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  • Adriano dos Santos

Pineapple & Squash Smoothie Bowl


3/4 cup cubes Kabocha squash (cooked and then frozen)

1/4 cup diced Pineapple

1 tbsp (level) Psyllium seed husk

1/2 tsp Maca powder

1 tsp Cinnamon

1 tsp Turmeric, ground

1 tsp Ginger, ground

2 tbsp Flaxseed meal (ground)

1/2 cup Almond milk, unsweetened

1 tbsp Dried goji berries

1 tbsp Coconut flakes, unsweetened


1. Steam your kabocha squash in a large pan over boiling water for 8-10 minutes, until fork-tender. Set aside and let cool for 10 minutes (or place in fridge or freezer to cool down faster). 2. Combine your squash, pineapple, psyllium, maca, cinnamon, turmeric, ginger, flaxseed and almond milk in a high-speed blender and blend on high until smooth (about 1 minute). 3. Pour your smoothie mixture into a bowl and top with goji berries and coconut flakes. Serve immediately

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