This Purple Power Detox Smoothie is super healthy and easy to prepare. It doesn’t take longer than 5 minutes to make and is packed with vitamins and nutrients. A nutritious purple smoothie, that tastes beyond delicious packed with antioxidant-rich ingredients.
I love having smoothies for breakfast. It’s such an easy way to get your daily dose of fruits and veggies in. Smoothies are quick, easy and most importantly highly nutritious! Incorporating smoothies into your life or even into your daily routine is a great way to help you kick-start your day the right way!
Tips for making the Best Purple Power Detox Smoothie
Use frozen bananas instead of fresh ones: This is a huge one for me. Adding frozen bananas will help to achieve a thicker consistency. Also, freezing overripe bananas is a great way to prevent produce from going to waste before you can make use out of it.
Add a source of protein or healthy fat: In my smoothie recipes, I try to aim for balance. That means having a good source of carbohydrates, healthy fats and protein in my smoothie recipes. I love adding in avocado, nut butter or a scoop of vegan protein powder!
Find the right consistency: Nothing that I dislike more than not achieving the right consistency within my smoothies. I dislike smoothies that are too thick as well as smoothies that are too runny. The goal here is to find your preferred consistency and putting it into practice by adding just the right amount of liquid to it!
Ingredients you will need for this Purple Smoothie Recipe:
Bananas: Bananas contain many important nutrients like potassium, vitamin B and vitamin C. They also can improve your digestive health and moderate blood sugar levels. Also, they work great as a base in smoothies in general because they help to achieve this creamy consistency that you are looking for.
Hemp Seeds:Hemp seeds are highly nutritious and good for you. They are a great source of healthy fats as well as plant-based protein. In addition, they may protect your brain, boost your heart health and reduce inflammation.
Blueberries: Blueberries are full of antioxidants and also taste delicious! They are sweet, nutritious, wildly popular and often labeled as a superfood!
Vegan Protein Powder: I love adding vegan protein powder to all my smoothies because it helps to keep me fuller for longer and boost my smoothies by adding a good source of protein in there!
Non-dairy milk: You can use any non-dairy milk of your personal preference. I prefer using soy or oat milk for this recipe but this is totally up to you!
Other smoothie recipes you might enjoy
If you are looking for more smoothie recipes you might also enjoy some of my other recipes too:
This vegan pumpkin spice latte is easy to prepare and does taste absolutely delicious. If you are excited about pumpkin spice latte season, then this is the right recipe for you! I promise you this Starbucks copycat recipe just tastes like the real thing!
Ingredients you will need for this Pumpkin Spice Latte Recipe
For this pumpkin spice latte, you only need very few ingredients and ingredients that you already have in your pantry.
Maple syrup:Maple syrup is a natural sweetener and a great way to avoid refined sugar. Plus, maple syrup does add a great aroma to this latte! I love using it in many recipes because it’s a great alternative to regular sugar and it also tastes delish!
Vanilla extract: Vanilla extract is a great addition to this recipe. It provides a caramelly taste with a light floral component.
Espresso shot: What is a good pumpkin spice latte without an espresso shot? You can use your favorite coffee here!
Non-dairy milk: You can use any non-dairy milk of your personal preference here. I love using soy or oat milk but it’s totally up to you!
How to make Vegan Pumpkin Spice Latte
Making pumpkin spice latte at home does not have to be difficult. Actually, it is pretty easy to prepare and doesn’t take more than 5 minutes to prepare. The best thing is that you can customize the flavor by adjusting the amount you add.
Personally, I like to use a bit of maple syrup and vanilla extract as well as a good amount of pumpkin pie spice. But the beautiful thing here is that you can mix it up and adjust everything to YOUR preference.
Add the pumpkin spice blend as well as the maple syrup and vanilla extract to a mug.
Add the espresso shot.
Froth up some non-dairy milk and pour it on top of your pumpkin spice latte.
Literally, that’s it! Soooo easy right?
Other beverages you might enjoy:
If you liked this Homemade Lemonade Recipe you may enjoy some of my other recipes too:
Finally, if you make this Pumpkin Spice Latte at home, tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration, you make sure to follow my Pinterest Account! Happy cooking!
I absolutely love pumpkin soup in the colder months. This delicious and tasty roasted pumpkin soup recipe is full of flavors and perfect for the colder weather. It is cozy, hearty and healthy for you too. And let’s be honest here – who doesn’t love a warming soup in fall?
This soup is not only super easy to make but it is also made out of wholesome ingredients. It is super creamy and just tastes like absolute heaven to me.
Ingredients you will need for this vegan pumpkin soup
Pumpkin: For this recipe, it is best to use a medium-sized pumpkin. I used Hokkaido, but squash would also work great in here!
Carrots: I love the combination of carrots and pumpkin. It literally tastes sooooo good!
Coconut cream: Great alternative to heavy cream if you want to keep things plant-based. It provides the soup with so much flavor as well.
White onions & garlic: For flavor!
Veggie broth: Adds a ton of flavor as well.
Spices: I added in just a little bit of salt, pepper, ginger and cayenne pepper!
How to make pumpkin soup from scratch
This pumpkin soup is so simple but still so tasty. And honestly, there is not much preparation to do to make it. I actually roasted all the veggies in the oven for about 25 minutes. After they have finished baking, I blended them up in a food processor along with some coconut cream, veggie broth and spices. Then all there is left to do, is heating it in a big pot, if you feel like it is too cold. But other than that, that’s really all you have to do. Amazing right?
How to store leftovers
If you have leftovers you can easily store them and enjoy them later on. Here are ways how to store your homemade pumpkin soup correctly!
Refrigerate: Leftovers will keep in the fridge up to 5 days.
Freeze: Alternatively, you can also keep them in your freezer up to 3 months. Store them in your favorite container and defrost them whenever you feel like soup.
Reheat: Simply reheat the soup on your stove the next day.
There are multiple ways of how to serve your vegan pumpkin soup. Here are some suggestions for you!
Toasted bread: I absolutely love toasted bread and think it tastes delicious. Paired with some vegan butter, the soup does taste even better in my opinion.
Toppings: Add on some toppings like parsley, chili flakes or pumpkin seeds.
Grains: Serve it with rice, quinoa, bulgar or any other grain of your personal preference.
Other vegan recipes you might enjoy
If you liked this recipe you may enjoy some of my other recipes too:
Finally, if you try this pumpkin soup recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.
Prepare the veggies: Half and clean the pumpkin from the pumpkin seeds, then add it onto a baking tray. Using the same baking tray, add the white onions, garlic cloves and quartered carrots. Keep them oil-free or add a drizzle of olive oil, if you prefer.
Roast: Roast the veggies in the oven at 180°C (356°F) for about 25 minutes or until golden brown. Make sure to check on them regularly.
Blend: To a blender, add the roasted pumpkin, white onions, garlic, carrots along with the coconut cream, vegetable broth, grounded ginger and cayenne pepper. Blend until smooth.
Simmer: Add the soup to a large pot and let it simmer for about 5 more minutes.
Add toppings: Divide the soup evenly into bowls and top with parsley, pumpkin seeds, chili flakes, salt and pepper. Serve warm and enjoy!