HAPPY AMERICAN INDEPENDENCE DAY
to all my US readers!
As a Brit, I bear no grudges 🙂 In fact I celebrate your Independence, and the way you mark the day with patriotic displays. Why don’t we have a National Day in England? We would celebrate with High Tea, and scones and cream (the Devonshire way, of course).
I started my day with a Pumpkin pie smoothie. OK, I know Pumpkin Pie is more traditionally served at Thanksgiving, but I saw this tin of pumpkin on sale and having read so many recipes using canned pumpkin I just had to buy it. Next I had to decide how to use it – brownies, pumpkin pie, pumpkin doughnuts: decisions, decisions. Now I wish I had bought more than one tin!
I was inspired by Oh She Glows Creamy Pumpkin Pie Smoothie, but without the molasses, maple syrup or oats, I think this makes for a lighter concoction. I added a sprinkle of my carrot cake granola for crunch and served with warm water with a slice of lemon. Bliss. I guess the tingle on my tongue is the closest I will get to fireworks today 🙂
Pumpkin Pie Smoothie
- 100g canned 100% pumpkin
- 1 small banana, approx 75g
- 100ml yoghurt of your choice: coconut, soya, I used a probiotic drink
- 1 scoop vanilla protein powder
- ground cinnamon, ground ginger and a sprinkling of fresh grated nutmeg
Put all the ingredients in your blender, and blitz until smooth. Serve and add toppings. This is more like a soft, soft-serve consistency, add dairy-free milk if you like yours through a straw.
Have a fab Fourth of July and enjoy the fireworks!