Sweet Potato Protein

Again, here's me trying to choke down sweet potatoes.  It's amazing what peanut butter does for things!  Throw in some PB and all is right with the world! 

 

I have to thank my coach for being my guinea pig. Good thing he doesn't mind trying new things, especially knowing he may be getting something that doesn't taste so great. Thanks Robbie!  I would have never posted yesterday's or today's recipes. I also have to thank Matt L & John H for sharing the idea to put sweet potatoes in smoothies. Not something I would have ever tried. 

Make sure when you're choosing sweet potatoes, make sure to choose the ones with reddish skin and orange flesh (labeled as yams) over the white ones. 

Sadly there is no picture today. We drank it all before I remembered to take one.  Hopefully I'll remember tomorrow!  

Cheers! 

Angie 

2 cups of almond milk

1 scoop of protein powder

3 tablespoons of hemp powder

3 tablespoons of whole oats 

1/4 c organic peanut butter

1/4 c raw cashews

4 medjool dates

1 banana

1 sweet potato

12 ice cubes

Cube and cook the sweet potato in the microwave or oven until it's soft then let it cool completely. 

Throw everything but the ice cubes in a high powered blender.  As its mixing, add the ice one cube at a time. 

This makes enough to share or save!

Cashew Chipotle Spread

I have found that cashews are one of the best staples that you can have in your vegan/raw arsenal. When using them to make nut milk, there is virtually no pulp. They make a great alternative to whipped cream. They make great ice cream. Their texture is so creamy and smooth that really any condiment you make with them is texturally pleasing! I love this spread. It makes a great partner for fresh veggies and raw breads and crackers. It will stay for a week but you'll eat it before then!

2 cups of raw cashews
1& 1/2 cups of cold water
1-2 Roma tomatoes
2 large cloves of garlic
1 tablespoon of Himalayan sea salt
1 large or 3-4 small dried chipotles
1 tablespoon of chipotle chili powder
1 lime juiced
1 bunch of cilantro leaves

Put half of the water and everything else in the blender and process, adding the rest of the water as necessary until you have the smooth and creamy consistency that you want. Taste and add more of any ingredient as per your taste. Store in a glass jar in the fridge.

Chocolate Pudding with Cashew Creme

I created a go-to chocolate pudding recipe that I love out of one that was recommended to me.  I had to tweak it a little bit to suit me.  I made it very simple with only 3 ingredients.  I've used it in frozen desserts as well.  Just recently I started following Paul Jarvis at Eat Awesome.  His eBook is fantastic and well worth the 5 bucks.  He has a recipe for cashew cream that I tweaked a little bit for this recipe.

Chocolate Pudding
2 avocados
honey (if you are vegan, then you can use agave but realize that it is not raw)
cocoa powder or cacao powder (not both)

Place the avocados in a food processor.  Add 4 tablespoons of cocoa powder and 2 tablespoons of sweetener to the avocado.  Blend well in the food processor.  Taste and add cocoa and/or sweetener until flavor suits you.  This will be different for everyone.  I like mine less sweet and more chocolatey. 

Keep refrigerated.

Cashew Creme
1 cup of raw cashews soaked in water for about 3 hours
Coconut water

Drain cashews and put them in the food processor.  Mix well and slowly add coconut water to thin.  Be careful to add the coconut water very slowly otherwise it will be too thin.

Keep refrigerated.