Have you ever had one of those months that’s so packed with activities that you’re not sure if you’re going to mentally, physically or emotionally live to tell the tale? June is shaping up to be one of those months.
While everything that’s going on is a bit overwhelming, it’s also very exciting, momentous, and extravagant. No complaints here!
Kevin and I are narrowing down the concepts for the blog redesign we’ve been planning for the last 2 months. The new (!) site should be live this summer. As part of the redesign, I’m meeting up with a Montreal-based photographer tomorrow to have a bunch of photos taken and then heading to New York next week for a meeting-packed, photography loving visit. 3 days after that, I’m flying home to watch my sister graduate… and look for a house for Kevin and I.
Ah, it feels so good to say… Kevin and I are moving home! Back to Alberta, back to the prairies, to the mountains, to our family. And it’s happening on June 28. I’ll get into more details as time goes on – everything is still very fresh and the turn of events are still marinading in my brain.
And… we haven’t started packing. But I’m not too worried about it. I’m a last minute, pedal to the metal, balls to the wall kinda gal. I’ll start packing on June 24 and all will be good.
So, while you’re enjoying this deliciously creamy (and healthy) chocolate milk recipe (made with sweet potatoes!?), I’ll be right there along with you. Packing will be there tomorrow, there is chocolate milk here to enjoy
To print, email or text this recipe, click here.
- Fill a medium-sized saucepan with water and bring to a boil. Add sweet potato and cook, covered, for 8 minutes.
- Drain the potatoes and add to your high powered blender with 4 cups water.
- Blend for 1 minute, until completely pulverized.
- Run mixture through a nut milk bag. Alternatively, if you’d like to keep the milk thick and smoothie-like, do not use the milk bag.
- Pour the ‘milk’ back to the jug of your blender and add remaining ingredients. Blend until smooth, about 2 minutes.
- Chill in the fridge overnight. Stir before serving.
Sugars/Candida – if you are sensitive to sugars or have candida, you could try to replace the coconut nectar in this recipe with 2 tablespoons of xylitol. Alternatively, you could try stevia.
Sesame seeds – if you’re sensitive/allergic to sesame, feel free to omit from this recipe. The only reason it is in here is to give the milk a boost of calcium. You could try replacing the seeds with almonds (soak in water for at least 12 hours, drain and rinse) and add them in at the same stage as the sweet potato.
Fill a medium-sized saucepan with water and bring to a boil. Add sweet potato and cook, covered, for 8 minutes.
Drain the potatoes and add to your high powered blender with 4 cups water.
Blend for 1 minute, until completely pulverized.
Run mixture through a nut milk bag. Alternatively, if you’d like to keep the milk thick and smoothie-like, do not use the milk bag.
Pour the ‘milk’ back to the jug of your blender and add remaining ingredients. Blend until smooth, about 2 minutes.
Chill in the fridge overnight. Stir before serving.
In other sweet potato news, Antipastos Kitchen grain-free, gluten-free, dairy-free sweet potato gnocchi is where it’s at. A made a batch last night for dinner and, instead of adding tomato sauce, stirred with fresh grated garlic, olive oil and a spot of ground pepper. Hubba, hubba. It was amazing. I am in LOVE with this grain-free pasta.
We all have crazy, insane, hectic lives and I want to know…
Has there been a time where your life was changing at such a fast pace that you weren’t quite sure which way was up?
How do you deal with feeling overwhelmed?
What exciting things are happening with you? I’d love to hear about them!