We’ve been in a pumpkin kind of mood of late, perhaps just getting into the most welcomed, blissful fall weather we are now experiencing, or, perhaps due to being inspired by our new pumpkin smoothie, bursting and expanding our tastebuds. We have some delicious new recipes to share with you!
Our first live event presenting Truly Healthy to our community was a fun and tasty day. We shared a Truly Healthy pumpkin smoothie with folks all day long. We had more than a few customers return for repeat tastes- it was that good! As promised to these customers, as well as to you, we are sharing the recipe so that you can make it yourself at home, feeling great knowing that you’re more deeply nourishing and healing your body while enjoying a most delicious smoothie treat, perfect for morning, mid-day lunch, snack or even dessert!
Another new favorite has been our beloved paleo pancakes- which usually call for steamed zucchini or another favorite vegetable. This time, we used pumpkin, along with the traditional pumpkin pie spices, for a sweet and spicy paleo pancake breakfast. Not only are these pancakes quick, simple and delicious sweet or savory, but they meld perfectly with Truly Healthy powder, adding the extra protein and other goodies to your day. Experiment with this recipe, changing the vegetable puree and seasoning to your taste!
Pumpkin Smoothie Recipe:
makes 32 oz smoothie
- 3-4 frozen bananas
- 16oz cooked pureed pumpkin or canned pumpkin
- 16 oz water, milk or nut milk
- 8 oz coconut cream
- 2-4 Tbsp of Truly Healthy Clean Protein Powder
- 2 Tbsp coconut oil (optional) (gently heated to liquid)- added LAST
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp clove
- 1oz maple syrup (or favorite sweetener, if desired)
Place all ingredients into blender (except for coconut oil). Blend well until smooth and creamy. Optional: Once coconut oil is melted, with blender on lowest speed, quickly pour into smoothie and mix briefly.
Enjoy at any time of day as a power packed delicious treat or meal!
Pumpkin Pancake Recipe:
Makes 8-10 pancakes
- 6 eggs (pastured if possible)
- 1 cup of your favorite nut butter (we love using tahini)
- 1 cup of pureed pumpkin (substitute for any other pureed vegetable or bean of choice)
- 3-4 Tbsp Truly Healthy Clean Protein Powder
- 1tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice if desired
- pinch of sea salt
Mix all ingredients in a large bowl and mix well with a fork until silky smooth. Heat your pan; melt your favorite oil/fat (coconut oil and bacon fat are great with these). Once the pan is sizzling hot, scoop the pancake batter onto the pan into desired size of pancakes; cook until the bottom side is well browned and ready to flip. Top with butter, coconut oil, maple syrup or any other topping of choice- or just enjoy them by themselves. We love using CO YO Natural (Plain) Coconut Milk Yogurt with maple syrup on top. While these little containers can be a bit on the pricey side, they are well worth it. As an alternative, make your own cultured coconut cream yogurt (future recipe coming!).
Serve warm and enjoy, sweet or savory!
Stay tuned for new monthly recipe ideas.