6 Things You Should Be Eating This Fall And Winter, According To Lehigh Valley Nutritionists

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By Stephanie Eckelkamp

There’s certainly a nip in the air, and at least for us, that triggers cravings for everything from hot chocolate to mac and cheese to big old cinnamon buns. All things that, unfortunately, are low in nutrients, high in calories, and cause mood-wrecking blood sugar spikes and dips (we fully support them in moderation, though, especially hot chocolate with a splash of Bailey’s). 

So during a season with minimal sunlight in which we’re all feeling pretty blah in general, save for the holiday giddiness, you might want to take it easy on these seasonal comfort foods. 

But what exactly should you eat?

“As the seasons change, your body changes too. Eating nutrient rich, fresh, and local foods is a great way prepare for colder weather, revitalize your body, and promote well-being,” says Dr. Kristen Bentson, owner of YouAnew Lifestyle Nutrition in Bethlehem.

Turns out, even though there’s less of a variety than summer, there’s still plenty of fresh, seasonal fruit and veggie picks to choose from that are brimming with nutrients that benefit both physical and mental health. 

We asked Bentson, along with Gina Hassick, registered dietitian and owner Easton-based Eat Well with Gina, to share their top foods for nourishing the mind and body as the mercury drops.

1. Clementines

All citrus is in season, but clementines gain points with us since their so easy to peel. And Bentson loves them too: “Clementines may look little, but they are power packed with nutrients. They’re a great source of cancer-kicking limonoids, immune-boosting vitamin C, and inflammation fighting zeaxanthin,” she says. 

Get your fix: Bentson loves combining clementines and mixed raw nuts for a simple and fast go-to snack. You can add slices of clementine to a fresh salad too.

2. Winter Greens

We get it, salads might not be your go-to in winter, but that doesn’t mean you should pass up seasonal greens like kale, swiss chard, and spinach. “Greens provide quality nutrients, like magnesium, iron, and B vitamins, that help curb cravings, energize, and improve metabolic and brain health,” says Hassick. “They also have a calming effect on the body.” 

Get your fix: Greens can be easily incorporated into smoothies and salads, sautéd in olive oil for a side dish, or mixed into a soup, suggests Hassick. Don't feel like making your own smoothie or salad? Hit up a healthy local eatery like Greenmouth. “I love enjoying a nutrient packed lunch or smoothie while enjoying the peaceful atmosphere,” she says. “Places like this nourish your mind and body not only through the foods they provide, but also their environment.”

3. Beets

“Beets get their color from betalains, a pigment which is known to reduce inflammation and support the body’s detox system,” says Bentson. “But be sure not to overcook your beets. To preserve delicate nutrients, keep roasting time under one hour.”

Get your fix: “Nothing beats lightly roasted beets,” says Bentson, who recommends sourcing local beets from Bechdolt Orchards in Hellertown. Here at Live Well, we roasting our beets along with sweet potatoes and brussels sprouts for a nutrient-packed trifecta of winter veggies. 

4. Whole Grains

Skip the mac and cheese and opt for some whole grain goodness. “Whole grains like brown rice, oats, and quinoa provide fiber, protein and essential amino acids that our mind and body need to stay healthy,” says Hassick. “Whole grains can help provide steady long-lasting energy, keeping blood sugars more steady through out the day therefore reducing cravings.”

Get your fix: Try a grain bowl! Start with a whole grain base like quinoa, then add some goodies like sautéed kale, sliced apple, toasted pumpkin seeds, roasted root veggies, and chicken, then finish everything off with a warm vinaigrette. 

5. Winter Squash

Squash is one of those food we gagged on as a kid, but can’t get enough of as adults. And that change of heart, it turns out, is awesome for our health. “Squash also pairs perfectly with seasonal flavors like cinnamon and ginger. Plus, it's great source of vitamin A and even contains some omega-3 fatty acids,” says Bentson. 

Get your fix: When the weather gets cold, nothing is better than a warm bowl of butternut squash soup. Bentson recommends trying out her creamy Apple and Butternut Squash Soup

6. Parsnips

It’s time to get on board with this underutilized root veggie! “If you like carrots, you'll love it's close relative, the parsnip,” says Bentson. “This uniquely white root vegetable is rich in B vitamins, iron, calcium, and potassium.”

Get your fix: Try them mashed with potatoes, raw in a salad or roasted with onions, garlic, carrots, and Brussels sprouts, suggests Bentson.


Local Spirits Highlight: Triple Sun Spirits


by Siobhan DeRemer

Late fall is officially here in the Lehigh Valley (my flannel is out in full form) and that's the signal to move the outdoor wine and beer drinking inside, or at least to your closest fire pit. And what better to throw in your glass as you warm up than a pour of some local booze? The Valley has a number to choose from, but we're throwing a spotlight on our friends at Triple Sun Spirits.

Paired with the mind and passion of former brewer Kristofer Kwant, the spirits at Triple Sun are created in-house with an authentic small-batch style, giving them character and utilizing an environmentally friendly process. Kwant's got his sights set on providing the Valley with not only top-notch artisanal spirits, but also a community business that involves other local makers in its process. So far, Triple Sun has partnered with Hardball Cider and Weyerbacher, with more to come in the future. Their location is also a hotspot in Emmaus, situated right next to Yergey Brewing Company, and host to delicious local food trucks and events of all kinds (including one of our favorites: Yoga Happy Hour). 

You can currently grab their Caribbean-style rum (light, dark, and golden), gin, apple brandy, corn whiskey, and stouted whiskey directly at the distillery, by ordering online, checking out some of the local establishments that serve Triple Sun spirits (House & Barn and Hardball Cider on Main are just a few), or browsing your local Wine & Spirits. The distillery also has a cocktail menu to rival some of the best bars in the area and it changes with the seasons. One of our favorites is apple brandy hot cider and since bourbon is on the schedule to be released in September 2018, we'll be back to try an Old Fashioned or ask for it neat and enjoy all the unadulterated flavors. 


For more info, to plan a visit, or to see what events are coming up, visit Triple Sun's site and follow them on social media (Instagram, Facebook). If you make a visit and love everything you drink and see, consider picking up some holiday gifts to share the Triple Sun love with friends and family.

The genius mixologists at this Emmaus distillery are jumping on the fall bandwagon and providing us with a recipe for their Pumpkin Spice Gin Sour. The name and directions are as basic as they come—not to mention delicious! Pick up a bottle of their gin and try it out.


