Pumpkin Smoothie
Got left over pumpkins?
Not the carving kind but the eating-decorative kind? Dig in!
Pumpkin is rich in minerals like copper, calcium, potassium & phosphorus. It’s flesh provides tons of beta-carotene and contains beta-cryptoxanthin which may decrease the risk of lung cancer in smokers. It also provides approximately 246% RDA of Vitamin A which helps protect from age related eye disease and it is a really good source of fiber.
This delicious squash can be eaten raw or cooked. Roasting it brings out the sweetness and makes it easier to digest. With this smoothie you could use either. If you use canned or roasted pumpkin, you can cut the banana by 1/2 to reduce the carbohydrate count. Check out this recipe for tips on how to make your own pumpkin puree!
Pumpkin Smoothie
- 1 banana frozen
- 1 cup vanilla almond milk
- 1 cup pumpkin grated
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- freshly ground pumpkin seeds (optional)
- stevia to taste
Combine ingredients. Blend in high powered blender until creamy.
Pumpkin Seeds
The seeds of the pumpkin are little powerhouses of goodness. Pumpkin seeds contain tryptophan which converts to GABA in the brain- an important neurotransmitter for relaxation.
100g of seeds contain:
- Protein- 30g
- Iron- 110% RDA
- Niacin- 31% RDA
- Selenium- 17% RDA
- Zinc- 71%
They have also been found to have anti-inflammatory, anti-fungal, and anti-parasitic qualities. The seeds can be eaten raw but are most delicious when roasted. Want to roast your own? Click here!
