Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Nov. 24, 2011

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Using color to create your meals is a fun and easy way to get all that you need from foods. To learn more about the benefits of yellow and orange foods, like pumpkin, visit our website.

Pumpkin Smoothie

Pumpkin Smoothie

Pumpkin is a wonderful source of vitamin A and beta-carotene, making it a tasty and healthy addition to your diet. With autumn in full swing and pumpkin in season, be sure to pick some up at your local grocery to make this delicious smoothie, reminiscent of homemade pumpkin pie!

Ingredients

Makes 6 servings

1 15-ounce can pumpkin purée
2 cups soymilk, or to taste
2 cups ice
2 tablespoons maple syrup, or to taste
1 tablespoon vanilla extract, or to taste
1 tablespoon pumpkin pie spice, or to taste (alternatively, can use a combination of cinnamon, nutmeg, and allspice)

Directions

Combine all ingredients in blender. Blend for 1 to 2 minutes until everything is incorporated.

Nutrition Information | Per serving (1 cup):

calories: 95; fat: 1.7 g; saturated fat: 0.4 g; calories from fat: 14.5%; cholesterol: 0 mg; protein: 3.7 g; carbohydrates: 16.8 g; sugar: 8.7 g; fiber: 3.1 g; sodium: 51 mg; calcium: 129 mg; iron: 2.1 mg; vitamin C: 3.4 mg; beta-carotene: 4920 mcg; vitamin E: 1.9 mg

Recipe by Mary Ohno

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

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