In the spirit of National Kids Take Over the Kitchen Day, we teamed up with 12-year-old chef Jordan “Crazy J” Berkwich to create two delicious recipes, including a zesty vegan ceviche with orca beans, easy enough for a kid to make and gourmet enough for, well, anyone! (If you missed us live on Facebook, watch it now.) Now it’s your turn. To make this seasonal smoothie, grab the following ingredients, turn on your favorite tunes (“Crazy J” loves to listen to classic rock when he’s in the kitchen), and get ready to blend!
Ingredients
2 cups sugar pie pumpkin, cubed and roasted, or canned pumpkin puree
1/2 cup coconut water
1/2 cup almond milk
2 Tbsp. cashew butter
1 Tbsp. Vitacost maple syrup
1 tsp. fresh ginger
1/2 tsp. Vitacost Himalayan pink salt
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. clove
1 scoop protein powder, optional
Directions
- In a high-speed blender, combine all ingredients until smooth.
- Pour in a glass and dust with cinnamon before sipping!