The color of this morning-time meal-in-a-glass is an outrageous, living, emerald-jade, jubilant green. Try it out.
1/4 C. cooked pumpkin or squash
1/4-1/2 C. coconut milk or plain yogurt (I like to use full-fat) or some of each
1/4 C. apple cider or less
1 tsp. cinnamon
dash of nutmeg
1/2 t. grated fresh ginger
splash of vanilla
dollop of maple syrup or your favorite sweetener
a scoop of your favorite protein powder, a handful of hemp seeds, or a raw (local, pastured) egg for extra protein
dash of salt
Blend until smooth. Add a handful of spinach and a couple leaves of kale, stripped from the stems. Blend again, using kale stem to push down greens, until smooth and a beautiful green color. Taste test for spice/sweet/tart. The consistency of this delicious concoction will be closer to a pudding than a drink with these proportions and I like to eat it with a spoon…
Measurements: I am not a measurer unless I am baking, so these measurements are a place to start from. Please use your intuition as you throw stuff in the blender. If it feels like too much of something, use less. If you want more of something (liquid, sweet, green, etc.), use more. Have fun!
Sweeteners: If you are not eating any sugar, try using Stevia (just a sprinkle of powder) or vegetable glycerin instead of maple syrup. Substitute water, coconut water, nut milk, whey or your other favorite liquid for the juice. Add extra cinnamon for a little more sweet.
Easy way to roast a pumpkin or squash: Oven at 375-400°. Cut squash/pumpkin in half and put face down in a large, oiled casserole dish (I use coconut oil) and add a bit of water. Cover with tinfoil or not. Bake until flesh is nice and soft when poked. I like to cook pumpkin until skin starts to brown – about 45-60 minutes depending on size, oven temp, etc. Seeds are super easy to scoop out once flesh is cooked. I like to then scoop flesh out of skin and freeze, or put in the fridge to use in smoothies, soups or pies.
Protein powder: The whey protein powder that we are currently using at home is from Dr. Mercola; I like it, and I feel good about the ingredients. I feel mixed about protein powders in general and I try to avoid soy unless it is cultured/fermented so I avoid soy protein powders. Dr. Mercola points out that using raw egg instead of whey protein powder actually slows the absorption of protein, so if you are using this shake as a post-workout meal, the whey protein may be a better choice.