Happy Halloween everyone! Here is a quick smoothie recipe I’ve been making with some leftover roasted pumpkin that I froze after Thanksgiving. I thawed it and have been making smoothies with it, and also added some to a batch of veggie chilli. This smoothie made a delicious and festive breakfast this morning.
Pumpkin is really good for you. According to The Everyday Squash Cook by Rob Firing, Ivy Knight, and Kerry Knight, pumpkin has vitamin A, vitamin C, calcium, iron, manganese, vitamin E, vitamin K, copper, magnesium, vitamin B5, phosphorous, and potassium.
Serves: 2
Ingredients
1 yellow banana
1 cup pumpkin meat (mine was roasted at 350*F for about 40 minutes, and cooled)
4 dates, plus extra dates, agave syrup, or maple syrup to taste
4 tsp cocoa powder
1/2 tsp pumpkin pie spice
2 cups almond milk, or other non-dairy milk
I prepped all the ingredients and blended them in my blender, enough to ensure that the dates were not chunky anymore.
Voila!
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