Happy autumn! Things have definitely gotten cozier and more homey around here over the last week. It’s been getting a lot colder outside and I’ve fully embraced my fall habits of bread making (7 loafs this week -some of which you’ll see soon), oatmeal eating, and having 18 blankets on our bed- much to someone else’s chagrin. One of my fall resolutions (do other people do these or am I alone?) this year was to make a conscious effort to drink more smoothies instead of reaching for the carb-laced cookies and toasts I love to snack on come these colder months. Luckily for me, my friends at The Juice Truck shared their gorgeous new book with me just in time for resolution season!
The Juice Truck is one of Vancouver’s many fabulous juicy spots but it stands apart for so many reasons. Besides making my favourite cold-pressed juices (the Profile 10/10) and the best vegan soft serve in town, they offer a co-working space, host Steph Yu’s Sunday Soulvice, co-host Mindful Movie nights with Erin Ireland, and help promote plant based living through Plant based Vancouver. Yeah, so basically they’re all around amazing.
And naturally their book is nothing short of beautiful! Well balanced with recipes for milks, smoothies, juices, and plant based meals and sweets, it has everything you need to help find inspiration. I often find myself in ruts of making green-brown smoothies, so I was so thrilled when I saw how vibrant and flavourful their smoothie recipes are – such far cry from the pond scum I make.
This gingersnap smoothie caught me right from the get-go. It’s full of those warming autumn flavours like ginger and cinnamon that I LIVE for, it’s the most tempting chocolate colour, and finally it’s bananaless! I know banana-less smoothies are having their own renaissance right now, which I love, but I understand they’re not for everyone. This one replaces the banana with pumpkin (or in my case yam) so it isn’t too far off in the sweet factor, and much more appealing to those who don’t dig the cauliflower/zucchini-based smoothies. (And it’s perfect for us since there is a banana smoothie hater among us, but I’m not pointing fingers). Combined with the fresh ginger and creamy avocado it’s full of good fat, fibre, anti-inflammatory and mood enhancing superfoods you can find at your average grocery store. Happy autumn smoothying to you all <3
THE GINGER SNAP
Makes one 16 oz Smoothie. Print Recipe Here.
2 Thumb Sized Pieces of Ginger, peeled
1/2 Cup Baked Pumpkin (1/3 Cup Canned). I opted for Cooked Yam
1 Medjool Date, pitted
1 Tbsp. Cacao or Cocoa Powder
Shake of Cinnamon
1/4 tsp. Vanilla Powder, or a splash of vanilla extract
Fill to 500 ml with Plant Based Milk
A sprinkle of nutmeg for garnish (optional)
- Add everything but the milk to a blender. Then top with enough almond milk (or plant based milk of choice) that it comes up to the 500 ml mark on the Vitamix (if you’re not using a Vitamix just add about 1 cup milk and see if you need more after blending). Puree until smooth. I tossed in some extra ice to make it nice and cold, but that’s not necessary.