A hearty breakfast has been categorized as bacon or sausage, toast, eggs, and hash browns. Is that breakfast or the most carb-heavy, sodium-rich, cholesterol-raising meal you could possibly eat? The word breakfast literally means that you are breaking a fast, and one of the best ways to do that is by providing the body with a nutrient-dense meal, e.g. a giant fruit and vegetable smoothie.
Smoothies, unlike juices, contain the fiber that you need to help firm up stool and allow for easy stool passage. The varied nutritional content in a green smoothie is a great way to begin fulfilling your recommended daily intake (RDI) of vitamins and minerals. Depending on what is in your green smoothie, you may even get your RDI of vitamin K, for example. To help you better appreciate the splendid fall ingredients, here’s how you can shake things up for fall.
Play With Fall Flavors
Some of the most prominent fall ingredients are the various squash, including butternut, pumpkin, spaghetti, and other varieties. Make a pumpkin pie smoothie by blending up a cup of pumpkin cubes, a handful of spinach, a tablespoon of hemp hearts, one chopped date, pumpkin pie seasoning (to taste), water, and a splash of alcohol-free vanilla extract. You can use sweet potatoes if you are opposed to pumpkin, but it does add a unique subtle sweetness to smoothies. If you aren’t about the pumpkin spice life, make an apple pie smoothie with some apple chunks, cinnamon, a date, alcohol-free vanilla extract, frozen cauliflower, and water.
Embrace The Spices
Traditional Chinese Medicine has used a wide range of spices and herbs to warm the soul and enhance inner strength. Additionally, these warming spices can help nourish the digestive system during the colder months. Unique flavors, including cardamom, cinnamon, ginger, and turmeric, make great additions to your smoothies. If you want a super dose of vitamin C and anti-inflammatory properties, add a dash of cayenne or Chinese five spice to your squash-based smoothie.
Use Seasonal Ingredients
While squash are the most notable fall produce items, apples, cranberries, carrots, pears, sweet potatoes, beets, pomegranates, persimmons, and parsnips deserve equal love and attention. Beets make excellent smoothie additions, and pomegranates provide a tartness that can beautifully complement other flavors. Enhance your root vegetable game for your morning smoothie. A great way to use squash in a smoothie is to peel it, cube it, steam it, and then freeze it prior to blending the smoothie.
A Less Chilled Version
The blender isn’t solely intended for smoothies, and neither are your smoothie ingredients. According to Ayurveda, fall and winter are the two best seasons to embrace warm, comforting meals like homemade soups. Avoid the frozen vegetables and get your hands on some fresh fall produce. Beet soup, butternut squash soup, a carrot & parsnip soup, or a mixed vegetable soup helps to warm the digestive system and allow for easier stool passage. You don’t even need to cook the ingredients; rather, just keep your blender on for a few extra minutes to naturally warm up the soup. This technique is great for anyone on a raw vegan diet.
Become Fall About Soups
That terrible pun should encourage all of our readers to sip a warm, blended green soup instead of shivering while slurping a green smoothie. It won’t be as quick and easy as blending a smoothie, but you can make a big batch every so often to last a couple days. Choose seasonal, savory flavor combinations to make the most of your fall soups. A simple green soup can include chopped onions, chard, kale, spinach, broccoli, garlic, rosemary, or even a little harissa. Simmer all of the ingredients in a low-sodium vegetable broth, season with sea salt and pepper, and then pour everything in the blender to puree the ingredients. Add some bright flavor by finishing the pureed soup with some fresh lemon zest.
