While it may seem basic, I love me some #PSL and I know I’m not alone here!
That being said, if you’re trying to optimize your hormone balance and overall health, I’d encourage you to experiment with swapping your standard Starbuck’s (which is loaded with sugar and other chemicals that increase inflammation and hormone imbalance) for this elevated version, which is loaded with hormone-loving nutrients like:
+ Brazil Nuts
Rich in selenium, a trace mineral that supports optimal thyroid function
An adaptogen that works to lower cortisol, nourish adrenals and create balance in the body
+ Coconut Butter/Oil
Made up of MCT’S that help transform cholesterol into pregnenolone, an essential building block of thyroid and sex hormone-creation
+ Pumpkin Pie Spice/Cinnamon
Helps to naturally balance blood sugar, a key component of hormone balance
An excellent source of amino acids that helps us produce healthy levels of hormones
While this treat is loaded w/ plenty of hormone-healthy ingredients, it’s very important to note that coffee/caffeine is totally optional in this recipe, and if you suffer from issues with your adrenals, burnout, insomnia, blood sugar imbalances or fatigue, it will be much more supportive for your hormones to swap the coffee for decaf, or just leave it out altogether (it’ll still taste delicious).
Either way, you really can’t go wrong with this hormone-healthy pumpkin spice latte, which is super rich and creamy, slightly sweet and spiced (while still being low in sugar) and will satisfy all of your pumpkin cravings this season.
Need more hormone-healthy recipe-ideas this season? Check out my 28-Day Hormone Balance Reset Plan or Fertility Boosting Fundamentals Guide, which are jam-packed with delicious + nutrient-dense recipes designed to help you balance your hormones and feel your best.
- For the Brazil Nut Milk:
- 1 cup raw, unsalted Brazil nuts
- 3 cups filtered water
- Sprinkle of sea salt
- 1 tsp vanilla
- Optional: 1-2 dates, pitted and chopped, to sweeten
- For the pumpkin spice latte:
- 1 cup brewed coffee or 1-2 espresso shots (or leave out to make a caffeine-free version, especially if suffering from burnout/cortisol issues)
- 12 oz (about 1 1⁄2 cups) brazil nut milk (or other unsweetened, non-dairy milk like oat, cashew, etc.)
- 2 tbsp organic pumpkin puree
- 1 tbsp maple syrup or 2 dates, pitted and chopped
- 1 tbsp coconut oil or butter (can also use nut butter to make it thicker/creamier)
- 1 tsp ashwagandha (this can have a distinct flavor profile, so try starting with 1⁄2 tsp and working your way up to 1 tsp, or subbing for another adaptogen like reishi or maca root) **consult your doctor before taking, especially if pregnant/nursing
- 1 tsp vanilla extract
- 1⁄2 tsp pumpkin pie spice
- Optional: 1 serving collagen powder (I like this brand)
- Cinnamon for topping
- If making Brazil nut milk, add all ingredients to a blender and pulse until well-mixed, then pour through a fine mesh strainer or nut milk bag to remove any clumps. Set aside.
- Add coconut oil or butter to a stove top pot over medium low heat until melted.
- Stir in pumpkin puree, maple syrup (or dates), pumpkin pie spice and vanilla extract until a paste forms.
- Add in nut milk and continue cooking on low heat for five minutes or so, until heated but not boiling.
- Remove from heat and pour into a blender.
- Add in optional ashwaghanda or other adaptogen and collagen.
- Add in optional espresso shots or cup of hot coffee.
- Pulse in blender until frothy or creamy.
- Option to top w/ cinnamon.
- Drink immediately. Brazil nut milk will last in the fridge for up to 5 days.
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