This recipe is a guest post in collaboration with Sharon from The FODMAP Friendly Vegan (@thefodmapfriendlyvegan on Instagram) as part of our FODMAP friendly foods feature for this month.
This delicious recipe is the product of a culinary experiment. I had some pumpkin puree left over and decided to experiment with it in a smoothie! I was incredibly impressed with the thick, creamy flavour profile with the end result. So, if you find yourself with any cooked pumpkin leftovers blitz them up into a smoothie for a delicious snack! It’s a great way to sneak some veg into the little one’s diets too.
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. I got most of my ingredients for this dish from my friends WholeLife – supporting local has never been more important post COVID-19 and I love that I can get all my goodies from the one place with these guys!
MAKES: 1 SERVING
TIME TAKEN: 5 MINUTES
- 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
- 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