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I have realized one thing over the years. The closer I get to the source of the food, the closer I want to be. We are blessed in Raleigh, NC to have a year-round-seven-day state farmer's market. It's gigantic and dynamic. The bounty changes with the season, farmers rotate based on specialties and we love all of it. It's been a weekend ritual for us for a few years now, and somehow, I am finding it harder and harder to buy produce that was picked weeks ago and shipped to the nearby store. It just doesn't taste the same. This past weekend, we went crazy with apples and pumpkins. A couple of the pumpkins are destined for carving and painting and most of the apples will end up in smoothies or lunchbox for snack.
Pumpkin Apple Smoothie
1 cup almond milk
1 apple, quartered (your choice)
1 banana, ripe
2 slices pumpkin, roasted, with skin (red kuri, butternut - your choice)
3 dried apricots
2 tbsp pumpkin seeds, raw or roasted*
1 tbsp honey
1 tbsp wheat grass powder (optional)
* You can roast some of the seeds that we cleaned out of the same pumpkin.
For roasted pumpkin: Cut pumpkin in half, remove seeds, slice, arrange on a baking sheet and roast in a 400˚F oven for 30 minutes or until soft to the touch. Once cooled, store in an airtight container in the refrigerator for later use.
In a heavy duty blender, combine all ingredients and blend until liquified. More almond milk may be needed depending on texture desired. Enjoy as breakfast or snack. Stores in refrigerator for one day.