Pumpkin pie for breakfast?

Although it  currently feels like the dog days of summer here in Southern California, fall has arrived. One of the clearest signs of fall is the presence of pumpkin spice everything… everywhere. The lure of the mountainous displays of fall goodies has been a running topic of conversation among the expectant mamas in my prenatal classes. So much so that I promised this yummy, yummy (and nutritious) pumpkin smoothie recipe that is a fall favorite of mine. But first some fun facts about the benefits of eating pumpkin:

  • High in fiber for healthy digestion
  • Rich in carotenoids, which makes it both antioxidant and anti-inflammatory
  • Good source of potassium, magnesium, vitamin C, and vitamin E

So there you have it… delicious and so good for you. What’s not to love? I highly recommend roasting the seeds as suggested in the recipe. They make a great snack and taste like popcorn! So, without further ado…

Fall Pumpkin Smoothie

1 can (8 oz) pumpkin or 1 cup boiled or steamed organic pumpkin meat
1/2 teaspoon ginger
1/8 teaspoon nutmeg        
1/4 teaspoon cinnamon
1 banana
1/2 cup purified water

Bonus super ingredient: 2 tablespoons pumpkin seeds

If using a fresh pumpkin, use a small one, as they are better for cooking. Cut the pumpkin open; remove seeds (you can was and dry the seeds in the oven on a low temperature, 225 degrees. Remove the pumpkin stem, then cut the pumpkin into 2- to 3-inch squares of meat and skin. Steam for 15-20 minutes, until the meat is soft. Scrape meat away from the skin. Use immediately or refrigerate for up to one week. Use one cup of pumpkin meat per smoothie. Blend all ingredients once pumpkin has been prepared.

from Chakra Tonics by Elise Marie Collins



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