One of my clients sent me this recipe, which also happens to be gluten-free. I'm thinking it could make a great Thanksgiving day breakfast, giving you a great Thanksgiving taste, fueling a great morning walk or workout, and keeping your appetite in check when the big meal is served. I removed the whipped cream and the sugar from the rims which you will see in the original recipe.
Pumpkin Pie Smoothie
Pumpkin Pie Smoothie (Gluten Free, Dairy Free, Refined Sugar Free + More Free)
1 cup pumpkin puree, chilled (fresh or canned)
½ cup full-fat coconut milk, chilled
½ cup filtered water
1 sliced, frozen ripe banana
1 tbsp almond flour (optional)
1 tbsp hemp seed (optional)
A tablespoon or two of honey, to taste
½ tsp pumpkin pie spice, or more to taste
Prepare glasses by dipping rims into shallow bowl of water and then cinnamon.
Combine all ingredients in blender. Cover and blend on high until smooth, about 30 to 60 seconds.
Pour into prepared glasses or pint-sized Mason jars as I did. Enjoy!
We've all had those moments…the kitchen is low on groceries, it's late at night, and either the store is closed or you're just to tired to go restock.
So your choices are: …eat nothing …make a fast food run …eat cereal
I've learned that in these times Google is a lifesaver. You can simply enter the name of a couple of ingredients you have along with the word"recipe" and something is going to pop up.
Sunday night I was completely bare. And I had a can of pumpkin and some Bob's Red Mill garbanzo bean flour.
So I Googled"pumpkin hummous recipe". What I got, out of my bare kitchen, was one of the best recipes I've ever tried.
Here it is for your enjoyment.
Notes to readers: 1. Be sure garbanzo bean flour is a kitchen staple because you can make just about any kind of hummous. 2. Remember Google. 3. Don't let your kitchen go as empty as I did. 4. And if you ignore number 3…don't let your knee jerk reaction be a fast food run.: )
Pumpkin Hummus
Ingredients
1 3/4 cups dry garbanzo beans 1 (15 ounce) can pumpkin puree 5 fluid ounces lemon juice 1/3 cup extra-virgin olive oil 1/2 cup tahini paste 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice salt to taste
Directions
1.Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2.Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold.
3.Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.
