• 2 carrots
  • 1 celery stalk
  • 1 apple
  • small piece of ginger
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw soaked cashews
  • 1 cup cold water
  • 1 cup almond milk
  • 1 tablespoon coconut oil
  • 1 tablespoon raw honey
  • 6 ice cubes
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • dash ground cloves
  • dash ground nutmeg
  • nut free read below


Today, I noticed a shift in the weather here in South Florida!  Did you notice the breeze this Monday morning?  It turns out, later the rains came down hard.  So, that balmy breeze was a prelude to typical thunderstorms this time of year.

Dag nab it!  Mother Nature is playing games with me!  I was happy to get a glimpse of fall weather, anyway!  I know all you Northerners are laughing and thinking, what fall weather in Florida is she referring to?  We will take whatever we can get!

Well, at least it got my creative juices flowing (from the Vitamix) to play around with pumpkin and spices!  Pumpkin seeds that is!  I was craving the flavors of fall and this is what I blended up!  You may ask, where is the pumpkin?

I just couldn’t bring myself to use canned pumpkin, besides my husband would  not eat it if it came from a can.   Sweet carrots gave this recipe its pumpkin color and pumpkin seeds gave me the right to call this “Pumpkin Spice!”


In case you were wondering, why we don’t like using canned foods,  it’s because they can contain a toxin called BPA (Bisphenol-A) that is an endocrine (hormone) disruptor.  It can be especially dangerous to pregnant woman and can alter the development of the brain and behavior in children.  It also can affect reproductive function and has been linked to cancer and other diseases.

BPA will not show up in the ingredients list.  If it does not say BPA free,  you can be sure you will get a dose of it.  Fortunately, some companies like Eden, and Muir Glen have decided to get rid of BPA.

A study by the National Workgroup for Safe Markets found that a can of Del Monte French Style Green Beans had 36 micrograms of BPA per serving.  Another brand of the same food had 138 micrograms per serving!  Any amount is concerning as the accumulation of this chemical can be a big problem.  BPA is a chemical used in many plastics, from food containers to bottle caps  and water bottles.  Buy frozen or fresh wherever possible!


Back to the smoothie:  the pumpkin seeds give this drink amazing health benefits- vitamins, minerals, anti-oxidants, and essential amino acids.  Packed with protein, fiber and healthy fats, this pepita is tiny but mighty!  The medicinal value of these seeds are powerful and numerous!


2 carrots
1 apple
1 celery stalk
1 piece ginger (small dime size)
1/4 cup raw pumpkin seeds
1/4 cup raw soaked cashews, omit for nut free (learn more)
1 cup cold water
6 ice cubes
1 cup almond milk (or any alternative milks)
1 tablespoon coconut oil
1 tablespoon honey or 2
1 teaspoon vanilla
1 teaspoon cinnamon
dash ground cloves
dash ground nutmeg



1. Wash all fruits and vegetables. Peel carrots, and ginger.

2. Add ice cubes and all liquid ingredients to Vitamix or strong blender.

3. Lastly add fruits, vegetables seeds, nuts, honey, and spices blending to a smooth, creamy consistency.

4. Taste and add more honey, cinnamon or spice to your liking.


I used a pink lady apple for extra sweetness but any apple will do. If you have pumpkin pie spice you can use at least 1 teaspoon.  Remember if you use the pumpkin pie spice it already has ground ginger in the blend. If your taste buds are brave, add the extra raw ginger too! Use the tablespoon for coconut oil first so the honey will slide off with ease.  Of coarse use organic where ever you can.

For NUT FREE omit the cashews and instead of almond milk use coconut or other milk of your choice.  If you would like the consistency of the smoothie thinner you can add more liquid.

With a Spoonful of Pumpkin Spice,