Alexandra, our Fall 2016 Recipe Cattle Call winner, is based in the SF Bay Area. She is passionate about connecting people to their food’s origins in an effort to create a more sustainable, responsible and delicious food system. She has worked in the natural food industry for the last 10 years and has an MBA in Sustainable Enterprise. She is currently the Director of Sales for Jem Organics, makers of organic raw nut butters in incredible, unique flavors. When she isn’t working, she loves the outdoors, hiking, yoga, trying new restaurants, visiting farms, and going on exciting road trips. She believes food has the power to be medicine and is excited for others to join her in creating vibrant local food economies. Follow her on Instagram at @allfox and Jem Organics @jemorganics.
1 cup Maple Hill Plain Kefir
1/2 cup organic pumpkin purée
1-2 tablespoons of Jem Organics Cashew Cardamom Almond Butter
2 teaspoons organic vanilla extract
1 organic chai tea bag (black or rooibos)
1 teaspoon maple syrup (optional)
Break open the organic chai tea bag. Empty loose tea into blender. Add all other ingredients to blender and blend until smooth.