Time to (temporaly) move over from the savoury meals and sinfully delicious we’ve been enjoying lately and go back to the healthy, nutritious breakfast ideas, such as this pumpkin turmeric smoothie bowl.
Not that there’s anything wrong with savoury stuff though! As you know if you follow me on Instagram (wink wink click here for loads of Buddha bowls and other awesome meals which don’t make it to the blog because I’m too lazy to write posts for everything I eat), salty stuff is my favourite thing to eat. I’m actually not that big of a fan of dessert (SHOCKING I KNOW, but it photographs so well) and I would choose salad/pizza/stews/sandwiches every.single.time. Why am I telling you this? I really don’t know BUUUUUT yes, as much as I love my savoury meals (and as crazy about baking as I am), it’s always nice to have another smoothie bowl recipe on the blog.
Especially when it’s as cosy and seasonal as this one is. Pumpkin AND turmeric? Topped with figs and pomegrante arils? The epitome of autumn! Which, in case you didn’t know, it’s my favourite season. It’s actually a close tie with spring, but I actually think I like autumn fashion, make-up (burgundy lipstick, am I right!!!!!) a lot more. Also: warm beverages – how could anyone dislike a hot cup of black americano???????? That’s right: you can’t.
For the record I do drink hot, black americanos all year round. I’m too much of a fan to give them up, even if the threat of dying from a heatstroke is lingering in the air. You know how they say humans are 57% water? Well, I’m pretty positive all that water in my body has been replaced with black coffee #notevensorry
What does this all have to do with pumpkin smoothies, you ask? Not much, apart from the fact that I find all things pumpkin to be a perfect companion to those hottttt beverages. It’s a match made in heaven. True love. All that jazz. They’re probably making a Nicholas Spark film about it. Wait and you’ll see.
ANYWAY! Pumpkin + turmeric + bananas + cashew milk + cinnamon? So flavourful and so nutritious!!! Turmeric and cinnamon are great anti-inflammatories, and pumpkin is packed with vitamin A (so good for the eyesight!). Making your own cashew milk is also a great way to ensure you get all the vitamins and minerals present in cashews. See? Such a healthy breakfast bowl which also tastes like a dream.
I hope you guys enjoy this as much as I did! I also hope that the weather is cool enough where you are that you can enjoy a hot cuppa with it. It’s scorching hawt where I live currently (see those frozen berries? ha), so I haven’t been able to feel those cosy, sweater-weather vibes everybody seems to be going crazy about.
AND IT MAKES MY HEART ACHE.
Can we please get some autumn weather already?????
- 1 frozen banana
- 3/4 cup frozen pumpkin cubes*
- 1/2 cup cashew milk
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground turmeric
- 1/4 tsp. vanilla extract
- In a food processor, blend together all of the ingredients.
- Pour the contents into a bowl and top with your favourite fruit, granola, chocolate, chia seeds and whichever ingredients float your boat.
- *Feel free to use raw or previously cooked pumpkin. Both work well and both are good for you!