A Fall Favorite: Pumpkin Apple Smoothie
I love to eat and drink fall’s beautiful and nutritious fresh fruits and vegetables! This delicious seasonal smoothie is bursting with beta-carotene and other important antioxidants like quercitin found in apples. This smoothie tastes great cool or even warmed up for a treat (omit the ice and warm almond milk before adding to blender if making into a hot beverage).
1 cup/200 g. cooked pumpkin (or pumpkin from a box or BPA free can)
1/2 teaspoon/3.5 g. cinnamon
1 teaspoon/5 ml. honey
1 Tbsp./15 g. chia seeds
1/2 teaspoon/3.5 g. apple pie spice
Dash of ground ginger
2 cups/500 ml. almond milk
1 apple, cored
Ice, as needed
1.) Roast pumpkin unless using boxed/canned pumpkin. To roast, preheat oven to 420 F/215 C, cut top off pumpkin and remove strings and seeds. Set seeds aside to roast as a snack.
2.) Cut pumpkin into 4 large pieces, removing bottom stem. Place flesh side down, skin side up in a baking dish. Add about 1/4-1/2 inch/1 cm. of water. Bake for 40-50 minutes until top of skin is brown and easy to remove from flesh. Scoop out pumpkin flesh and let cool. Refrigerate extra and use within 3 days.
3.) Add roasted pumpkin, almond milk, apple, cinnamon, apple pie spice, chia seeds, ice, ginger, honey to blender.
4.) Blend on high for at least 45 – 60 seconds, until smooth.
5.) Pour into glass and garnish with chia seeds and cinnamon.
Pumpkin: butternut squash, acorn squash
Apple: pear, peach
Apple pie spice: pumpkin pie spice, more cinnamon and ginger
Honey: agave nectar, maple syrup
Almond milk: coconut milk
NOTE: Nutritional Info below is based off of one 24 oz./600 ml. smoothie: