"I'm so glad I live in a world where there are Octobers."
—L.M. Montgomery, Anne of Green Gables
We've been enjoying a quiet and retrospective fall so far this year—full of early mornings with our noses in books, slow evening walks over crunchy leaves, melancholy tunes at dinner, and escaping to the woods occasionally for wood stove warmth. We're trying to remember that each moment is an opportunity to savor the sights, smells, tastes, and feels of this season.
If a breakfast beverage could embody autumn, this silky, spicy pumpkin smoothie certainly comes close. We recommend preparing the roasted pumpkin and ginger turmeric juice in advance—it makes this lovely concoction come together in a snap.
PUMPKIN SPICE SMOOTHIE
- 1 cup of your favorite homegrown or market grown pumpkin or winter squash, pre-roasted
- 1 banana
- 1 tbsp. maple syrup (optional, depending on your taste preference)
- 1 cup of nut milk
- 2 tbsp. almond butter
- 1 tbsp. coconut butter
- 1 tbsp. maca (optional)
- 1 tbsp. collagen protein peptides (optional)
- 1/4 cup of ginger turmeric juice (we juice a bunch of ginger and turmeric ahead of time)
- 1/2 tsp. ground cinnamon
- 1 tbsp. hemp hearts
Combine pumpkin, banana, nut milk, maple syrup, almond butter, coconut butter, maca, protein powder, and ginger/turmeric juice in blender and blend on high until smooth. Pour into a glass, top with cinnamon and hemp hearts, and enjoy!