Spice it up! Autumn is all about the warm flavors of fragrant spices. But they're not just about delivering flavor: the oils in spices also contain medicinal healing properties like aiding digestion, reducing inflammation, controlling blood sugar and stimulating appetite. Read on for some of our favorites for fall, explore their flavor profiles and try out our recipe below for a cinnamon-y, super-healthy butternut smoothie.
- Cinnamon is spicy-sweet, warm, and woody. Add whole cinnamon sticks to pickling brine for beets or crush and add along with whole allspice berries to fall fruit shrubs.
- Nutmeg is sweet, earthy, peppery, and slightly pungent. Use whole nutmeg and grate fresh as you use it. Try a little fresh-grated nutmeg on sliced pears or apples, or on oven-roasted Brussels sprouts.
Ginger is hot, sweet, and woody. There are so many good ways to use it in drinks, from making a ginger syrup to steeping it for hot tea. In our upcoming Brewing Probiotic Beverages Class, we'll be making Ginger Ale and Sweet Potato Fly. We'll use cinnamon, nutmeg, ginger and more--hope you'll join us!
BUTTERNUT SQUASH SMOOTHIE WITH CINNAMON
2 c. frozen peaches
2 cups butternut squash, peeled, cubed, steamed lightly, and frozen
1 medium banana, peeled and frozen
3⁄4 cup plain yogurt
1/4 cup apple juice or other liquid (water, orange juice, milk, coconut milk, nut milk)
2 Tablespoons natural peanut butter (or other nut butter)
1 1/2 teaspoon cinnamon
1/2 teaspoon fresh grated ginger
Place all ingredients in a blend and puree. Serve cold.