(I originally posted this on October 16 but then decided that I have enough material for “pumpkin week” and so pulled it back and rescheduled it.)
I made a fantastic pumpkin smoothie yesterday. I'd already intended to post about it and when I mentioned yesterday's pumpkin smoothie during a Twitter chat, I was asked about it.
— She Does The City (@shedoesthecity) October 15, 2015
The desire to make a pumpkin smoothie yesterday arose in the morning when I was scrolling Diane Sanfilippo Facebook page and came across her smoothie recipe. I pretty much used that one, but I did make some modifications, as I always do.
My Pumpkin Pie Spice Smoothie:
1/2 cup full-fat coconut milk
2/3 cups water
1/2 banana, frozen
1/4 cup canned pumpkin
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 tablespoons Great Lakes Gelatin, Collagen Hydrolysate
Handful of pecans (this made it more pie-like for me)
1/2 drop ginger essential oil (you could also dip a toothpick into the bottle to get some out if you want less than 1 drop.) I use Young Living brand but use what you like.
Blend until smooth. Make sure the pecans are well blended in. You don't want to swallow chunks of nuts.
- I toyed with the idea of adding greens powder, but my inner voice spoke up. “You'll ruin it and the colour. You always ruin the smoothie when you add too many different things”.
- I considered adding honey but I'd already had honey in my morning coffee and decided that on that day I didn't need it twice. On another day I might go for the second dose of honey, or I might try molasses or maple syrup.
- Instead of vanilla extract you could also use vanilla powder. I go back and forth.
So there you go, She Does the City.