Pumpkin is loaded with fibre which is very important while following a low FODMAP diet, which can result in reduced fibre intake if not carefully monitored. This smoothie combines the sweetness of the pumpkin and banana with turmeric, a bright yellow spice that contains the powerful curcumin compound. Curcumin has numerous health benefits including decreasing inflammation, reducing oxidative damage, and improving brain function.
SERVES 1
MAKE TIME: 5 mins
MINIMUM 3 HOURS IN THE FRIDGE
Nourishing Ingredients:
- 1 frozen banana (make sure it’s firm to keep it low FODMAP)
- 1 cup unsweetened almond milk (or other low FODMAP non-dairy milk)
- 1 cup cooled pumpkin puree (jap pumpkin peeled, deseeded, steamed, and mashed with a fork)
- 2 tbsp gluten-free rolled oats
- 1 tbsp nut or seed butter (I like sunflower seed butter)
- pinch ground cinnamon
- pinch ground nutmeg
- 1/4 teaspoon vanilla extract or vanilla bean powder
- ½ tsp turmeric
- pinch of black pepper
- a few drops liquid stevia (to taste) – optional if you like it sweeter
To Create:
- Add all ingredients to a high-speed blender and blend until completely combined and creamy
- Sprinkle some cinnamon and turmeric over the top prior to serving
