• 1 cup Nature’s Greens® Collard
• 1 tablespoon plus 2 teaspoons extra virgin coconut oil, divided
• 1 tablespoon plus 2 teaspoons maple syrup, divided
• 1/4 teaspoon fresh grated ginger
• 1/8 teaspoon ground cinnamon
• 1/2 cup pure canned pumpkin
• 2 tablespoons almond butter
• 3/4 cup unsweetened coconut milk
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon toasted pumpkin seeds

In a small bowl toss collard greens with two teaspoons coconut oil, and two teaspoons maple syrup, along with the ginger and cinnamon. Transfer to baking sheet and bake in a preheated 350 F oven for 5 minutes, or until crisp. Set aside. In a blender combine pumpkin with almond butter, coconut milk, remaining coconut oil, remaining maple syrup, and pumpkin pie spice. Fill eight shot glasses with smoothie, and garnish with the crispy kale and pumpkin seeds.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.