Recipe – Fall For This Butternut Squash Chai Smoothie

Prep Time

15 minutes

Cooking Time

N/A

Yields

4 generous servings

Ingredients

  • 3 cups unsweetened almond milk
  • 1 cup butternut squash purée (or pumpkin)
  • ½ c chopped dates
  • 2 bananas
  • 2 tablespoons flaxseed
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • Pinch ground cloves
  • Pinch of ground pepper
  • 1 teaspoon vanilla extract
  • 6 drops Stevia

Directions

  1. Using a mandoline slicer, slice the zucchini lengthwise into thin strips
  2. In a small bowl, mix together the hummus and quinoa. Spread about 1 – 2 teaspoons of the filling onto the zucchini and spread it out evenly with a spoon
  3. Lay the pepper strips (3 – 4) so that they stick out of one end of the roll.
  4. Place a sprig of cilantro in between the pepper strips.
  5. Roll the zucchini up like sushi.
  6. Secure the end with toothpicks if necessary.
  7. Repeat until all ingredients are used.

Notes

Simple – Add everything to your blender, blend until smooth and creamy.
Serve topped with a sprinkle of cinnamon and/or nutmeg, and enjoy!

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