It may be cooling down outside, but that’s no reason to put the brakes on your green smoothie habit. Even though I’m 100% a warm weather-loving gal, the thing I really DO appreciate about fall is all of the amazing fresh seasonal produce. Anyone else with me? Pumpkin, pears, apples, carrots, and more squash varieties than I probably even know exist….. I’m getting excited by just the thought of going grocery shopping to discover all these things!
As creatures of habit, sometimes we get stuck in a rut of making the same smoothies (and other meals) for ourselves day after day. Eating seasonally however, helps to ensure our bodies receive a wide variety of vitamins and minerals, and it’s always a great feeling when you unexpectedly whip up a new favourite in your blender, right? Lately I’ve been experimenting with a whole bunch of different pear and apple varieties, and this Fall Harvest Smoothie features both… and a few more nuggets ‘o goodness too! For example…
I’ve used a blend of baby spinach, baby kale and baby chard here. As any green smoothie connoisseur has probably learned first-hand, spinach is a more mild green that doesn’t impact flavour as heavily as kale and chard. Using baby varieties of these 2 sturdier leaves is another way to prevent them from overpowering the smoothie’s taste, while still getting the same nutrients that the more mature versions provide. Taste and nutrients aside, greens add fibre and volume to the recipe which means you’ll likely feel far more satisfied after drinking it than you would a big green juice.
One of my favourite and most-used spices in the drawer, especially during this time of year! I love cinnamon for its smell and the natural sweetness that it adds to all sorts of recipes. I tend to sprinkle it on things like sweet potatoes and apples when I need a snack, shake it into my smoothies and stir it into my warm cozy drinks. Cinnamon is also useful for blood sugar control and has powerful anti-inflammatory and antioxidant properties, which is why it’s been studied for its ability to help prevent/treat diseases like diabetes and cancer.
Ginger root and ginger tea
I’ve talked about ginger a lot in the past as my go-to natural remedy for nausea, cramps, digestive discomfort and headaches. It’s truly amazing! For this smoothie, toss in as much as you like for a powerful anti-inflammatory boost and a little (or a lot!) of spice. Liquid-wise, you can use whatever ginger tea you like. The ones I prefer are Yogi’s Organic Ginger Tea and Traditional Medicinals Ginger Aid.
Chia seeds and almond butter
Both of these add a bit of plant based protein and a source of healthy fat to this smoothie bowl, both of which will help you to feel full for longer. Omega-3 essential fats in chia seeds are amazing for skin and digestive health, and adding both ingredients gives the smoothie a creamier, slightly thicker texture.
Alrighty, grab that blender!Print
Fall Harvest Smoothie Bowl
Don’t let cool temperatures halt your green smoothie game. This Fall Harvest Smoothie Bowl blends seasonal fruit with healthy fats, fibre-rich greens + warm fall spices to keep your energized and satisfied for hours.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 1 serving
- Category: drinks + smoothies
- Method: blender
- 1 big handful mixed baby spinach, kale and chard (or any combo of the 3)
- 1 scoop vanilla Vega Sport Performance Protein or Vega Essentials
- 1/2 apple (I love Honeycrisp!)
- 1/2 ripe pear, cored
- 1 cup chilled ginger tea
- 1/2-1″ piece fresh ginger root (or to your preference)
- 1 tbsp almond butter
- 2 tsp chia seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- Toss all ingredients except ice in a high-powered blender and blend until completely smooth.
- Add the ice and continue blending. If needed, you can add some more chia seeds or greens to help create a thicker texture.
- Pour into a bowl, garnish with apples, granola and nuts, and enjoy!