As August is winding down and September is right around the corner, it’s almost time for pumpkin, right?! Even if this is a bit early, it’s actually a really nice transition smoothie for fall. And to be fair, I am almostttt ready for fall recipes and food. As much as I love summer and all the fresh produce, I really like fall cooking. Crockpot recipes, soups, stews and hearty dishes are some of the ways to my heart. And this vegan pumpkin smoothie with salted almond date caramel sauce is going to make this transition a lot easier.
I am a BIG latte fan which is surprising to some people because I don’t drink coffee. Is that weird? I don’t know, I just never liked coffee and have never had a cup before, I am really into tea though, 
As an ambassador for Manitoba Harvest, I was so excited when they reached out to me to write a blog post about how to eat hemp hearts. Because sometimes for us foodies, we can over complicate some things. So this type of post helped remind me to keep it simple and share with you how exactly I use these products in my everyday life. So if you are curious as to how to eat hemp heart or if you have never used hemp hearts and want to know how, enjoy this post!…
I must confess that in my younger days given the option to have a muffin, I would always order banana nut. I also thought they had to be fairly healthy because they contained banana and nuts and so they were a “better” option than the rest. So it only made sense that I would set out to recreate them with these vegan banana nut muffins from my youth albeit using some slightly different ingredients and modifications. And what better way to wash it all down than with a superfood hot chocolate? 
