Alkaline Sugar-Free No-Pumpkin Pie Smoothie

from The Blender Girl Smoothies app

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender

After sharing my decadent chocolate hazelnut nutella smoothie yesterday, I wanted to share a more forgiving dessert for those of you on low sugar, low sodium, anti-candida, anti-cancer, alkaline diets, or for those of you health conscious foodies who want something delicious without all of the sugar. Well, I don't mind tooting my own horn and proclaiming that I have hit the jackpot with this pumpkin pie smoothie that is vegan, alkaline, and completely sugar free!

I created this delectable recipe as a Valentine's Day surprise for Scott, who has been maintaining a strict vegan, alkaline diet. He has had nothing sweeter than a carrot in over six months. I know it may seem a little odd to post a pumpkin recipe at this time of the year. But here's the secret, there is no pumpkin in this recipe! Yep! Instead, carrot juice, raw coconut meat, and almond butter come together with some cinnamon, nutmeg, and ginger to create a taste reminiscent of pumpkin pie without all of the carbs and sugar.

The raw almond butter, coconut, and carrot juice add natural sweetness, and then the amazing Sweet Leaf English Toffee stevia comes to the rescue to give it all a lift. There is bitter after-taste and plenty of sublime flavor. You would never believe this didn't have any sugar in it. I just about squealed with excitement when I got the blend just right. I surprised Scott with a big old jar of this love potion when I picked him up at the airport after a few days of skiing. His response, "I can have this?" He was thrilled, and now the pressure is on to create the next "seemingly decadent" alkaline treat.

When I develop sugar free, alkaline recipes I always feel the need to test them on some "mainstream eaters" as I fear that our alkaline taste buds are a little compromised, seeing as we don't eat much natural sugar. Enter our dear friends Chuck and Stacey, hosts of VO BUZZ WEEKLY. You may remember Stacey from the orange cranberry mousse and maple pecan recipes. I knew she would love this recipe, but it was Chuck who I wanting to impress. When he proclaimed, "Wow! that is goood!" I knew I had a winning blend I could happily serve to anybody.

Let me know what you think.

Find this smoothie and more delicious recipes in The Blender Girl Smoothies app.

*Probiotic Powder - I add 1/2 teaspoon of probiotic powder to all smoothies to replenish stores of healthy bacteria for immunity, digestion, detox, and to balance the acidic effects of high-sugar fruits and other sweeteners. The really potent probiotics require refrigeration. If you have capsules, break the shell and release the powder. Unsweetened probiotic-rich liquids like kefirs (water, coconut water, milk varieties) or kombucha make wonderful health-promoting additions to shakes, too.

*Celtic Sea Salt - I add a pinch (or more) of this alkalizing, mineral-rich salt to all smoothies to boost the natural flavor of fruits and veggies; temper the acidity of sweet fruits and sweeteners; stimulate the lymphatic system; replenish electrolytes; aid digestion; and help the body access energy. I do not recommend adding common table salt which is generally heated to extreme temperatures, iodized, bleached, processed, and refined. This salt does not have the same benefits. If you have a health condition that requires you to limit your sodium intake consult your doctor before adding salt to your smoothies.

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Alkaline Sugar-Free No-Pumpkin Pie Smoothie

Alkaline Sugar-Free No-Pumpkin Pie Smoothie

from The Blender Girl Smoothies app

Makes two 16-ounce glasses10 MINS

optional boosters

Throw all of the ingredients into your blender (including any boosters) and blast on high for 30 to 60 seconds until smooth and creamy.

Find more delicious smoothie recipes in The Blender Girl Smoothies app
Photo by Trent Lanz; styling by Alicia Buszczak

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