Fall is a great time for smoothie lovers, thanks to the abundance of freshly harvested produce. Whether you prefer your smoothies sharp and tart, sweet and tasty or soft and creamy, the profusion of all types of produce allows you to come up with a creation that adheres to your own particular tastes.
Further, many fall fruits and vegetables are chockful of the ingredients that you need to boost your immunity in time for winter, and avoid the colds, flus and other illnesses associated with cold weather.
The following are a few smoothie recipes to add to your repertoire this fall:
Butternut Cinnamon Smoothie
Take advantage of the abundance of butternut squash this fall to create this velvety smoothie that will fill you up quickly and keep you satisfied throughout the day. Made with roasted squash, sweetened with mejdool dates and spiced with cinnamon for an additional kick, this smoothie will have you reaching for more as the season progresses.
- 5 cups almond juice
- 5 cups roasted butternut squash
- 4 mejdool dates pitted
- 1 tbsp chia or pumpkin seeds
- 2 tsp cinnamon
- .5 tsp ground ginger
- Ground cloves for sprinkling
- 5 teaspoons vanilla extract
- 4-6 large ice-cubes
- Bake the squash: Preheat oven to 400F. Line a baking sheet with parchment paper. Slice the squash lengthwise into two halves and scoop out the seeds. Brush squash with a little olive and sprinkle with kosher salt. Place on the baking sheet and put in the oven to cook for 30-50 minutes. Remove from oven and allow to cool.
- Place all ingredients apart from ice-cubes in a blender or food processor and blend or process at high speed until completely smooth. Add spices to taste.
- Pour into a tall glass with ice cubes and serve, garnishing with chia or pumpkin seeds.
Green Fall Smoothie
This green smoothie makes a welcome change from all the heavy pumpkin muffin, turkey bacon and oatmeal bar breakfasts that are characteristic of the holidays. If you feel like giving your digestive system a much needed break from the holiday excess, whip up this green concoction that is full of antioxidants and energizing chlorophyll and your stomach will thank you for it.
- 2 cups homemade almond cashew milk
- 2 cups kale leaves, packed.
- 1 cup granny smith apple chunks
- 1 cup frozen green grapes
- 1 small, ripe banana.
For the Almond Cashew Milk:
- Combine one cup each of raw almonds and cashew nuts with 1 quart of water in a glass jar. Soak overnight.
- Drain nuts, rinse and place in a blender with four cups of water. Blend until completely pureed.
Place cheesecloth over a wide mouthed jar and pour almond milk into it. Squeeze with a spoon until milk has strained through into the jar. Ensure to squeeze as much milk out of the nuts as possible. Add 5 cups of water to the milk and stir vigorously to dilute. Store in refrigerator and use within 5-6 days.
For the smoothie:
- Chop the fruits and shred the kale, then put them in a blender with 2 cups of the cashew almond milk.
- Blend on low for one minute then gradually increase to high for a total of 3 minutes.
- Pour into tall glasses and serve.
Berry Anti-oxidant Smoothie
This smoothie is a great way to detox during the holiday season and requires just five ingredients to make. If you are feeling a little under the weather or are battling allergies, this smoothie is the pick-me-up you need. The trick to getting the right consistency here is using frozen berries and picking the right blender for frozen fruit.
- 1 cup homemade walnut milk (prepare as cashew almond milk above)
- 1 cup frozen organic blueberries
- 1 tbsp flax seeds.
- 1 tbsp molasses, cane juice or stevia
- 1 tsp ground cinnamon.
- Ice-cubes as desired
- Prepare walnut milk as with previous recipe.
- Place all ingredients in a frozen fruit blender and blend on high speed until smooth.
- Pour into a tall glass, add ice cubes if desired and garnish with mint.
- Serve immediately.
Fall harvests offer up a variety of fruits and vegetables to keep you healthy as the temperatures drop and well into the cold season. By taking time to ensure you have the right ingredients on hand and using a few basic recipes, you should be able to prepare the vegan smoothies you like as and when you want to.