If you’re reading this post then you’re probably aware by now my love for smoothies runs deep.
I adore smoothies because they’re easy, delicious and the sneakiest way to jam-pack your meal with loads of nutrients and veggies — which is ideal for anyone transitioning to a healthier diet or attempting to eat more vegetables.
Smoothies are a genius hack to covertly crowd in more of the good stuff you (or your kids) may find hard to eat a lot of on it’s own… like cauliflower.
Yes, CAULIFLOWER. Before you get weirded out — just hear me out. I was totally disgusted when I first learned of this trend and I GET it. But slowly my instagram feed started seducing me with insane cauliflower smoothie pics and recipes and now that I’ve mastered the art of the cauliflower smoothie I don’t know if I’ll ever go back.
The (steamed then frozen) cauliflower adds so much thickness and creaminess — like a banana — without the sugar. Not to mention it’s anti-inflammatory, antioxidant-rich and has loads of vitamins, minerals and fiber to support healthy digestion and detoxification. Plus it’s pretty inexpensive and convenient (especially if you decide to forgot the cooking and pick up a packet of florets from the freezer section).
But BEWARE — you can’t put cauliflower in just any old smoothie. You need to have the right amounts of flavor and fat to cover up any cauliflower-ish taste. Because as much as I love the health benefits I’m just not down with my smoothie tasting like a cruciferous vegetable (yes, even I have my limits).
So when making a cauliflower smoothie (or really any smoothie) I suggest following these simple tips for smoothie bliss:
Make Fat Your Fraaand —
Fats rich in heart-healthy omega-3s like avocado, coconut oil, nuts and seeds, nut butter and coconut all slow the absorption of food in our blood stream, giving us that level, sustained energy we need (and helping us stay satiated and fuller longer). A tbsp or two of a delicious fat (I find nut butter works really well with cauliflower smoothies) enhances both the nutritional benefits and the taste of your smoothie.
Pick Your Protein —
A smoothie loaded with simply fruits and veggies supplies you with some great nutrients, but a lack of protein sets you up for low blood sugar levels later. Adding some quality protein will ensure you’re stabilizing energy, plus it adds a thick, creamy texture and taste to smoothies. Try a clean protein powder like this vanilla bone broth collagen protein, which is sure to cover up any cauliflower funk.
Fiber Fo-eva —
Adding cauliflower to your smoothie already sets you up for a hearty dose of fiber, but try mixing in other fruits and veggies for layered nutritional value and flavor, especially berries (blueberries are rich in antioxidants and my go-to for any smoothie). If the cauliflower still ain’t cutting it add a frozen banana — the sweetness will really enhance the overall taste.
Cook If You Can —
I know — adding another step to your smoothie-making process is not ideal. BUT steaming or cooking your cauliflower (and any other veggies) first helps break down the fibers they contain, which makes it way easier on your digestive system — aka less bloating or gut issues. I’ll steam or bake a big batch of veggies one night, let them cool and then toss em in individual ziplock bags in the freezer. Easy, peasy.
And if you’re still not convinced… just make the recipe below. It’s like a creamy, buttery, nutty ice cream parfait that will keep you full for HOURS (whenever I have it I can legit go almost 5 hours without needing another meal). The perfect breakfast when you have a long day ahead of you, snack when you’re starving, or treat when you’re in need of something sweet. It’s also so thick it works great as a smoothie bowl too!
Try it out in your next smoothie and let me know what you think in the comments below. Or if you’re vibing any other cauliflower smoothie recipes please share!
OPTIONAL Toppings : Coyo coconut yogurt, coconut shavings, Wildway Grainless Granola and more cashew butter
If cooking your veggies prior (which I highly suggest you do for optimal suggestion) I like to cook my sweet potato whole and cauliflower in florets in the oven at 400 for 1 1/2 – 2 hours (the sweet potato will take longer). Do a big batch all at once, let cool, then toss in individual sized ziplock bags in the freezer.
Toss everything in a high speed blender and blend baby blend. Top with coconut shavings, coconut yogurt, grain-free granola and cashew butter.
LOVE the recipe card! You go girl 🙂
Thanks lady!!!! 😉
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