Here is the recipe for Pumpkin, Cashew and Cinnamon Smoothie. This is recipe is awesome if you truly love Autumn season. Pumpkin seeds are rich in magnesium, manganese, zinc, and iron making them a great addition to your diet and make a great snack.
INGREDIENTS
- 1/4 Cup soaked cashews
- 3/4 Cup water
- 1 pitted date
- 1/4 teaspoon vanilla powder
- 1/2 teaspoon ground cinnamon (and/or ground nutmeg, ginger, cloves)
- 3/4 Cup pumpkin puree
METHODS
- Soak the cashews in water for 4-8 hours.
- Once soft, place in a blender with 3/4 Cups water.
- Blend until there's a very smooth consistency.
- Pit one date and place it in along with 3/4 cup pureed pumpkin. Blend well.
- Add the vanilla powder, and spices. Blend for a few more seconds.
- Pour into a glass and this filling warming smoothie, or place in fridge and have chilled as a dessert.
Notes: 1. Just scoop out the seeds and wash them to remove the meat and strings.
2. Spread a very minimal amount of coconut oil on a cookie sheet and bake at 150 degrees celsius.
3. Keep an eye on them - they should toast somewhere between 10-20 minutes.
4. If you don't have an oven or are in a hurry, you can toast them in a heavy skillet with or without oil; they'll cook quickly.
5. Sprinkle some cumin and turmeric and for some kick cayenne or paprika to make them extra antioxidant rich and of course, give it that seasonal orange flair.
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