Come on, fall!! Summer has been great. It really has. But I’m ready for cooler days, non-humid air, changing colors and all the autumnal feels. The ever trendy pumpkin-spice-everything season is upon us — but honestly, it still feels like the middle of summer here in Georgia. All the spices were half off while I was grocery shopping a couple of weeks ago though and I couldn’t resist the ‘pumpkin pie’ spice! I have been enjoying this smoothie every morning for the past week — it sort of makes me feel like I’m still celebrating the upcoming pumpkin season — with a little summer twist:)
A few quick tips before you start … I usually buy two big bunches of bananas at once and end up peeling, breaking into pieces and freezing a few once they are perfectly ripe. Frozen banana works well for smoothies and keeps it nice and cold. Also, I cooked and blended two sweet potatoes the morning I first made this smoothie. I stored the leftovers in a glass bowl so that I could just have it ready for the next few days.
Anyway, moving on! Eamon is a huge fan of this one — this recipe makes one BIG glass, so if you have someone constantly stealing sips like I do, there should still be enough:) Enjoy!
DAIRY FREE PUMPKIN SPICE SMOOTHIE 1 banana 1 cup spinach 1/3 cup cooked sweet potato, mashed 1 tablespoon almond butter 1 tablespoon pumpkin seeds 1/2 teaspoon pumpkin spice 1/4 teaspoon cinnamon (optional -- I like a little extra cinnamon flavor) 1 cup almond milk, unsweetened handful of ice cubes Directions: Blend all ingredients until smooth. If your smoothie is too thick, add a dash of water. Enjoy a bit of fall flavor in your glass:)
