King's Daughter's Kitchen

Recipe (gluten free, vegan)

31/08/24

This is enough for two large servings.

Tools:

Blender

2 large glasses and straws

Ingredients:

1 cup unsweetened almond, coconut, or rice milk

4 large, chopped, pitted Medjool dates

(I use 2 to 3 dates. Four dates makes the smoothie too sweet for me since I do not eat any refined sugar now).

1/4 teaspoon real vanilla extract

4-6 ice cubes

1 cup pumpkin puree

Pumpkin can be eaten straight from the can. It is steam cooked. Opened fresh pumpkin keeps in the fridge for five days. Also, my sweet doggie, Fievel, loves it, and it’s safe for him to eat.

1/2 teaspoon cinnamon

1/4 teaspoon clove

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1. Pour milk into blender.

2. Pit and chop dates. Put those into blender.

3. Add ice to blender.

4. Add remaining ingredients.

5. Put cover on blender.

6. Blend first to crush the ice. Then, quickly blend on medium speed to mix all ingredients.

7. Turn blender off. Release from pedestal. Remove cover. Pour smoothie into two large cups. Insert straws. Enjoy.

Store any leftover pumpkin in an airtight container in the refrigerator. If the smoothie is too thick for your liking, add a little more milk.