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Eat Well Dec. 12. 2013
Beverages

Gingerbread Molasses Smoothie

Dec. 12. 2013
Beverages
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

Tis’ the season…of gingerbread! I LOVE ginger therefore, it’s natural for me to gravitate towards gingerbread cookies and everything ginger infused. I wanted to make a special treat and a twist on the classic gingerbread cookie, so meet the Gingerbread Molasses Smoothie. It’s a super thick, creamy, chilled, and full of sweet fruits, warming spices, and nutrient dense! The cold smoothie filled with warming spices of nutmeg, all spice, ginger, and cinnamon make this a wonderful ying-yang balance of warming and cooling foods.

In comparison to a yummy gingerbread cookie, this smoothie contains far more fiber, healthy fats, protein, iron, vitamin C, and minerals. All of these macronutrients and micronutrients are even more important this time of year for our bodies when we may be under a little more stress (good or bad stress) because of the holidays, traveling, working, socializing, etc. All my ladies out there will also love this smoothie because of one mineral in particular.

Not only is this smoothie incredibly delicious, seriously it’s so good, but it also contains very high amounts of iron! The star players in this smoothie that make this one so high in iron is the black strap molasses and the chia seedsSmoothies are already super easy on our digestion making the nutrients from the ingredients easier for our bodies to assimilate and utilize. The iron rich ingredients black strap molasses and chia seeds are perfect matches for the vitamin C containing pear and banana.

TIP // To make sure you’re getting the maximum amount of absorption of iron especially from non-heme sources (i.e. plant-based foods), be sure to pair them with foods high in vitamin C (think bell peppers, citrus, fruits, and vegetables in general).

Gingerbread Molasses Smoothie
Recipe Type: dessert, smoothie
Author: McKel Hill, MS, RD, LDN
Prep time:
Total time:
Serves: 1-2
A thick and creamy vegan gingerbread cookie smoothie filled with warming spices and sweet fruits.
Ingredients
  • 1 cup almond milk
  • 1 frozen banana
  • 1 fresh pear
  • 1-2 tablespoons blackstrap molasses (adjust to your taste)
  • 1 tablespoon chia seeds (soak in the almond milk for at least 20 minutes)
  • 1/2 scoop Sunwarrior warrior blend vanilla protein (optional)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh ginger root (adjust to your taste)
  • 1/4 teaspoon all spice
  • 1/4 teaspoon maple extract
  • handful of ice cubes, as needed
  • gluten free gingersnap cookies to garnish, optional
Instructions
  1. Soak the chia seeds in the almond milk for at least 20 minutes to allow them to absorb the liquid and become like a gel.
  2. Blend all ingredients except the garnish cookies, into a high speed blender until thick and creamy.
  3. Add ice in as needed to your desired texture.
  4. Garnish by crumbling gluten free gingersnap cookies on top with a dash of cinnamon.
  5. Enjoy!
Notes
OPTIONAL // to boost the protein content, add your favorite plant-based protein powder like Vega Vanilla or Chai, or Sunwarrior, etc. [br]LOWER SUGAR // add less black strap molasses or half the fruits

I hope you love this smoothie as much as you love gingerbread cookies! Also note, this can be eaten any time of day, I actually prefer this one as a dessert smoothie when I’m craving something sweet and filling. What’s your favorite Christmas or holiday cookie? Share below, maybe I’ll make a gluten free and vegan version 😉

With love and gratitude,

xo McKel

The Recipe

Serves 1-2

Print

Ingredients:

  • 1 cup almond milk
  • 1 frozen banana
  • 1 fresh pear
  • 1-2 tablespoons blackstrap molasses (adjust to your taste)
  • 1 tablespoon chia seeds (soak in the almond milk for at least 20 minutes)
  • 1/2 scoop Sunwarrior warrior blend vanilla protein (optional)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh ginger root (adjust to your taste)
  • 1/4 teaspoon all spice
  • 1/4 teaspoon maple extract
  • handful of ice cubes, as needed
  • gluten free gingersnap cookies to garnish, optional

Directions:

  1. Soak the chia seeds in the almond milk for at least 20 minutes to allow them to absorb the liquid and become like a gel.
  2. Blend all ingredients except the garnish cookies, into a high speed blender until thick and creamy.
  3. Add ice in as needed to your desired texture.
  4. Garnish by crumbling gluten free gingersnap cookies on top with a dash of cinnamon.
  5. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • I was just gifted a huge bottle of sorghum molasses from one of my patients and I’ve been racking my brain for healthy recipes I can use it in. This smoothie might just become my go to winter breakfast : )

  • Laura Loughhead

    This has like all of my favourite flavours combined into one, amazing! Thank you for sharing 🙂

  • Now this is right down my molasses loving alley! In my belly smoothie!!

  • Thank you for the recipe – it was really really delicious

  • Liz

    I am loving this! Hubby turned up his nose, though… so disappointing. But that does mean there’s more for me! Thanks for this recipe!

  • Birgit

    What can I use instead of the blackstrap molasses? It’s impossible to find in Belgium and the Netherlands. Thanks!