Sweet Potato Cinnamon Peach Smoothie

Sweet Potato Cinnamon Peach Smoothie

by | Sep 2, 2017 | Health, Home, Recipes

I’m such a fan of sweet potato.  I used to eat whole sweet potatoes all by myself, multiple times a week, every week.  Oh, the good days.  Now, I sync food with my cycle phases so I mostly consume sweet potatoes during my luteal phase.  The more I cycle-sync, the more I’ve adapted my cravings to phase appropriate foods.  So, this shake is a mash-up of WomanCode recommended luteal foods like sweet potato, cauliflower, and peach.  More deets about cycle-syncing here, but you don’t need to follow WomanCode to enjoy this smoothie!

The Sweet Potato Cinnamon Peach Smoothie does require a bit of prep work for the veggies but once you have these items in your freezer arsenal, you will be able to reap the benefits of many future smoothies!  So, I promise it’s worth it!

First up is the cauliflower.  Raw cauliflower can wreak havoc on the tummy so I steam and freeze it for smoothies.  It’s also easy to rinse and chop cauliflower and then stick it in the microwave for 3-5 minutes until tender.  Let it cool to room temperature before freezing it on a tray to avoid clumps.  Then, move it to a freezer bag or container.  In a frozen state, the cauliflower makes a neutral and thick base!

Is there anything more delicious than roasted sweet potato?  I think not.  Roasting brings out the natural sweetness and caramel-like flavors in sweet potatoes so don’t skip this step.  Once roasted and cooled, you can slice it into large cubes (to make it easier on your blender later) and freeze.  The sweet potato can be used roasted and cold but frozen creates thickness to make this smoothie shake-like.

I also throw some dark leafy greens into my smoothie.  Be warned: fresh ones will have a greener taste.  Frozen greens, on the other hand, can hide their taste a little better in the smoothie.  Both methods, fresh or frozen, and any leafy green should work.

I always prefer frozen over fresh produce for smoothies because frozen goods make a cold and frosty smoothie.  Though, for this recipe, I’m taking advantage of summer peaches and using it fresh.  The fruit is extra sweet when used fresh, just like how the fresh leafy greens taste extra green.  I haven’t tested with frozen peaches but be sure to add more liquid if you go that route.

Try adding some aloe to this smoothie!

I cut out the flesh from aloe vera leaves (as shown) and throw it into my food processor.  Once blended, the aloe becomes a sticky liquid which I pour into an ice cube tray.  I fill each slot 3/4 of the way so that I can easily pop a cube into my smoothies each day.

Aloe Vera is the last and the optional addition to the Sweet Potato Cinnamon Peach Smoothie.  Lately, I’ve been into adding a tablespoon’s worth of frozen aloe Vera gel to my smoothies.  Supposedly the plant has crazy health benefits.  My Mexican ancestors used to vouch for the spectrum of benefits cactus has.  It can help everything from your skin to your digestion and even help your immune system.  Though, store-bought aloe should also work if you want to incorporate it into this smoothie (or any other smoothie recipe)!

sweet potato cinnamon peach smoothie

Sweet Potato Cinnamon Peach Smoothie
Recipe Type: Breakfast
Cuisine: Smoothie
Author: Melanie
Prep time:
Total time:
Serves: 1 smoothie
Here is where summer and fall meet. Warm flavors of sweet potato and cinnamon combine with the fruity freshness of peach to make a delicious smoothie. Admittedly, I like my smoothies thick so this recipe is more shake-like but smoothie sounds more pleasant in the title. 🙂
Ingredients
  • 3/4 cup frozen sweet potatoes
  • 1 cup frozen cauliflower florets
  • A large, fresh white peach
  • 2 tbsp almond butter
  • 1 cube frozen aloe vera gel, optional
  • A handful of greens
  • 1 scoop vanilla protein
  • ½ tsp cinnamon
  • ½ tsp maqui berry powder, optional
  • About ½ cup water or milk (plus, more to thin to desired consistency)
Instructions
  1. To make the layered smoothie, start with the base of sweet potato, cauliflower, peach, almond butter, aloe, and cinnamon. I like to blend these up with water before adding the protein powder. Otherwise, the protein powder seems to absorb the liquid without leaving any for smoothing out the ingredients.
  2. Next, add the protein powder, and blend again, scraping down the sides if necessary.
  3. Once smooth, pour almost half of the mixture into a serving glass. To the blender, add the maqui berry powder and blend again.
  4. Add half of the maqui berry layer to the top of the first layer in your glass. Reserve the remaining contents for the green layer.
  5. Scrape down the sides of the blender and add the handful of greens. The smallest splash of water also helps get the mixture going. When the greens layer is smooth, pour it into your glass.
  6. The top layer will taste very GREEN so be sure to stir it up after taking a picture 😉
Notes
The prep time does not include freezing time. Most of the main ingredients are frozen except for the peach. See the post for preparation tips and why I use frozen vs fresh.[br]If you don’t have maqui berry powder, skip the middle layer and just make one larger green layer. It doesn’t contribute much flavor-wise, anyway.[br]If the layering business is too much of a fuss, the smoothie also tastes awesome when it is all blended up together at once.
Beet and Greens Protein Smoothie

Beet and Greens Protein Smoothie

by | Aug 11, 2017 | Health, Home, Recipes

Oftentimes, I make some really fantastic smoothies and I don’t measure.  If you know me, I’m all about cooking with as few utensils as possible!  Simply, a handful of frozen this or that and a dollop of nut butter save me from having to wash measuring cups.  As much as I love smoothies, I dislike having to wash the blender and blades so I want to minimize dirty dishes!  For the sake of perfecting my beet and greens smoothie, I whipped out the measuring cups.

