Break out your blender, spices and pureed pumpkin.  It’s smoothie time!

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PUMPKIN PIE SMOOTHIE

Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields 2 servings

INGREDIENTS

  • 2 cups (16oz.) plant milk
  • 1 cup banana, ripe and frozen in bite-sized chunks
  • ½ cup sweet potato puree (canned)
  • ½ cup pumpkin puree (canned)
  • 3 medjool dates, pits removed and soaked
  • 1 tsp. vanilla extract
  • 1 Tbsp. chia seeds
  • 2 Tbsp. rolled oats
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1-2 Tbsp. nut butter (almond, cashew, peanut)
  • 1 scoop vanilla plant protein, optional

 

METHOD

  • Ahead of time:
    • Prepare bananas. I like to buy a bunch of bananas just for freezing.  Once they’re ripe, peel and break into bite-sized chunks.  Store in an airtight container or plastic baggie in freezer.
    • Prepare dates. Tear in half, remove pits and soak in water for ~5min.
  • Smoothie time:
    • Place all items in a high-powered blender and blend until creamy and smooth. Adjust seasoning to taste and serve immediately.  Enjoy!

Thrive on,

Coach Jentry