thanks so much for the enthusiastic response to my last post! as a token of my gratitude, i’ll share a freebie recipe for everyone. this morning’s smoothie didn’t make the cut into the book because it’s a bit too decadent for everyday (and because i already have a “december” recipe that i’m quite pleased with), but it was so delicious that you just have to try it.
1 c. almond or soy nog (or if you’re feeling extremely indulgent, i suppose you could use real egg nog….. but i loved it with this brand. yes i am a sucker for pretty packaging.)
1 T. almond or cashew butter
1/2 c. frozen roasted sweet potatoes
1/4 t. fresh grated nutmeg
roast sweet potatoes at 400° for an hour until tender. let cool, peel, cut into 1″ cubes. arrange the cubes in a single layer on a baking sheet and freeze. you could probably also freeze dollops of pumpkin puree instead, but i haven’t tried that myself, so it’s at your own risk.
combine all ingredients in a blender and process until very smooth. if it’s too thick, add water (i don’t normally advocate for water in smoothies, but the nog won’t thin this down very quickly and i had trouble getting mine up through my straw!). if it’s too thin, add more frozen sweet potato.
before adding water, i probably could have eaten this with a spoon and easily mistaken it for a pumpkin nog milkshake. enjoy! (and don’t forget to order your books by monday night to take advantage of the “hellohappysmoothie” coupon code for 40% off the list price)