Pumpkin Spice Gin Sour

2 oz Triple Sun Spirits Co. gin
Juice from half a lemon
1 Tbsp pumpkin puree
0.5 oz Monin Pumpkin Spice syrup
Dash of Fee Brothers Old Fashioned bitters
Pumpkin spices and rosemary, for garnish

Put first 5 ingredients in ice and shake for 1 minute; pour through strainer into coup glass. Then, garnish with pumpkin spices (cinnamon, nutmeg, ginger and clove) and a sprig of rosemary.


6 Summer Events That Combine Fitness, Booze, And Awesome Food In The Lehigh Valley

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by Stephanie Eckelkamp

Sure, we all love how we feel after a great workout, but sometimes getting our butts out of bed and into gym clothes requires a little extra motivation. And if that motivation includes a strong cocktail or some killer farm fresh food, then you bet your ass we’ll be squeezing into our most flattering yoga pants faster than you can say mimosa. 

Lucky for all of us, local Lehigh Valley businesses have fully embraced trend of combining fitness classes (think: yoga, barre, crossfit) and a stiff drink, beer, or tasty nibbles. Squats and sangria, anyone? Burpees and beer? Pigeon and pinot grigio? I could go on...

Here, we’ve rounded up some awesome ways to detox and retox that are happening soon.


1) Sunday Morning Sweat: CrossFit at Weyerbacher
When: Sundays, June 25th, July 23rd, and August 20th, 10am
Where: Weyerbacher Brewery
Price: $10

Join South Mountain CrossFit instructors for a fun and interactive intro to CrossFit followed by a nice, cold 12 oz glass of the best recovery drink we can think of: beer! Haven’t mastered the art of the deadlift or the burpee? That’s fine. This event is perfectly suitable for CrossFit newbies. For more info and to purchase tickets, click here

2) Barre3 in the Vineyard
When: Sundays, July 2nd and August 6th, 9am
Where: Vynecrest Vineyards & Winery
Price: Free

Grab your yoga mat and a friend and join Barre3 instructors for a complementary sweat session followed by delicious mimosas and food by BlendLife Food Truck. No need to register; just show up! Want more details? Click here for the July event and here for the August event.

3) Yoga Happy Hour at Triple Sun Spirits
When: Wednesday, July 12th, 6pm
Where: Triple Sun Spirits
Price: $20

Work got you feeling blah? Grab a fellow disgruntled coworker and bust through the mid-week blues with an invigorating yoga flow followed by a hand made Triple Sun Spirits cocktail. To purchase tickets, click here

4) Farm Food Flow
When: Saturdays, July 15th and August 19th, 5-8pm
Where: Kreeky Tree Farm
Price: $75

Join yoga instructors Melanie Smith and Britt Tag for an outdoor vinyasa yoga class at Kreeky Tree Farm followed by a cooking demo and tasting with ingredients grown/raised on site by owners Allan Schanbacher and Chris Gangi. Bonus: You get to hang out with loads of cute farm animals while you’re there, including goats, donkeys, horses, chickens, and ducks. To enroll, email kreekytreefarm@gmail.com or call 610-442-2719. Click here for more details. 


5) Yoga + Brunch with Greenmouth Table and Easton Yoga
When: Sunday, July 16th, 8am
Where: Easton Public Market
Price: $18

Join Alicia Rambo Wozniak of Easton Yoga and Sarah Hinsch of Greenmouth Table at the Easton Public Market for a healthy and delicious start to your Sunday. Alicia will guide a one-hour gentle morning flow to wake your body up and Sarah will prepare a nutritious breakfast to enjoy at the end of class. To register, click here

6) Pints and Poses: Yoga at Weyerbacher Brewery
When: Sunday, July 16th, August 6th, 10am
Where: Weyerbacher Brewery
Price: $20

Grab a mat and join guest instructor Stephanie Riggs in front of the brewhouse for a fun, adventurous sequence linking basic and advanced yoga poses, followed by a beer cocktail and some tasty snacks. To purchase tickets, click here

Got an event we should add? Holler at us below and we'll be sure to include it!

Meet The Baker Who's Turning Lehigh Valley's Carb-Fearing Health Nuts Into Bread Lovers

By Stephanie Eckelkamp

In part 1 of a two-part video series, John Glagola (aka The Wayfare Baker) shows us around his kitchen, discusses the health perks of his bread, and talks about his process of making long-fermented sourdough.

I thought I could live without bread....I once bragged about going a year-plus without the fluffy sliced stuff (#Paleo), never accepting toast with my diner scrambled eggs, and thinking that lettuce wraps were a perfectly acceptable vessel for my organic turkey breast. 

That is, until I met John Glagola (aka The Wayfare Baker). Turns out, I just hadn't yet experienced real bread.

When you talk to Glagola, it's clear why his bread is so freakin' delicious: He's an artist. Never will you find him combining store-bought flour, yeast, and water to make a cheap and easy loaf. Instead, he likes to kick it old school....like old-world sourdough old school.

Glagola, who started The Wayfare Baker about a year ago, honed his bread-making craft with literally the best of the best in the United States: Richard Bourdon of Berkshire Mountain Bakery in Massachusetts, a guy who's so badass he made an appearance in Michael Pollan's Netflix documentary series Cooked to talk about his European style, natural sourdough bread-baking style, which goes back thousands of years (way before the days of preservative-laden Wonder Bread) and requires milling your own flour from fresh, local grains.  

Sourdough isn't a flavor of bread (contrary to popular belief), but a style of bread-making, which can be applied to breads of nearly any flavor or loaf shape. And it's how all bread used to be made before we went and messed with a process that didn't need messing with in the first place.

Each of Glagola's breads are made with a combination of freshly milled grains from local PA farms that he then combines with a naturally fermented sourdough starter culture. Before baking, the dough is allowed to ferment 24-48 hours, which creates an amazing depth of flavor and helps break down a component of grains known as phytic acid, thereby making it easier to digest than some conventionally produced breads. 

Check out our video above to learn more about Glagola's process. Then be sure to pick up a loaf at a local Lehigh Valley farmers' market or one of these 8 retail locations!

10 Healthy (Last-Minute!) Holiday Gifts To Buy In The Lehigh Valley

By Nina Elias & Stephanie Eckelkamp

Attention! There's less than a week until Christmas and the start of Chanukah. Which means you need to get your butt in gear with the gift shopping. Luckily, we've got a short and sweet curated list of our favorite gifts for foodies, yogis, health nuts, and enlightenment seekers. The best part? All are from local retailers. So you can feel good about supporting the little guy and spend zero time waiting for packages to arrive. Now go do some shopping!

