It’s already hot here in Raleigh. Unlike the beach or mountains, there’s no breeze and frozen drinks are great for breakfast and lunch. This one is really simple. I used my own roasted pumpkin from last fall which I froze in small containers. You can use ice-cube trays and then store the little cubes in containers as well. It’s also possible to add some protein powder to this drink and make it a meal replacement which is sometimes a necessity when it hits the upper 90’s and 100’s. Both kids and adults liked this one at the Midtown Farmers’ Market. It’s fairly sweet, but not from a lot of sugar. The secret is using coconut water to replace some of the honey. The preparation section of the recipe makes a single serving so increase the amounts as needed.
Roasted Pumpkin Smoothie
Ingredients for Base Frozen Mixture
1/ cup of roasted Pumpkin (try canned if you don’t have the roasted)
1/2 cup Coconut Milk
1/4 cup Vanilla Extract
1/16 teaspoon Ginger
1/16 teaspoon Cardamom
1/8 teaspoon Nutmeg
1/4 teaspoon Cinnamon
Dash Allspice
1 tablespoon Honey
1/2 Coconut Water to blend in preparation stage
Preparation
Blend all of the base ingredients together and freeze in ice-cube trays. Then store the cubes in containers. When you are ready to make a smoothie, allow 1/2 cup worth of the cubes to slightly thaw and blend with an equal amount of coconut water (1/2 cup) until it’s smooth. You can add whipped cream or protein powder to the drink as well.
