Vata season calls for grounding ourselves during a season of changes. While sweet potato may not be the first thing you think of for a smoothie, its golden orange hue, silky texture and comforting warmth will quickly change your mind.
This recipe from What to Eat for How You Feel is filling without being heavy, making it perfect for a cold, blustery day or a late-night meal replacement.
YIELDS: about 2 cups | PREP: 1 minute (with already made almond milk) | COOK: 15 minutes | Gluten Free, Dairy Free
Ingredients
- 1 cup peeled and diced sweet potato or jewel yam
- ½ teaspoon Sweet Masala
- 6 strands saffron (optional)
- 1 or 2 Medjool dates or 2 to 3 smaller dates, pitted and chopped
- 1 cup almond milk, plus more if needed
- ¼ teaspoon vanilla extract
Instructions
1. Place the sweet potato, Sweet Masala, saffron, dates, and ½ cup water in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, until the sweet potato is cooked through.
2. In a blender, combine the boiled sweet potato mixture, the almond milk, and vanilla and blend until very smooth. Add more water or almond milk to adjust to your preferred consistency.
3. Serve hot or warm.
Notes:
- If you don’t have Sweet Masala handy, use a pinch each of ground cinnamon, cardamom, cloves, and nutmeg.
- For a more filling breakfast, add ¼ cup rolled oats plus ½ cup extra water in Step 1.
- You may substitute warm cow’s milk for the almond milk.
For Fiery Digestion: Omit the saffron and enjoy as is or substitute fresh coconut milk for the almond milk.
For Earthy Digestion: Omit the dates and add ¼ teaspoon ground cinnamon in Step 1.
