Warming and full of minerals
This pumpkin and persimmon smoothie is creamy and perfect for autumn and winter. You can also use plant-based milk instead of water, such as (rice-) coconut milk or oat milk. Note that if you leave the smoothie for a while, the persimmon will cause the smoothie to become thicker. Nice to serve as a smoothie bowl or blend with some extra milk/water.
This recipe is from the Your 50 Days of Green Happiness winter book. We have made this book to give you a handbook and useful tools to get you off to a healthy start with a plant-based lifestyle. In the winter edition we use ingredients that are then in season. In addition to the 50 complete daily menus with nutritional values and shopping lists, we have a whole section with various warming winter smoothies. But also a Christmas menu, great films to watch on a rainy day and lifestyle tips.
- 200 g orange pumpkin
- 1 persimmon
- 1 tsp pumpkinspice
- 10 g coconut sugar
- 500 ml of water
1. Wash the pumpkin, remove the seeds and cut into small pieces. Wash the persimmon and remove the crown.
2. Put the pumpkin (we use it raw, but you can also briefly steam the pieces), persimmon, pumpkin spice, coconut sugar and water in the blender. Mix into a smooth smoothie. Divide into two large glasses and serve. You can keep the smoothie in a jar in the fridge for about two days.