The Grecian Garden

Living a nourished life

Pumpkin Kefir Smoothie (dairy free)


   Oct 12

Pumpkin Kefir Smoothie (dairy free)

IMG 1507 300x198 Pumpkin Kefir Smoothie (dairy free)
I’m frosting pumpkin spice cookies, aren’t you?

It’s that time again, pumpkin flavored everything!  I’ve been dreaming about making my pumpkin scones all summer. After all, this is the only time of year when your day consists of pumpkin laced lattes, pancakes, and soup.  I’m not one to disappoint, so below is my pumpkin kefir smoothie with all the great pumpkin spice flavor you love and friendly gut bacteria too!  Gotta love me some probiotic pumpkins.

But, before I get to the smoothie recipe I wanted to fill you in on my upcoming class that is all about kefir.

IMG 1789 300x225 Pumpkin Kefir Smoothie (dairy free)

Kefir Class Fall 2012

When: Thursday October 17th, 2013 at 6:30 pm

Where: Esther’s Garden of Healing.

             8184 Navarre Pkwy Navarre, Florida 32566.  (850) 684-3230

Cost: $15

Come and learn about kefir’s probiotic benefits, enjoy samples, and leave prepared to make gut-loving creations with the recipe packet you’ll receive.  I hope to see you there!

Without further ado, let the fall flavored drinking commence.

IMG 1692 300x225 Pumpkin Kefir Smoothie (dairy free)

Pumpkin Kefir Smoothie

 

Pumpkin Kefir Smoothie

Serves: 1

Ingredients:
1 cup pureed pumpkin (refrigerated or frozen in cubes works best)
½ cup coconut milk kefir (recipe below)
1 ½ cups almond milk (or 1 cup water)
1 banana (optional)
½ Teaspoon cinnamon
1/8 Teaspoon ground ginger
1/16 teaspoon nutmeg
2 Teaspoons vanilla
3-4 Tablespoons honey
1-2 cups ice

Directions:
1. Place all ingredients into a blender.
2. Blend until smooth. Serve and enjoy!

 

Coconut Milk Kefir

IMG 1942 225x300 Pumpkin Kefir Smoothie (dairy free)

Coconut Milk Kefir

Ingredients:

1 quart of full fat coconut milk.
1 packet Body Ecology Kefir Starter Culture or ¼ cup prepared water kefir**

Directions:

Heat one quart of coconut milk to skin temperature (92 degrees). Remove from heat and add 1 entire packet of starter culture or water kefir to coconut milk. Stir until the powder has dissolved. Pour the inoculated milk into a quart jar and ferment for 18-24 hours. Refrigerate after fermentation. Save 6 tablespoons from each batch to inoculate the next quart of milk. This can be repeated up to 4 times. Each batch will last about 2 weeks in the refrigerator.

**The starter culture contains a trace amount of dairy which is said to be eaten during the fermentation period. For a truly dairy free option use water kefir to inoculate your coconut milk.

 

Do you have a favorite pumpkin dish or drink that you look forward to every fall?  Let me know in the comments!

 

-Melanie

 

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