When it comes to making fruit smoothies, I always encourage adding a vegetable, protein and healthy fat. It makes for a more balanced beverage and will keep you satiated longer — especially if it’s meant to be a meal in a glass. I made this for my whole food, plant-based class last night. They really liked it and were surprised to find out that other than the chia seeds, the other protein I added was tofu!
What’s In It…
- 1 cup frozen pineapple chunks
- 1 medium banana
- 1/2 cup organic pumpkin purée, canned or fresh
- 2 tablespoons organic chia seeds
- 1/4 to 1/2 cup House Foods® organic soft tofu (Soft tofu is lighter, but you can use denser “firm” tofu which contains more protein.)
- 1/2 cup 100% pure pineapple juice (I like Lakewood® Organic Pure Pineapple Juice – NOT nectar). Use more as desired.
- Ice cubes
How It’s Made…
- Combine all of the above ingredients except ice cubes in a blender. Add pineapple juice to help liquefy.
- Add ice cubes to chill and to blend to a thinner consistency (if preferred).
Makes 1-2 servings.
Ingredients: Organic Pineapple Juice. One bottle equals 2 to 3 organic pineapples.
If you don’t have pumpkin purée, you can substitute with fresh or frozen Kabocha (Japanese pumpkin) or butternut squash. Kabocha is one of my favorite winter squashes. Kabocha is a little sweet — perhaps like a sweet potato mixed with pumpkin. Just cook and cool the Kabocha or squash before adding to your smoothie.
xo
