Red Beet Hummus

Hey there :)

So the other time I placed Barbie in a Mixer and pulsed. And this more or less the outcome.

Except it wasn’t Barbie of course but red beets. While I am not the biggest fan of pink as a color in general in food I find it super fascinating. And not even raspberries and strawberries get the same screaming pink as red beet does. It doesn’t even look like natural food. Anyway I like playing with beets in food and add it to all different types of dishes at the moment ;)

And beets are really great for various reasons. It’s good for your heart and liver thanks to the phytonutrient Betain which is found in valid amounts in beets. Betain provides antioxidants, has an anti-inflammatory effect and is said to provide detoxification support. It’s also a mood elevator, so next time you’re heartbroken dig into some beets ;) (Well, I don’t think it would work that good but why not give it a try. If it doesn’t make you happy at least it is likely it will make you all messy ;))

Beets also have quite some folate which is good for the nervous system and helps tissues grow and cells work. Also helpful for your muscle regeneration when you do a lot of sports. Yeah.

Together with some chickpeas and tahini you will also get some protein from this hummus, which makes it a perfect after sport snack.

And well, I guess I don’t have to tell you how to use hummus, but I will just share my favorite combination. Which was a savory corn muffin with this hummus, some avocado, beluga lentils, cucumber and romaine lettuce and just a tiny squeeze of lemon :)

 

 

Recipe Red Beet Hummus

prep time: 25 minutes +++ yields: abou 2 ½ Cups

 

Ingredients

• 1 can / 270g cooked chickpeas
• 2 roasted or steamed red beets  (or if you like the taste, raw works also)
• 3 Tbsp. tahini
• ¼ Cup olive oil
• ½ lemon, juice (and a bit grated zest if you like it tangy)
• 2 gloves garlic
• ½ tsp. cayenne pepper
• 1 Tbsp. sugar
• ½ tsp. cumin
• generous amount of salt and pepper, to taste
• splash of water as needed to thin out

 

Instructions

Quarter the beets and place all the ingredients except for the water in a blender and food processor (or use a handheld mixer for a little more work). Blend until smooth. If needed add a splash of water to get your mixer going and to achieve the texture you like.

Adjust spices to taste. Don’t go easy on the salt and pepper :) I also grated some lemon zest and adder it for a little freshness.

Amaranth Porridge with Banana Syrup

Hey there :)

Well I know it’s getting warmer and stuff, buuut I wanted some porridge. Well aware porridge is meant for colder days and we are about to leave them behind. I still wanted it. And I got it. Yep. Man, am I a rebel. A rebel with porridge and some awesome ooey-gooey banana syrup. Almost like this banana-foster-thingy. I think. Never had banana foster to be accurate.

I think this would be perfect for cold snowy days. Without question. But I also liked on this not-so-cold and actually quite sunny day. Still good. Heh. Boy, it feels good being a rebel ;)

And as a rebel does some thinking ahead (wow, I am even a smart cookie… what a catch), I did some amaranth soaking the night before. This is by far not crucial, so skipping the step is not a problem. It just helps unleashing the full potential nutrition of the amaranth and it will reduce cooking time. So you can have your breakfast earlier. Yipiyahyeah.

 

Recipe Amaranth Porridge with Banana syrup

prep time: 20-25 minutes +++ serves: 2

Ingredients

for the porridge

• ½ Cup / 120g amaranth groats
• ½ Cup / 125 ml water
• ½ Cup / 125 ml light coconut milk (or preferred milk) + ¼ Cup / 60ml more to thin out as needed
• 1 Tbsp. maple syrup
• 1 tsp. vanilla extract
• pinch of salt

 

for the banana syrup

• ¼ Cup / 35g walnuts, crushed
• 3 bananas
• 2 Tbsp. coconut oil
• 1 Tbsp. maple syrup
• 1 tsp. cacao powder
• 1 tsp. cinnamon powder

 

Instructions

The night before making this, soak the amaranth in water and set aside (this can be skipped, but it will shorten the cooking time and improve nutrition)

In the morning, wash and rinse the amaranth. Place it in a pot and add the water, ½ Cup of the coconut milk, maple syrup, vanilla extract and salt. Give it a good stir and heat over medium-high until it comes to a light simmer. Leave it to simmer for about 15-20 minutes. Add more milk if needed to thin out or until you get the creaminess you desire.

