All Things Squash
Roasted kabocha squash with sumac sheep yogurt & einkorn wheat berries and a pumpkie pie smoothie recipe!
Pumpkin Pie Smoothie | Serves 1 - can be doubled
1 frozen banana (if not frozen, use regular and add some ice)
1/2 cup pumpkin puree
1 cup unsweetened almond or cashew milk
1 tablespoon tahini
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tsp hemp seeds
1 TB vegan collagen (optional, but adds creaminess!)
1/2 tsp of pumpkin pie spice
pinch of salt
Blend on high - top with pecans or granola!
Nourish | I love this smoothie because it feels like a festive treat and it’s full of good-for-ya ingredients. In the Fall and Winter, it’s important to include warming spices into your diet, such as cinnamon, as they help warm the body from the inside out. If it’s cold in your climate I’d suggest omitting the ice and using a room temp banana. Super chilly drinks and food aren’t the best for us during these cool months, according to Ayurveda and TCM, especially in the morning when we want our system warm for digestion so this is a great hack to still enjoy that daily smoothie!
There is a crispness to the air, the days are growing shorter, and I am enjoying more time in the kitchen. As much as I love summer, towards the end, I find that energetic energy that the season carries starts to get a bit much and I start craving the slowness and inward invite that Fall brings.
This is an lunch idea I came up with after I had some leftover Einkorn wheat berries in the fridge and a kabocha squash roasting in the oven. It’s really great on its own or as a salad (add some well-massaged kale or fresh spinach). For a salad, I would just make a sheep yogurt dressing with some sumac, yogurt, and a touch of apple cider vinegar. Sumac has a really unique flavor and I think it adds a lot to any dish.
This one is more of an idea of a recipe rather than a structured recipe, as it’s all about the flavors.I cooked the Einkorn wheat berries according to the directions on the box — this is the brand I used. The sheep yogurt spread is just sheep yogurt mixed in with a few pinches of sumac and sea salt. I roasted the kabocha squash at 400 degrees for about 35 minutes until caramelized and soft. Topped with some mint leaves and orange zest. Pair with some protein for a complete meal!
Other pumpkin recipes that are catching my eye: