A purple smoothie that calms thanks to lavender and help reduce inflammation thanks to blueberries. Vegan, gluten-free and dairy-free.
Sweet Potato Purple Smoothie
This purple smoothie is great at calming you down. Easy to make with three plant-based ingredients hopefully you can find at your grocery store.
Not only does the color capture your purple-loving soul, but the nutritional benefits here are numerous. This smoothie is super high in disease-fighting, cleansing anti-oxidants, supportive of appetite control by being high and fiber and making you feel full, and calming with an herb we all know and love.
What’s In This Purple Smoothie
Lavender Tea – easy to make, a super anti-stress component of this smoothie.
Purple Sweet Potato – delicious creamy sweet potatos that add fiber and essential nutrients. If you can’t find purple sweet potatoes, use orange sweet potatoes. The color will be slightly lighter purple.
Blueberries – this berry tops this list as an anti-inflammatory. And helps add to the purple scene.
Maple Syrup – not essential, so add last after taste testing.
Milk – I used cashew milk. What’s your favorite?
How to Make Lavender Tea?
I didn’t use fresh, oil or even dried so I went with tea.
Lavender tea is even more convenient to blend in a smoothie being a liquid. I would suggest you steep twice the amount you would for an ordinary drinking cup of tea to increase the presence of lavender in your smoothie.
I added a touch of sweet (maple syrup) but drop it if your blueberries carry the flavor, and plant milk to make things creamy!
Enjoy this smoothie for two!
I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter
Don’t miss a thing, subscribe here to get recipes delivered to your inbox!
If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet and #greensmoothiegourmet so I can see and share your remakes!!
Lavender Sweet Potato Purple Smoothie
Ingredients
- 1 cup purple sweet potato 1 large one boiled & peeled, cool
- 1 cup frozen blueberries
- 1/4 cup lavender tea (I use this brand)
- 1-2 tbsp maple syrup
- 2-4 tbsp plant milk
Instructions
Make the Lavender Tea
- Boil 1/4 cup of water, pour into a measuring cup, and add 2 tea bags or 2 tsp loose tea, swirl with a spoon, and allow to steep 10 minutes. If you used loose tea, strain out the solids, and allow the remaining lavender tea to cool. If you want to make more, you could freeze it in ice cube trays for use in the next lavender smoothie.
Make the Sweet Potato Lavender Smoothie
- Boil purple sweet potatoes about 20 minutes, let them cool, peel off skin, and measure out one cup of sweet potato and put it into the blender.
- Add the blueberries, lavender tea, and syrup to taste, and blend until combined.
- Add plant milk in increments of 1 tbsp to help your blend reach a smoothie consistency - if you want it spoonable like soft-serve, 2 tbsp will probably be enough. If you want it straw-sippable, at 4- tbsp.
- Pop it into a jar, swirl in some yogurt. I topped mine with hemp seeds, and a bit of mango puree.
- Enjoy chilled!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
Leave a Reply