Prep Time: 5 minutes
Total Time: 5 minutes
- ½ cup organic canned or freshly cooked pumpkin
- 1 cup almond milk
- 1 frozen banana* in chunks
- 1 scoop of pea or hemp protein powder (optional)***
- ½ tsp vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- Pinch of nutmeg
- Stevia if desired
Variations: Substitute 1/2 teaspoon of chai spice for the cinnamon, ginger and nutmeg. Try adding a tablespoon of raw cacao for an energy boost and chocolate flavor. Add a tablespoon of hemp hearts and/or almond, hazelnut or cashew butter for extra nutrients if you want a great workout smoothie.
*Ripe bananas can be peeled and cut into chunks, then frozen in an airtight container for use in smoothies. (I never use ice cubes, so this is a happy compromise to get added creaminess).
**Try freezing pumpkin puree in ice trays. You can add frozen pumpkin cubes to your smoothies (see note on banana above), or stir them into soups for added nutrients without a compromise of flavor.
***Plant based protein powders have different flavors and textures; try a few to see what you like. Pea protein is generally bland and smooth and disappears easily into a smoothie. Hemp protein tends to be "grassy" and a bit coarse, and will impact flavor, color and texture. Sprouted rice protein is another mild option that can be a bit grainy in texture, but relatively neutral otherwise.
Copyright 2013 by Jen Hoy