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Pumpkins are one of my favorite things about fall. So when I saw that the amazing Elise of Kale & Chocolate posted a recipe for a whole food pumpkin smoothie, I had to run to the store and prepare to make one this AM! The result was more tasty and light than any pumpkin pie I’ve ever had. I modified it with my favorite gourmet cashew butter – here’s my take on Elise’s Pumpkin Pie Smoothie. Let’s be seasonal!
INGREDIENTS TO BLEND:
- 1 cup almond milk
- ½ cup pureed pumpkin (if canned, make sure BPA free)
- 1 banana, sliced and frozen
- 1 scoop Sprout Living vanilla lucuma plant based protein powder
- 1 tablespoon Dastony stone ground cashew butter (almond or peanut butter will work too)
- 1/2 inch fresh ginger root
- Nutmeg and cinnamon to taste
- 1 date
- For a thicker smoothie, add ice.
Top with pumpkin seeds and cinnamon. You can also upgrade it with 1 teaspoon maca for an energy boost! Elise also recommends freezing pumpkin cubes to always be ready to create this goodness.
So, what’s blending?
p.s. NomNom (upcoming app on health, food and fitness – all the things we love!) just published interview with me in which I share my opinion on the negative connotation behind “food porn”. Check it out on NomNom.info!