Food as medicine highlight 

Pumpkin: I love consuming pumpkin, and using pumpkin spice in my coffee, year long not just in the fall! Pumpkin contains the antioxidant beta-carotene which is converted to vitamin A in the body and is supportive of immune health, vision, and protects against oxidative damage. This winter squash also contains vitamin C and zinc - both of which are critical nutrients for the immune system. Although the recipe is for iced coffee, you could easily make a hot frothy beverage using fresh brewed coffee. This recipe is my absolute favorite, especially throughout October! 

Ingredients

• 1 cup pumpkin spice coffee, brewed and chilled 

• 1 cup homemade cashew milk 

• 1 tablespoon canned organic pumpkin 

• Sprinkle of pumpkin spice 

• Ice 

• Optional add in: collagen 

Directions 

1. Combine coffee, cashew milk, pumpkin, and pumpkin spice (and collagen, if using) in a blender. Blend on high for 45 seconds. 

2. Serve over ice.