My smoothies always start with a vegetable – but they never taste like that’s the case. That’s why I’m creating a recipe series called #Sneaky Veggie Smoothies. This way I make sure my breakfast (or snack) always contains a vegetable, and that I don’t OD on fruit sugars in one fell swoop. I also use cooked vegetables in mine (they’re easier on a weak digestive system), particularly during the colder winter months. My insides immediately freeze when I see someone toting around a green smoothie – which is often filled with summery raw ingredients – in colder periods. As my doc says, ‘there is such a thing as trying to be too healthy.’

Pumpkin and pear smoothie bowl
Pumpkin and pear smoothie bowl
Serves 1- 1/2 cup x cooked pumpkin (see recipe below)
- 1 x roasted pear or apple. You can also use raw fruit if you prefer, or substitute 1/2 cup of unsweetened apple puree
- 1/2 cup x coconut yoghurt
- 1 TBSP x almond butter, sunflower butter or tahini
- 1 tsp x maca powder
- 1 tsp x pumpkin pie spice (see recipe below, or use 1 tsp of ground cinnamon, plus a pinch of ginger and nutmeg if you have them)
- 1 tsp x ground turmeric
- A splash or two of water
- Toppings (optional): puffed buckwheat flakes, toasted coconut, cacao nibs
Cooked Pumpkin
- 1 x pumpkin, halved (I used butternut squash in this recipe)
Pumpkin Pie Spice
- 3/4 tsp x ground nutmeg
- 3/4 tsp x ground ginger
- 1/4 tsp x ground cloves
Instructions
Add smoothie ingredients to a blender (or use a stick blender). Blend until smooth but thick, adding a small amount of water to achieve desired consistency. Sprinkle over any toppings and serve.