broth 101! I've put the simplest rules of bone broth down here in this sheet that you can print out, but this is only just the beginning! Bone broth is so rich in amino acids, collagen and gelatin that you'll want to always have it on hand, because when you see and feel the reported benefits...like suppler softer skin, increased mobility and a happier gut, you'll begin to understand why dense rich broth has always been a staple in so many diets all over the world.
The recipe for bone broth is essentially the same whether or not you make it in a stock pot, instapot or slow cooker. The instapot cooks it much faster and I think that it does an amazing job. It's a pressure cooker and it does in 3 and a half hours what can't be done in under 10 hours in the traditional way. That being said, I just want you all to try bone broth and I don't really care how you make it. If you use the slow cooker just put all of the ingredients in and turn it on low for 10 to 12 hours. Your kitchen will smell absolutely wonderful and you'll have a fabulous broth to boot. If you use the stock pot it will be a little more difficult because you have to really watch it carefully. If you use a stock pot or slow cooker, add about a cup of apple cider vinegar to the pot. This will help leech all of the minerals from the bones. Some say this is just fallacy. I say what can it hurt?
One question I'm always asked is "Why grassfed and organic?" My response is simple. Over the years, I've discovered that broth cooked from animal bones that are not grassfed or organic is much "scummier" ...in others words, junk is always rising to the top that you have to skim off. Impurities, antibiotics...just ick. So I spend a bit more, and get good bones from a traceable source.
Remember too, you can use fish heads, shellfish and other seafood sources and make a terrific bone broth as well. The secret is long, steady cooking and a steady temperature so that the collagen and gelatin are broken down evenly. The sign of a great bone broth is that 24 hours after you've finished, it becomes gelatinous, just like when you've roasted a chicken or rib roast and you find that wonderful jellied gravy in the pan the next morning. Even if it doesn't get jellied, it's wonderful for you. The secret to having it get all jiggly are the bones you use. Try neck bones, chicken feet, oxtails, marrow bones....anything with cartilage. Especially the chicken skin. Your wrinkles and dry skin will love all of that extra collagen!
I always add turmeric for a deep rich color!
Remember this is not your normal pot of soup. By the time you're done, if you've cooked it right, everything in the pot will be tasteless. The meat can be shredded and put back in, but there won't be flavor. So as not to waste it I give it to my dog who will eat anything. The cat won't touch it. If you pressure cook it in an Instapot, please don't give the bones to your pets because they will have become too brittle.
The flavor of any vegetables you choose, even onions and garlic will get lost in the cooking process. What they will add is depth, nutrition and deep flavor, but they won't be easily recognizable so save the flavoring for later. Don't add salt until it's done because you'll want to make each cup or bowl individually. Thats the beauty of a pot of bone broth, is that it's the perfect tonic that you can doctor differently each time! This type of broth loves to be heated up on a chilly morning and served with lots of add-ins! Have fun! For a broth that's predominantly poultry, I love to add some maple syrup, onion, cracked pepper and sage. You can add eggs, corn , onions and fresh garlic and create your own ramen! For a beef broth , how about some ginger, scallion, garlic and soy? Or for chicken or beef you could add chili powder, garlic, onion, cocoa powder and raisins, like a bone broth mole! You could slice up some leeks , cube some potatoes, add some cream and have an instant potato leek chowder.
Start here and develop your own add ins! Bone broth IS superfood and I always have a pot of it in the fridge. My husband, the mostly vegetarian loves it. I pour it all over the dogs food and her skin is just so nice and I've noticed that she's shedding a a lot less than she was.
Remember this though. Unless you freeze it, bone broth is only good for 7 days. If you smell it and it smells funky, pitch it please. That's how they used to grow antibiotics:)
“ In my Last Will & Testament, it states that I want half of my ashes
scattered on the 7th Floor of Bergdorfs in New York City and the other half scattered in the herb gardens at the Cloisters. That's probably all you'll ever need to know to understand me." Beth Schreibman Gehring
Beth Schreibman Gehring is a lover of all things Green, Delicious, Growing, Beautiful, Elegant and Fragrant. She’s also a lifestyle blogger, wedding and party planner who uses an ever-changing seasonal palette of love, life & food to help her readers and clients fall madly in love with their lives!
For close to 20 years she was the President of Schreibman Jewelers, one of Northeast Ohio’s largest and most prestigious bridal registries, jewelry, gift and tableware businesses.
Beth has had the distinct honor and pleasure of designing the table settings for several TV series, including "Julia Child cooks at home with Friends", "Julia Child cooks with Jacque Pepin" and the " Todd English and Olives restaurant" cooking show. She created the table setting designs for the books of the same name.
Somewhere along the journey, she discovered that many were drawn to her for her ability to teach them to live everyday with passion. So when she closed her business in 2003 she became a Life Coach, Board Certified by The Institute of Integrative Nutrition in NYC and by The American Association of Drugless Practitioners.
Her clients have referred to her as “a feast for the senses, a coach that speaks to all the senses as well as to the heart.” Another said, “I totally recommend her to anyone looking for more connection to themselves, their loved ones and their own lives."
Beth promotes a seasonal, sensual way of living, eating and being, teaching a holistic way of looking at your life. She loves nothing more than to spend long days in her gardens tending the healing herbs, fruits and vegetables, promoting healing through herbalism, flower and gem essences, aromatherapy and Reiki, cooking gorgeous, healthy and delicious meals for her family (4 legged and 2) and friends while brewing delightful herbal potions to help keep you healthy, gorgeous and sexy all over, inside and out!
Her favorite question? “So tell me? What is your secret dream? Lets nurture it!”
Beth is currently busy helping to establish new horticultural protocols in the Western Reserve Herb Gardens based upon organic best practices including bio-dynamic gardening, permaculture & phenology. She is the Education Chairman for the Western Reserve Herb Society and sits on the Public Relations Committee of WRHS. Beth is also a member of Les Dames D'Escoffier International (Cleveland ) The Herb Society of America and The Herb Society of the United Kingdom.
In 2014 she took a stab at writing a book and it’s called “Stirring the Senses, How to fall madly in love with your life and make everyday a day for candles & wine.” Her next book, “Herban Glow- Romantic Ways for Ordinary Days” will be released in the fall of 2018.
Beth lives and works in Cleveland Heights with Jim, her husband of 35 plus years and is owned by 17 full sets of vintage dishes, a cat, dog, horse, swarm of wild honeybees, a garden full of herbs and old rambly roses, bottles of vintage perfume and very soon, a flock of heirloom chickens!
You can also find out more about working with Beth at www. herbanglow.com
I'm so proud to be associated with this wonderful company! To find out more, please visit me at www.herbanglow.com