pumpkin spice smoothie


I kind of despise pumpkin. I am by no means a picky eater and there are very food things in the world that I actually don’t eat or don’t like much, puree pumpkin been one of them!

Because I have a couple of pumpkin cans left from thanksgiving and I really want to free the space in my pantry I decided to use them in smoothies. Even though they were OK next time I will use more banana to kind of get rid off the pumpkin flavor even more :-)

On another note, have you notice the nutrition facts on some of my recipes? I am hard at work trying to add them to all of my recipes….it will take me a while but be patient, it will get done!

As I have said in the past, I am not to fond on getting fixated with calories, as I find much more important to focus on the quality of ingredients and moderation. Also, even though many of my recipes are much healthier than other versions out there some of them are getting bad grades…..Oh wellthis is not going to stop me from eating them, I can tell you that much :-)

Like I said before, just use your common sense, don’t eat the entire batch of what ever you are making at once :-)

Anyhow, until my next recipe,

Enjoy!!

Pour all ingredients in the blender and pulse for 20-30 seconds. YOU ARE DONE!!

This smoothie is very rich in Vitamin A among other wonderful properties :-)

 
These are other smoothies you may like. 
Blackberry, banana and mint smoothie
Papaya and coconut smoothie
Spinach and strawberry smoothie
Chocolate, peanut butter and banana smoothie.

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Pumpkin pie smoothie

Miryam's original recipe

Yield: 4-5 servings

Total Time: 5 minutes

Ingredients:

1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cardamon powder
1 cup canned pumpkin puree
2 tbsp maple syrup, optional
2-3 frozen bananas
1/4 cup flax seed meal, optional
3-4 cups unsweetened almond milk

Directions:

Place all the ingredients in a blender and pulse for 30 seconds or so. Enjoy.

Nutrition facts are calculated based on 4 servings. This is high in manganese, magnesium, vitamin A and fiber. 

If you want to decrease the sugar by adding 2 tablespoons of honey sugar will drop to 30g. By omitting the honey you drop the sugar to 22g.


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13 comments

  1. Hi Miryam, I started following you on Instagram and I am now in love with your website! :) Question: Do you think that using canned pumpkin puree would work for this recipe? Thanks in advance!!

    • You could but the chunk of pumpkin is nice in this recipe. Maybe you can add some other veggie you may have on hand instead of the pumpkin chunks. Either way it would be good :-) Thanks for stopping by.

  2. I made a similar one with wholegrain oats, but it didn’t look half as good as yours…this is really beautiful and yum!

  3. I love using barley in my risottos! And I just so happen to have pumpkin risotto on my menu this week. I was planning on doing a baked risotto with short grain brown rice, but maybe I’ll have to swap it out for barley. I like how you’ve used the chunks of pumpkin here, very lovely touch and nice to mix things with with the texture. Thanks for the recipe!

  4. Looks amazing! I am really interested in trying to cook with barley :)

  5. I can’t even believe how good this looks. SERIOUSLY seriously good.

  6. Hi I was wondering if this could be made in a slow cooker

  7. I think yes. I don’t know how much time you will need though but you can experiment :-) I think at least 3-4 hrs. Let me know if you do.

  8. Hi Miryam, this looks amazing, but I have celiac disease and I can’t have barley. Could you substitute rice? And if so, which would you pick and are there any changes to the recipe? Thank you!

    • You can use regular arborio rice which is the rice used for risotto. Same quantity should be fine but you will need less water than when using barley. I would say just double the amt of water for rice. I hope that helps.

  9. Miryam, thank you – I’m just a little confused – is it more or less water for the rice? Thanks!

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