First, I bake 3 or 4 sweet potatoes. When baked, I cut them in thirds and put on cookie sheet and freeze. When frozen, put them all in a freezer bag.
I make a tea using green, hawthorne, and milk thistle tea bags. While the tea is simmering I add 2 or 3 chunks of the frozen sweet potato and sometimes throw in an inch or so of ginger.
Into a blender, I add a heaping cup of frozen blueberries and sprinkle liberally with cinnamon. I then add a capful of either vanilla or almond extract, sometimes a half capful of each.
I then add fresh spinach almost to the top of blender. When tea is ready I pour it over spinach and blueberries and add the sweet potato and ginger as well.
Run on liquify until everything is liquid. This makes a half gallon. I have 1/2 gallon glass canning jars I put this in. Refrigerate.
The color is not appetizing but it's healthy and the cinnamon and extracts hide the flavor of the sweet potato which I don't care for at all.
I drink this concoction every morning.
