I’ve officially started singing out loud whenever I ride my bike.
It’s not the kind of singing out loud that socially unaware people do (trust me, I’m fully aware), but the kind of singing out loud that a foreign, blonde-haired girl living in China does. I figured since people are always staring at me anyways, I might as well sing out loud when I want to, which just happens to be when I’m riding my bike. It’s quite enjoyable actually. Whenever I’m riding my bike outside on a beautiful, sunny day, simultaneously listening to music makes me feel like I’m in a movie. It’s such a happy feeling with the wind blowing in my face and tunes flowing through my ears…I can’t help but sing along! I definitely get stared at, especially by people within ear shot of my melody, but no more than I’m used to.
Ah, the perks of living in China!
While you may have to live in foreign country in order to muster up the nerve to sing out loud in public, you definitely don’t have to live overseas to make this smoothie…and I really hope you make this smoothie! It’s creamy, sweet, and full of fall spices. You also don’t need to have any frozen fruit on hand to make it! Brett and I enjoyed this simple smoothie last Saturday while getting things done around our apartment and it was the perfect quick and satisfying lunch/snack. And when you add some sweet crunchiness on top like pumpkin seeds or candied pecans, you’ll be wishing you could drink this smoothie all year round!
Pumpkin is extremely cheap here in China. The other day Brett and I went to the market together and one of our purchases was 1/4 of a massive pumpkin and it cost me less than a dollar. I’ve been putting pumpkin in everything since then! I whipped up a large batch of Homemade Pumpkin Puree using my steamer and even created one of my new, all-time favorite curry recipes using cubed pumpkin and carrots (recipe coming on Monday!). Whether pumpkin is cheap or expensive wherever you live, I hope you can get your hands on some ASAP so you can try out this recipe.
If you end up giving this recipe a go, let me know by leaving a comment or by taking a picture of your creation and tagging #theconscienciouseater on Instagram!
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup pitted dates
- 2 tablespoons raisins
- 1 tablespoon pumpkin seeds
- 1¼ teaspoon pumpkin pie spice
- 1½ cups almond milk
- 2-3 ice cubes
- Place all of the ingredients into a high powered blender and blend until smooth.
- Pour into glasses and garnish with cinnamon, candied pecans, or more pumpkin seeds.