Well hey there! I hope everyone is settling into the weekend with a calm and sunny outlook. We’re supposed to get some snow here, which kind of feels like a cruel April fool’s joke, but it’ll make for some nice and cozy nesting moments. I plan on doing some serious cleaning and clearing out in my house. Something about those first glimpses of spring that makes me want to open up some extra space for doing, dreaming, and being.
And I think I’ve got just the drink to keep me bright and energized through the clear-out. I love mixing maca into all kinds of drinks because of the calm energy and adaptogenic vibes. It also has a mild, malt-y, sweet potato, butterscotch-like flavour that compliments a bunch of foods. Anyway, onto the recipe and the links! :D
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I’m on Aftertastes this week talking about my upbringing with food, how I cook in an everyday sense, my upcoming book, the blog, and some plant-based kitchen essentials. Bonus: there’s a cute picture of Cleo at the end :)
BLUEBERRY MACA MILK RECIPE
Print the recipe here!
Notes: I use frozen wild blueberries because they happen to always be in season ;) If you have fresh ones, go ahead and use them.
1/2 cup plant milk of choice
1/3 cup coconut water
1/2 cup frozen blueberries
2 teaspoons coconut butter
1 teaspoon maca powder
1/4 teaspoon pure vanilla extract
tiny pinch sea salt
Combine the plant milk, coconut water, frozen blueberries, coconut butter, maca, vanilla, and sea salt in an upright blender. Blend the mixture on high until completely smooth. Drink immediately.