Would you like some coffee with your creamer?

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Would you like some coffee with your creamer?

It has been my goal in life for the past 3 years to get my mother dearest off Coffee-Mate creamer. Ok, I’m being dramatic, but I’m serious about my seriousness of riding my mother’s refrigerator of the devil’s liquid. I too once enjoyed the stuff, but I think I can actually feel it tearing away at my insides one sip at a time.

Why am I so dramatic about this coffee creamer business? Well, for one thing it’s something that most coffee drinkers use not here or there, but every day of their adult lives and then some. It’s a sweet substance that softens the harsh taste of Folgers in your cup (that’s what mommy dearest uses. I know you real coffee lovers are cringing!), and for some, adds a little liveliness to your morning, something to get ready for. The scary part is the every day, long term use.

The problem lies very close to the top of the ingredient list and works its sinful little self down the package’s backside. Two substances I try very hard to avoid, corn syrup solids and hydrogenated soybean oil are in the top three ingredients, the first ingredient being water. It still boggles my mind that companies are allowed to produce or add hydrogenated oils to their products with all we know about their very harmful effects. Some say the trans fats (produced in the hydrogenation process) should be eliminated from the earth…I don’t disagree with them.

These trans fats can disrupt some very important processes in the body, especially our bodies ability to inflame and anti-inflame. Inflammation has a bad rap and can be dangerous, but it is a naturally occurring step in the healing process. Our body is able to control when it needs to inflame and when it needs to anti-inflame and proper fatty acids are very important in this process. Trans fats are very disruptive to the whole process.

Next in line we have many difficult-to-pronounce additives that help preserve and stabilize the creamy concoction. Sodium caseinate helps to stabilize, dipotassium phosphate prevents coagulation (clumping, basically), artificial flavors give it that familiar fake vanilla or hazelnut flavor and carrageenan is used as a gelatin or thickener. These are all additives that should be avoided as much as possible.

Remember, one of the best nutrition tips you can live by is this- eat real, whole and unprocessed foods. That means foods that have one ingredient, e.g. an apple, chicken, butter, almond flour, coconut oil, an egg, etc. Organic is best, but do what you can and work your way up. This will help you take a big, mighty step toward optimal health and weight, I promise!

 Now, back to this creamer business…

 Here are a couple variations of coffee creamers from the wonderful Deliciously Organic cookbook by Carrie Vitt.

 

French Vanilla

1 cup whole milk

1 cup heavy cream

4 tablespoons maple syrup (you may alter this depending on your sweetness meter, same goes for the other flavors)

1 vanilla bean

 Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half and scrape out seeds, add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. You can use 1 tablespoon of vanilla extract for real vanilla bean.

 

Peppermint Mocha

1 cup whole milk

1 cup heavy cream

4 tablespoon maple syrup

3 tablespoons cacao

1 teaspoon peppermint extract

 Whisk together milk, cream, maple syrup and cacao in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

 

Pumpkin Spice

1 cup whole milk

1 cup heavy cream

3 tablespoons pureed pumpkin

1 teaspoon pumpkin spice

4 tablespoons maple syrup

1 teaspoon vanilla extract

 Whisk together milk, cream, pumpkin, pumpkin spice and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. 

Enjoy and shine bright!

By | 2016-11-09T21:25:06+00:00 November 30th, 2011|Food, Health, Life, Nutrition, Recipes|0 Comments

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