Except for the toppings, blend all ingredients in a high-speed blender until smooth.
Pour into 2 separate bowls.
Top each with the fruit, nuts and seeds.
For an extra thick and cold bowl, freeze the cooked butternut pumpkin before use.
More about the Author
Dr Rachel Enright
Dr Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine, and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. She grew up surrounded by the natural foods industry. Rachel is a mum to 4 beautiful daughters, who were all delivered at home, naturally. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health. She loves traveling, gardening, and chasing waterfalls.