In the meantime cut the bananas into 1-2cm slices. Place a pan over medium high heat and add the crushed walnuts. Roast for about 2 minutes. Then add the coconut oil, maple syrup, cacao powder, and cinnamon. Stir together and then add the banana slices and stir again. Cook the bananas on medium heat for about 2-3 minutes until they are soft, making sure they get all soaked in the syrup from all sides and darken nicely.

Stir about half of the banana mixture into the ready porridge. Divide between to bowls and top with the rest of the banana syrup.

Sweet Potato Brownie Muffins

Hey there :)

I made some sweet potato bread the other day, but baked too many sweet potatoes for it and still had a small one left. So what to do with it? I was torn between some sweet potato waffles or some sweet potato brownies. Well, the brownies won. Actually they are brownie muffins as the dough wasn’t enough to fill out a brownie tray ;) So I had individually round brownies and they were good :)

My boyfriend insisted they were a bit to nutty for him. But as they contain no nuts at all I just think he’s nuts and somehow his brains went into his mouth while eating. Seriously. They were not nutty. They were good and decadent. And there would be nothing wrong with nutty anyway.

 

The sweet potato really works well in brownies as it compliments the gooey-ness and keeps them super moist. Nomnom, soft interieur :)

If I didn’t know there was sweet potato in it I wouldn’t have guessed it. The espresso deepens the chocolate flavor, which is really intense in these. They have dark rich flavor so if you like dark chocolate I think you might like them as well.

If you don’t eat wheat I am pretty confident you can swap the flour with ground almonds or hazelnut and (for a really nutty version ;)) I also think you could leave out the egg and use a couple of tablespoons of applesauce for a vegan version. But I have to admit I haven’t tried either, so it’s just guessing.

Recipe Sweet Potato Brownie Muffins

prep time: about 15 minutes + baking time +++ yields: 6 muffins

Ingredients

• 1 Cup /100g sweet potato puree (made from one small sweet potato, just bake the potato at 175° for about 30 minutes until soft and then mash it)
• ¾ bar / 70g dark chocolate, chopped
• 1/3 Cup / 85ml hot espresso
• 1 egg
• ½ Cup / 60g coconut sugar (or brown sugar would work as well)
• 2 Tbsp. raw cacao powder (mine was orange scented, but normal is just fine)
• 1 Tbsp. nutbutter of your choice
• ¼ Cup / 30g whole grain wheat flour
• 1 tsp. cinnamon
• ½ tsp. baking powder
• 1 tsp. vanilla powder or vanilla extract
• dusting sugar, optional

 

Instructions

Brew some espresso. In a bowl pour the hot espresso over the chocolate and stir until the chocolate is melted.

In a big bowl mash 100g of baked sweet potato (about one smaller potato) or if you have potato puree just put it in a bowl. Add the espresso-chocolate mix, the egg, nutbutter and sugar and mix well.

Then add the flour, baking powder, cacao powder, cinnamon and vanilla and stir again to combine. A spoon is totally enough, no need to take out your kitchen machine.

Fill into muffin tins (I have used silicone ones as they don’t stick) and bake at 175°C for about 25 minutes. They should still be very moist inside but if you prefer firmer muffins, just bake them a bit longer.

If desired dust with some powdered sugar once they’ve cooled down.

Sourdough Emmer Bread

Hey there :)

 

So far this year I have been playing around with different grains when baking bread. Not that I was running out of normal flour… No, that will never happen.. I kid you not when I say we have 10 different bags of flour in our cupboard.. I have a flour obsession…

I just wanted to test how grains like millet, amaranth, buckwheat etc. work in a bread. And they work quite well and sometimes they also lend a totally different flavor. Amaranth for example really hast some interesting strong flavor :)

This bread however tastes like some pretty classic bread, maybe a bit nuttier and earthier. But it is a taste you will be used to. It is however made with emmer, an ancient grain that nowadays isn’t as common anymore. It is related to wheat and also contains gluten, so it is not a substitute if you are intolerant. It has however more nutritional value than your standard wheat. And it is wayyy more expensive… if you can find it, that is. To be honest I couldn’t find in any local store so far, so the internet might be a better place to look for it ;)

But even with its price and hard-to-come-by-ness, it is worth to give it a go, as it is really healthy. Plus I love experimenting with new stuff. So if you can get your hands on emmer (or emmer flour), go get it ;)

