Clean Eating Pumpkin Spice Smoothie
Try this Clean Eating Pumpkin Spice Smoothie recipe, or contribute your own.
Try this Clean Eating Pumpkin Spice Smoothie recipe, or contribute your own.
- Carbohydrate 1.850065 g
- Cholesterol 0 mg
- Fat 0.218345 g
- Fiber 0.804699975967407 g
- Protein 0.08651 g
- Saturated Fat 0.147575 g
- Serving Size 1 1 recipe (480g)
- Sodium 19.556 mg
- Sugar 1.04536502403259 g
- Trans Fat 0.046465 g
- Calories 18 calories
Step-by-step
- Add all ingredients to a high powdered blender and blend until smooth.
- Serve with a sprinkle of sprinkle of cinnamon.
Vibrant orange and luxuriously thick, this spiced beverage presents a smooth emulsion that coats the glass without feeling heavy. High-powered blenders running at speeds exceeding twenty thousand RPM are necessary here to pulverize the ice cubes entirely, preventing any gritty shards from disrupting the velvety mouthfeel. Ground spices disperse evenly when dropped near the blender blades before the liquid is added. Toasted pumpkin seeds or a slice of dense, whole-grain sourdough toast spread with almond butter offer a substantial textural contrast that turns a liquid snack into a satisfying morning meal. Fat percentages shift easily depending on whether unsweetened almond milk or a whole-milk yogurt forms the liquid base, with yogurt yielding a thicker body and higher protein density. Maple syrup adds unrefined sweetness, though Medjool dates soaked in warm water for ten minutes serve as a workable 1:1 substitute if whole-food sweetening is preferred. Liquid separation occurs within fifteen minutes if left sitting at room temperature, so pour the mixture immediately into chilled glassware for optimal consistency.
