Start your day with a filling & flavorful vegan sweet potato smoothie. With the addition of mango and cinnamon, it has a round, layered taste you’re sure to love.
When David and I were first dating, we were really into a couple of different books about superfoods. We had this ongoing contest to see who could eat the most superfoods in a day.
Over dinner we’d name the various foods we’d had that day – spinach, blueberries, avocados, sweet potatoes… We’d compare lists and then see who won.
This friendly competition kept both of us looking for the most nutrient-dense foods that we could eat. And it put a really positive spin on eating healthy.
Instead of avoiding foods, we were trying to cram in as many nutritious things as we could.
If only Superfoods 24/7 by Jessica Nadel had been around at the time. It could have been our go-to cookbook.
This cookbook highlights 40 superfoods in over 100 recipes, including breakfasts, snacks, and dinners. It’s filled with beautiful photos to inspire, taken by Jackie Sobon.
While many people think only of pricey, exotic ingredients qualifying as superfoods, Jess incorporates common ones like cinnamon, coconut, kale, lentils, and pumpkin.
Cover photo by Jackie Sobon
Jessica blogs at Cupcakes and Kale.
She and I have been blogging friends for years and years. I was able to meet Jess in person finally this past summer at Vida Vegan Con in Austin.
In addition to being a whiz in the kitchen, she has the most full-hearted and infectious laugh you can imagine. It’s one of those laughs that overtakes her whole body.
Here are the things I’ve made from Superfoods 24/7:
David often starts the day with toast slathered in almond butter, jam, or both. In the summer, we get jam from a local berry grower at our farmers market.
But in the winter, we are relegated to the grocery store aisle instead. Not anymore.
This fresh berry jam was a breeze to make. And it contains just five ingredients – berries, water, maple syrup, lemon juice, and chia seeds.
The chia seeds help the jam to set up. And because the ingredients are few, you can really taste the berries inside.
Jess offers several ideas for berries. And I decided to use a bag of frozen blueberries we had in the freezer.
The jam explodes with the flavor of blueberries. It would also make an excellent ice cream topping.
For dinner earlier in the week I made hemp-crusted tofu with garlic-chili collards.
I’m always looking for new ways to prepare tofu. And I am going to be returning to this recipe often.
The tofu is quickly marinated in apple cider vinegar and tamari and then dredged in hemp seeds and spices before browning. Not only is it a fast and easy way to prepare tofu, it’s ridiculously good.
The spices and breading make it elegant enough for a dinner party, but simple enough for a quick lunch or dinner.
Vegan sweet potato smoothie
Finally, I made a vegan sweet potato smoothie with cinnamon & mango.
I’d never made a sweet potato smoothie before, but the tuber gave a lot of body to the drink. This would be especially good for people who get tired of bananas in their smoothies.
With the cinnamon and mango inside, the smoothie tasted like fall. I could see serving it to guests after apple picking with a veggie quesadilla.
Of course, it would also work any other time you might want a smoothie for a breakfast or snack.
Jessica and the publisher of Superfoods 24/7, The Experiment, have graciously offered to share the smoothie recipe with you today.
Sweet potato smoothie with mango & cinnamon
- Place all the ingredients in a blender and blend on high until smooth and creamy. Pour into glasses and serve immediately.