Sato Salon Organics Rose Facial Scrub & Lemon Sage Body Scrub ($14)
During winter, my skin is inevitably rough, dry, and flaky. My new go-to solution: Sato Salon Organic's sugar scrubs. They combine sugar to slough off dead skin, coconut oil to rehydrate and nourish, and specific ingredients with anti-aging and antioxidant properties such as rose petals, lemon zest, and sage. -SE

Reflexology and Float Package from Metta Relaxation Co. ($100--holiday special!)
Give your Groupon addiction a rest and give that health nut in your life a new kind of relaxation: a reflexology session and float from Metta Relaxation Co. in Bethlehem. Floating, according to Metta's website, "is pure relaxation in nine hundred pounds of pharmaceutical-grade Epsom salt dissolved in ten inches of water warmed to skin temperature." Without gravity, the outside world, or your body's processes keeping you down, you can relax and meditate on a whole new level. I love that you can pair it with reflexology for a truly detoxifying day. -NE

House of Metalworks Lotus Flower Friendship Bracelet ($20)
I'm totally in love with House of Metalworks, a new handmade jewelry shop in Emmaus, located right under Armetta's Pizza. This piece in particular caught my eye. Probably because it has such cool meaning behind it: "The Lotus Flower grows in muddy water, and it is this environment that gives forth the flower's first and most literal meaning: rising and blooming above the murk to achieve enlightenment." -SE

Easton Public Market Gift Card
If you have a lot of foodie friends, you can't go wrong with a gift card to Easton Public Market. It's accepted at each of their vendors (Mister Lee's Noodles, Tolino Vineyards, and Chocodiem just to name a few) and can even be used for the cooking classes that take place at their on-site kitchen. -SE

Social Still Spiced Rum 
Okay, okay, we get it. Spiced rum isn't exactly a "healthy" holiday gift. But when combined with some hot apple cider, this stuff is seriously life changing. Bring one to your next holiday party and you're sure to make a few new friends. Pick up a bottle at Social Still or at your local Fine Wine & Good Spirits store in the PA section. -SE

Monocacy Coffee Co. "Jolly" Holiday Coffee Blend ($13)
The perfect gift for coffee lovers? Coffee, of course. But be sure to make it this festive roast with notes of fruit, sweetness, and molasses from local Bethlehem roaster Monocacy Coffee Co. Bags are available for purchase online, and are often sold at Greenmouth Juice Bar & Cafe, but shoot them an email (info@monocacycoffee.com) for the location nearest you that carries them. -SE

Soy Candle from Loose Threads Boutique ($12.99)
I used to think candles were the lamest gifts in the WORLD. Now, they are near the top of my wish list. I don't mean your every day, run-of-the-mill candle—I'm talking about healthy, naturally scented candles that fill your home with an authentic aroma that won't exacerbate asthma or disrupt your body's natural processes like artificial fragrances do. They're hard to find and they're often expensive. These handmade, 100% soy candles fit the bill. Beyond using natural fragrances, these soy candles burn cleaner than paraffin, making them a safer snag for you and your family (including pets!). -NE

Holiday Breakfast Sampler from the Granola Factory ($35)
I spent many years as a sluggish, foggy no-breakfast gal—now, I can't live without the magical, superhuman powers a high energy, whole food breakfast gives me. And how lucky are we to have an artisanal granola bakery right here in the LV?! This gift is perfect for the person in your life that insists on breaking their fast with bagels and donuts...or nothing at all! Plus, the gorgeous aroma of this ethically-sourced coffee is strong enough to wake up even the deepest of sleepers. -NE

Yukato Yoga 6-Pack of Classes + Yoga Mat Bag (or 30-Min Massage) ($100--holiday special!)
This yoga studio in Bethlehem Township (which just celebrated its 1st anniversary) is offering two delightful holiday packages: 6 yoga classes + the choice of a gorgeous yoga mat bag designed by LV local Emily Moore, or a 30-minute massage. While you're waiting for your class to start, lounge on one of the comfy couches, browse their selection of hand-crafted yogi jewelry, or sip on some locally brewed kombucha. -SE

Lehigh Valley Kombucha ($75 for 12 wine bottles--holiday special!)
I'm a little kombucha obsessed. So I was pumped to discover that Gary of Lehigh Valley Kombucha is offering a kick-ass reduced holiday rate when you buy 12 bottles (normally $120!). So grab a couple for yourself and some of your closest friends, and give the gift of health and awesome taste this year. The best part: Their seasonal flavor is cranberry! -SE



Greenmouth's Super Pumpkin Pie Smoothie

By Stephanie Eckelkamp

We've arrived at that time of year (between Thanksgiving and Christmas/Hanukkah/whatever-you-celebrate) when all you want to do is shove your face with sugar cookies, peppermint mochas, PSLs, and Reese's peanut butter Christmas trees. And who could blame you? With friends and family urging you to "treat yo' self, it's the holidays!" it's not surprising that a day or two of indulging can somehow turn itself into a month of forgetting what vegetables are. But we've got your back. Or at least the folks at Greenmouth Juice Bar & Cafe do.

According to Linda White, a Lehigh Valley-based health coach and yoga instructor who also manages Greenmouth's Easton location, you can get all that delicious, desserty, decadent flavor of your favorite fall dessert (pumpkin pie!) while loading your body with nutrient-rich super foods. Here, she shares her super pumpkin pie smoothie, which you can easily whip up at home or pick up at your nearest Greenmouth location.

This blend is packed with protein and anti-inflammatory omega-3s from hemp and flax seeds, skin-brightening beta-carotene from pumpkin, hormone-balancing maca powder (which can actually help reduce PMS symptoms!), and electrolyte-rich banana and coconut water to boost post-workout recovery. It's also naturally sweetened with dates--no added sugars!

Super Pumpkin Pie Smoothie

5 oz (1/2 cup + 2 tbsp) coconut water
5 oz (1/2 cup + 2 tbsp) coconut milk
1 Tbsp hemp seeds
1 Tbsp flax seeds
1 tsp maca powder
1-2 dates, pitted
3-4 Tbsp pumpkin purée
1 frozen banana
1/4 tsp vanilla
Small handful of ice

Add all ingredients to a blender and blend until smooth. Pour into a glass and drink that goodness up!

