When switching to a low-carb diet, most people avoid smoothies: They are full of sugar, aren't they?
You have to be careful not just with the sweeteners you use but also certain fruits. Those that follow a very low-carb diet can forget honey, bananas or dates.
I didn't want to give up smoothies - I like them too much and they're so quick to make when you have no time to cook. That's why I've created these smoothie recipes that don't cause hefty insulin spikes.
I hope you enjoy this pumpkin recipe - just perfect for this time of year!
Nutritional values (per serving):
|of which Saturated||27.6||grams|
|Magnesium||40||mg (10% RDA)|
|Potassium||315||mg (16% EMR)|
Macronutrient ratio: Calories from carbs (6.6%), protein (21.4%), fat (72%)
Ingredients (per serving):
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives). You can get unsweetened almond milk in most supermarkets or on-line. However, if you can, make your own almond milk to avoid any unnecessary additives. Here is a simple recipe for almond milk (I would skip the dates). Almond Breeze, which is probably the most commonly used one, has a long list of ingredients. Some of them are harmless vitamins but it also contains "carrageenan". The health effects of this additive are not clear and may cause inflammation which could lead to more serious problems. Lauren from Empowered Sustenance wrote a great article about this: Carrageenan: The “Natural” Toxin in “Natural” Food
Place all the ingredients into a blender and pulse until smooth. Top with whipped cream or coconut cream and sprinkle with cinnamon. That's it!
You can try using pumpkin juice instead of almond milk. You can get the juice that you get when making Pumpkin Purée. This will boost the pumpkin flavour and keep the net carbs low. Enjoy! :-)