Like I said in my last post, although it is getting cooler, I'm not ready to say goodbye to smoothies. But I am adapting them to make them include some of my favorite fall flavors. One of those flavors is persimmon. Persimmons are supersweet and delicious. If you haven't had one, I'd liken them most to plums without the tartness. They also have more fiber than apples in addition to Beta Carotene, Vitamin C, and a host of other nutrients.
This recipe also uses pink peppercorns. You may not realize how different they are from black peppercorns. They are flaky and hollow, with a milder spice than black peppercorns, and a citrus-like flavor that pairs wonderfully with fruit. Give them a try, but of course the smoothie will still taste delicious without them.
3/4 cup water
1/4 cup hemp seeds
1 persimmon, sliced
1 large banana, frozen
juice of 1/4 small lemon
1/8 tsp turmeric
1/8 tsp cinnamon
1tsp pink peppercorns
1. Put the water and hemp seeds in the blender and blend until you have a creamy white hemp milk. You do not need to strain the hemp pulp. If you do not have hemp seeds, leave out the water and instead use 3/4 cup of milk or milk alternative of your choice.
2. Add all the other ingredients and blend until smooth.
3. Garnish with pink peppercorns and serve.