Does the holiday grind have you feeling unmotivated when it comes to maintaining healthy habits? Contact Linda White for a health coaching consult (620-781-7062), or shoot us an email and we'll connect you. 

Coconut-Curry Butternut Squash & Apple Soup

By Stephanie Eckelkamp

Fall is in full swing, which is pretty exciting for more reasons than one. Not only do you have full license to wear long, butt-covering sweaters and wool-lined moccasin slippers, but it's soup season. Specifically, butternut squash soup. And we've got just the recipe. It's creamy, delicious, and surprisingly good for you. Paleo and vegan dieters, we're talking to you, too! 

STEP 1: Assemble ingredients. Here's what you'll need:

  • 1 large butternut squash, peeled, seeded, and chopped (save seeds!)
  • 1 green apples, chopped
  • 1 medium yellow onion, peeled and chopped
  • 3 tablespoons cooking fat (butter, avocado oil, coconut oil, and olive oil all work well)
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground ginger
  • 4 cups chicken or vegetable broth
  • 1 cup full-fat coconut milk (from can)
  • 1 teaspoon salt
  • black pepper to taste

STEP 2: Add cooking fat to a large pot over medium heat. Add onion, curry powder, ginger, and a pinch of salt and pepper. Saute until onions are soft. 

STEP 3: Add squash, apples, broth, coconut milk, salt, and pepper to pot. Simmer, partially covered, until squash and apples are fork-tender, 15-20 minutes.

STEP 4: Remove from heat. Puree soup with an immersion blender on low until smooth (or carefully puree soup in a traditional blender in batches, then return to pot). Return to heat and simmer soup on low to medium-low, stirring frequently, until it reaches the desired thickness, 10-15 minutes. Season with additional salt and pepper to taste.

STEP 5: Rinse squash seeds thoroughly. Add to a skillet over medium heat with a tablespoon of cooking oil and a pinch of salt and pepper. Toast seeds, stirring frequently, until crispy, about 15 minutes. Remove from skillet and cool on a paper towel-lined plate. 

STEP 6: Ladle yourself a big old serving and sprinkle with toasted butternut squash seeds and maybe even some leftover turkey, bacon, stuffing, cranberry sauce...whatever. We won't judge. 

Got any amazing fall or winter recipes you want to share?? Shoot us and email, or leave a comment below, to potentially be featured! 


How to Make Healthy(ish), Locally Sourced Apple-Bacon Mini Pies

By Stephanie Eckelkamp

First, let me just say, holy mother of baked goods, these are delicious. 

I've been craving pie lately, but as a someone who's pretty health conscious and really damn busy, I just couldn't muster the energy to make a traditional, pain-in-the-ass, nutritional shit-show of a pie crust.  So I decided on mini single-serve pies with an almond flour and nut crumb topping that lets you truly appreciate the apples. Oh, and just for fun, I added some bacon (from Breakaway Farms, purchased at the Emmaus Farmers' Market!) to the filling, because bacon makes anything good, great. It adds just the right touch of smokiness, and the saltiness actually enhances the sweet elements of the pie. 

So, go get your hands on some Lehigh Valley apples (check out one of these local orchards!) and whip up these bad boys ASAP. 


Mini Apple-Bacon Paleo Pies

4 medium to large apples, cored and sliced
2 slices bacon, chopped (preferably uncured and organic)
Sprinkle of cinnamon, nutmeg, and allspice

Crumb Topping:
1 cup almond flour
½ cup chopped pecans
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
2 Tbsp grass-fed butter, chilled
1-2 Tbsp maple syrup

1) Prepare filling: Heat cast iron skillet over medium heat. Add chopped bacon and sauté for about 2 minutes. Add sliced apples to skillet with bacon and sauté until soft, about 8 minutes. Add spices and sauté an additional 2 minutes. 
2) Prepare crumb topping: Add almond flour, pecans, and spices to a medium bowl and mix to combine. Add butter, “cutting” it into the dry ingredients with a fork until it’s well combined and mixture has a crumbly consistency. Add maple syrup and combine all ingredients, mashing them together with the fork and trying to maintain the mixture’s crumbly texture.
3) Divide filling among four custard cups and top each with about two heaping tablespoons of crumb topping. Place custard cups on a baking sheet.  
4) Place mini pies in oven and broil on low until tops start to brown and crisp up, about 10 minutes. You may need to finish them up on high for about a minute.
5) Enjoy! These things are freakin amazing.

Get Into the Local Spirit

By Siobhan DeRemer

As the Lehigh Valley continues to be on trend with some of the most metropolitan areas, local distilleries are popping up (with more to come, so be sure to watch this space for more reviews). If you’re one to enjoy a nice cocktail (as we are here at LWLV, but do drink responsibly, of course), why not enjoy what local spirits have to offer? Sometimes that drink tastes even better when you know you’re contributing to a local business! We know it can be hard, if you’re health-minded, to find clean, well-crafted cocktails with hearty and worthwhile mixers (instead of your run of the mill sugar-laden options) that won’t make you feel guilty (or woozy) the next day. Here are highlights of some of our picks in the area, complete with recipes (some directly from the makers), tasting room hours, and locations. Watch (and like!) their Facebook pages and our event calendar for distillery-sponsored events popping up all around the Valley. Bottoms up!

And be sure to keep watching LWLV’s coverage of local spirits and distilleries—there are even more on the horizon that we’ll be featuring soon!

Eight Oaks Craft Distillers

Location: 7189 Route 309, New Tripoli
Hours: Tue - Sun 11am - 6pm

If you want to sip on some of the Lehigh Valley’s spirited history, try some of the applejack here with views only rivaled by some of the wineries in the area. This distillery (which is less than a year old!) also creates gin, vodka, and rum with local grains (most of it grown on-site and all of it milled by the distillers/owners). The apple cider used in the Applejack is also a local commodity and also a throwback to the earlier days of Pennsylvania imbibing culture (seriously, drink this with a little fresh cider, it’s like spiked heaven). Rye whiskey and aged bourbon are on their way. The tasting room is spacious and inviting and tasting fees are waived if you pick up a bottle while you’re there. Also, you can enjoy classic and seasonal cocktails with a local cheese/meat plate or bring your own picnic to enjoy. Enjoy a tour (which includes a cocktail) or if you can’t make the trip to New Tripoli, head to the Easton Farmers’ Market for a sample.

