Sweet Potato Pie Smoothie: A Healthy Take on a Holiday Favorite Dessert

 

Smoothies are an integral part of my morning routine; it’s like a crockpot meal. I just throw all of my daily essentials into my Vitamix and voila! They are a healthy, quick, and filling breakfast on the go that I
could change at a moment’s notice. If I don’t have a fruit (or vegetable) I would substitute it for something else.

I’m a breastfeeding, first-time mom.  Most breastfeeding mother’s main concern is MILK PRODUCTION! Especially when you’re a working mom, on the go, like me. Keeping hydrated and making sure that I’m eating enough to sustain my milk supply for this growing baby boy hasn’t been as hard as it has been for
some new moms but, there are days where I feel completely drained.

My recipe may have a couple of ingredients you wouldn’t think to put in a smoothie but when they come together, they make a great healthy and flavorful drink!

Turmeric, a member of the ginger family, which you see in a lot of East and West Indian dishes, especially curries,  is great for milk production, heart health, and as an anti-inflammatory aid. The smoothie also contains steel cut oats, which have been proven to help increase your milk supply as well. My family is from South Carolina and during the holidays one of my favorite desserts is sweet potato pie. Sweet potatoes are packed with Vitamin C which is great for fighting colds, Magnesium the anti-stress and relaxation mineral, and Vitamin D which is critical for your immune system.

So if you’re looking for a great holiday-inspired smoothie recipe that’s healthy, packed with protein, and tasty here is mine for all of you breastfeeding moms out there.

Ingredients

¼ Cup dry Chick Peas/Garbanzo beans, soaked

2 cups of Coconut Almond Milk, sweetened

4 cardamom pods, crushed

1 cinnamon stick or 1 teaspoon of ground cinnamon, plus more for garnish
¼ teaspoon of fresh nutmeg plus more for garnish

½ teaspoon of ground turmeric

1 small sweet potato, baked skin removed

¼ Cup Steel cut oats, cooked

½ Cup of Ice

1 teaspoon of vanilla extract

Directions

1. Soak the dry chickpeas overnight in 1 cup of cold water.
2. In a heavy bottom saucepan, add the almond milk, cardamom pods, cinnamon stick (or ground cinnamon), nutmeg, and turmeric. Heat until the almond milk is warm. Cover and let steep for 1 hour. (Note: This step may be done a few days in advance.)
3. Once the milk has cooled, strain, and set aside. Taste it and adjust the number of spices to your liking.
4. Place the sweet potato, cooked oatmeal, chickpeas, ice, and vanilla into your blender
5. Add the spice-infused almond milk and blend until smooth.