Hands down, this recipe is one of my favorite autumn breakfast recipes. When it’s cool outside oftentimes I reach for hot or warm temperature foods to provide that bit of comfort and flavor this time of year but…. I have to say that this combo is a delight, cold. This recipe does not disappoint especially when you taste the combination of pumpkin, ginger, turmeric, and raw honey. Oh, and did I mention chai spices too to KICK IT UP A NOTCH?
You just need your trusty blender and away you go to creative a creamy, wake-you-up-with-plenty-of-nutrients smoothie. Celebrating the fall season with this energizer just might make you want to dance in the leaves BEFORE your day begins. You may wish to know that turmeric contains an active ingredient called curcumin – and it is this that is so important when it comes to health. It is touted for its antioxidant and anti-inflammatory properties, along with ginger. The pepper in the chai spice helps the body to absorb these ingredients while assimilating the nutrients of the pumpkin and other ingredients as well. I’m a big fan of using balsamic vinegar too. It not only tastes fantastic but offers health benefits that can help digestion, stabilize blood sugars, and protect the heart. CAUTION: like all spices (or any foods for that matter), please consult with your physician if you’re on any medications. Some spices can interfere with absorption.
This is another N.E.A.T. recipe; nutrition, ease, affordability, and taste meet up again. This whole foods beverage contains great fiber, good fats, carbs, and plant protein. You can’t go wrong beginning your day with this hydrating bundle.
Finally, as always, I focus on buying local as much as possible: here I used honey ginger white balsamic vinegar from Evoolution, McKenzie’s raw honey and Gold Top Organics pumpkin seeds purchased from Italian Centre Shop, most of the spices from Silk Road Spice Merchant, zucchini from the garden, and hemp seeds from Sativa (Zypchicks).
Enjoy this Eat Alberta recipe!
- 2 cups almond milk
- ¼ tsp chai spice (or a combo of black pepper, and ground cardamom)
- ½ tsp ground cinnamon
- 1 inch peeled, ginger (or ½ tsp ground ginger)
- ¼ tsp ground turmeric
- 1 tbsp tahini
- 1 tsp raw honey
- ⅓ cup pureed pumpkin
- ⅓ cup zucchini, loosely chopped (or more pumpkin)
- 2 tbsp pumpkin seeds
- 3 tbsp hemp hearts
- 1 tsp honey ginger white balsamic vinegar
- In a blender, thoroughly blend all.
- Pour into a large glass (you may need two).
- Sprinkle on more spices of your liking.