A sugar-free smoothie which will satisfy!
Ingredients
1/4 cup frozen pumpkin
1 serve 180 Nutrition coconut protein (see tips below)
1/2 tablespoon chia seeds
1/2 tablespoon linseeds
1/2 tablespoon maca powder
2cm piece fresh ginger
1 teaspoon ground cinnamon
1 cup milk or dairy-free milk or choice
1/2 cup water or coconut water
Ice
Method
Add all ingredients to a high speed blender. Blend on high for 1-2 minutes until smooth and creamy. Serve in a glass or a bowl, as you can eat this one with a spoon it’s so creamy! Sprinkle some ground cinnamon on top and for a bit of crunch, some activated buckwheat and flaked coconut, or whatever super food/seeds you wish.
To prepare the frozen pumpkin, simply use any kind of pumpkin. Pre-heat your oven to high (around 220 degrees celsius). Roughly chop half-full pumpkin into cubes, skin removed. Add pumpkin to a baking tray and bake on high until soft. Once it’s cooked through, remove from the oven and allow to cool. Then store cooked pumpkin in an airtight container in the freezer and use a portion at a time for your smoothies!
Nutrition Tips
I love this smoothie as a sugar-free option for those following a low sugar diet, i.e. anti-candida diet. It’s also a nice alternative to regular fruit filled smoothies.
Pumpkin is rich in antioxidants like Vitamin A, C and E, great for healthy skin and ageing!
I like using pumpkin instead of high sugar fruits in the morning because it’s high in fibre and offers a slow release of energy into the blood stream, keeping you fuller for longer.
My favourite protein blends to use are 180 Nutrition, Bare Blends or NuZest.
