Smoothies are a ritual in our house. They’re a must have for the kids first thing in the morning and last thing before bed. I love it because it’s an opportunity for me to infuse them with all sorts of seasonal goodness and know that the kids are getting a nourishing drink, full of nutrients which may have been missed throughout the day. If you haven’t tried it before, pumpkins make excellent smoothies and I recommend it wholeheartedly.
Pumpkin Apple Smoothie
1 cup almond milk
1 apple, quartered (your choice)
1 banana, ripe
2 slices pumpkin, roasted, with skin (red kuri, butternut – your choice)
3 dried apricots
2 tbsp pumpkin seeds, raw or roasted*
1 tbsp honey
1 tbsp wheat grass powder (optional)
* You can roast some of the seeds that we cleaned out of the same pumpkin.
For roasted pumpkin: Cut pumpkin in half, remove seeds, slice, arrange on a baking sheet and roast in a 400˚F oven for 30 minutes or until soft to the touch. Once cooled, store in an airtight container in the refrigerator for later use.
In a heavy duty blender, combine all ingredients and blend until liquified. More almond milk may be needed depending on texture desired. Enjoy as breakfast or snack. Stores in refrigerator for one day.