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My New and Improved Antioxidant Rich, Anti-inflammatory Sweet Potato Salad with Avocado Mayo

sweet_pot_avo_grey
Anti-aging • Cancer-fighting • Beta-carotene • Vitamin C • Calcium • Magnesium • Potassium • B vitamins • Omega-3 essential fatty acids!

A nutrient dense recipe like this will make you glisten and glow with radiant health from the inside out!

~Avocados~
An anti-inflammatory heart healthy superfood rich in carotenoids, selenium and vitamin E.
~Hemp Seeds~
A balanced source of Omega-3 & Omega-6 essential fatty acids that can add luster and shine to your skin and hair!
~Raw Pepitas~
High in zinc and vitamin E which aids in wound healing and is excellent for prostate health and strengthening the immune system!

Additionally, both avocados AND hemp seeds contain all essential amino acids, making them complete proteins!

Recipe:
• 1 large sweet potato(peeled and cubed)

• 2 green onions, chopped
• 2 tbsp hemp seeds
• handful of raw pepitas
• 1 large scoop of avocado mayo

Avocado Mayonnaise Dressing
• 1 avocado

• Juice from half a lemon
• 1 tbsp Dijon mustard
• ¼tsp sea salt
• ½ tsp garlic powder
• 1 tbsp water
• ½ tsp paprika
• ½ tsp onion powder
• dash of cayenne pepper

This recipe only calls for one large scoop of avocado mayo. In my opinion, it’s best to use up an entire avocado once you cut it to prevent it from spoiling and oxidizing. Try using the remaining half of your avocado mayo as a veggie dip, sandwich spread or mixed in with a leafy green salad. If you are only making enough mayo to dress the amount that would cover one sweet potato(cubed), halve the recipe and store the unused portion in the fridge.
Always use the portion of the avocado that has been released from the pit when you cut it. For storing the unused portion, take the half that holds the pit(keeping the pit in place), drizzle it with fresh lemon juice to prevent it from discoloring and store it in a sealed, air-tight container in the fridge. Use within a few days.
For the purpose of this recipe, this avocado dressing also contains onion powder, paprika and a touch of cayenne pepper!

*
Makes 3 medium sized servings.

Two sweet potatoes would probably use up the full mayo recipe!

Uncategorized

Sweet Potato Salad with Avocado Mayo

Anti-aging • Cancer-fighting • Beta-carotene • Vitamin C • Calcium • Magnesium • Potassium • B vitamins • Omega-3 essential fatty acids!

A nutrient dense recipe like this will make you glisten and glow with radiant health from the inside out!

~Avocados~
An anti-inflammatory heart healthy superfood rich in carotenoids, selenium and vitamin E.
~Hemp Seeds~
A balanced source of Omega-3 & Omega-6 essential fatty acids that can add luster and shine to your skin and hair!
~Raw Pepitas~
High in zinc and vitamin E which aids in wound healing and is excellent for prostate health and strengthening the immune system!

Additionally, both avocados AND hemp seeds contain all essential amino acids, making them complete proteins!

Recipe:
• 1 large sweet potato(peeled and cubed)

• 2 green onions, chopped
• 2 tbsp hemp seeds
• handful of raw pepitas
• 1 large scoop of avocado mayo

Avocado Mayonnaise Dressing
• 1 avocado

• Juice from half a lemon
• 1 tbsp Dijon mustard
• ¼tsp sea salt
• ½ tsp garlic powder
• 1 tbsp water
• ½ tsp paprika
• ½ tsp onion powder
• dash of cayenne pepper

This recipe only calls for one large scoop of avocado mayo. In my opinion, it’s best to use up an entire avocado once you cut it to prevent it from spoiling and oxidizing. Try using the remaining half of your avocado mayo as a veggie dip, sandwich spread or mixed in with a leafy green salad. If you are only making enough mayo to dress the amount that would cover one sweet potato(cubed), halve the recipe and store the unused portion in the fridge.
Always use the portion of the avocado that has been released from the pit when you cut it. For storing the unused portion, take the half that holds the pit(keeping the pit in place), drizzle it with fresh lemon juice to prevent it from discoloring and store it in a sealed, air-tight container in the fridge. Use within a few days.
For the purpose of this recipe, this avocado dressing also contains onion powder, paprika and a touch of cayenne pepper!

