Squash Pie Smoothie Bowl

'Tis the season (am I allowed to say that before Thanksgiving? Bc I am soo...) and I could not be more ready. I've broken out the parka, evergreen scented candles and have been cooking with cozy warming spices like its my damn ~job~.  Not even my smoothies are immune.

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I've always been a smoothie-with-a-spoon >> smoothie-with-a-straw kind of person. I want my smoothies to be THICK. I want that how-can-I-even-get-this-out-of-the-blender texture, the one that makes even the bravest of Vitamixes groan, just a tiny bit. However, starting my morning with a big ol' load of fruit doesn't always sit right in my stomach. So, when I started seeing bloggers using veggies as the base of their smoothies (Lee, Jeannette, Rachel and many more) I was very intrigued (and yes, extremely doubtful that it wouldn't taste like a weird cold vegetable soup). And, I'm excited to say that, after a few tries, I found veggie blends that I ~love~ way more than other smoothies I've made. I don't see ever going back to 100% fruit smoothies (I love how important this sentence sounds??).

My favorite, and a perfect seasonal combo to ease you onto the veggie smoothie train: squash pie. And, let me tell you. This. Smoothie. Tastes. Like. Pie. Packed with leafy greens, cozy spices, creamy squash and just enough fruity sweetness, this smoothie is what I imagine ice cream would taste like if you froze straight up pumpkin pie filling. I make mine super thick (give that blender a workout) and top it with some fun crunchy toppings for a little texture. I'm loving Purely Elizabeth's granola right now and always go for some pumpkin & hemp seeds and toasted coconut flakes, but this is totally up to you. 

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I know it's a little chilly for a smoothie breakfast but, I like to enjoy mine post-hot matcha and it hits the spot every time. There's also something kinda fun about cozying up in bed and eating a cold smoothie. Idk. Is that just me?

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Squash Pie Smoothie Bowl (Serves 1)

.25 frozen banana

1 medjool date

.5 c spinach

.5 frozen cauliflower (I use Trader Joes' frozen riced cauli for easier blending)

.5 c frozen kobucha squash (again from TJ's)

1 T hemp seeds

1 T flax meal

.5 T chia seeds

.5 c unsweetened almond milk (or just enough to get it blending)

generous dashes of cinnamon, ginger, cloves, nutmeg and cardamom (to taste)

To top: Purely Elizabeth granola, coconut flakes, pumpkin seeds, hemp seeds (to taste)

1. Add all ingredients to a blender. Blend on high until well mixed and super thick, adding liquid just to keep it going. Serve in a mason jar or bowl. Top with your favorites.

This is one of my absolute favorites, I ate it for about 2 weeks of breakfasts straight. Let me know what you think! The jump from fruit to veggie smoothies is a scary (and can be a slightly mud-colored one) BUT it's so worth and it really opens a new world of nice cream possibilities. 

xx