The smell of fall is in the air, and the leaves are starting to change. Those cozy sweaters you thought you never wear again, are slowing making their way out. #summerforever. As we inched into October, the weather went from sweltering hot, to a crisp fall breeze over night.

“Listen! The wind is rising, and the air is wild with leaves. We have had our summers evenings, now for October Eves!” – Humber Wolfe

Fall, not only brings colder weather, but a new season of produce. An abundance of plump juicy apples, jelly-like persimmons, and a reason to put pumpkin in everything. While stores start marking down summer produce to make room for all those apples, you can score some great deals!! An added plus, is marked down fruit is often ripe, since its been sitting on the shelf for a few extra days. The simple joy of being able to buy a ripe piece of fruit, and enjoy it that day! Priceless!

This recipe was inspired by the ripe kiwis I found in the clearance section. Knowing I had to use them up fast, I scanned my kitchen, and spotted a crisp fall apple.

All the flavors are beautifully balanced. The kiwis add a hint of acidity, bananas add sweetness and the apple adds texture. I added just a pinch of maca for a slight butterscotch flavor. Which is a perfect compliment to the fall theme. When I use maca, I’m using it as a flavor enhancer, not a “superfood”. If you don’t have it on hand, no need to run out and buy some, it just adds a slightly different dimention to the flavor -Though not a necessity. I always believe smoothies should be made from whats on hand, its a great way to use up ingredients, save money, and find new combinations !!

Kiwi Apple Smoothie

2 Ripe Kiwis
1 Large Apple about 200 grams
2 Frozen or Fresh Bananas – Frozen bananas add a thicker consistency
1/2 Cup of Soy Milk or Favorite Nut Milk (My Favorite)
1 Tbsp of Whole Chia Seeds (Example)
1/4 tsp Maca Powder (Example)
Optional – Handful of Baby Kale

When buying Maca, look for powder that is made by using gelatinization-A process using flash heat-extrusion. Maca traditionally is always cooked, and natives of Peru never ate it raw.

Directions

Cut kiwis in half, spoon the flesh into a blender, and discard of the skins
Add in remaining ingredients
Blend until smooth, adding in more liquid if needed
Place a few slices of kiwis on top, and Enjoy !!

I hope you enjoy this recipe, PLEASE let me know if you try! Make sure to tag @wholeveganliving #wholeveganliving on Instagram and Facebook so I can see all your pictures