The Basic Betch Pumpkin Pie Smoothie

This…in a glass. For breakfast. On a Tuesday. And healthy. What?

Today’s trendy smoothie ingredients:

• 2 cup almond milk
• 2 cups baby spinach
• Half a can of canned pumpkin puree
• 1 banana
• 1 tsp pumpkin spice
• 1 tbsp vanilla extract

Benefits:

• Almond Milk: offers 30 percent of the recommended daily amount, as well as 25 percent of the recommended amount of vitamin D.
• Baby spinach: because of its high potassium content, spinach is recommended to those with high blood pressure to negate the effects of sodium in the body.
• Pumpkin: same free-radical-neutralizing powers of carotenoids in pumpkins that may keep cancer cells at bay can also help support wrinkle-free skin.
• Banana: the only raw fruit that can be consumed without distress – for example, that means relief to stomach ulcers by coating the lining of the stomach against corrosive acids.

Nutritional information:

Calories: 331 Carbs: 58 Fat: 6 Protein: 8 Sodium: 412 Sugar: 30

Heirloom Tomato Crostata

August might be in our rearview mirror, but take advantage of these last days of summer – this beautiful crostata will pair perfectly with your final rooftop party of the season!

Ingredients:

(serves 6)

• 1 cup gluten-free whole-wheat flour
• 1 cup gluten-free all-purpose flour
• 1 1/2 tsp kosher salt, divided
• 1 tsp baking powder
• 3 tbsp unsalted vegan margarine
• 3 tbsp olive oil
• 1/2 cup cold vegan buttermilk (mix cold nondairy milk with a teaspoon of lemon juice, mix and let sit until ready to incorporate)
• 1 lb heirloom tomatoes
• 2 tbsp chopped fresh herbs (thyme, dill, chives, etc.)
• 1 scallion
• 1 garlic clove
• 1/4 tsp freshly ground black pepper
• Ener‑G Egg Replacer

Method:

• In a large bowl, blend both flours, one tsp of salt and baking powder.
• Using a fork, blend the butter and olive oil until the butter breaks down a bit, then mix in with the dry ingredients until a few pea-sized pieces of butter remain.
• Stir in your buttermilk until a loose dough forms.
• Using hands, fold the dough several times, then form into a disc, wrap in plastic wrap and chill for at least 30 minutes. I chilled mine overnight.
• Chop up your tomatoes into 1/2 inch slices and toss into a bow with with herbs, scallion, garlic, pepper and 1/2 tsp of salt. Let it rest for 10 minutes.
• Drain tomatoes and arrange in the center of your disc of dough, leaving a solid  three inches of circumference.
• Fold the edges of the dough in around the tomatoes. Brush the egg replacement on the edges and sprinkle the once more with a dusting of salt and pepper.
• Place into the oven for 35-40 minutes until the crust is golden brown and the tomatoes are bubbly.
• Cool if desired, slice into six pieces and serve!

Nutritional Info:

Per Serving:

Calories: 293

Carbs: 36g

Fat: 14g

Protein: 8g

Sodium: 3.5g

Fiber: 4g

Warning: it was gone in 20 minutes.