Creamy Sweet Potato Smoothie

Never added root veggies to your smoothie? Try it! The texture and earthiness of the root veggie (squash, beets, sweet potatoes) adds a creaminess to the smoothie, plus the fiber content helps fill you up. This smoothie is loaded with veggies, and only a small amount of sweetness from the date. This is ideal for a any meal of the day.

Of course, you'll want to bake, boil or steam the root vegetable before hand. I like to steam or roast the veggies over the weekend or when I meal prep, then you can keep it fresh in the fridge or freeze them prior to adding to your smoothie.

Another smoothie tip: Freezing veggies
I like to steam cauliflower and cut zucchini and then freeze them for smoothies. However, it's important to freeze them properly or you'll end up with a rock of frozen veggies, making it difficult to break apart for your smoothie. Instead, after you steam the veggies, allow to cool for 10-20 minutes. Then, lay each piece on a large baking sheet (must lay them flat, not touching one another), then freeze the entire sheet for about an hour or more. This will zap the moisture from the veggie which is what normally causes them to stick together when frozen. After you freeze them individually, you can combine and store in an air tight container in the freezer.

Yields: 1 large (12-16 oz) smoothie
Time: 10 minutes

Ingredients:
1 cup milk of choice
1/3 cup cubed purple sweet potato (pre-cooked then cooled / frozen)
1/4 cup frozen cauliflower (pre-steamed)
1/2 cup frozen zucchini (pre-steamed)
1 medjool date (pitted)
1 tbsp flax seeds
1 tbsp coconut butter (option to use any other nut butter)
1 tsp vanilla bean / extract
Dash of cinnamon
Dash of cardamom (good for digestion)
Optional: protein powder of choice

Directions:

1. In a blender, add all veggies and blend until broken down
2. Add remaining ingredients and blend until creamy
3. Enjoy!
4. I topped mine with a small dollop of pecan butter and sesame seeds