Ace Department

I like to go with the seasons when it comes to what to eat.  See: summer Shake Shack and drippy ice cream cones; winter chili and hot chocolate; and spring risotto and strawberries.  Now fall is calling for soups and apple cider and pumpkin pie.  So when I saw this recipe for a pumpkin smoothie from Moss Wellness last week, I had to make it.  Unfortunately, I forgot to photograph it, but, promise, the following is delish.

Here’s a new recipe I’ve been working on this fall: Pumpkin Pie Smoothies! This smoothie tastes like pumpkin pie in a glass, but without unhealthy sugars or fillers. [...] It’s sweet without being cloying, filling enough to take you from morning to lunch, and the warm spices bring the delicious flavor of autumn to your morning meal.

Pumpkin Pie Smoothie
Makes 2 smoothies

1 can organic pumpkin (you can consider freezing the canned pumpkin into ice cube trays, if desired)
1 cup water
3 ounces of organic coconut milk
2 teaspoons pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, allspice, and/or cloves)
1 tsp of vanilla extract
4 dates
1 banana (I like to use a frozen one)
1-2 tsp maple syrup (this is optional, if you want your smoothie a little sweeter)
6 tablespoons hemp seeds
2 tablespoons almond butter
Pinch of sea salt

Blend with ice. Enjoy!