Today marks the first day of Fall! Boots and a light jacket Season is the way to go. Although it’s still high 80’s and sunny here in LA, I still #pumpkinspiceeverything. (Yes, I really just made that a hash tag…)
Fall only means the best things ever to come. Halloween, “pumpkin spice EVERYTHING”, cool brisk nights, leaves changing and more reason to eat vegan comfort foods.
Let’s start with something small like this Pumpkin Spice Smoothie that will be even more tasty with a shot of espresso and then you can call it the PS Mock-acinno. This is super simple, quick and easily can be made into a super food by adding in chia seeds or hemp seeds.
1/2 cup organic pumpkin puree (not pumpkin pie)
1 1/2 cup almond milk
1 banana, frozen
1 tsp pumpkin spice
1 tsp agave or any vegan sweetener of choice
1/4 tsp cinnamon
1/4 tsp all spice
3-4 ice cubes, optional
Blend ingredients together until nice and creamy. Add a few ice cubes if need be for a more frappe like consistency.
A few shakes of pumpkin spice on top is always a good idea!
Greens are not mean!
Don’t be afraid of the color. I promise you it tastes much better than it seems! I am human too and was afraid of even touching anything green juice or smoothie related…now I’m hooked!
Green smoothies are an easy post-workout snack, quick breakfast or even enjoyed as dessert. Add some super food ingredients such as goji berries, flax seeds, chia seeds or coconut oil to make it even more healthy, nutritious, yummy and SUPER!
I love adding apples as a natural sweetener to lighten up the bitterness from the kale and frozen fruits to help make it frothy and ice cold.
*Also, a tip for loosening the kale leaves: soak chopped kale leaves in water for about 30 minutes, “massage” the leaves, and drain before throwing in your blender to help achieve less leaf chunks in your smoothie.
*1 cup chopped kale, center rib removed
1 cup baby spinach
1 large apple, cored and sliced
1 cup frozen mango (or ice)
1 1/2 cup water
handful goji berries
1 tbsp whole flax seeds
Throw all ingredients in a blender and blend on high for about 1 minute or until all kale pieces are well incorporated. Add more water to thin out the consistency to your liking. Pour into a mason jar for later enjoyment or enjoy right away!
Stumbled upon these beautiful persimmons at the Santa Monica Farmers Market last weekend and instantly brought me back to my childhood days in Maryland! My mom would buy cases of this fruit from the Asian Food Market and made my sister and I eat them all the time. To the point that I started to actually hate them. Of course taste buds changed now as I got older. The orange-reddish color reminds me of the Fall leaves and lightens my mood for the holiday season!
Persimmon should be eaten when fully ripened. The color of the skin should appear transparent and when touched, the outer shell should be soft. Just think of it like a banana…you wouldn’t eat a unripe green banana.
Dates are a natural sweetener, along with a ripened banana so don’t get fooled by the color! This was so delicious, sweet and filling!
2 cups almond milk
1 cup spinach
6-7 Medjool dates
1 frozen banana
2 tsp flax seed
1 persimmon, quartered
Combine all ingredients in a blender and blend on high for about 2-3 minutes. You want to make sure all the date pieces are thoroughly broken.
*If you’re not a banana lover, (like my sister) you may always sub out the frozen banana and add another persimmon. Throw in a few ice cubes as well to make the smoothie frothy and cold.
Enjoy !xoxo Sarah