Pumpkin Persimmon Smoothie with Chia Pudding

Fall rolls around every year, and like clockwork, pumpkin gets its 15 seconds of fame. And for good reason. Between pumpkin carving for Halloween and pumpkin pies at Thanksgiving, it's hard not to love that lil' som'n-som'n it adds to the season. But somewhere between the pumpkin spiced lattes and pumpkin flavored ice cream, we tend to forget about another important (and delicious) autumnal gift we get when those cold months come around: Persimmon.  

Image via  Flickr  by ahisgett /  License

Image via Flickr by ahisgett / License

This delicious fruit is rich in antioxidants and phytonutrients, meaning it’s a powerhouse when it comes to neutralizing free radicals in your body. In other words, eating more antioxidants and phytonutrients will not only reduce your risk of cancer but it will also help keep your skin and body look young. Specifically, persimmons are rich in Vitamins A  and C, manganese, iron, and potassium. That means all kinds of nourishing goodness for your eyes, heart, and muscular, skeletal, and immune systems—and that's just for starters. Persimmons also contain a healthy dose of fiber for a happy digestive system and B complex vitamins which are necessary to regulate a number of metabolic functions in the body. 

Now, with the weather getting a bit chillier and we find ourselves with a plethora of both pumpkins and persimmons, I thought it was only appropriate to try a little experiment by combining the two. The recipe is sweet enough to eat as a dessert or which can be enjoyed with granola for breakfast. It's delicious, healthy, and perfect for fall. Enjoy!

Persimmon Smoothie
1 very ripe persimmon, peeled
1 ripe banana, frozen
¼ cup unsweetened almond milk
2 ts honey
½ ts pumpkin pie spice
¼ ts ginger

Chia Pudding
½ cup of almond milk or coconut milk
¼ cup of chia seeds
½ ts honey 

2 tbs cup cacao nibs
2 tbs coconut flakes

1. Mix ingredients for chia pudding and set aside. Let sit for 15 minutes or overnight. 

2. Add all ingredients for pumpkin persimmon smoothie into a blender and pulse until smooth. (*Note: Make sure the persimmon is very ripe to avoid a bitter aftertaste.)

3. Mix chia pudding with a spoon until it's evenly distributed (sometimes the chia seeds clump together, so you might need to mix it a bit to smooth out the texture). Layer the chia seed pudding and pumpkin persimmon smoothie by pouring them alternatively into a glass (layer of smoothie, layer of chia pudding, layer of smoothie, etc. until the glass is full).   

4. Top with cacao nibs and coconut flakes. Enjoy!