Seasonal Smoothies

When it comes to smoothies, most people reach for the same 5-6 ingredients, toss them in a blender and drink it down. But the best way to make the most of your smoothies is to use ingredients that are in season. It guarantees that you’ll make the most of every blend, by using fruits and vegetables that are at their nutritional peak.

CRANBERRY APPLE SMOOTHIE
2-4 cups of Fresh Cranberries (adjust for tartness)
3 large Fuji Apples
16-24oz Plant Yogurt (can sub plant milk for thinner consistency)

10-20 pitted dates (adjust for sweetness)
1 vanilla bean (optional)
1 inch plug of ginger (optional)
Blend together at a high speed until smooth. Taste and adjust for tartness and sweetness as you like.

If you can’t immediately locate fresh cranberries at your grocery store, ask for help. You may even be able to find them flash frozen for the season, which works as well.

PUMPKIN SMOOTHIE
2 cups of roasted pumpkin (canned is fine as long as there are no additives)
3 cups of Cashew Milk (or Cashew Yogurt for a thicker blend)
1 Vanilla Bean (option to use 1 tbsp. pure vanilla extract)
1/8 tsp. Powdered Cinnamon
Dash of Powdered Nutmeg
3-6 Dates (optional)

Dash of Sea Salt
Put ingredients into a blender and blend until smooth. Add more cashew milk or water to thin out the mixture.

SWEET POTATO SMOOTHIE
1 Sweet Potato, roasted & peeled
3 cups of Cashew Milk (or Cashew Yogurt for a thicker blend) 3 Dates (optional)
1 Vanilla Bean
1/8 tsp. Powdered Cinnamon
Dash of Sea Salt
Put ingredients into a blender and blend until smooth.

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