For this recipe I have used whole emmer berries and ground them myself and that worked perfectly fine. But I guess using some (whole grain) emmer flour will be ok, too. For the base I went with rye-sourdough and I also added some spelt flour to the dough. So it’s not a 100% emmer bread, but still has enough so you can call it the main ingredient here :) The recipe will take some time to make, but most of it will be passive waiting time and won’t require an active you working the dough. So if you plan your schedule, this bread is quite manageable :)

 

 

Ingredients

Soudough:

• 50g sourdough starter
• 75g whole grain rye flour
• 75g water

Emmer –“pudding”:

• 50g emmer flour or emmer berries
• 250g. water

 

Main Dough:

• all of the sourdough
• all of the emmer-pudding
• 200g emmer flour or emmer berries
• 150g whole grain spelt flour
• 50g water
• 10g butter or coconut oil
• 10g molasses
• 10g salt

 

Instructions

Day 1

Mix your sourdough starter with rye flour and water an set aside for at least 10 hours until it gets bubbly and active.

Day 2

Mill 250g of your emmer berries. If you already have emmer flour you can skip that step.

Measure 50g of emmer flour and combine in a small pan with 250g of water. Over medium-low heat bring the mixture to a simmer, stirring constantly, for about 2 minutes until you have a pudding like consistency. Take away from the heat and let cool. This step can also be done at Day 1

Mix all the ingredients except for the salt together in a big bowl and knead for about 10 minutes until thoroughly combined. Set aside for autolyze for about 30 minutes.

After 30 minutes add the salt to the dough and knead again until evenly distributed.

Set the dough aside for 4 hours, stretching and folding the dough every 30 minutes.

On a floured workplace take out the dough and divide it into 5 equal parts. Form the dough into round and place them one after another into a long and greased baking tin OR use a small one and bake half of the dough as pan rolls. Up to you. Sprinkle some flour on top and place covered in the fridge (or somewhere outside if it is cold enough) for about 10 hours for a long fermenatation.

 

Day 3

Preheat your oven to 250°C. Take the dough out of the fridge and let sit at room temperature for about 30 minutes. With a knife or dough scraper press little Xes on each part of the dough. Place the bread in the middle part of your oven and pour 1 Cup of water into the oven or a hot baking tray on the lower rack of the oven. Bake for 10 minutes then reduce the heat to 200°C and bake for another 35-45 minutes. After about 30 minutes take the bread out of the tin.

Granola-Seed Bars

Hey there :)

Granola bars is a thing I make every once in a while. It’s easy to make and perfect way to get rid off some leftover ingredients. In my case I’m talking about nut pulp. I make nutmilk almost on a weekly basis so naturally all those ground nuts need a purpose. I hate throwing food away… but I also can’t just put them in my freezer for forever :)

So granola bars is one of the go-to-things I make. I have to be honest, the base I am using does not change a lot, but I play around with spices so they will taste just a bit different every time.

Granola bars are also a perfect way to increase one’s protein intake as you can stuff them with lots of protein rich food or just you can add a scoop of protein powder. Makes it also a nice after workout snack :)

Recipe

prep time: 10 minutes + baking time +++ yields: about 12 bars, but depends on how big you slice them

Ingredients

Dry

• 1 ½ Cup / 175g leftover nut pulp from making nut milk, or almond meal
• 1 generous Cup / 105g rolled oats
• ½ Cup / 60g chopped walnuts
• 1/3 Cup / 45g pumpkin seeds, shelled
• 1/3 Cup / 45g sunflower seeds
• scant 1/3 Cup / 65g coconut sugar, or brown sugar
• 2 Tbsp. chia seeds
• 1 Tbsp. hemp seeds, shelled
• 1 tsp. lucuma powder (optional)
• 1 tsp. vanilla powder
• 1 tsp. tonka bean, freshly ground
• 2 tsp. cardamom
• 1 tsp. turmeric.
• ½ tsp. salt

 

Wet

• ½ Cup / 130g nut butter of choice
• ½ Cup / 125ml rice syrup

 

top

• about ½ Cup / 70g chopped dark chocolate

 

 

Instructions

In a big bowl mix together all of the dry ingredients.

In another one mix the wet ingredients. When combined, pour, or spoon the wet ingredients over the dry ones.

With a spoon or your hands mix the ingredients until combined. The dough should be a bit sticky but workable without problems.

Line a square pan (like for brownies) or a loaf pan if you have nothing square with baking sheets and put the dough into the pan. Press down with your hands just a bit.

Then top with the chopped chocolate and press down again, this time a little harder.

Bake in the oven at 175°C for about 35-40 Minutes.

Take out, let cool, remove from the form and cut into slices with a sharp knife.

