As much as I love summer and my time on the beach, I equally love October when the weather here in Philadelphia is still warm and sunny, but you need a light sweater in the evening or for the early morning dog walk.
My favorite part of October is heading to Duffield’s Farm Market, with my husband, on the hunt for the most perfect pumpkins and gourds for our mantle. They have a great selection of unusual varieties and different colors of pumpkins – think Martha Stewart types. I must say my husband is very patient during this process because I have to look at them ALL before we decide who the lucky ones are that come home with us. The fact that there are warm apple cider donuts at the end might have something to do with it too.
Besides their visual attributes, pumpkins pack a nutritional punch as well:
- High fiber
- Low calories
- Vitamin C and E
- Pantothenic Acid
One of my favorite ways to use pumpkin is in a smoothie. This recipe is loosely based on a recipe that Oh She Glows shared awhile back. I also now add a pinch/quarter teaspoon of turmeric to it. I love the flavor and it adds some color. Turmeric has some added health benefits as well.
Great Pumpkin Smoothie
1 c unsweetened almond milk
1Tbs flax seed
1/2 cup pumpkin puree (I used canned but you can use fresh if you are that organized) *I have been known to use a little more since I like it really “pumpkiney” if that’s a word
1/4 tsp ginger
1/4 tsp cardamom
dash of cinnamon
dash of nutmeg ( I use 9 grates of whole nutmeg, I like nutmeg and the number 9- that’s my logic) 1/4 tsp of turmeric
1 tsp maple syrup or agave
ice if desired
Blend in a high powered blender and enjoy the flavor of fall!