Seasonal Smoothies - 4 Easy Recipes

EGG-NOT NOG

 

 This vegan eggnog is perfect for the holiday season for everyone to enjoy.

Author: McKel Hill, MS, RD, LDN               Serves: 6+

• 1 cup filtered water
• 1 cup almond milk
• 1 cup cashews (soaked for at least 30 min.)
• ½ cup macadamia nuts (soaked for at least 30 min.)
• 3 dates, pitted (sugar free version use stevia to taste)
• 4 ounces good quality bourbon (optional)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon maple extract
• pinch of sea salt

1. Soak both cashews and macadamia nuts for at least 30 minutes in filtered water. Discard water after soaking.
2. Combine all ingredients into a high speed blender and blend until thick and smooth.
3. The end result should be very creamy, thick, with no lumps.
4. Serve chilled.
5. Garnish with cinnamon stick, ground nutmeg, and a dash of extra bourbon, which is optional.
6. Enjoy!

CONSISTENCY // you can easily add more water or almond milk to make this drink thinner if it's too think for your liking.
LOW CALORIE // remove dates and use stevia only, no alcohol
LOW SUGAR // use stevia 
LOW FAT // use ½ cup cashews and ¼ cup macadamia nuts + the same amount of liquid (this will be a different texture, thinner).

Fall Inspired Turmeric Smoothie

By Kristen Martinek    Yield: 32 ounces

• 3 frozen bananas
• 2 apples
• 3 medium carrots
• 1-inch piece fresh turmeric
• Optional: ground turmeric for garnish

1. Prepare the juice base of the smoothie by juicing the carrot and apple (should yield 2 cups of fresh juice).

2. Add the carrot and apple juice to the blender.

3. Next, peel off the skin of the turmeric and either press through a garlic press or grate using a cheese grater.

4. Add turmeric and frozen banana to blender. Blend on high until thick and smooth.

5. Pour into a glass, and add a touch of powdered turmeric on top to garnish.

6. Enjoy!

FALL SPICED PUMPKIN PIE SMOOTHIE 

• 1 cup almond milk
• ½ cup pureed pumpkin (if canned, make sure BPA free)
• 1 banana, sliced and frozen
• 1 scoop Sprout Living vanilla lucuma plant based protein powder
• 1 tablespoon Dastony stone ground cashew butter (almond or peanut butter will work too)
• 1/2 inch fresh ginger root
• Nutmeg and cinnamon to taste
• 1 date
• For a thicker smoothie, add ice.

CRANBERRY KALE SMOOTHIE

 Cranberry Kale Smoothie {Gluten-free, Vegan & Sugar-free}  serves 1

1 1/2 cups coconut water*
2 tablespoons coconut cream*
1 large bunch of kale, stems removed and leafs roughly torn
1 cup fresh organic whole cranberries
1 organic banana, frozen
2 Medjool dates, or other sweetener of your choice
1/2 teaspoon ground cinnamon

Add all of the ingredients to your high-speed blender. Blend until smooth and creamy. Serve.

*You can also simply opt for 1 1/2 cups of any unsweetened non-dairy milk of your choice, or just the coconut water.

~Thanks to Jamie McKillop