Lavender Purple Sweet Potato Anti-Stress Smoothie
serves 2
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!