Try the Log Cabin:

2 oz Eight Oaks Authentic Applejack
1 oz Lemon Juice
1 oz Rosemary - Honey Syrup (see below for recipe)

Fill Glass with Ice & Scholl's Apple Cider. Garnish with rosemary sprig & lemon wheel.

Rosemary - Honey Syrup
Bring 1 Cup Water to a Boil
Remove from Heat & Stir in 1 Cup Honey
While Honey Mixture is Cooling Add in 5 Sprigs of Rosemary
After Cooling, Keep in Refrigerator for up to 3 weeks.

Social Still

Location: 530 E Third Street, Bethlehem
Hours: Wed - Thu 4pm - 10pm; Fri 4pm - 11pm; Sat 12pm - 11pm; Sun 12pm - 8pm

If you’d like a place to try a number of great local spirits with a full kitchen and plenty of seating at your disposal, then Social Still on the South Side of Bethlehem is a great option. With super trendy decor and a newly expanded menu of small plates (we are dying to try the ahi tuna tartare), sandwiches, and larger entrees, Social Still’s list of liquors grows by the moment (and they have tons of freshly made nonalcoholic drink options, too). They have 9 (!) types for you to try either mixed in a well-crafted cocktail or however you’d like it. There are also a number of house-infused spirits, wine from Franklin Hills, and a rotating tap selection of local brews. Maple vanilla bourbon has just been released and if you can’t make it to the distillery itself, you should be able to find many of the flagship spirits at your local Wine & Spirits (or behind the bar at local establishments).

Check out their take on a G&T (Grapefruit & Thyme): Grapefruit & Thyme-infused gin, Grapefruit Syrup, topped with tonic. 

County Seat Spirits

Location: 905 Harrison Street, Suite 128, Allentown (part of Bridgeworks Beverage Alliance)
Hours: Fri 4pm - 8pm; Sat 12pm - 6pm; Sun 12pm - 4pm

This distillery is located in perhaps one of my favorite places in Allentown (I mean, where else can you hit up a brewery, meadery, and a distillery all without leaving the building?). They offer wonderful cocktails in their teeny tasting room with their 6 spirit options and the owner/distillers are usually happy to give you a little tour of the space (where they mill their PA grains and bottle their spirits) and provide you with a (free!) taste of whatever you’d like. I’m a fan of the Class 8 Vodka for its clean and crisp flavor, myself, and they have a cachaca style white rum that is perfect in a caipirinha. Watch for collabs with Colony and Hijinx (who share the building with County Seat) and check for County Seat offerings at local liquor stores and bars in the area. Food trucks make regular stops here and the event list at this spot is plentiful.

Their Lock Keeper gin is the star in the Evil Bees Knees: Muddle rosemary with fresh lemon and honey simple syrup, add Lock Keeper and garnish with fresh rosemary and lemon slice.

Triple Sun Spirits

Location: 518 Bank Street, Emmaus
Hours: Thu - Fri 6pm - 10pm; Sat 2pm - 10pm

Triple Sun is the newest addition to the Valley’s offering of locally produced spirits, currently offering Cuban-style rum (think Bacardi) and corn whiskey (read: drink up, gluten-free friends!). Gin, spiced rum, and bourbon are in the works in this small-batch workshop less than a block from the popular Funk Brewing Company (and newcomer, Yergey Brewing Company makes it a place to stop on your next trip to Emmaus). We love seeing local businesses grow and collaborate (especially when we benefit from the deliciousness)! Small samples are free, but you can enjoy a Mason jar cocktail or a larger pour for a few dollars. Food trucks are a pretty solid staple and Switchback Pizza is just a skip and a jump.

Try their Moonshine Mary for a brunch sipper that's sure to wake you up:

2 oz Triple Sun unaged corn whiskey
3 oz tomato juice
1 Tbsp lemon juice
3 dashes Worcestershire sauce
2 drops Tabasco
Salt and black pepper to taste

Put all ingredients in a cocktail shaker with ice and shake until cold. Strain into a glass. Garnish with lemon wedge, celery stalk, or green olives.


Local Mixology Highlight: The Bookstore Speakeasy

By Siobhan DeRemer

Image courtesy of The Bookstore Speakeasy

Image courtesy of The Bookstore Speakeasy

Location: 336 Adams Street, Bethlehem / Tue - Sat 5pm - 2am

The South Side of Bethlehem is known for small unique shops, delicious and fresh restaurants, perhaps a bit of outlet shopping, and handcrafted cocktails. The last of these is perhaps best showcased in The Bookstore Speakeasy on the tiny side street with one of the most nondescript entrances in the Valley. This candlelit, exclusive space has some of the freshest cocktails (and cuisine) our area has to offer, not to mention amazing throwback Prohibition-era live music that will have you feeling like your drink should be outlawed.

The Bookstore’s attention to fresh housemade ingredients and inventive cocktail menu truly set it apart from the rest. All juices (with the exception of pineapple, and who can blame them, when's the last time you squeezed a pineapple?) are fresh squeezed in-house, and many options of bitters, whipped cream, chocolate mousse (yes, they use it in cocktails, too!), brandied cherries, and syrups are housemade as well. One of the newest additions to their healthier options is a simple syrup recipe that now uses turbinado sugar over the white granulated version. While there is some research out there that states raw and granulated sugar are about the same calorically, turbinado sugar is made from non-GMO ingredients, while much of granulated sugar is not. Also, turbinado sugar has a much richer taste (thanks to the molasses, yum), meaning you may feel satisfied by fewer drinks than packing on the processed kind. Bartenders on staff are also super prepared for your allergies, too, with the ability to make a gluten-free cocktail (just for you, celiac sufferers!) that’s miles ahead of a simple gin & tonic. With most cocktails listed online, you can pick your favorite (and browse their extensive beer and wine lists) before you hit up the Speakeasy, or you can go bold by asking the bartender to make his/her own choice based on your taste (my favorite thing to say when ordering these is “something refreshing, light, and not too sweet”––and be sure to let them know what you don’t like, too!). Pro tip: Be sure to try and either call ahead or make reservations; it gets booked up super fast! Either way, you’re guaranteed to have a fresh, lively, and delicious time––and be sure to tell them that Live Well Lehigh Valley sent you!

Fresh from the menu, the genius minds behind The Bookstore’s cocktail menu have allowed us to share two inspired cocktail recipes with you. You can attempt these on your own at home, but be sure to go and check out their take on these and even more!

(For your measuring purposes, the small end of a jigger is 0.75 oz and the large end is 1.25 oz.)  

