I know, it’s JUNE. Almost July? And yet, here is a post about pumpkins. Should’ve saved it until October. Well, the truth of the matter is that my husband likes pumpkin… in everything… even in late June. And this morning, not only did he walk the dog AND feed both pets, but he was also up by 7am. Now THAT deserves a pumpkin shake – even now 🙂
Nutrition tidbit: Cinnamon is said to help lower (and therefore stabilize) blood sugar levels and cholesterol, according to studies. Check out here, here, and here for more information. * I’m also not paid for promoting these sites, but maybe one day, Dr. Weil! *
Side notes before we begin: substitutions can easily be made to this recipe (as with all others out there), so don’t be shy. If you have coconut milk on hand and not shredded coconut, then sub that for the water + shredded coconut (or use 1/2 cup coconut milk and 1/2 cup water). If you have peanut butter or even cashew butter (yum!) but not almond butter, then use that instead. The overall taste of the shake might change slightly if you use these substitutions, but who doesn’t LOVE peanut flavored anything?
Refreshing Pumpkin Shake
5 Tablespoons shredded, unsweetened coconut
1 cup boiling water
1 and 1/2 teaspoons almond butter
1/2 cup pureed pumpkin (I used some I had cooked and then frozen this past October, but canned would also work)
1/8 to 1/4 teaspoon cinnamon (depending on how much you like – I went with the 1/4)
1/4 cup “milk” (I went with almond milk, but any version will work fine)
1 teaspoon ground chia seeds (optional)
2 teaspoons sweetener
15-20 ice cubes
extra cinnamon for garnish
Directions: Put shredded coconut and boiling water in blender and allow to sit (uncovered) for at least 5 minutes. Letting it sit for 10 minutes is even better. Next, put everything else in blender and *BLEND* (because, that’s what it’s there for; right?) until smooth. Sprinkle with cinnamon and enjoy!