Eat and Drink Seasonally, with a Sweet Potato Green Smoothie!
I’m pretty open about my green smoothie habit. Yes, after a workout, I crank up that Vita-Mix and make myself a big ol’ glass of greeny goodness, packed with more salad than I would eat at one sitting. I love it cold and frosty, with my frozen bananas and berries.
But then when a chill is in the air, a frozen breakfast starts to seem kind of wrong. Maybe It’s the fact that I have to put on another layer to drink it without getting an all-day chill, but it does seem kind of out of touch with the season. It’s also based on produce that is not really in season, either. So, to be true to my local and seasonal conscience, I’ve been baking up sweet potatoes to use in my smoothies.
Instead of bananas, which provide that creamy, almost dairy-like base for your greens, the sweet potato is a great option. Full of beta carotene and good fiber, it’s less of a sugar hit, more of a vegetable. Because it is a vegetable. So, I just throw a couple in the oven at some point in the week, usually when I am baking something else. No prob, just roast them at whatever temp you need for your bread or granola, and when they are soft and collapsing, take them out, cool, and if you have time, slip the skins off and mash. Put them in a tub and refrigerate.
Then, when it’s time for my smoothie attack, I can just lob a gob of yam in instead of a banana. That simple. And for this one, I have some delicious local apples, which I add without peeling. The peels are good for you- just buy organic and wash them well.
A couple of cups of greens, whether the last leaves of frost kissed kale from the garden or bagged greens from the store, and a few more additions, and I have yet another healthy breakfast that seems just like a treat. Win-win situation, all around!
Sweet Potato Green Smoothie for Fall
Adding the dates makes this quite sweet, you may want to try it without and see if your palate needs a little more sweetness.
2 cups baby kale or spinach
2 tablespoons almond butter
3/4 cup mashed sweet potato
1 large apple, unpeeled
1 cup almond milk, unsweetened
1 1/2 teaspoon cinnamon
4 ice cubes
4 medium dates, optional
Put all the ingredients in the blender, in order, and blend. Serve immediately.