Salted Caramel Smoothie
Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
1 cup steamed then frozen sweet potato *
½ cup plain yogurt
2 kale leaves, stems removed
6 pitted Medjool dates
2 heaping tbsp almond butter
2 tbsp raw cacao powder
1 tbsp Udo’s 3+6+9 Oil Blend
1 tsp vanilla extract
½ tsp flaky salt, plus more for topping
- Add all ingredients to a high-speed blender and blend on high until creamy, scraping down the sides as needed. Pour into two cups and top with extra flaky sea salt.
To prepare vegetables for smoothies, steaming them prior to freezing can help with the digestion of the vegetables by breaking down starches, and make your smoothie creamier. To do this, steam desired vegetable for 5-8 minutes, checking occasionally by poking with a fork. Once a fork can easily poke through, they’re done. Lay separated on a baking sheet and freeze until they’ve frozen. Then transfer to an airtight container and store in the freezer.