Image courtesy of The Bookstore Speakeasy

Image courtesy of The Bookstore Speakeasy

Arizonan #2

1.75 oz Gin
0.75 oz St. Germaine Elderflower Liquor
0.5 oz Domain de Canton
0.5 oz fresh Lemon juice
0.5 oz simple syrup
Muddled cucumber slice and fresh peeled ginger root 

Muddle cucumber slice and ginger root, combine all ingredients in a martinis shaker and pour over block of ice. Garnish with lemon twist. 


Image courtesy of The Bookstore Speakeasy

Image courtesy of The Bookstore Speakeasy



Grimm's Apple Cider

1 oz apple cider
1 oz Sailor Jerry rum
0.5 oz St. Germain elderflower liquor
0.25 oz St. Elizabeth Allspice Dram
Top off with Wyndridge "Crafty cider" (local PA cider)

Combine all ingredients in fluted glass and top off with cider. Garnish with lemon wheel and cinnamon stick. 


Local Produce Highlight: Make the Most of Fall

By Siobhan DeRemer

It’s time to get outside and start picking (or just picking up) some fresh fall produce! It’s always best to buy fresh and buy local, so we’re here with some great local orchards, farms, and event recommendations to get you started. Be sure to check the websites or ask during your visit for great recipe ideas using your fresh finds!

Some Popular Produce in Season in the LV

Apples: Get your hands on solid and bruise-free apples; color isn’t necessarily a good indicator (especially since there are tons of varieties) but if it’s a red variety, be sure the apple is mostly red so it’s ripe enough and will taste its best

Pears: Same rule as apples, firm and clean (no spots), Barlett can be bought green because they will change color when ripe. Don’t get the mushy ones as they’re likely to be overripe. Don’t worry if you buy some pretty solid pears, you can ripen them for about 5-7 days and enjoy!

Pumpkins: Pick pumpkins that are orange all around (though green pumpkins are pretty great for pumpkin soup, so don’t ignore these if you find them!), sound hollow (don’t feel badly about thumping your pumpkin at the patch), and have a dried/twisted stem. Another good test is to use a fingernail to test the rind––if you can pierce the skin with your fingernail, it’s not ready.

Squash (summer and winter): No squish! Skin should be tough and not easily nicked.

Beets: Try and buy them with stems attached, the greens are just as yummy and can give you a good idea of how good the beets are (and how well they’ve been stored if applicable)

For more of what’s in season right now (there's a lot more), choose your state, month, and produce here. Fall is an incredible season for fruits and veggies and we’re super lucky in the Lehigh Valley to have so many local growers to choose from.

Where Can I Get It?

The Lehigh Valley has tons of locally owned and operated farms and orchards with farm stands, pick-your-own schedules, and fun activities for the whole family revolving around fresh produce. Grab your favorite sweater and boots (and maybe some warm apple cider) and get out there! These are just some of our favorites. For more options (including other activities around the Valley), check out Find & Go Seek.

Frecon Farms PYO

Pick-Your-Own Apples/Pears/Pumpkins/Raspberries until Oct. 30. They also have a great selection of homemade hard cider (try the Brix, it’s deliciously sweet but delightfully light). In addition to PYO, they have a small farm store that sells cheese, honey, and gourmet foods/local wines. Live music on Saturdays and Sundays and cooking classes offered during the week.

Location: 501 South Reading Avenue, Boyertown
Hours: Wed - Fri - 10 am - 5 pm; Sat: 9 am - 6 pm; Sun 9 am - 5 pm (PYO)

Mon - Fri - 9 am - 7pm; Sat: 9 am - 6 pm; Sun 10 am - 5 pm (Farm Store)

Strawberry Acres PYO

Pick-Your-Own Apples/Pumpkins/Gourds (weather permitting; their Facebook page is super up-to-date about opening/closing) until the harvest is picked out. Hayrides, petting zoo, kids’ activities, pony rides through the end of October. This farm, run since 1820, has a farm market and bakery on-site too for those who need a break from DIY pies. 

Location: 1767 Clearview Road, Coplay
Hours: Vary by weather, check Facebook/website/call hotline at 610-261-2323

Unangst Farms

PYO pumpkins off the vine in patch. Hayrides, corn maze, petting zoo, pony/horse rides all available on weekends, some of these activities are also available during the week. 

Location: 7317 Bethlehem-Bath Pike, Bath
Hours: Mon - Fri 12pm - 5pm; Sat - Sun 11am - 6pm

Grim’s Greenhouse

Conveniently located directly across from Clover Hill Winery (hit up both when you’re there!), you can PYO pumpkins and apples or just enjoy some homemade ice cream, food, and baked items fresh on-site at this massive farm perfect for all ages. The Fall Festival is happening until October 30 (10am - 6pm) featuring a corn maze, hayrides, barnyard animals, and flashlight maze nights.

Location: 9941 Schantz Road, Breinigsville
Hours: Separate activity hours vary, so be sure to check the website

Bechdolt’s Orchard

While this family-owned orchard and farm does not offer the option to pick your own fruits, they do have a wide range of items from their own harvest and that of local farms, making it a can’t-miss farmstand in the Lehigh Valley. As far as produce goes, their harvest calendar shows the availability of beets, apples, pears, eggplant, pumpkins, and freshly pressed apple cider, in addition to their year-round selection of honey, baked goods, and condiments (their salsas, apple butter, and ketchup are to die for).

Location: 2209 Leithsville Road/Route 412, Hellertown
Hours: Sun - Thu 8am - 6pm; Fri & Sat 8am - 7pm

Willow Haven Farm

This little organic farm in New Tripoli is making strides in the Valley for fresh produce and their presence at local farmers’ markets. They also offer a CSA opportunity for delivery all around the Lehigh Valley. Their harvest may be limited, so it might be best to call before visiting to see what they have in stock and then pay them a visit (and meet the animals when you’re there!). Some feature items they carry in addition to produce is organic sourdough bread, organic pastured chickens, organic pastured pork, eggs, and grass-fed beef/lamb.

Location: 7686 Herber Road, New Tripoli
Hours: Call 610-298-2197 ahead of time for up-to-date hours

Gogle Farms

Only 10 miles north of Allentown, you can PYO apples, pumpkins, and squash here (with pre-picked selections available, too). There are hayrides available to the pumpkin patch and some pumpkins are organized by “face size” for the perfect jack-o’-lantern result.

