Salted Caramel Pumpkin Smoothie
In a world where immune health seems to be top priority, the benefits of pumpkin in this smoothie should make this a staple in your routine. In addition to beta carotene, 1/2 of a cup of canned pumpkin offers about 3.5 grams of healthful fiber. Pumpkin is also rich in vitamin C, E, iron and and folate.
Riced cauliflower is the secret cruciferous vegetable addition that is naturally high in fiber and B vitamins. Cauliflower is also considered a superfood because of its nutrient-rich and high antioxidant content.
When our immune system is properly supported, cells are better equipment to ward off germs and speed up healing when invaders are present. I have made this smoothie as a drink or used less ice to create a thicker base for a bowl topped with fresh fruit and granola. I do suggest trying this with a tablespoon of almond butter or subbing half the amount of dairy-free milk with canned coconut milk. Both are delicious additions for a creamier smoothie. Drink up!
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1/2 Cup of canned pumpkin. You can also used freshly cooked pumpkin, but make sure it is cooled and note that you made need a little more milk as fresh could be starchier.
A handful of frozen mango (3-4 pieces - you can sub any frozen fruit, mango does not take away from the pumpkin flavor, cherries were yummy and banana is delicious but it will be the dominant flavor)
1/2 Cup of frozen riced cauliflower
2 ice cubes
3/4 Cup of oat milk (or dairy-free preference)
1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of vanilla
A pinch of sea salt
Place all ingredients in a high powered blender to achieve a creamy smoothie consistency. Serve immediately.