The following is a guest post by Leah Vanderveldt, a Brooklyn-based wellness writer and recipe developer. You can find Leah’s blog here.
When the weather turns cold, smoothies usually move down to the bottom of the breakfast queue. Most smoothies are just too cooling and refreshing to stay in the rotation for the winter, as I find myself needing foods that warm my body from the inside out. But sometimes I still crave them, so the solution? Making smoothies with warming spices like ginger and cinnamon and grounding root vegetables like sweet potato. These spices also happen to take this smoothie into holiday flavored territory, especially when I use a little gut-friendly Holiday Cheers Health-Ade kombucha.
We roast the sweet potato in advance to put this in the quick breakfast category, but you could also use 1 heaped cup of canned butternut squash or sweet potato puree in this instead. I like to roast a few sweet potatoes at the beginning of the week so I can make this smoothie when the mood strikes.
1 tablespoon flax seeds
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