(Serves 2)

Ingredients:

• 2 cups of coconut milk
• 1 cup sweet potato puree*
• 1/2 banana
• 1 zucchini, lightly steamed
• 2 tablespoons of almond butter
• 1 tablespoon of coconut oil
• A 2cm knob of fresh ginger, chopped
• 1 tablespoon of cinnamon
• 1/2 teaspoon of ground cardamom
• Pinch of vanilla powder if you have it
• Pinch of ground black pepper (you cannot taste this, trust)
• Crushed pistachios, to serve

Method:

Blend everything except the pistachios. Pour into a glass, top with pistachios, & indulge!

*To make sweet potato puree, steam or bake cubed sweet potato until soft. Keeping the skin on, process in a food processor or blender until smooth.

Author

Jaclyn Cave
BHSc (Nat), BComm (Soc)
Masters Womens Health Med (UNSW)