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Warm Pumpkin Pie Smoothie


    Pumpkin pie isn’t just for Thanksgiving and Christmas. You can use canned organic pumpkin purée all year round. Rather than a dessert coffee after dinner, serve your guests this warm smoothie, sweetened with dates. Top it off with whipped cream, if desired.


    1 1/4 cup (310 mL) unsweetened almond milk
    1/2 cup (125 mL) pumpkin purée
    1/8 tsp (0.5 mL) cinnamon
    Dash of allspice
    Dash of nutmeg
    Dash of ground clove
    1/2 cup (125 mL) almond yogourt
    2 dates
    2 crumbled graham crackers, as garnish

    In small saucepan over low heat combine almond milk and pumpkin purée. Add spices and whisk together, bringing mixture to a near boil.

    Meanwhile add yogourt and dates to blender. Add warmed pumpkin mixture and blend until smooth.

    Divide among four mugs and top with crumbled graham crackers.

    Serves 4 as a dessert.

    Each smoothie contains: 98 calories; 1 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 18 g total carbohydrates (12 g sugars, 2 g fibre); 80 mg sodium

    source: "Healthy Smoothies", alive #364, February 2013


    Warm Pumpkin Pie Smoothie



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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.