Pumpkin Spice Green Smoothie

PSL season is upon us. I have been seeing all the sweet treats and drinks advertised endlessly all around me and it has been difficult not to pay any attention and not be tempted. I decided to make a healthy smoothie that has all the pumpkin spice flavor without all the sugar. I have had this for breakfast three days in a row and I’m still not tired of it.

Pumpkin Spice Green Smoothie | Glitter It Gold
Sorry for the crappy photo- I wasn’t expecting to share the recipe until so many people asked me for it. I will take a better photo soon.

Makes 2 Smoothies

  • 1 very large handful of spinach
  • 1/2 cup pumpkin puree
  • 1 date, pitted (you could use more if you want it sweeter)
  • 2-3 tsp of Pumpkin Spice depending on taste (see below if making your own)
  • 1 frozen banana
  • 1 cup ice
  • 1 cup coconut milk ( start with that and add more if needed)
  • 1 tsp vanilla extract

Optional add-ins (I add all of these)

  • 1 TBS chia seeds
  • 1 TBS dried gogi berries
  • 3 TBS hemp hearts (or add protein powder)
  • 1 tsp each spirulina and chlorella

Pumpkin Spice Blend DIY

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cloves

Put all ingredients in the blender in the order listed and blend until smooth. I have also made it adding 1 TBS of dark cocoa powder and it is delicious but a very ugly shade of poop green- leave out the spinach and the spirulina and chlorella for the sake of appearance if you add the cocoa.

Friday Favorites No. 4

  1. Miso butter. I know I have talked about miso multiple times before and even mentioned a recipe for miso butter grilled corn a few weeks ago (also here and here), but I have a new use for it: EVERYTHING. I made a big jar of it (1 part butter to 1 part miso) and I have been smearing it on anything and everything (mostly roasted veggies and  salmon). Last night’s creation was by far my favorite. I tossed cubed butternut squash in miso butter and roasted it at 400 degrees before topping it with sesame seeds and devouring. It had such a rich, buttery umami flavor I couldn’t stop, it’s like candy. There wasn’t enough left over to do this but pureeing that deliciousness into a soup was on my mind and something I will probably have to do soon. I also have butternut squash ravioli in the fridge and I am going to make the easiest ravioli ever by topping them with melted miso butter (from my pre-mixed jar in the fridge). You must try this stuff. I use Kerygold unsalted butter and a shiro miso which is a mild white miso and this has been my favorite combo and ratio. Whatever brands you buy make sure to use an unsalted butter as miso is already pretty salty.
  2. Powdered peanut butter. I know I am probably a little late in discovering this, but I just couldn’t get myself to jump on the P2B bandwagon. For starters I generally chose other nut butter over peanut for a multitude of reasons (my favorite is cashew butter), and I generally use the butters in smoothies and I recently discovered that with a vitamix it’s actually better to just use a whole nut instead of a butter because then you can use the nuts for other things like salads, trail mix, and snacks and not have to get nuts AND nut butter. I found another brand of powdered peanut butter and on a whim decided to give it a try. I sprinkled a teaspoon over vanilla ice cream and gave it a dirzzle of pure maple syrup, a dash of cinnamon, and bit of cocoa powder and stirred it all up. Oh my was it yummy and probably my new favorite fall dessert. The brand I bought was Santa Cruz Organic Peanut Powder (affiliate link)- I chose this brand because it has only two ingredients listed: organic peanut powder and organic milled chia seeds. So while powdered peanut butter isn’t any better for you than regular peanut butter, I definitely like this for the flavor and the ability to add it to things you normally wouldn’t add it to easily, like ice cream.
  3. I am normally not about flavored lattes or coffee drinks; I like my coffee with sweet cream and thats it, maybe a sprinkling of cinnamon, or a dash of (real) vanilla, a drizzle of caramel here or there but definitely not about sugary flavored syrups. We even use Natural Bliss coffee creamer that has only 4 ingredients- milk, cream, sugar, and flavor, depending on which flavor you chose- and none of the nastly chemicles and preservatives and thickeners in many other creamers. (I just looked up ingredients for International Delight Fat Free Sugar Free Vanilla- EW!! It has no cream? Corn syrup is the main ingredient besides water. And cellulose gell and cellulose gum? no thank you. Anyways, my point is, have you tried Starbucks Toasted Graham latte yet? I have been hearing a lot about how people don’t like it, that it’s missing something, but I couldn’t disagree more! For the person who likes the flavor of coffee over the flavor of syrup this is wonderful. It’s like my morning coffee- medium roast drip brewed coffee with Natural Bliss Sweet Cream creamer- got a hit of cinnamon and some foam . It’s probably one of my favorites (as an occasional treat because I know it has some of those ingredients I avoid in my daily coffee  along with a lot of extra calories), what do you think?
  4. I use parentheses way too much. (sorry)