SIMPLE PALEO LOW-SUGAR PUMPKIN PIE SMOOTHIE

This recipe uses canned pumpkin puree, which is the quickest, easiest way to go.
However, if you are feeling ambitious seek out one of the little sugar pumpkins popping up in markets everywhere these days and have at it. You’ll want to cut a hole in the top and scoop out the insides or attempt to cut it in half using a large, sharp knife. Then scoop out the pumpkin and plop it into your blender.

Pumpkin seeds are higher in protein than other seeds and nuts and are a good source of omega-3 fatty acids. They are an excellent source of iron, zinc, phosphorus, and vitamin A. Zinc is essential for immune function (especially helpful as we head into flu season) and plays an important role in stimulating more than 100 different enzymes necessary for a myriad of reactions in the body. Zinc deficiency can lead to altered sense of taste, as well as slow wound healing since zinc is needed to protect the skin’s mucosal membranes and maintain its integrity.

Vitamin A is a powerful anti-inflammatory agent and vital for immune function, too. It also helps slow the decline of vision loss as we age and protects our skin by repelling harmful bacteria. Pumpkin seeds also contain a small bit of calcium and B vitamins. I love them for their slightly nutty flavor and the crunch factor they add to the top of this smoothie.

SECRET INGREDIENT: THE POWER OF PERUVIAN GINSENG

Are you guys familiar with maca root? I’ve mentioned before on Instagram, but can’t recall if we’ve talked about it here. It’s a supplement also known as Peruvian ginseng for its energy- and stamina-boosting powers. Other uses include treating anemia, improving athletic performance and memory, balancing female hormones, and libido enhancement. As far as nutrients, maca contains significant sources of iron, calcium, and copper.

SIMPLE PALEO LOW-SUGAR PUMPKIN PIE SMOOTHIE

Serves: 1 | Prep Time: 5 minutes | Total Time: 5 minutes

INGREDIENTS //

1/2 cup organic pumpkin puree, canned or boxed
1/2 – 1 cup almond milk or coconut milk (light or full fat—totally up to you)*
1 tbsp creamy almond butter, salted
1/2 to 1 tsp maca powder (I use Gaia or Organic Burst brands)
1/2 tsp pumpkin pie spice blend
1 small frozen green banana**
2 tbs Great Lakes grass-fed collagen powder (or substitute a protein powder of your choice)
1/4 tsp freshly grated ginger root
1 tsp vanilla extract
1 cup ice

Toppings:

• 1 tsp full-fat coconut milk for drizzling (optional)
• 1 tsp pumpkin seeds for topping (optional)
• dash of cinnamon for topping (NOT optional – wink!)

STEPS //

1. Combine all ingredients in a high-speed blender until smooth and creamy.
2. Add toppings as you like and enjoy!

NOTES //

*If you prefer to make a thicker smoothie (usually I do), then use less almond or coconut milk and add as needed to achieve desired consistency.

**You’ll also notice that I suggest using a frozen green banana. An unripe banana will be higher in resistant starch (the kind that feeds our healthy gut bacteria) compared to one that’s more ripe. It also keeps the flavor from being too sweet, but adjust however you like by using a ripe nanner or adding a teaspoon of stevia to sweeten it up without impacting your blood sugar too much.

http://www.honestlynourished.com/simple-paleo-low-sugar-pumpkin-pie-smoothie/