Location: 5017 Mulberry Street, Coplay
Hours: Weekends only, 9am - 5pm

Red Cat Farm

Perhaps best known (at local farmers’ markets) for their signature organic wheat flour, this tiny farm of less than an acre just north of New Tripoli has tons of fresh herbs, greens, berries––and so much more. While they only have web presence on Facebook, a visit to the farm is a worthwhile trip and may be a great addition to a multi-farm trip to the area. 

Location: 6113 Memorial Road, Germansville
Call 610-767-2519 or visit their Facebook page for available items and visiting hours.

Savidge Farms

While this farm only has pumpkins (and a few gourds) to offer in their PYO selection, it’s a top-rated spot for kids, especially while the Autumn Adventure is underway. Take a hayride, navigate the corn maze, visit the emus, cows, and pigs, or enjoy a horse drawn wagon ride through the fall leaves. It’s a bit of a drive from the immediate Lehigh Valley, but if you’re on the way to Frecon Farms to pick up some hard cider, this one’s right on the way!

Location: 1710 State Street, Mertztown
Hours: Wed - Fri 11am - 6pm; Sat 10am - 5pm; Sun 11am - 5pm

Small Business Spotlight: Lehigh Valley Kombucha

By Stephanie Eckelkamp


Did you know that good old Emmaus, Pa, is home to its very own organic kombucha brewery? If not, consider your life changed. Lehigh Valley Kombucha is one of those unexpected local gems that makes living here so damn cool.  

In the video above, Gary Warren—Lehigh Valley Kombucha’s owner, head brewer, and operator—talks about how he’s gone from making kombucha in his cramped apartment to brewing 40+ gallons per week in the industrial kitchen of an old elementary school. 

For the kombucha newbies, Gary also explains exactly how this fizzy fermented tea is made and some of the awesome health perks of drinking it (Spoiler: PROBIOTICS!). Also appearing in the video are brewers Forest Quay and Nick Bailey who help Gary keep up with increasing demands.

How to order: Every week on Lehigh Valley Kombucha’s Facebook page, Gary posts the week’s flavors. Simply place your order as a comment, then pick up at their Emmaus location between 12 PM and 2 PM on Sunday. Current flavors include plain, blackberry, blueberry, pineapple-ginger, mango, and peach. 

This L.V. Business Owner Believes in Kale Mustaches and All Things Organic

By Stephanie Eckelkamp

Two and a half years ago, Sarah Hinsch felt like she’d unearthed a big secret. She was more vibrant, healthy, happy, and energized in her 30s than she had been her entire adult life. The reason: She was juicing, making smoothies, and generally packing her meals with fresh, organic, unprocessed fruits and vegetables—not the Twizzlers she’d subsisted on during her 20s. Her diet, it turned out, affected not only how she looked, but every aspect of her physical and mental health. 

Because she wanted so desperately to share that feeling with others, Sarah opened Greenmouth Juice Bar & Cafe’s first location in Easton in 2014, then a second location in downtown Allentown in 2015. Here, we talk to Sarah about her inspiration, Greenmouth’s mission, and some seriously tasty menu items.


Q: So I love Greenmouth—can you tell me the backstory of how you came to open one of the trendiest cafes in the Lehigh Valley?

I struggled with food and diets my whole life. I was literally eating sugar for breakfast, lunch and dinner—like literal bags of candy—and simultaneously counting fat grams and calories to keep my weight in check. Then around age 19, I was diagnosed with polycystic ovarian syndrome (PCOS), an endocrine system disorder that can cause weight gain, excess hair growth, acne, and even infertility. So at that point, I thought that I’d never be able to get pregnant, and doctors just told me to go on birth control to control the symptoms—no one talked to me about my diet. 

But then some things just started to click in my head. When I was 26, I visited a friend who had moved to northern England, where she had a fish monger, a butcher, and a lady that delivered their eggs and milk. They were getting their vegetables from a local farmer and even growing some of their own. And I thought, wow, this is how it used to be everywhere—what happened? Around the same time, I also did a lot of reading about nutrition. One book that really resonated was Good Calories, Bad Calories by Gary Taubes. It digs deep into the history of food and common illness, and how non-industrialized countries don’t suffer from diabetes and cancer like we do. So that was really the aha moment for me, and when I started to asking myself, is this something my ancestors would have eaten before the industrial revolution?

So I started gradually making healthy changes to my diet, but it wasn’t until I got pregnant that I really got serious. I started making green juices at home, and by the end of my pregnancy I was doing this every day. And once I had my baby, smoothies became essential—I couldn’t juggle a baby and eat with a knife and fork! So I started making superfood smoothies loaded with things like coconut oil, almond butter, greens, berries, nuts, and seeds. I felt great and wanted to spread the word and all the information that I’d learned. So I started Greenmouth. It’s definitely a labor of love, and what I consider my community service project.

Photo from facebook.com/greenmouthjuicecafe

Photo from facebook.com/greenmouthjuicecafe

Q: Why do you consider Greenmouth your community service project?

Well, the reason there’s nothing quite like Greenmouth in the Lehigh Valley is because the profitability isn’t there. Easton and Allentown don’t have the volume of somewhere like NYC, plus my profit margin is so low—I should probably be charging about 30% more, but I want people to be able to experience this stuff. So right now, I have full time job that essentially pays for it, and I’ve cashed out all of my 401Ks. I’ve never taken a penny from Greenmouth because it’s a mission-based company. Even when it does start to turn a profit, that money will be funneled back into the mission. 

Q: Wow, that’s amazing. What will you put the money toward when you eventually start turning a profit?

Even now, even though we’re not turning a profit, I donate quarterly to The Garden of Giving in Stroudsburg, which is owned by Tammy Graeber who literally turned her backyard garden into a farm that donates to 14 local food banks. But in the future, maybe we’ll open up another Greenmouth, or even buy a farm so we can sustain ourselves and donate any extras to food banks, hospitals, and healthy nutrition programs for new moms. The more organic, chemical- and pesticide-free farms we have, the healthier our earth is.

Q: Can you tell me a bit about your ingredients and how you source them?

We’re buying the best of everything. It’s all raw, organic, mostly vegan, and locally sourced whenever possible. Next week I’m actually going to be driving three hours to meet a maple farmer. That’s why our costs can seem high, there are no short cuts and the integrity is 100% there. Not everything we use is USDA Certified Organic, but in those cases, I’ve gotten to know the farmers and I’ve seen their practices to ensure they’re not using chemicals or pesticides of any kind. I truly want to be part of the food revolution and educate people in a kind and loving way. And, of course, support the local farmers whenever possible.

