This smoothie is a trick and a treat all at the same time. Ginger and turmeric improve digestion and reduce inflammation- a great trick with so many benefits. The treat is in the creamy and delicious flavor of the smoothie and most notably the toppings- a coconut butter shell, cacao nibs and walnuts. Such a fun and tasty way to incorporate ginger and turmeric into your diet.

Ingredients:

1/2 cup frozen cauliflower
1 frozen banana
3/4 cup frozen pumpkin puree (I freeze on parchment paper)
1.5 cups cashew milk (or any milk of choice)
1 /2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp turmeric
1 peeled knob of ginger (about an inch long)
1/2 tsp Maca (optional for energy)
1 tbsp coconut butter
1 heaping tbsp cacao nibs
1 heaping tbsp raw walnut pieces

Method:

Prior to making freeze the fruit/veggies. I purchase blanched and frozen cauliflower, however you can blanch and freeze cauliflower florets at home. I break bananas into 3 or 4 parts to freeze so that they blend easier. I freeze pumpkin by scooping into a heap on parchment paper in an air tight container.
You can make the cashew milk yourself by soaking a cup of cashews then draining, rinsing and blending with fresh water, cinnamon and vanilla or use a store bought nut milk variety.
If your coconut butter is solid, let the jar sit in warm water until it becomes liquid
Blend all ingredients except the coconut butter, cacao nibs and walnuts until smooth, then pour into a bowl
Drizzle coconut butter on top- it will soon become a shell due to the temperature of the smoothie. Top with the cacao nibs and walnuts.