This succulent smoothie recipe uses common aromatic spices, seeds and herbs that help revitalize the mind and nourish the body. Cardamom specifically promotes healthy blood circulation and eases digestion. Healthy digestion and circulation within the body are very important to maintain in order for the body to absorb the nutrients you power it with. Cardamom is often found in many Ayurvedic medicinal formulas used for its anti-microbial, anti-inflammatory and congestion clearing actions.
Sprouted sunflower seed butter adds a rich earthy taste to this smoothie. By sprouting the seeds, we open up the nutrients so that they can be easily digested. The addition of mushroom chai to this recipe is a bit of a spoiler, as that recipe is soon to come! Adding some chai spices to the mix however creates an entire profile for better digestion from cinnamon and clove to ginger and fennel. All of these fragrant spices help our digestive system juices flow. So do not get stuck in a smoothie rut, feel free to experiment with seemingly strange fruits and veggies! Add in some extra super power with powered adaptogenic herbs like ashwagandha, cordyceps, astragalus, reishi and holy basil. If you are interested in any of these medicinal plants then stick around. I have many more new botanical inspired recipes to come that focus on using food as medicine!
Sprouted Sunflower Seed Butter with Cardamom
- 2 cups raw sunflower seeds
- 1 tsp ground cardamom seed (preferably fresh)
- 1-2 tbs raw local honey (optional)
- 1-2 tbs melted coconut oil
Start activating the sunflower seeds by soaking them overnight, or at least 8 hours, in filtered water. This helps the body better digest the raw seeds. After soaking, strain out the water and lay out the seeds flat in a dehydrator. Dry the seeds at 115F for 10-12 hours or until completely dry. *See note if you do not have a dehydrator.
Next, add the dried sprouted sunflower seeds to a high speed blender such as a Vitamix and blend on high until the mixture resembles crumbs. Then, add all ingredients and blend using a plunger attachment until very smooth. Add more melted coconut oil if needed for smooth blending.
*Seeds can also be activated by lightly roasting them. If you would rather roast the seeds, skip the soaking step and start with an oven at 300F. Lay the seeds out flat on a roasting tray and roast for about 20 minutes stirring frequently. The sunflower seeds should look golden brown and have a fragrant earthy smell.
Cardamom Chai Smoothie
Gluten Free, Vegan, Nut Free
For the Crumble
- 3-4 medjool dates
- 1/3 cup seeds (hemp, sunflower, pumpkin, chia)
- a pinch of sea salt
- 10 baby bananas, peeled and frozen
- 2 large spoonfuls of sprouted sunflower seed butter
- 1-2 tbs mushroom chai blend* (NEW RECIPE COMING SOON!) my favorite on the market is Four Sigmatic
- 2 tbs hemp seeds
- 3/4 cup coconut or seed milk of choice
For the crumble, add all ingredients to the blender and pulse until chopped and incorporated. For the smoothie, add all ingredients to the blender and blend until smooth. If you wish for a thicker smoothie, add more frozen banana, but if you like it thinner add additional milk until it reaches the desired consistency. To assemble, pour into cute glasses or jars, top with crumble, sip and bliss out.
*If you have trouble finding a chai blend feel free to throw together this spice blend to use instead: 1 tsp cinnamon, 1 tsp powdered ginger, a pinch of clove and 1/4 tsp black pepper