Earlier this year I took an amazing adventure trip with my sister (who also doubles as one of my best friends) to Marrakech, Morocco.
While I look back fondly on this trip for many reasons (including the above pictured majestic "African sunrise cue The Lion King intro music" hot air balloon ride as well as a terrifying drive to the hot air balloon launch point in which our driver thought a hilarious joke was to close his eyes and turn off his headlights as we careened at breakneck speeds down curvy, bumpy, pedestrian roads), my absolute favorite part of this trip was the FLAVORS of Morocco.
Good grief, I would have gladly eaten Moroccan salad or vegetable tajine for breakfast, lunch, and dinner.
The balance they've mastered between spice, savory, sweet, and heat captured my taste buds immediately, and I have not quickly forgotten!
That's why this smoothie is my obsession. I did my best to pay homage to the Moroccan flavors I so enjoyed in our travels, but... you know, in a smoothie!
As someone who's never hungry in the morning, it can be tough to stomach anything before 10 am. While my stomach may not agree, my logic brain knows how important a high quality breakfast is (protein/fat/complex carbs), especially after a long run, yoga practice, or other form of workout for balancing blood sugar and creating sustaining energy.
And that's why a powerhouse smoothie is my go to.
This one fits the bill. With star ingredients like cashews, cauliflower, dates, and avocado, this smoothie ensures a great start to the day.
Moroccan flavors are brought to you by a balance between cinnamon, turmeric, and Medjool dates alongside the subtle sweetness of cauliflower and slight bite of turmeric.
Moroccan Smoothie (or Chia Pudding)
Yields 3 Servings
*I cook intuitively, especially when it comes to smoothies. I taste and throw things in until the balance suits my taste buds. Start with this recipe as a base, and tweak to your liking.
30 oz water
2 cups cauliflower florets (raw)
1/3 cup raw, unsalted cashews
3 Medjool dates, pitted
3 cups spinach
1/2 ripe avocado
2 tsp cinnamon
1 inch piece of turmeric, peeled (or 1/2 tbsp ground turmeric)
3 scoops vanilla protein powder (I use Raw Vanilla Protein Powder)
Optional Add Ins:
3 scoops Amazing Grass Green Superfood Powder
- Place all ingredients in a high speed blender and process until smooth. (This smoothie has a thicker, pudding-ish texture)
Chia Pudding Directions
- In approximately 5 airtight containers (May need more depending on how much smoothie you end up with after intuitively blending; I use small mason jars) scoop in 1 1/2 tbsp chia seeds and pour 1 cup of smoothie over the top.
- Mix well and allow to sit for 10 minutes. Stir again, breaking up any chia "globs" that have formed.
- Store in the refrigerator for up to 4 days.
- Sprinkle with cinnamon and a few raw cashews before serving.
Help! I can't stop having this for breakfast. (Don't really send help. I'm perfectly happy sipping this daily!)