Right now, I’m in the middle of Michigan, surrounded by half-bare trees and colorful leaves. I can’t believe that just a couple of days ago I was in New York gallivanting around town, trying out new vegan spots and figuring out the subway system. And a couple of weeks before that? Back at home, waiting for cool fall weather to come and stressing out about my self-forced life changes. So, it’s great to be surrounded by nature’s beauty and living a slower life, not worrying about a whole lot and spending time with family.
Simple times call for simple recipes and sometimes, instead of a heavy pumpkin dessert, I crave a refreshing way to enjoy pumpkin close to it’s pure form but with a little help from some other fall staples. This smoothie may not be the pinnacle of nourishment, but it’s light, healthy and great for breakfast or a snack.
- 1 1/2 Cup Half-Frozen Cooked Pumpkin
- 1 Apple, Roughly Chopped
- 1/4 Cup Dried Cranberries
- 1/2 tsp. Cinnamon
- 1/4-1/2 Cup Water, to help blend
- Optional: 1 1/2 tsp. Maple Syrup
- Make sure that the pumpkin is not completely frozen, so that it is easier to blend. Place all ingredients in high-speed blender and puree until smooth. Garnish with cranberries and a pinch of cinnamon.