Photo from facebook.com/greenmouthjuicecafe

Photo from facebook.com/greenmouthjuicecafe

Q: What do you tell people who think your food is too expensive, or that organic food is too expensive in general?

All I can say is that healthcare is really expensive, getting cancer is really expensive, and paying for medications is really expensive. So invest in the food that you eat and maybe prevent some of these future expenses from happening altogether. One of our taglines is from Hippocrates: “Let food be thy medicine, and medicine be thy food.”

You also have to vote with your dollars. Because organic produce isn’t treated with pesticides, sometimes a whole crop will get wiped out by bugs, birds, or deer. So these farmers need to increases prices to make up for those losses. Organic famers are also diversifying their crops, which takes more time and costs more money compared to most large scale farmers who do mono-crops. This diversification creates healthy, nutrient rich soil that in turn yields far more nutrient-rich produce. So if you want to continue to have access to this high quality food, you need to vote with your dollars and actually buy it. 
Q: If someone’s a Greenmouth newbie, what are some menu items you’d recommend? You know, something approachable…not straight-up wheat grass shots. 

Our most popular juice for newbies would be Sweet Greens. My daughter loves it. It has pineapple, apple, cucumber, and mild greens like spinach. For smoothies, the Rejuvenate is great. It has berries, greens, coconut water, and chia and flaxseeds.

Something totally unique is our vegan burrito. The inside tastes like taco meat, but it’s made out of sunflower seeds, spices, and olive oil. Then we add our cashew-based sour cream along with black bean salsa and fresh guacamole, all rolled up in a collard green wrap. 

Oh, and the bullet coffee. It’s our take on the Bulletproof coffee—coffee, grass-fed butter, and coconut oil all whipped up in a blender. The idea behind it is that the healthy fats sustain the high you get from the caffeine, so you don’t crash. Our version takes things up a notch: In addition to coffee, coconut oil, and butter, we add dates, raw cacao powder, vanilla, and cinnamon to the mix. It’s decadent and ridiculous. You can’t get it anywhere else. 

Photo from facebook.com/greenmouthjuicecafe

Photo from facebook.com/greenmouthjuicecafe

Q: Any tips for successful juicing and smoothie making at home for people who are just getting into it?

When you’re starting out, do things that taste good. For juice, add an apple or some pineapple, and use mild tasting veggies like spinach and cucumber. Eventually, you’ll be able to wean yourself off the fruit a bit and enjoy the flavor of veggies. You really shouldn’t be consuming more than about 4 ounces of fruit juice at any time, so be mindful of that.

For the smoothies, it’s kind of the same advice. Use a mild green like spinach and hold off on the kale for a while. Add some healthy fats to keep you full and energized like avocado, coconut oil, nuts, and seeds. Add some berries, which are pretty low in sugar. Blend it all together with some water, or something more flavorful like coconut water, which is loaded with electrolytes, or green tea, which contains powerful antioxidants. Experiment and see what tastes good.

We Tried It: Backyard Beans Nitro Cold Brew

By Stephanie Eckelkamp

For optimal results, shake lightly back and forth, crack the can open, and pour straight down into a glass. Then drink that goodness up!

In life, there are three tiers of coffee: Coffee that’s meh but gets the job done, coffee that you actually enjoy, and coffee that makes you say, holy hell, where have you been all my life?!

This one is the holy hell variety, and it’s the latest offering from Backyard Beans Coffee Company, a Lansdale-based specialty coffee roaster started by Nazareth natives Matt and Laura Adams in 2014. In addition to this glorious concoction, they sell sustainably sourced bagged coffee beans and hot and iced coffee at retailers and farmers’ market throughout the Lehigh Valley and PA. 

Photo from backyardbeans.com

Photo from backyardbeans.com

What is nitro cold brew, you ask? As you’ve likely deduced from the #CoffeePorn above, it’s no ordinary coffee. Essentially, it’s cold brew coffee (steeped in cold water, not brewed) that’s been treated with nitrogen and either stored in a pressurized keg or in a can. The end result is sort of like iced coffee, but bubbly, richer, and 100x better—almost like a stout. You even pour it like you would a Guinness, which is pretty fun. 

Photo from backyardbeans.com

Photo from backyardbeans.com

Backyard Beans’ website describes it as having a creamy mouthfeel, chocolatey taste, and velvet-like texture. And we’d have to agree. This stuff is straight magic, and it’s subtly sweet and ultra smooth taste eliminate the need for any sort of creamers or added sugar, making it a pretty darn healthy way to get your caffeine fix. The one exception we can make for add-ins, however, is vanilla ice cream, since it makes a pretty amazing cold brew coffee float. 

Be warned, though, this brew is potent—like a punch in the face, if you will—and generally contains more caffeine than your average cuppa joe, as cold brew recipes call for a higher coffee to water ratio. 

For more on Backyard Beans and their products, check out backyardbeans.com.

We've Created the Ultimate Healthy Pumpkin Spice Latte (You're Welcome)

By Stephanie Eckelkamp

I've never actually purchased a Starbucks PSL because: 1) they’re freakin' expensive, 2) a grande clocks in at around 50 grams of sugar (that’s the same as a 16-ounce bottle of Coke!), and 3) I’m afraid I’d get totally hooked and never be able to forgive myself. 

So, what’s a basic (but health-minded) chick to do? Create her own, that’s what. Given my background in health coaching and my day job as a nutrition editor, it’s probably not surprising that I love morphing recipes that are total sugar bombs into guilt-free treats. So, after some trial and error in the kitchen, I’m happy to report that this recipe is the result—pure, just-sweet-enough deliciousness with a hint of fall.

Better-For-You Pumpkin Spice Latte
Serves 1

1 cup brewed coffee
1/4 cup full-fat coconut milk*
1/4 cup unsweetened almond milk*
2 Tbsp pumpkin puree
1 Tbsp maple syrup
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract

Heat all ingredients in a saucepan over medium heat, stirring, until hot. It will begin to simmer and bubble. Pour mixture into a blender (with the cover ever so slightly cracked, but held securely with your hand, to release steam) and puree until frothy, about 10 seconds. Pour into your favorite mug, and drink that goodness up. 

*Feel free to use regular milk, preferably organic. But if you’re dairy-free, I find that this ratio of coconut to almond milk makes for a creamy treat that’s not over-the-top rich. 

Peace, Love, & Pumpkin Spice!