Holiday Nateur Cooking With Jena: Vegan Pumpkin Cheesecake Smoothie

As you know, we love to discover new recipes and healthy alternatives to processed foods. And more importantly, we love to share it with all of you. Here, we reveal our favorite food techniques from both her own recipe Rolodex and chefs, herbalists, and nutritionists crafting delicious spins on nutrient-dense delicacies.
Vegan Pumpkin Cheesecake Smoothie 
  • 1 frozen banana

  •  1/2 cup coconut yogurt 

  •  1/4 teaspoon ground Ceylon cinnamon

  • 1/4 teaspoon pumpkin pie spice

  •  1/2 cup oat or almond milk 

  •  2-3 pitted Medjool dates 

  •  2/3 cup pumpkin puree

  • 1 cup of ice

Blend on high, then top with homemade cinnamon coconut whipped cream (recipe below)
  • 1 can of full-fat coconut milk refrigerated for 1-2 days minimum
  • 2 teaspoons of maple syrup 
  •  1 teaspoon of organic vanilla
  • 1/4 teaspoon bee pollen
  • 4 shakes of Ceylon cinnamon


Open the can of coconut milk and scoop out all of the cream that sits at the top and put into a mixing bowl. (do not use the watery coconut juice, put aside for another smoothie.) Add the cinnamon. Blend with a hand mixer until the coconut milk fluffs, then add maple syrup and vanilla and continue blending.