Welcome to the 286th edition of Tranquility du Jour. Today’s show features Tranquility Tour in Salt Lake City, Utah. Special thanks to Bobbi for hosting us in beautiful Utah!
image courtesy of spa bettie
As promised in the podcast, Melanie gifted us with this tasty treat designed by author Kathy Hester, author of Vegan Slow Cooking. Enjoy!
Pumpkin Coconut Caramel Sauce
*Soy-free *gluten-free *oil-free
This rich, gooey sauce embodies Fall. It’s lightly spiced and perfect in a cup of coffee. But don’t limit yourself – try it on vegan ice cream, dip cookies into it, or stir a bit into your morning oatmeal.
1 can (13.5 ounces, or 400 ml) full-fat coconut milk
1 cup (225g) packed brown sugar
1 cup (245g) pumpkin puree
½ teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
Pinch cloves
1 can (13.5 ounces, or 400 ml) full-fat coconut milk
1 cup (225g) packed brown sugar
1 cup (245g) pumpkin puree
½ teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
Pinch cloves
Add all the ingredients to your slow cooker and cook on low for 7-9 hours. Store in the fridge and use a few teaspoons (15 to 20 ml) in your hot or iced coffee.
Yield: about 3 cups (700 ml)
Per 2-Tablespoon (28ml) serving: 42.9 calories; 0.5 g total fat; 0.4g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol
Prep Time: 15 minutes
Cooking Time: 7-9 hours
Per 2-Tablespoon (28ml) serving: 42.9 calories; 0.5 g total fat; 0.4g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol
Prep Time: 15 minutes
Cooking Time: 7-9 hours
