Pumpkin Smoothie

You’ve probably had a fruit smoothie, maybe even a green smoothie. But, have you had a pumpkin smoothie? Today I’m sharing my pumpkin smoothie recipe with you – give it a try! It’s much easier than baking a pumpkin pie.

Ingredients – makes about 3 cups
½ cup chunks of raw pumpkin*
1 very ripe banana (frozen is ok), sliced
2 cups raw almond milk**
1 teaspoon of hemp seeds
1 Tablespoon of coconut oil
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground coriander
You could add a sweetener such as Michigan honey or maple syrup if you prefer.

Instructions: Blend it!

*Purchase a pie pumpkin from your local farmer rather than a Jack O’Lantern that you’d put on your front porch. Peel it and cut it into around one-half inch pieces.

** I make my own almond milk in my high-speed blender. To make about 24 ounces of almond milk (more than needed for this recipe), soak ½ cup raw almonds overnight (or for several hours); drain and rinse. Blend the almonds with 2 cup of waters and 3 – 4 Medjool dates to create the milk.

Since you only need one half cup of pumpkin per smoothie, you can freeze the extra pumpkin pieces for later use. Just put them on a cookie sheet in the freezer until solid. Then, store them in air tight containers in the freezer.

LEARN TO EAT LOCAL

pumpkin smoothie

 

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