It’s October, which means we are allowed to eat pumpkin every single day.
I haven’t added pumpkin to my smoothie since last Fall and honestly, that’s a big reason why I like eating seasonally, I really enjoy variety. I have been adding pumpkin to my smoothies all week and I forgot how wonderfully satisfying it is. This smoothie has been keeping me full for a solid 4 hours. Some days 5. It’s amazing.
This green smoothie gives an extra twist of Fall by combining cranberries with pumpkin spice. Cranberries beautifully bright hue may mislead you in terms of how sweet they are, they are super tart! Because of this, it’s unlikely you will eat whole cranberries anywhere other than your cranberry sauce. Yum, cranberry sauce. (Sometimes I think this blog is just a public view of my love affair with food.)
Smoothies are a fantastic way to tuck in some cranberries because, like most foods, it is the whole berry that provides the most benefit to your health. The tartness of this berry is mellowed when mixed with the spices and dates.
Usually I add coconut oil as my go-to fat but I have added full-fat coconut milk to give an extra creaminess that is delicious.
- 1 cup water
- 1/2 cup full-fat coconut milk*
- 1 tsp cinnamon (try Ceylon!)*
- 1/4 tsp ginger*
- 1/8 tsp nutmeg*
- pinch cloves*
- 1/3 cup pumpkin
- 2 tsp pure vanilla extract
- 2 medjool dates
- 3 tbsp hemp hearts
- 1 handful spinach
- 1 handful fresh/frozen cranberries
- Add all ingredients to blender
- Blend for about 45 seconds
- *I use the brand Cha's Organics
- Use alcohol-free vanilla for the Elimination Diet
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