Thanksgiving may be a few months behind us, but I’m enjoying pumpkin smoothies more than ever. This recipe is dairy-free and very low in sugar, it makes for a wonderful breakfast or snack.
1/3 Can of canned organic pumpkin (15 oz), or homemade purée
1 Tbsp raw honey
1 Tbsp cinnamon
2 tsp dried ginger
1 tsp pure vanilla extract
1 Cup unsweetened coconut milk
1/2 medium sized pear
2-3 handfuls of ice
Place all ingredients in a high powered blender (I’m obsessed with my Vitamix, but any decent blender will do the trick), and blend until all ingredients are blended well and desired consistency is reached. Top with cinnamon and chia seed and enjoy!
I’ll be posting another story in The Lyme Diaries tomorrow, so you’ll be hearing from me again very soon!