Binging on Starbucks pumpkin spice lattes? Save cash and lots of calories with this healthy pumpkin spice smoothie! Pumpkin season is back and eating produce when it is in season is not only more affordable, but many studies show that it is also healthier.
Fruits and vegetables that are naturally grown in the proper season may contain a higher concentration of antioxidants, vitamins and minerals. Pumpkin’s brilliant orange coloring comes from its ample supply of beta-carotene, which is converted to vitamin A in the body. This vitamin promotes healthy vision and immune health. A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, making pumpkins one of the top natural food products.
You can use canned pumpkin for this recipe, or instead try cooking a pumpkin. It sounds like a lot of work, but it’s actually very easy. Just cut it up like squash—leaving the skin on—and steam it in a double boiler steamer pan. Once it is cooked, the skin can be easily removed. If time is an issue, canned pumpkin provides many nutrients as well, so it is an acceptable alternative.For the Dutch readers: you can buy pumpkin puree at the Lidl (Pompoenpaté van Delicieux).
- ½ cup pumpkin puree, fresh or canned
- 1 (frozen) banana (frozen banana gives this pumpkin smoothie a thick texture)
- 1 cup almond milk/ coconut milk/ soymilk
- 1 tablespoon pure maple syrup, more or less to taste
- 1 tablespoon vanilla extract
- ½ tsp cinnamon
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- ½ cup ice cubes (if you prefer your smoothie chilled)
- 1 tablespoon grated coconut
- Place all ingredients in a high powered blender and blend until smooth.
- Top with some shredded cocunut.
- Garnish with a cinnamon stick and serve immediately or keep in the fridge.
This pumpkin spice smoothie combines delicious fall flavors making a creamy, velvety and nourishing superfood-filled breakfast or snack!
Lots of love, Leila
– But without the dark, we’d never see the stars-