Stored in the fridge they last for at least a week, probably longer.

Spiced Hot Cocoa with Nutbutter

Hey there :)

Here’s a little follow up recipe for the cocoa nut butter. It’s a pretty nice recipe for those colder days and especially good after a workout as a little ( ..or maybe not so little, it’s quite filling ;)..) treat and protein boost. The protein mainly comes from the hemp milk but of course the nutbutter itself also has some of them. It’s also filled with a lot of minerals and some warming spices.

I used a wide range of spices here in this recipe and I think they combine well together. Adding pepper (cayenne and black) might seem off at first, but it gives the cocoa a nice extra zang so I wouldn’t omit them. It actually fits the overall taste pretty well.

If you don’t know where to buy hempmilk you can make your own pretty easily, I always make it myself. Just combine one part of shelled hemp seeds with 3 parts (I go by volume) of water in a blender and mix it up until smooth. No need to strain through a sieve or anything. Pretty fast and easy stuff. You don’t even need to soak the hempseeds if you don’t have the time as they are already soft. And of course you can vary the taste by adding some spices, salt or sweeteners to fit your preferences :) And for the nutbutter, I am confident that other nutbutters would work as well. I totally could imagine some creamy cashewbutter with it.. or even nutella if that is your thing.. although I have not tested it. I might add a bit more cacao if the used nutbutter doesn’t contain any and maybe adjust the sweetness if going for nutella. All in all this one is pretty open to interpretation. Use whatever you have, if you are fond of one particular spice, go crazy, add more or less maple depending on your sweet tooth. If you are going for a thicker drink, keep the hemp milk added to 2/3 Cups, if you don’t like it as thick, add a bit more :)

Ingredients

• 2/3 Cups – ¾ Cup hemp milk (depending on how thick you like it; and of course you can swap with other milk)
• 2 generous Tbsp. choco-brazilnutbutter
• 1 Tbsp. coconut oil
• 2 Tbsp. maple syrup
• 1 ½ -2 tsp. cacao powder
• 1 tsp. lucuma powder
• ½ tsp. vanilla powder
• ¼ tsp. ground cardamom
• ¼ tsp. tonka bean, freshly ground
• ¼ tsp. nutmeg, freshly ground
• ¼ tsp. cayenne pepper
• ½ tsp. black pepper, freshly ground

 

Instructions

In a pan mix together all the ingredients with a whisk until well combined and heat on medium heat. Adjust spices, maple syrup and liquid to your likings.

You can drink it like this if you want, but I prefer to blend it up in a blender first to get it all frothy and foamy :)

Fill in a cup and sprinkle some hempseeds and some spices on top and add just a bit of freshly ground black pepper.

 

Brazil Nut Choco Nutbutter

Hey there :)

So, if you are looking for a Nutella substitute you are wrong here ;) I have been wanting to make my own twist of Nutella for a while, but this is not the recipe for it. Although this recipe asks for cacao and nuts (not even hazelnuts though), the outcome will be completely different than Nutella.

If you want something sweet move on. This recipe is not (Of course you can always add more sugar to change that though). But anyway, with said what this recipe is not, maybe I should say what it is ;)

It is just another take on nutbutter plus a bit of chocolate flavor. I have mainly been using brazil nuts in this one which gives this nutbutter a slightly bitter test, so the added sugar serves mainly as a counterpart and really barely sweetens it up. If you like dark chocolate I think you might like this recipe as well. If not, you might find the flavor too dominant. But on top of some grained bread, with bananas or apples on top I personally think it’s really good :)

I added some other nuts apart from brazil nuts as well though to not make the taste all too extreme. There are some mild and creamy cashews in it as well as some almonds and even a few pumpkin seeds to go with the very oily brazil nuts. Thanks to the brazil nuts though this nutbutter has a high selenium content, a mineral that is not found in a lot of foods but is essential for our body.

Also in this recipe I have used cacao instead of cocoa (unprocessed vs. porcessed) as it has more minerals, but you can sub it with unsweetened cocoa powder as well. The same goes for the coconut sugar. Brown or even white sugar works, but will of course have impact on the glycemic index, meaning you will absorb the sugar faster.