As you know from my Beet Brownies and Beet-filled Recipes Round-Up, beets are one of my favorite vegetables to cook with.  Previously, I’ve added beets to smoothies but they have a way of taking over and overwhelming the smoothie.  They are just as sweet as berries and filled with antioxidants so I decided to try subbing my usual berries for a quarter of a roasted beet.  That was the perfect subtle way to sneak in the beet and keep the smoothie lightly sweet.

Also, just like my Carrot Mango Tumeric Smoothie, this Beet and Greens Smoothie is a thinner consistency.  I like my thick shakes but right now I’m on a kick with these drinkable smoothies.  Though, it’s not so thin that you couldn’t use a spoon—I still do! 😉

Additionally, I’ve been adding ashwaganda and maca powder to my smoothies for the past few months.  I use Maju Superfoods brand which is affordable and a little bit of powder really goes a long way.  They are not necessary for taste but they have health benefits, such as hormonal regulation, that I enjoy.  It’s a little soon for me to see benefits but smoothies are the easiest way to incorporate them!  Of course, you can totally make the smoothie without the boosters.

Let me know what you think if you try out this Beet and Greens Smoothie! 🙂

beet and greens smoothie

Beet and Greens Protein Smoothie
Recipe Type: Breakfast
Author: Melanie
Prep time:
Total time:
Serves: 1 smoothie
This smoothie makes perfect use of the beetroot and its greens. Any leafy greens will work though! The ingredient combination makes for one modest-sized smoothie. It’s sweet and zippy and so refreshing!
Ingredients
  • 2 handfuls ~ 1 cup fresh or frozen leafy greens (I used beet greens)
  • ¾ cup cashew milk or chai tea*
  • ½ cup sliced and frozen zucchini
  • ½ medium frozen banana
  • ¼ large roasted and frozen beet root ~ ¼ cup
  • ½ inch knob of frozen or fresh ginger root
  • a cube of frozen aloe vera juice (optional)
  • 1 tsp cacao powder
  • a scoop chocolate plant-based protein
  • 1 tbsp ground flax
  • ½- 1 tsp cinnamon
  • 1 tbsp almond butter
  • ½ tsp ashwaganda root powder (optional)
  • ½ maca powder (optional)
Instructions
  1. First, add the greens and liquid to a blender and blend up until smooth. I find this prevents difficult-to-break-down greens from leaving flakes in the end result. If you have a high powered blender, feel free to throw everything in at once.
  2. Next, add in the all of the rest of the ingredients and powders, if using. I find it best to throw the frozen ingredients on top of the powders so that they don’t fly up and stick to the sides of the blender.
  3. Finally, enjoy the smoothie as is, with a sprinkle of extra cinnamon, coconut flakes, or some granola on top.
Notes
*Milk is the preferred choice in a smoothie but I tried some brewed and cooled chai tea in it and that tasted wonderful! Feel free to use chai or herbal tea for an added depth of flavor!
Hidden Veg: Zucchini Smoothie Bowl

Hidden Veg: Zucchini Smoothie Bowl

by | Mar 20, 2017 | Health, Home, Recipes

When I was younger, I was not a fan of vegetables.  Like, at all.  Occasionally I would eat salad out of necessity to add color to my plate.  Though, I was definitely disappointed to learn that my favorite tomatoes and potatoes were not really even actual vegetables!

I’ve come a long way since then.

Heck, I’m all about the plant-based lifestyle these days.

Zucchini Smoothie Bowl

I am a big fan of fruit and always have been.  Though, I know I can go a little overboard on it sometimes so I’m making efforts to incorporate more vegetables into my meals.  Lunch and dinner are easier but breakfast is not usually the place this sweets-lover thinks of eating a vegetable.

A handful of greens can usually sneak by in a smoothie but there’s no disguising the taste.  Zucchini, on the other hand, is basically water.  When frozen, the zucchini adds some frosty thickness to any smoothie or, my fave, a smoothie bowl.

It’s the perfect bowl for getting in some vegetables and keeping sugar intake low.

Many times smoothie bowls can pack a sugar punch but not this one.  You may want to opt for some sweet toppings or peanut butter 😜 because the bowl itself isn’t very sweet.  Let me know what you think if you try it out!

Zucchini Smoothie Bowl

Zucchini Smoothie Bowl
Recipe Type: Breakfast
Cuisine: Vegan, Vegetarian
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 smoothie bowl
A great smoothie bowl for getting in some veggies, greens, berries, and fruit all in one. Yet, it is lower in sugar than traditional fruit-only smoothies. Many times smoothie bowls can pack a sugar punch but not this one. Opt for a few sweet toppings on top, instead.
Ingredients
  • ¼ cup water, beet juice, or milk of choice
  • 1 small handful of baby kale (1/2 cup)
  • 1 serving of protein powder (I used Nativas Naturals Vanilla)
  • ½ medium frozen zucchini (chopped into 3-4 pieces to make it easier on your blender)
  • 1 medium frozen banana, ripe is best
  • ¼-1/3 cup blackberries, fresh or frozen
  • Topping ideas: kiwi, granola, ground flax, or peanut butter
Instructions
  1. Add the liquid (I used beet juice) and kale to the blender first. Blitz until the leaves are broken down.
  2. Then, add in the protein powder, slices of zucchini, banana, and blackberries. Blend thoroughly. (My blender isn’t the strongest but it was able to process the ingredients without added liquid. Feel free to add a tablespoon or two of water if your blender needs some help.)
  3. Pour the smoothie into a bowl and top with some of your favorite goods and eat!
Notes
Prep time does not include freezing time for the banana or zucchini