recipe

Greenmouth's Super Pumpkin Pie Smoothie

By Stephanie Eckelkamp

We've arrived at that time of year (between Thanksgiving and Christmas/Hanukkah/whatever-you-celebrate) when all you want to do is shove your face with sugar cookies, peppermint mochas, PSLs, and Reese's peanut butter Christmas trees. And who could blame you? With friends and family urging you to "treat yo' self, it's the holidays!" it's not surprising that a day or two of indulging can somehow turn itself into a month of forgetting what vegetables are. But we've got your back. Or at least the folks at Greenmouth Juice Bar & Cafe do.

According to Linda White, a Lehigh Valley-based health coach and yoga instructor who also manages Greenmouth's Easton location, you can get all that delicious, desserty, decadent flavor of your favorite fall dessert (pumpkin pie!) while loading your body with nutrient-rich super foods. Here, she shares her super pumpkin pie smoothie, which you can easily whip up at home or pick up at your nearest Greenmouth location.

This blend is packed with protein and anti-inflammatory omega-3s from hemp and flax seeds, skin-brightening beta-carotene from pumpkin, hormone-balancing maca powder (which can actually help reduce PMS symptoms!), and electrolyte-rich banana and coconut water to boost post-workout recovery. It's also naturally sweetened with dates--no added sugars!

Super Pumpkin Pie Smoothie

5 oz (1/2 cup + 2 tbsp) coconut water
5 oz (1/2 cup + 2 tbsp) coconut milk
1 Tbsp hemp seeds
1 Tbsp flax seeds
1 tsp maca powder
1-2 dates, pitted
3-4 Tbsp pumpkin purée
1 frozen banana
1/4 tsp vanilla
Small handful of ice

Add all ingredients to a blender and blend until smooth. Pour into a glass and drink that goodness up!

Does the holiday grind have you feeling unmotivated when it comes to maintaining healthy habits? Contact Linda White for a health coaching consult (620-781-7062), or shoot us an email and we'll connect you. 

Coconut-Curry Butternut Squash & Apple Soup

By Stephanie Eckelkamp

Fall is in full swing, which is pretty exciting for more reasons than one. Not only do you have full license to wear long, butt-covering sweaters and wool-lined moccasin slippers, but it's soup season. Specifically, butternut squash soup. And we've got just the recipe. It's creamy, delicious, and surprisingly good for you. Paleo and vegan dieters, we're talking to you, too! 

STEP 1: Assemble ingredients. Here's what you'll need:

  • 1 large butternut squash, peeled, seeded, and chopped (save seeds!)
  • 1 green apples, chopped
  • 1 medium yellow onion, peeled and chopped
  • 3 tablespoons cooking fat (butter, avocado oil, coconut oil, and olive oil all work well)
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground ginger
  • 4 cups chicken or vegetable broth
  • 1 cup full-fat coconut milk (from can)
  • 1 teaspoon salt
  • black pepper to taste

STEP 2: Add cooking fat to a large pot over medium heat. Add onion, curry powder, ginger, and a pinch of salt and pepper. Saute until onions are soft. 

STEP 3: Add squash, apples, broth, coconut milk, salt, and pepper to pot. Simmer, partially covered, until squash and apples are fork-tender, 15-20 minutes.

STEP 4: Remove from heat. Puree soup with an immersion blender on low until smooth (or carefully puree soup in a traditional blender in batches, then return to pot). Return to heat and simmer soup on low to medium-low, stirring frequently, until it reaches the desired thickness, 10-15 minutes. Season with additional salt and pepper to taste.

STEP 5: Rinse squash seeds thoroughly. Add to a skillet over medium heat with a tablespoon of cooking oil and a pinch of salt and pepper. Toast seeds, stirring frequently, until crispy, about 15 minutes. Remove from skillet and cool on a paper towel-lined plate. 

STEP 6: Ladle yourself a big old serving and sprinkle with toasted butternut squash seeds and maybe even some leftover turkey, bacon, stuffing, cranberry sauce...whatever. We won't judge. 

Got any amazing fall or winter recipes you want to share?? Shoot us and email, or leave a comment below, to potentially be featured! 

 

We've Created the Ultimate Healthy Pumpkin Spice Latte (You're Welcome)

By Stephanie Eckelkamp

I've never actually purchased a Starbucks PSL because: 1) they’re freakin' expensive, 2) a grande clocks in at around 50 grams of sugar (that’s the same as a 16-ounce bottle of Coke!), and 3) I’m afraid I’d get totally hooked and never be able to forgive myself. 

So, what’s a basic (but health-minded) chick to do? Create her own, that’s what. Given my background in health coaching and my day job as a nutrition editor, it’s probably not surprising that I love morphing recipes that are total sugar bombs into guilt-free treats. So, after some trial and error in the kitchen, I’m happy to report that this recipe is the result—pure, just-sweet-enough deliciousness with a hint of fall.

Better-For-You Pumpkin Spice Latte
Serves 1

1 cup brewed coffee
1/4 cup full-fat coconut milk*
1/4 cup unsweetened almond milk*
2 Tbsp pumpkin puree
1 Tbsp maple syrup
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract

Heat all ingredients in a saucepan over medium heat, stirring, until hot. It will begin to simmer and bubble. Pour mixture into a blender (with the cover ever so slightly cracked, but held securely with your hand, to release steam) and puree until frothy, about 10 seconds. Pour into your favorite mug, and drink that goodness up. 

*Feel free to use regular milk, preferably organic. But if you’re dairy-free, I find that this ratio of coconut to almond milk makes for a creamy treat that’s not over-the-top rich. 

Peace, Love, & Pumpkin Spice!