If you like your nutbutter crunchy, a perfect add in would be some cacao nibs added in after mixing by the way ;)

 

Recipe

prep time: pretty much depending on your mixer, 10-45 minutes +++ yields: about 1 ½ Cup

* a note on making nutbutter in general: you will need a strong blender or kitchen machine, just a normal blender barely works or will leave you with chunky and not so smooth butter as it lacks the power to release the oils. I use an omni blend and it works, a vita mix should do the trick as well and strong kitchen machines might be even better. But as I don’t own one, I don’t know for sure. I also needed to press the nut mixture back to the bottom time by time, so it’s savest to stay around your kitchen tool :)

 

Ingredients

• 1 ½ Cup / 250g brazil nuts
• ½ Cup / 80g cashews
• ½ Cup / 85g almonds
• ¼ Cup / 30g pumpkin seeds
• 1/3 Cup / 40g coconut sugar (or other sugar, you can add more for a sweet version)
• 1 tsp. vanilla powder
• ½ tsp. salz
• ¼ Cup / 20g cacao powder
• optional: cacao nibs

 

Instructions

Optional: Roast all the nuts and let cool.

Place all the nuts and pumpkin seeds in a strong blender or kitchen machine. On low speed blend the mixture until the oils are released and the texture is beginning to get smooth. You might need to press the mixture back down to the bottom of your blender to ensure the blades will grip them. Make sure sour engine won’t get too hot. If need be, stop for 10 minutes and continue. The time this takes depends a lot on your kitchen tool! It took me about 25 minutes to get a smooth texture and I needed to press the mixture back to the bottom several times.

Once the texture gets a bit smooth, add in the rest of the ingredients (except for the cacao nibs if using) and keep blending on low until the desired creaminess and smoothness is achieved. I had mine completely without any chunks in them.

Fill into jars and stir some cacao nibs into them if you want. Should last several months if the lit is airtight.

Don’t bother to get all the nutbutter out of your blender – it’ close to impossible. Instead add a banana and some almond milk and cinnamon and blend it up for a nice smoothie ;)

Smoothie Infused White Tea

Hey there :)

So finally the holidays are over (well, okay half a day is left ;)) and if you are like me and almost every other person I know I guess we all ate and drank too much. Way too much. But I guess that is how it is supposed to be.

But anyway, I thought no one needed another big meal recipe, so here is just some light drink to sip on a cold afternoon. Something easy and soothing :)

 

 

I wasn’t quite sure though what to name this drink. It’s a bit too thin to be a smoothie for me, but with the fruits it’s also not just tea anymore. But well.. who cares for names.. It’s either e smoothie infused tea or a tea infused smoothie ;)

Thanks to the orange and ginger it has a nice fresh taste, actually a bit like a fruit punch. On the other hand the honey (which can be left out if it doesn’t fit your diet) white tea makes it warming and gives off a cozy feeling. Double Power. Wee-hoo :P

So, white tea, eh?

You can use basically any blend you prefer, I have used this one and I was happy with it, but really any will do.

Compared to other teas white tea is one of the most natural teas, as it is barely processed and usually the process of making white tea is done within one day.

White tea has a lot of properties that makes it quite healthy. It contains some minerals, especially potassium and fluorid (yep, that stuff from your thoothpaste), also it has some Vitamin B1 and, of course catechines. Catechines have antibacterial and anticarcinogenic effects and are known as antioxidants. If you tend to get migraine white tea might also help a bit thanks to the methylxanthin it contains. And while I don’t think that just drinking tea will get you to lose weight, white tea can help to stimulate your metabolism. Oh, but don’t drink it too late in the evening or night for obvious reasons: caffeine. It’s not as strong as in black or green tea though. Sill, just to ensure a sound sleep… ;)

So all in all I think it’s a nice add in and it pairs well with the fruity flavor of the rest of the ingredients. It’s way lighter than a normal smoothie but still gives you a vitamin boost while warming you from the inside. And for me it’s also the perfect way to use my new mug. Foxes, yippieh yeah :)

 

Btw. which cup is better, black or white? or the fox one? ;)

Recipe

prep. time: 7 minutes +++ serves: 2

Ingredients

• 2 Cups / 500ml freshly brewed good quality white tea (best quality white tea is called silver needle by the way)
• 1 orange, juice
• a 2cm piece of ginger
• 1 tsp. honey (can be omitted if you don’t eat it)
• 3 Tbsp. blueberries
• squeeze of lemon juice (about ¼ lemon)

 

Instructions

Brew your favorite blend of white tea. I have used 2 teaspoons for 750ml and brewed it for 4 minutes, but depending on the quality this can vary.

Place all the ingredients in a mixer and blend until ginger and blueberries are completely blended with the liquid. As the tea is hot leave some space for the steam to escape the blender.

