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How to Make a Nutritious Pumpkin Spice Smoothie

Care for a nutritious, creamy, and light smoothie that tastes like pumpkin pie? We have just the recipe for you. As you're devouring it, feel free to bask in the glow of knowing that you're infusing your cells with natural vitamin C, vitamin E, potassium, and cartenoids, all nutrients that are known to reduce risk of just about every degenerative disease that we know of.

Makes one generous serving

Ingredients:

1 cup almond milk
1/2 cup pure pumpkin (canned)
1/2 banana
1 tsp maple syrup
1/2 tsp vanilla extract or the seeds from one half of a vanilla bean
1/4 tsp ground cinnamon
1/8 tsp ground ginger
Pinch ground nutmeg
Pinch ground cloves
Pinch all spice

Directions:

1. Place everything in a blender.

2. Blend until smooth.

3. Pour into your favourite glass and sprinkle top with cinnamon and serve!

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It's worth noting that it's best to get your vitamin E from pumpkins, avocados, olives, and other foods that are naturally abundant in it. Synthetic vitamin E found in most supplements is an entirely different beast and is best avoided.

Natural vitamin E is essential for healthy blood circulation, protection against free radicals, and proper utilization of oxygen.

Other foods that are rich in natural vitamin E include cold pressed extra-virgin olive oil, raw almonds, carrots, butter, and all dark green leafy vegetables.

 
 

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Comments

I would love to try this recipe! I live in Australia, and there is zero canned pumpkin here. Would it work with stewed or baked fresh pumpkin, pureed?

Hi, Paperchaser. I am going to bake some winter squash from my garden and proceed from there. Best of luck to you, and I am sure that our version will be just fine. I am sure my son will want to add whipped cream on top of his serving, though. Oh, well!

"Pumpkin Pie in a glass"! You are a caution, Doctor!

do you grow pumpkins there? Recipe for pureed pumpkin; this way you know the real content. When making your own puree, use the smaller pumpkin varieties (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You can then strain the puree through cheesecloth to extract all the liquid. Cool before using. Next one I just might forego the maple syrup because I find bananas work just fine for me as sweeteners.

Thanks, both! Pumpkins grow well here - it's just nobody has figured out how good they are in sweet things. I'll try Barb's method as soon as I can and get back to you.

Isn't pumpkin and other orange veggies known best for high amounts of Vitamin A? Also, I hadn't realized it was a good source of Vitamin E. thanks dd

 

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