First of all, my blog’s graphics got revamped! I love it. Thank you to my brother Chad Kaplan for that! You can check out more of his work on his facebook page. And here’s one of my favorite pieces that he did last year for Thanksgiving. That turkey is really getting some revenge:
It’s another edition of Vegan MoFo 2014, and in my theme today is Thirsty Thursday! I have prepared a Chicory Gingerbread Pumpkin Green Smoothie recipe.
When I gave up coffee for the first time awhile ago, my boyfriend bought me some instant chicory from France. If you are unfamiliar with this ingredient, chicory is a coffee substitute (from a plant) without caffeine that tastes somewhat like coffee, among other things. It is believed to be able to help people fight intestinal parasites. Thankfully, I do not believe I have any of those. It’s just a good tasting drink that sort of tastes like coffee but to me has a sort of gingerbread flavor to it too.
This smoothie was great for me because I used blackstrap molasses in it, which contains a high amount of dietary iron. I tend to lose a lot of iron when it’s that time of the month, so it can be really good for women to use as a sweetener or in other recipes where it’ll taste good. However, the full tablespoon ended up making it taste a little weird to me. I’d recommend depending on your needs that you put less molasses into it unless you’re not like me and really love the taste of molasses.
Chicory Gingerbread Pumpkin Green Smoothie
- 1/2 cup pureed pumpkin
- 1 1/2 cup almond milk
- 1 tbsp instant chicory
- 1 tsp-1 tbsp (depending on preference, see above description) blackstrap molasses
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 2 pinches allspice
- 2 pinches ground nutmeg
- 2 pinches ground cloves
- 1/2 tbsp flaxmeal
- 1/2 tsp vanilla extract
- scoop or two protein powder
Place all ingredients in a blender and blend until smooth.