Tag Archive for: Pumpkin

Black Cherry Smoothie in glass jar

Smoothie Recipes

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The simplest and most delicious way to add more plants to your diet is through easy smoothie recipes. Consuming plants add more fiber and antioxidants to your diet. Plants are the key to reduce disease and inflammation plus maintain a healthy pH for proper digestion.

Protein Options

If you need a clean, tasty plant-based protein powder that is also delicious, try PowerMeal which is what I use and recommend. This link will save you 20%.

Smoothie Recipes

Here are a few recipes I love:

Black Cherry Smoothie in glass jarCherry Pie Smoothie

  • 1/2 cup frozen organic cherries
  • 1/2 cup organic vanilla plant-based yogurt
  • 1 cup water or coconut milk
  • 1/3-1/2  frozen banana
  • 1 scoop vanilla plant-based protein. Blend all in a blender or Vitamix. Enjoy!!

Winter Spice

  • 3 oz organic apple juice
  • 1 red organic apple sliced
  • 1 scoop frozen organic vanilla plant-based yogurt
  • 1/4 tsp. Cinnamon
  • 1 scoop vanilla plant-based protein

Place all ingredients in a blender and blend until smooth.

Christmas Coconut:

  • 1/4 cup apple juice or water
  • 1/2 cup grated unsweetened coconut
  • 1 T coconut oil or coconut cream
  • 1 tbsp. coconut milk
  • 1 banana frozen
  • 1 tsp Honey
  • 1 scoop vanilla plant-based protein

Peppermint Delight

  • 1 cup plant-based milk (use oil free brands like Malk or Califia)
  • ½ cup vanilla organic plant-based yogurt
  • 1/8 tsp Peppermint Extract or 1 drop peppermint essential oil (food grade)
  • 1 scoop vanilla plant-based protein

Pumpkin Gingerbread Smoothie

  • 1 cup water
  • 1/4 cup rolled oats
  • 1 tbsp chia seeds
  • 1/2 cup pureed pumpkin, organic (not pumpkin pie mix)
  • 1 tbsp blackstrap molasses
  • 1 small frozen banana
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch nutmeg
  • Ice, if desired

Soak the oats, almond milk, and chia seeds for at least an hour or overnight. This helps them digest better and it also gives the smoothie a smoother texture.

Place all ingredients into a blender and blend until smooth. Add ice if desired.

Pear Ginger Smoothie

  • 1 organic sliced pear
  • 1-1 1/2 inch of ginger root (peeled)
  • 2 cups of water or plant-based milk plus ice
  • 2 scoops of vanilla plant-based protein
  • 2 scoops Phytogolds (ginger, turmeric, mango, cardamom, vanilla bean and black pepper fruit)* optional

*Phytogolds powder helps optimize digestive health and antioxidant capacity with a blend of phytonutrient-rich superfoods and fermented golden botanicals.

Blend all in blender or Vitamix.  This is one of my favorites! Makes 2 servings.

Chocolate Covered Cherries

  • 1 cup water or plant-based milk
  • ½ c organic sweet cherries pitted fresh or frozen
  • 1 scoop chocolate plant-based protein
  • Add a few ice cubes if you use fresh cherries versus frozen if you like it chilled

Blend in blender or Vitamix and enjoy!

Thanksgiving Recipes: Pumpkin Pudding

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With so many healthy options available, Thanksgiving can be enjoyed guilt and gluten-free.

Pumpkin is a great source of fiber and nutrition so don’t pass it up, just pass on the crust!

Ingredients:

  • 1 (15-ounce) can pureed pumpkin
  • 1 2/3 cup non-GMO soy  or coconut milk
  • 3 tablespoons cornstarch or arrowroot powder
  • 1 tablespoons molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • Walnuts or pecans, chopped (optional for topping)

Transfer the mixture except for the nuts to a medium-sized saucepan and place over medium to low heat. Allow the mixture to simmer over medium-low heat until thickened, which will be about 5-10 minutes. Watch closely and stir it occasionally to ensure it doesn’t burn.

Transfer into individual serving cups and refrigerate 1-2 hours before serving. Sprinkle with chopped pecans or walnut before serving or add a dollop of coconut whipped topping.

You can also serve with organic vanilla wafers.

Pumpkin Chocolate Chip Cookies

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The holidays are a perfect time for pumpkin cookies. You don’t have to skip yummy holiday treats just find better choices which is what I do. When your sweet tooth demands a festive treat, or when you need to take a dish to a holiday get together, consider Pumpkin Chocolate Chip Cookies.

All ingredients used are organic if available.

  • 3/4 cup unsweetened applesauce
  • 1/2 cup cane sugar or agave
  • 2 eggs
  • 1 (14 ounce) can pumpkin puree
  • ½ cup coconut oil
  • 2 teaspoon rice or almond milk
  • 2 teaspoon vanilla
  • 1 12-oz package Enjoy Life dark chocolate or carob chips
  • 2 teaspoon baking soda
  • 4 teaspoons baking powder
  • 4 cups gluten-free flour
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (optional)

Directions:

Preheat oven to 375 degrees.

In a large mixing bowl, stir together applesauce, sugar, eggs, pumpkin, milk, oil and vanilla until well mixed. Stir in chocolate chips.

In a smaller bowl, stir together baking soda, baking powder, flour, cinnamon, and pumpkin pie spice.

Add dry ingredients to wet, and stir until well mixed.

Drop by heaping, rounded tablespoons onto ungreased baking sheet. Cookies do not bake larger—they bake to the size you make the dollop. Bake for 10-15 minutes (my oven only takes 10 minutes). Let cool on baking sheet for several minutes before transferring to a cooling rack.