Strain through a sieve and fill into mugs. Enjoy warm.

Rye and Beer Bread with Sourdough

So I had wine, now it’s time for beer ;)

I barely drink beer. But for some reason I sort of like working with beer when I am baking. I have made quite a few breads that contained different sorts of beer and bread types. Malt beer, dark beer, light one; sourdough, yeasted, savory, sweet etc. It is sort of fun using an ingredient that at first might look a little odd. But I pares really well with bread and it also helps with the rising :)

Also it always sound funny if you get asked what you ate for lunch. Beer. Heh. ;)

I made one with some bread malt beer the other day and it had a really distinctive and funny crust, since the sugar in the malt beer caramelized. Working with beer really gives you some fun projects and I am always a bit worried about the outcome. But actually most of the times it turns out good – or at the very least edible ;)

So here is a random beer-bread recipe for you out of a variety I have used. Feel free to use any beer you have on hand. Darker bread will yield a bit more rustic flavor and lighter beer will also result in a lighter taste.

 

Recipe

Ingredients

• 400g whole grain rye sourdough
• 1 can of beer (330ml)
• 175g whole grain wheat flour
• 350g whole grain rye flour
• 1 Tbsp. Molasses or Honey
• 15g salt

 

Instructions

The evening before prepare the sourdough: Mix 50g of sourdough starter with 170g of whole grain rye flour and 180g of water. Cover with a damp towel and set aside for at least 10 hours.

In the morning (or whenever you make the bread) add the beer to the sourdough starter. Mix until distributed. Then add the flours and the molasses (or honey) and knead thoroughly by hand for about 3-4 minutes. This dough contains a lot of rye so it will be a bit hard to work with. It helps wetting your hands while kneading or you can use kneading machine instead of your hands if you so wish.

Set the dough aside for about 30-50 minutes for autolyse.

After that time transfer the dough to slightly floured working surface and knead the dough (I have used another 40g of white flour during this kneading process). Bit by bit incorporate the salt while kneading. If you have by accident added the salt beforehand, don’t worry. It’s okay as well. Salt will just tighten the gluten a bit, but it’s not really a big deal. In total knead the dough for about 8 minutes here.

Then shape the bread and place into a rising basket. Set aside to rise for about 2-3hours.

Preheat the oven to 250°C. When the bread is done rising transfer it to a hot baking tray or baking stone and cut the outside with a sharp knife of razor blade. Pour a cup of water in the oven and place the bread in the oven, on a middle-lower rack.

Bake at 250°C for about 15 minutes then reduce the heat to 200°C and bake for another 45 minutes. After 30 minutes check the darkness of the bread and cover with aluminum foil if necessary.

Take out and let cool.

Pumpkin Smoothie

Hey there :)

I don’t know why, but when it comes to smoothies I always feel some restraint posting it. I make and drink a lot of smoothies, but this is the first one I also post on the blog. They sort of don’t really count as real recipes for me, as it always is just throwing stuff in a blender and then mix. And I am aware you can say similar things about a lot of recipes, like sandwiches or overnight oats, but somehow it is more true for smoothies for me. Weird, huh?

Anyway, I still decided to post this one. One has to get out of the comfort zone, right? :P This is also a smoothie that taste- and texturewise is a bit different from the ones I usually make so the ignorant me just applied this to the rest of the world thinking to present something new ;) Well… I guess there are similar smoothies out there, but who cares…

Anyway, back to the smoothie. I find it fits the weather well and thanks to the orange it has some vitamin C to boost the immune system, some ginger to help against inflammation, some pumpkin for vitamin A and some cinnamon helping to stabilize blood sugars. And did you know bananas are said to have anti-cancer benefits?

Every ingredient has some more pros as well, but let’s just state the obvious :) The orange is pretty dominant in here and if you are not into the combination banana-orange you could also just sub the orange with some milk of your choice. Or if you are looking for a real thick smoothie, just omit it all together. Will make for a nice smoothie bowl :)

 

 

Recipe

Ingredients

• 1/3 Cup pumpkin puree
• ½ banana
• 1 small orange, juice (or 1/2 Cup almond milk if you prefer)
• small ( about 1cm) piece of ginger (optional)
• 1 tsp. cinnamon
• ½ tsp. vanilla powder

 

Instructions

Hey, it’s a smoothie. You know what to do. Blend it, baby :)
And adjust liquid to taste, fill in cups or glasses and sprinkle some more cinnamon on top.