Recently, I found myself hungry but with a full patient schedule and unable to run out to grab food. My friend and Studio Blue colleague, Audra, was kind enough to offer her latest creation to me, a smoothie that she said tasted just like cake batter. At first, I was skeptical. Plenty of recipes say they taste like something delicious, but it’s often just a mediocre approximation. So, it’s not an exaggeration when I say I was blown away by how much this really did taste like cake batter!
And there’s a SECRET INGREDIENT.
I don’t eat a lot of cupcakes, and try to keep my sweets as nutrient-dense and healthy as possible when I do. (You'll have to pry the dark chocolate out of my cold, dead hands.) When I found out this recipe has a healthy, chock full of nutrients vegetable in it, I was hooked.
And when I say this recipe has a vegetable, I don’t mean one measly kale leaf. This has an ENTIRE vegetable serving. And it’s beautiful.
It’s purple sweet potato!
The purple-fleshed sweet has important antioxidants and anti-inflammatory properties.They are also good sources of:
· vitamin C
· pantothenic acid
· vitamins B1, B2, and B6
Audra generously shared the ingredients she experimented with and this recipe is my interpretation.
The beauty of this recipe is its flexibility. Paleo? No problem? Vegan? Easy peasy. I customized this recipe to fit my always GF and mostly DF diet. I listed the specific ingredients I used in parenthesis but feel free to experiment with different milks, protein powders, etc.
- 1 medium cooked purple sweet potato, skinned
- 1 cup milk (Macadamia milk)
- 1 5 oz container vanilla yogurt (Forager cashew yogurt)
- 1 medium banana
- 1 8 oz bag frozen mixed dark berries (Stahlbush Island Farms)
- 1 scoop or 30 grams vanilla protein powder (Garden of Life Organic Whey)
- 1 tsp coconut oil
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 T collagen hydrolysate (optional)
Combine all the ingredients in a high-speed blender until smooth and enjoy.