This low calorie, low sodium pumpkin pie smoothie, is also a great source of fiber, potassium and plant-based protein. During the cooler months, this seasonal alternative makes a nice alternative to the typical fruit and vegetable smoothie routine.
Layer your smoothie ingredients in a certain order for the best texture. Always start with liquids first to create a vortex in the blender that pulls in other ingredients down to be blended. Follow liquids with softer, high moisture foods such as fresh fruits, softer vegetables, nut butters or yogurt. Next add hearty vegetables, such as carrots or kale, nuts and seeds. Finish with frozen fruit or ice so the weight pushes the other ingredients down towards the vortex.
- Yield: 4 Servings
Ingredients
1 1/2 cups unsweetened almond milk
1 teaspoon ground tumeric
1/2 teaspoon ground cinnamon, plus more for garnish, optional
1/2 teaspoon ground ginger or 1 tablespoon freshly grated
2 large pitted dates or 2 tablespoons raisins
1 15-ounce can unsweetened pumpkin puree
3 medium navel oranges, peeled and quartered, plus slices for garnish, optional
2 tablespoons flax or chai seeds
1 cup ice
Instructions
Layer the ingredients, in the order listed, and blend until smooth. Pour into 4 glasses, sprinkle with cinnamon and garnish with orange slices, if desired.
