In New England, we're currently in the peak "peak" season of autumn. The nights are cool, the sun sets before five o'clock and the light has that turning golden glow. Amidst my own waning moon, I'm more than ready to start fresh and get back to a schedule. I'm happy to be in the office, re-adapting a more regular exercise routine and being invigorated by the fall markets as I get back in my kitchen. I'm curious about what these next months will hold.
This fall smoothie is one of my very favorites. It tastes like pure pumpkin pie goodness, and is full of anti-inflammatory magic - a much welcome thing after a month of wonderful wedding indulgence. It's packed with pumpkin, which is rich in dietary fiber, beta carotene and Vitamin A. It also includes apple, carrot, banana, as well as fresh ginger and turmeric, which as I've discussed before are literal adaptogenic gold. Thanks to their super antioxidant properties, they help decrease inflammation and supporting your immune system. This is a necessary boost as we enter flu season and they're sure to provide inner warmth as we enter cooler temperatures ahead.
Golden Pumpkin Smoothie
1 small banana, sliced
1 carrot, chopped
1/2 apple chopped
1/2 cup organic pureed pumpkin
1-inch knob of ginger, peeled and grated
1-inch knob of turmeric, peeled and grated (you can also use 1 tsp. ground turmeric)
1/2 teaspoon cinnamon
1 packet of raw protein powder (I prefer this kind)
1 tablespoon Maca powder
1 tsp hemp seed
1 tsp chia seed
Combine first seven ingredients in blender, and top with water or preferred nut milk and 3-4 ice cubes. Blend until combined. Add in protein powders, Maca, hemp and chia seed, and pulse until combined. Drink immediately, or if storing, reserve seed mixture until serving, as they will absorb much of the liquid and thicken the smoothie.