*
Makes 3 medium sized servings.

Two sweet potatoes would probably use up the full mayo recipe!

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Avocado Vegan Mayonnaise

After playing in the kitchen yesterday, I came up with this really good recipe for an anti-inflammatory, healthy version of “mayonnaise” using avocados. It’s so good my darling little nephew even liked it! Afterwards, I used it as the dressing for my new and improved sweet potato salad. Delish!

Avocado Vegan Mayonnaise

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Kale: 5 ways/5 days Recipe #4

Sweet Potato Pasta with Creamy Cashew Kale Sauce

Sweet Potato Pasta With Creamy Kale Sauce

I pulled out my handy dandy vegetable spiralizer for this one! Alternatively, if one does not have a spiralizer, this julienne peeler for $9.99 works just as well.
http://www.kitchenstuffplus.com/2029-Zyliss-Inspired-Julienne-2-Tone-Peeler.aspx

For this recipe you will need:

  • 2 large sweet potatoes
  • I head of kale
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • 1.5 cups unsweetened almond milk
  • 3 tbsp chickpea flour
  • ½ cup nutritional yeast
  • ½ cup cashews, soaked
  • 4 basil leaves
  • 1 tbsp black pepper
  • 1 tsp, sea salt

Wash, peel and spiral or julienne your sweet potatoes.
Wash and de-rib kale and add to food processor along with basil and just enough water to get them blended up. Set aside.
Blend cashews with 1 tbsp of water in food processor, until you have a thick cream.
In a medium sized pot, sauté onions and garlic on low/medium heat in 1 tbsp of coconut oil, until softened.
Stir in almond milk and slowly bring to a simmer while whisking in the nutritional yeast. Add kale, cashew cream and spices.
At this point you’ll have a good idea of the thickness of your sauce. Depending on your preference, slowly whisk in chickpea flour until desired consistency is reached. Gently simmer on low/medium heat while you prepare your sweet potato noodles.
Sweet potato noodles can be eaten either raw or cooked. Lightly steaming them makes them easier to digest and will allow the beta-carotene to become more bioavailable. I prefer mine slightly al dente so I only steamed them for approximately 5 minutes.

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Sweet Potato Pasta

Sweet Potato Pasta with Creamy Cashew Kale Sauce

I pulled out my handy dandy vegetable spiralizer for this one! Alternatively, if one does not have a spiralizer, this julienne peeler for $9.99 works just as well.
http://www.kitchenstuffplus.com/2029-Zyliss-Inspired-Julienne-2-Tone-Peeler.aspx

For this recipe you will need:

  • 2 large sweet potatoes
  • I head of kale
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • 1.5 cups unsweetened almond milk
  • 3 tbsp chickpea flour
  • ½ cup nutritional yeast
  • ½ cup cashews, soaked for 20 minutes in warm water then drained.
  • 4 basil leaves
  • 1 tbsp black pepper
  • 1 tsp, sea salt

    1. Wash, peel and spiral or julienne your sweet potatoes.
    2. Wash and de-rib kale and add to food processor along with basil and just enough water to get them blended up. Set aside.
    3. Blend the now soaked and softened cashews with 1-2 tablespoons of water in a food processor, until you have a thick cream. Scrape down the sides of your food processor as you blend and add more water if necessary.
    4. In a medium sized pot, sauté onions and garlic on low/medium heat in 1 tbsp of coconut oil, until softened.
    5. Stir in almond milk and slowly bring to a simmer while whisking in the nutritional yeast. Add kale, cashew cream and spices.
    6. At this point you’ll have a good idea of the thickness of your sauce. Depending on your preference, slowly whisk in chickpea flour until desired consistency is reached. Gently simmer on low/medium heat while you prepare your sweet potato noodles.
    7. Sweet potato noodles can be eaten either raw or cooked. Lightly steaming them makes them easier to digest and will allow the beta-carotene to become more bioavailable. I prefer mine slightly al dente so I only steamed them for approximately 5 minutes.