What do you do on a super cold spring morning whose sky looks like Sadness threw up all over it? You add a little Joy–I mean sunshine!
I’ve actually never watched the movie Inside Out, and from hearing how hard it kicked the box offices’ asses, I’m more inclined to NOT watch it. Go ahead and tell me how horrible I am of a person, but I’ve just seriously grown out of most animated movies in general! I don’t know what it is about me or those kinds of movies, but it just doesn’t cut it!
My hype for them kind of ended around Monsters University. I didn’t see Frozen until it was shown in class. Out of all animated movies that came out this year and 2015–Big Hero 6, Minions, Hotel Transylvania 2, The Peanuts Movie, The Little Prince, The Good Dinosaur, Zootopia, Kung Fu Panda 3–I guarantee you I saw NOTHING.
However, I am so thrilled that spring has officially begun! I cannot be more excited to start eating fruits and smoothies once again! My body has seriously started craving ice cold water, and that’s saying something. That being said, I’m not exactly ready to give up my sweet potato kabocha puddings just yet. I’ve decided that I can still enjoy them, but just not heating them up right before I put the toppings on and just eating them slightly chilled or at room temperature. What makes this pudding extra fluffy is that I used a white sweet potato, or Hannah sweet potato as they call it, instead of a red yam! As much as I love my orange babies, I think Hannah sweet potatoes are absolutely divine because they are slightly denser and have this incredible taste and texture that are really good in savory dishes as well. You can find another recipe I used with a Hannah sweet potato in my Paleo and GF Sweet Potato Curry Cake, but I know that I’ll be using them much more often this year.
Besides, spring cleaning also involves a lot of spring changes. Maybe I just might go crazy and watch Inside Out once it’s on Netflix. Eh, probably not. Unless you pay me a hundred bucks.
- 1 medium firm and Hannah sweet potato
- 1 cup cooked kabocha
- Substitutes include canned pumpkin and more sweet potato (the texture will probably be a little gummier)
- 2 heaping TBSP peanut flour or 1 scoop of any peanut butter-flavored protein powder
- Substitutions: you can also use 2 TBSP pure peanut butter, but it might get sticky in the blender
- Water to blend for texture; measurements vary depending on how thick you want it to be
- 1/2 tsp ground cinnamon
- Sweetener to taste (opt.)
- Opt: coconut flakes, chocolate chips, fruit, cacao powder, maca powder, etc.
- Cook sweet potato completely and peel. Set aside.
- Measure one one cup of already cooked kabocha.
- Blend kabocha, sweet potato, peanut butter protein powder, cinnamon and sweetener completely.
- If necessary, add increments of tablespoon amounts of water as you go to prevent anything from sticking to the blender.
- Serve with toppings in a pretty bowl!
- Toppings I used are a Green Plate Foods‘ chocolate chip zucchini and flaxseed cookie from Expo West, Evoke Foods Super muesli, Kith & Thyme Cherry Lavender granola, Love Grown Foods Sea Stars cereal, Nature’s Path Qi’a superfood cereal, Julian Bakery Paleo coconut flakes, and Tru-Nut chocolate powdered peanut butter drizzle
Are you a fan of animated movies? What do you eat during the spring?