A thick and creamy smoothie made from roasted pumpkin puree, fresh carrots, cucumber, spiced up with warm spices and signified with a touch of tropical mango and light coconut milk. Low-carb, rich in vitamins and antioxidants, yet so satisfyingly filling that it can qualify as a light breakfast
Course:
Breakfast, Drinks
Keyword:
drinks, low-carb, smoothie
Servings: 3 servings
Author: H.P.
-
100
gr
~3 medium carrots
-
1
cup
~ 100gr pumpkin puree
-
1
thumb-sized piece of fresh ginger
grated
-
165
gr
1/2 medium mango, cubed
-
75
gr
cucumber
peeled
-
2
tbsp
~ 20gr chia seeds
-
½
tsp
ground cinnamon
-
¼
tsp
grated nutmeg
-
¼
tsp
ground clove
-
450
ml
coconut milk
in carton package, NOT the full-fat cream
To make pumpkin puree
-
Preheat oven to 175-180C
-
Cut pumpkin into halves.
-
Remove the seeds with a spoon
-
Put them faced down on a lined baking tray
-
Roast in the oven at 175C for about 50mins
-
Scoop out the flesh. Let cool and store in fridge or freezer
For the smoothie
-
Put everything in a blender or Nutribullet
-
Blend for about 15-second until you reach a creamy and thick smoothie
-
Garnish with bee pollen OR toasted pumpkin seeds
Vitamins & Mineral contents: Vit A 47% DV; Vit C 30% DV ; Calc 26% DV; Iron 4.4%