Almond Kabocha Smoothie

Courtesy of: Tumbling Gluten Free
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Servings: 1
Prep: 20 min
Cook: NA
Total Time: 20 min


If you're looking for a sweet without the chemicals, or simply love the naturally gluten-free fun of playing with smoothies, this shake is for you.


  • 1 scoop Smooth Almond Butter
  • Plant Protein from GOLRaw
  • 1/2 scoop Vanilla Plant Protein (GOLRaw)
  • 1/4 cup Orgain Vanilla Almond Milk
  • 1 tbs Manitoba Harvest Hemp Seeds
  • 1 tsp Raw Almond butter, or
  • 1 handful raw almonds
  • 1/2 small organic kabocha squash, steamed
  • 1/2 cup Japanese sweet potato, baked
  • 1/2 cup ice
  • 1 tsp apple cider vinegar
  • handful spinach (optional)
  • raw cacao powder (optional)


  1. Add soft ingredients and liquid to the blender first, starting with sweet potato and squash. Follow the soft ingredients with protein, ice, and nuts and butters.
  2. Add water if the blender doesn't begin to blend easily. Blend on puree, and then on high, until all contents are well-combined and smooth.
  3. Serve in a tall glass, dusted with optional cacao, and any extra hemp seeds.

Notes: Pouring a teaspoon or two of vanilla almond milk over the top makes for a great float-like flavour on first sip, especially if cacao-dusted!

Notes again: Try toasting the kabocha squash seeds in the oven, or in a toaster oven on bake, and eating on the side for extra crunch. I love sprinkling them on top as well with a dash of salt and ginger.

Original Recipe by Tumbling Gluten Free