One can blend a couple of fruits and veggies with milk or yogurt, add a sweetener of choice and we will have a smoothie. However, the key to making a healthy one is to strike the right balance of vegetables, fruits, protein (nut butter, flax seeds), and good fats (Greek yogurt, coconut cream). This seasonal smoothie hits the sweet spot!
Enjoy the light warmth of October sun with this quick, healthy, and delicious pumpkin pie smoothie bowl which gets whipped for under 15 minutes. Just remember to freeze the bananas a little in advance.
Happy weekend everyone! Feliz puente gente!
Pumpkin Pie Smoothie Bowl
Enjoy the steps!
Ingredients
- 1 frozen banana
- 1/2 cup pumpkin puree (canned or homemade)
- 1/2 cup unsweetened almond milk
- 1/2 cup dairy-free yogurt
- 2 tablespoons of maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of each of the warm pumpkin pie ground spices: ginger, nutmeg, cloves
- Optional: 1 tablespoon nut butter (preferably almond)
- Optional toppings: granola or muesli, fresh fruits, edible flowers, and nuts
Directions
- Smoothie: Add all ingredients to a blender and blend until smooth.
- Smoothie: Pour in a glass, sprinkle some cinnamon on top, take a big sip of this creamy sunshine and forget the world!
- Smoothie Bowl: Pour the smoothie into a bowl. Add toppings of choice and serve immediately.
Tips:
- Slice the banana before freezing it so that it’s easier to blend.
- To make pumpkin purée at home, heat the oven at 400 C. Take a small pumpkin and cut it into two halves. Scoop out the pumpkin seeds and lightly season with salt. Place the halves cut-side-down onto a baking sheet and roast until the flesh is soft and comes off from the skin easily (about 30-40 minutes). Once the pumpkin is roasted, scoop out the softened flesh into a food processor and blend until smooth.
- This is a vegan smoothie. Ayurveda also suggests that we should not mix dairy and fresh fruits. However, you can make this recipe with your choice of milk, yogurt & honey.
