Last updated on August 16th, 2019
A fair head’s up that almost every recipe I will be posting from now until the first week of December, will have some sort of pumpkin something or other in it. I know that not everyone loves pumpkin like I do, but I feel whole heartedly responsible to turn over the nay-sayers. Why? It’s only available a few months out of the year, and it is so dang versatile! I can throw in some pumpkin pie spice to kick things up a notch in my morning coffee, I can add canned pumpkin into my stews and soups, stuff them with ground meat and vegetables, etc. This is aside from the fact that pumpkin-flavored desserts are #1 in my book. They surpass chocolate because I come by them less often, so it’s like a whole new world when pumpkin season comes around.
My inspiration for this “milk”shake came from a daydream I have been having since last December. A day dream accompanied by drool and lots of lip-licking. I need to stop. I have been experimenting a lot with grass-fed gelatin and pasture-raised collagen. I have been adding gelatin to my morning coffee concoctions and collagen to my baked goods and cold drinks. The amino acids that are found in these products are immensely therapeutic and incredible for skin/bone health, your teeth, hair and nails, in addition to being rich in glycine which aids in liver detoxification. See, we do not need to associate gelatin anymore with artificial colors and flavors that can be found in most store-bought jello and pudding products. Just like anything else, gelatin is an extremely helpful and healthful product as long as it is derived from the correct place– from responsibly-raised and pastured animals.
What better way to incorporate this powerhouse of nutrition than into a delicious snack or dessert pumpkin shake?! It gives it the perfect consistency, and you’ll want to keep chugging down more and more knowing that it’s full of essential vitamins (Vitamin A from the pumpkin) and amino acids. Not to mention the healthy saturated fat you will be getting from the coconut milk. Wow, well aside from the science behind WHY you should drink this. Doesn’t it look delicious enough for you to be convinced? Thought so. Happy pumpkin season!!!
- Combine everything in a high-speed blender and BLEND!
- If it's too thick or runny, adjust the ice cubes and/or milk.
- Top off with maple-infused whipped cream (that's what I did) and sprinkle with some cinnamon, nutmeg, or whatever you have laying around for an extra kick!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.