pumpkin, beet, ginger smoothie

pumpkin with soft cinnamon (pies, yankee candle) and beets with a spicy zing of ginger (hello every juice bar in America) are two pairings as old as time. an odd coupling that works surprisingly well together: all four. the creaminess of pumpkin, subtle warmth of cinnamon, grounding earthiness of beets, and a little kick of ginger deliver a faintly savory sweet that doesn’t overwhelm.

WHAT YOU NEED

1/2 cup of pumpkin puree

3-4 medium red beets - I buy mine pre-cooked

1 tbsp cashew butter

2 medjool dates

1/2 tsp vanilla extract

1 cup of water (filtered if possible)

juice from 1/4 of a lemon

1 tsp of pumpkin pie spice mix (or just cinnamon will do just as well)

1/2 cup of milk of your choice (I use Oat, specifically Oatly)

~ 1 tsp of fresh ginger nubs (no need to chop them) — about the size of two pinky nails

1 strong pinch of sea salt of your choice - I like Maldon’s

Looking for more protein or gut health aides?

1 tbsp seeds of your choice — I keep a jar of equal parts chia seeds, flax seeds, and hemp seeds in the fridge

1 tbsp collagen powder — I use unflavored Garden of Life

1 tbsp prebiotics — I use Garden of Life for this too

HOW TO

Layer all of your ingredients into a blender and blend on low for 30 seconds. Next, blend on high for up to one additional minute, as needed until the consistency is silky smooth and your smoothie is a deep reddish orange.