This week Williams-Sonoma is celebrating Smoothie Week! The theme for the week is “Not Your Typical Smoothie.”

 Smoothies are an integral part of my morning routine; it’s
like a crock pot 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 moments 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 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.


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

Soak the dry chickpeas over night in 1 cup of
cold water.
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 a advance. 
Once the milk has cooled, strain and set aside. Taste it and adjust the amount of spices to your    liking. 
Place the sweet potato, cooked oatmeal,
chickpeas, ice and vanilla into your blender.
Add the spice infused almond milk and blend
until smooth.

Note: Although I used a Vitamix to make this smoothie, any blender can be used.  Check out all of the blender options Williams-Sonoma has to offer.

This post is brought to you by:
Shani H. Porter
The 71atechef
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Kim S.
Kim is a 30 something Brooklyn, NY native, currently enjoying Long Island suburban life with her husband and two daughters. She not only works full-time and is a freelance makeup artist, but also shares her love for the things that she finds beautiful: her love of family, travel, cars, and makeup and skincare on Beauty and the Bump NYC. In addition to that, she is a writer for A Girl's Guide to Cars. Now, if that wasn’t enough, she also took on the role of class parent for her daughter's 3rd-grade class. These are all tough jobs, but somehow, she gets it all done with style, grace, and of course, beauty.