Pumpkin Smoothie

Pumpkin Smoothie

RECIPE BY NATASAHA CORRETT
Ok so some of you may think that putting squash, sweet potato or pumpkin into your smoothies might be a bit strange but I promise it is seriously delicious. Being naturally sweet, root vegetables can add a fantastic natural sweetness and also deliver a really high dosage of antioxidants and beta-carotene at the same time.

I love to prepare a big batch of roast squash/sweet potato/pumpkin on a Sunday night and store it in the fridge – I can then use some in salads and have some straight to hand to whack in my smoothies. It’s all about preparing ahead.

Serves2
Cooks InPrep time: 10 minutes | Cooking time: 0 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

150g cooked squash or pumpkin
¼ tsp cinnamon
2 tbsp coconut yoghurt
1 tbsp lucuma powder
1 cup water
1 tbsp coconut oil
1 frozen banana

Method

  • Drizzle the butternut squash or pumpkin in sunflower oil and roast in the oven at 175°C until soft this takes approximately 20 minutes if cut into 1cm squared. You can make up a big batch at this stage and store it in the fridge for whenever you need to use it.
  • Next, put all ingredients into a blender and blend until smooth.
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