|5 min||10 min||1|
|3/4 cup cubes||Kabocha squash (cooked and then frozen)|
|1/4 cup diced||Pineapple|
|1 tbsp (level)||Psyllium seed husk|
|1/2 tsp||Maca powder|
|1 tsp||Turmeric, ground|
|1 tsp||Ginger, ground|
|2 tbsp||Flaxseed meal (ground)|
|1/2 cup||Almond milk, unsweetened|
|1 tbsp||Dried goji berries|
|1 tbsp||Coconut flakes, unsweetened|
1. Steam your kabocha squash in a large pan over boiling water for 8-10 minutes, until fork-tender. Set aside and let cool for 10 minutes (or place in fridge or freezer to cool down faster).
2. Combine your squash, pineapple, psyllium, maca, cinnamon, turmeric, ginger, flaxseed and almond milk in a high-speed blender and blend on high until smooth (about 1 minute).
3. Pour your smoothie mixture into a bowl and top with goji berries and coconut flakes. Serve immediately
Kabocha squash is a sweet squash, very similar to butternut squash (and can be substituted this way). It's a great source of Vitamin A, C, iron, B vitamins, potassium and magnesium.