Until I read Celebrations, I hadn’t ever seen a book on paleo cooking that delved further into paleo food than just meat and vegetables.
While meat and veggies make great everyday meals, when it comes to special occasions, it can be tricky to stick to paleo foods, especially if you’re cooking for others. Celebrations makes things easy, by separating recipes by occasion, including birthdays, Thanksgiving, and Christmas. Many of the recipes are versions of traditional meals, not just roast turkey and ham, but also things like gingerbread and sticky buns.
One of my favorite things about these recipes is that many of the baking recipes are also nut-free, making them better for kids with allergies, as well as meaning you don’t need to use pre-packaged gluten free flours. Thanks to the focus on fresh and whole-food ingredients, all these recipes would be perfect for serving to even those who aren’t used to the paleo diet.
Unlike a lot of other paleo cookbooks, Celebrations is full of personality and enthusiasm for paleo and allergy-friendly cooking.
I saw the signs announcing Pumpkin Spice Latte season emerging a few weeks ago, and immediately wanted one. Unfortunately, boyfriend had to ruin my excitement by reminding me how much sugar they contain. When I first flicked through Celebrations and came across the PSL recipe included, I knew it was destined to be the first recipe I tried.
I’ve tweaked the original recipe a little to suit my tastes – and by that I mean I’ve used quite a bit more pumpkin. It’s still a mild pumpkin flavor overall, though.
Lastly, I prefer to use the frother attached to our coffee machine to heat the milk – this saves me having to wash a saucepan and the blender. To do this, add the pumpkin, vanilla, spices and sugar to the coconut milk and froth them all together until nice and hot, before adding to the coffee.
- 1-2 shots brewed coffee, depending on your tastes/required energy levels
- 1/2 cup full-fat coconut milk, unsweetened
- 2 tablespoons pumpkin puree, unsweetened
- Dash of cinnamon and allspice/cloves (or pumpkin spice mix)
- Dash of vanilla extract
- 1-2 tablespoons maple syrup/coconut sugar
- Heat all ingredients either in the microwave or in a pan over medium-high heat until hot and slightly frothy.
- Transfer to a blender and blend on high for 30 seconds and top with cinnamon before serving.
Did you like this recipe? Let me know!
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I received this book for free in exchange for my review. The opinion contained here is my own, I was not compensated for a positive review.