“Superfood Smoothie”: Homemade Cinnamon Tapioca

I am such a huge fan of Smoothie’s- they were especially wonderful when we lived in South Florida and it was so hot all the time. I loved how they would cool me down and provide so many nourishing benefits.

As I mentioned in my last post, I want to share a delicious recipe to use when you are ready to dip your toes into the Maca world. Maca is very versatile, and blends beautifully into this smoothie.

As a child my Mom would make us warm Cinnamon Tapioca Pudding after dinner. She would put it in her mother’s dessert cups and the memories associated with those nights are precious to me. I am always trying to bring back memories by the food I prepare for our family and friends. It connects you back to memories and people in a way that nothing else really can.

The morning I created this I was missing family- and thus this recipe was born!

Homemade Cinnamon Tapioca Pudding Superfood Smoothie

• 2 Cups of Nut Milk (Almond, Cashew, Coconut)
• 2 Frozen Bananas (Tip: I keep mine in a large ziploc bag- they are peeled and broken in half. It makes blending them up so much easier!)
• 1 Medjool Date (Tip: Soak your date in hot water for 5-10 minutes to soften it up- that way it will blend up smooth and not in bits)
• 2 Tablespoons of Gluten-Free Oats (uncooked)
• 1 teaspoon Maca Powder
• 1/2 teaspoon of Cinnamon
• Pinch of Himalayan Pink Salt

Blend this in a high powered blender until smooth. Sip and enjoy this delicious smoothie any season of the year! Right now I am loving it in the cool, crisp fall breeze! (This recipe makes two small or one large smoothie.)