Achieving health and happiness through evidence-based nutrition

 

Nikola Hamilton

MSc GLobal Public Health Nutrition

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Medical Disclaimer: The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition. Furthermore, it is important to work closely with a qualified healthcare provider when starting any new exercise regimen, diet or treatment as dietary adjustments may alter medication needs or have other effects on physical health.

Pumpkin Pie Smoothie

Updated: Dec 10, 2019


This year I'm starting my Thanksgiving the best way I know how . . .

DESSERT FOR BREAKFAST!!!

This quick recipe for will put you in the festive mood - sans dairy, added sugars, or oil! A delicious and healthy way to stimulate your appetite for all the veggies and pie to come!

Filled with turmeric, dates, ginger, and squash, you'll trick your body into fighting cancer (in every stage - invasion, proliferation, and transformation!) (Bengmark et al., 2009; Polasa et al., 1992; Naaabhushan et al., 1987) while drinking your dessert!

I keep roasted pumpkin in my fridge throughout the season - to throw into smoothies, purree for soup, or use as a salad topper. I'll take any excuse to turn my regular recipes into a pumpkin-y delight!

The trick of this recipe is using Kabocha squash - a really sweet, Japanese variety that is packed with beta-carotene, fiber, iron, copper, magnesium, and A,B, and C vitamins. It's so sweet that you won't miss the added sugars, especially when you throw in a few dates (and benefit from their healthy dosage of magnesium, fiber, and iron)!

Ingredients:

1 1/2 cups cooked Kabocha squash

2 cups unsweetened almond milk

6 -8 dates, soaking in 1/4 cup of water

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon allspice

1/8 teaspoon nutmeg (freshly grated if possible!)

1/8 teaspoon ground cloves

8 ice cubes

Directions

1. To roast the Kabocha squash, cut in in half, scoop out the seeds, and bake it at 400 degrees Fahrenheit for 30-35 minutes. The squash is done when it is tender.

2. Place all the ingredients in a high-speed blender (including the water the dates are soaking in!). Blend until smooth.

3. Add more ice if you prefer a lighter texture.

4. Top with freshly grated nutmeg.

(Makes 2 smoothies)

References

Bengmark, S., Mesa, M.D., and Gill, A. (2009) Plant-derived health-the effects of turmeric and curcuminoids. Nutr. Hosp. 24(3):273 - 281.

Polasa, K, Raghuram, T. C., Krishna, T. P., and Krishnaswamy, K. (1992) Effect of turmeric on urinary mutagens in smokers. Mutagenesis. 7(2):107 - 109.

Nagabhushan, M., Amonkar, A. J., and Bhide, S. V. (1987) In vitro antimutagenicity of curcumin against environmental mutagens. Food Chem. Toxicol. 25(7):545 - 547.

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