It’s the last few days of summer, and today was the first day that felt like fall here in this Southern town with overcast skies, a cool breeze, and a few leaves already on the ground in neighboring lawns. And while my boyfriend was watching football, I took that opportunity to work. With all the fall-like ambiance in the air, I was inspired to take a break from work and get in the kitchen to create a pumpkin treat.
Boy, am I glad I decided to whip this baby up! With its creamy texture, spices, and pumpkin-pie-like flavor, this recipe is definitely a winner! With pumpkin, spices, hemp seeds, and coconut oil, this smoothie is packed with antioxidants, healthy fats, protein, and anti-inflammatory properties. All this goodness packed into a single serving leaves you guilt free as you sip on this dessert-like smoothie.
Pumpkin Spice Smoothie (serving 1):
- 1 cup pumpkin (if using canned pumpkin, make sure to get organic, non-GMO and BPA-free)
- 1 cup raw cashews (soaked for at least two hours)
- 1 tablespoon coconut oil
- 1 tablespoon hemp seeds
- 1 tablespoon honey
- 1 teaspoon (or to taste) cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves (ground)
- 1 cup coconut milk*
- 1/4 – 1/2 cup water (to desired thickness)
- A small handful of ice
Blend all ingredients together until smooth and creamy. Top with cinnamon, nutmeg, and coconut cream if you so desire. Then, drink up!
*If you buy canned coconut milk, empty the can into a glass jar with the lid on and place in fridge. This allows the coconut cream and liquid to separate. Spoon out enough cream from the top into a bowl and then use as a topping for your smoothie. Use the remaining liquid in the smoothie.
Question: What is your favorite fall food or dish? Share in the comments below!