In preparation for Thanksgiving, we are looking for some fun, KBF friendly recipes. We have posted chia seed recipes in the past, but wanted to put our Thanksgiving twist to it! Sweet potatoes are super Thanksgiving friendly, but instead of loading them up with marshmallows and brown sugar, give this pudding a try! PLUS, sweet potatoes are super healthy – Did you know sweet potatoes contain…..
Carotenoids, plant compounds that reduce cell damage caused by the stresses of everyday living, including workouts, AND…..
Vitamin E, an antioxidant that may protect against heart disease, AND……
Potassium, a mineral necessary for muscle contraction, nerve transmission, bone health, water balance, normal blood pressure, AND……
Copper, it assists in the production of collagen, which is responsible for keeping muscles healthy and skin taught, AND…..
Quercetin, research shows this potent phytonutrient may help you breath easier by warding off allergies, hay fever, and asthma.
Now, onto the recipe!!!
1/2 cup cooked sweet potato puree
1 cup almond milk
1/2 tsp cinnamon
1 TBSP maple syrup
6 TBSP chia seeds
toasted coconut flakes
In a food processor (or an immersion blender), blend together the sweet potato puree, almond milk, cinnamon and maple syrup. Mix in chia seeds, pour into serving dishes (we used some martini glasses!) and refrigerate for at least one hour (up to overnight). Top with toasted coconut flakes. Enjoy!!