Fresh ginger root is hands down one of my favorite spices to use in meals and smoothies, not only for its potent aroma, but its powerful medicinal effects across a wide array of ailments and conditions.
And do you like pumpkin? Why not blend ginger and pumpkin together for a delightful combo? Like this recent mix I whipped up for the Fella of the house:
8 oz unsweetened vanilla cashew milk (from carton; you can use your milk of choice)
1/3 c organic pumpkin puree
1/3 c greek yogurt, 5% fat (you can omit or substitute a non-dairy yogurt)
1/2 ‘thumb’ of fresh ginger root (about 1 Tbsp; I didn’t peel it)
1 scoop of chocolate whey isolate powder (I use Thorne, but you can sub your fave chocolate protein at ~20 grams by protein content)
1 oz raw cashews
1/2 large banana, frozen
couple ice cubes, 4-8 oz water depending on how thick you like the consistency
Add to a high powered blender (Vitamix) and let ‘er rip.
This mix is flavorful, fresh, and goes down easy (yes, I snuck a few gulps even though it was made for The Teacher Dude, not me).
Basic nutrition info:
38 grams carbohydrate (6 grams fiber)
34 grams protein
19 grams fat
1:1 carbohydrate to protein ratio
Give it a whirl,