Author: Leanne Vogel
Allergens: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time:
Total time:
Serves: 2 cups, 1 serving
This smoothie is creamy and light. Not only will it add extra fiber to your day, but having pumpkin in the morning will keep you fuller, longer!
Ingredients
- 1 cup non-dairy milk – I used unsweetened almond milk
- ½ cup canned pumpkin
- ½ banana
- 1 tbsp raisins or ½ tsp maple syrup
- ½ tsp gluten-free, alcohol-free pure vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- pinch ground nutmeg
- pinch ground cloves
- pinch all spice
- vegan coconut whipped topping – I used 2 tbsp honey and omitted the vanilla in this batch (optional)
Instructions
- Place everything but whipped topping in the blender.
- Blend until smooth
- Pour into your favorite glass and place a couple tablespoons of coconut whipped cream on top.
- Sprinkle with cinnamon if you’d like!
So, looking for something to do with the three pumpkin cans I have in my pantry, and not wanting a pumpkin pie, I saw one of my FaceBook Friends had posted a pumpkin smoothie recipe so I Googled it :-) and looked through several until I found the one above.
I found the recipe above over at Healthful Pursuit, by Leanne Vogul.
Leanne is a Holistic Nutritionist and I found her quite interesting.
Go check out her site and recipes.
I know I'm going to be trying the Pumpkin Spice Smoothie :-)
Have a great day all!!
C~
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