Sweet Potato Spice Smoothie

standard September 2, 2014 1 response

I have always been a big fan of vegetables for breakfast. I’ve thrown kale, beets, spinach, avocado, pumpkin, broccoli, and even peas into my morning smoothies. I’ve roasted sweet potatoes with spices. I’ve made a few tofu quiches. But I hadn’t thought to try sweet potatoes in a smoothie until I was trying to think of how to use my CSA goodies for breakfast. My Pumpkin Chai Protein Smoothie was the basis for this one, adding pear to sweeten, changing up the spices, and removing the protein powder to make it a little more simple. (Vanilla or Chai protein powder would work great here though, if you wanted). This smoothie is definitely the perfect transition into fall flavors while still suffering through Texas summer heat!

086914

Sweet Potato Spice Smoothie

Serves 2.

Print-Friendly Recipe

Ingredients:

  • 2 small sweet potatoes, peeled and diced
  • 1 asian pear
  • 1 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1 banana, frozen
  • 2 T hemp seeds
  • 1 T agave nectar
  • 1/2 c orange juice
  • 1 c water
  • 1 c ice

Steps:

  1. Bake sweet potatoes on a parchment lined baking sheet at 300 for 30-45 minutes or until soft.
  2. Place baked sweet potatoes in a high speed blender. Add remaining ingredients in order, topping off with ice.
  3. Blend until smooth.

Nutrition:

Per Serving: 422 kcal, 92 g carbs, 5 g fat, 9 g protein, 147 mg sodium, 37 g sugar

086814

 

400x84_g1

Liquid Gold

standard October 14, 2012 Leave a response

It was pretty chilly here last weekend. So I was really excited to get a few root veggies this week, along with a ton of greens and corn. I had a few sweet potatoes from last week waiting to be eaten and decided to make a hearty, creamy, nutrient packed bowl of soup. What better way to embrace the crisp, cool temperatures?

Sweet potatoes are loaded with vitamins A, C, K, and B6, as well as calcium, iron, and fiber. Mix them with copper, folate, and potassium-filled turnips and you’ve got a soup that packs quite a nutrition punch. The apples and carrots add sweetness which is balanced by a touch of smoky paprika and cumin. A perfect bowl of fall.

Roasted Vegetable Soup

Serves 3-4.

Print-Friendly Recipe

Ingredients:

  • 1/2 yellow onion
  • 1 sweet potato
  • 1 small gala apple
  • 4 small turnips
  • 2 carrots
  • 1 T olive oil
  • salt and pepper
  • 1/2 t paprika
  • 1/2 t cumin
  • 1/2 t thyme
  • 1/4 t sage
  • 4 c vegetable stock

Steps:

  1. Preheat oven to 375. Line a baking sheet with foil.
  2. Roughly cube onion, potato, apple, and turnips. Spread evenly on baking sheet and drizzle with olive oil, salt and pepper. Toss to coat veggies evenly.
  3. Roast for 30 minutes or until browned and soft. Let cool for 10 minutes.
  4. Place veggies in the bowl of a food processor or blender. Add spices and 2 c vegetable stock. Puree until smooth. Add remaining stock 1/2 c at a time until thinned to desired consistency. Taste for seasoning and adjust as needed.
  5. Serve with crusty bread and a sprinkle of nutritional yeast.

Sweet Sprouts

standard January 15, 2012 Leave a response

For those of you who hate Brussels sprouts, you have either 1. only eaten them boiled until they’re bitter and mushy or 2. never actually eaten one. I was one of the latter until last year. And now I cannot get enough of them. These miniature cabbages get sweet and caramelized when you roast them. Completely delicious, with nothing more than salt and pepper to season them. I swear you’ll like them. I even got my family to eat them at Christmas.

This recipe is so easy, I’m not even sure I can call it a recipe. But its easy, delicious, and cheap. And the flavors are so good together.

Baked Sweet Potato with Cranberries and Brussels Sprouts

Serves 2. 

Print Friendly Recipe

Ingredients:

  • 2 sweet potatoes
  • 8 small Brussels sprouts
  • 1/4 c  dried cranberries
  • 2 T coconut oil
  • 2 T Earth balance
  • salt and pepper, to taste
  • toasted chopped walnuts, for garnish

Steps:

  1. Wash the potatoes and poke holes in them with a fork. Cook, either in the microwave on high for 10 minutes or in the oven at 350 for 1 hour.
  2. Heat coconut oil in a large saute pan over medium-high heat.
  3. Trim the Brussels sprouts and slice them in half. Place cut side down in the hot saute pan. Season with salt and pepper.
  4. Reduce heat to medium, and cover the saute pan. Let cook for 8 minutes or until tender.
  5. To assemble, cut open potato and add 1 T Earth Balance, salt and pepper to taste. Top with Brussels sprouts, cranberries, and walnuts.

Another super simple, but delicious and nutrient-packed dinner!