Help preserve your brain with carotenoids, as these orange-yellow plant pigments come with a bevy of health benefits (and are linked to a decreased risk of dementia). This smoothie is based on creamy 100 percent organic canned pumpkin; pair that with a carrot, and you’re starting the day with two top sources of beta-carotene. The recipe calls for only 1 cup of pumpkin, so preserve the remainder in the refrigerator in an airtight container, or freeze if you aren’t planning to use it again within five days. The ginger makes the recipe pop. Add curry powder and black pepper and you’re in for a savory nutritious treat; the pepper unlocks the benefits of curry by increasing its absorption by 2,000 percent.
Ingredients
1 cup 100 percent pure organic canned pumpkin
1 orange, peeled
1 carrot, peeled and chopped
½ cup plain, 2 percent yogurt or plain kefir
¼ cup sunflower seeds
¼ cup cashews
1 tablespoon peeled and grated fresh ginger
½ teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon curry powder (optional)
Dash of freshly ground black pepper (optional)
4 ice cubes
½ cup cold water
Instructions
Place the pumpkin, orange, carrot, yogurt or plain kefir, sunflower seeds, cashews, ginger, vanilla, pumpkin pie spice, curry powder and pepper (if using) in a blender along with the ice cubes and cold water and process until smooth. Divide evenly between two glasses and serve immediately.
Notes
Turmeric (an ingredient in curry powder) is a superspice in the ginger family that has wide-reaching healing benefits due to its anti-inflammatory properties. This yellow spice makes for a nice addition to this smoothie without altering its fruity flavor. Shop for turmeric in the spice aisle of your local grocery store.