2 large sweet potatoes, baked and peeled
1/2 cup quinoa, cooked
2 Tbsp coconut oil
2 Tbsp maple syrup or Nature’s Hollow Sugar Free Maple
1/2 an onion, diced
nama shoyu
salt and pepper to taste
avocado slices, for topping
sprouted grain bread (optional)
Preheat oven to 400 and line a baking pan with parchment paper. Heat a pat of coconut oil in a small pan over medium-high heat. Add onion and nama shoyu and saute until soft. Combine sweet potatoes, quinoa, coconut oil, maple syrup and onion mixture in a bowl and use a potato masher to mash until well combined. Season with salt and pepper to taste. Mold into 4-6 patties, place on parchment paper and bake for 40 minutes- flipping halfway through. Top with avocado slices and serve with sprouted bread, if desired.
Last night we took our dinner to a gorgeous park overlooking downtown Seattle. The soft sunshine was dreamy as were these truffles…we made sure to eat one before dinner just to make sure they were dessert-worthy
Ingredients:
1/2 cup mashed sweet potatoes
2 oz dark chocolate
Place ingredients in a pan over medium heat. Stir together until chocolate is melted and thoroughly mixed with the sweet potato. Scoop into small round balls and refrigerate until firm.
“What I Ate Wednesday” is on hiatus this week because, well, I left my camera at home today…I did decide though that today was “Goat Cheese Appreciation Day” after last months vegan experiment! Today I want to share a couple of recent discoveries that I think some of you might also appreciate!
Hilary’s Eat Well has produced the cleanest veggie burger I have ever found (they did name it The World’s Best Veggie Burger and I can’t disagree). They are vegan, well-combined, free of nuts and soy and the main ingredients are sweet potatoes and quinoa!
I am absolutely in love with every product from Coconut Secret, most recently their raw vegan coconut ice cream. It’s such a treat to be able to go to the store and get a nut-free frozen raw dessert! If you haven’t tried them, I’m also a big fan of their coconut bars.
I sometimes try and find creative ways to have dessert without resorting to dark chocolate. In this case I loved the result…but still added chunks of dark chocolate bar after a few sips
Ingredients:
1 baked sweet potato
meat and water of one young coconut
1 dropper NuNaturals stevia
1/4 tsp orange extract
ice (optional)
dark chocolate chips or cacao nibs (optional)
Blend all ingredients adding chocolate chips when smooth.
Now that the cleanse is over and I’m full swing back into “normal” life, I thought I’d share what life looks like post-cleanse:
It looks pretty much exactly the same.
Except for a couple glasses of wine, I’ve done nothing differently. While I’m not interested in adding any density to my day (juicing ’til dinner is so working right now), a little variety might be in order pretty soon here. Sunbutter Stir Fry- here I come!
A couple other things to look forward to:
1. A sweet treat for Valentines Day: Molten Chocolate Beet Cupcakes. Stay tuned for the yumminess.
2. I just registered for Natalia Rose’s Advanced Detox Certification Training and could not be more excited. It isn’t until June, I just couldn’t wait to share!
And finally…the food!
These are the perfect salad topper for a delicious bowl of greens and avocado.
Ingredients:
1 sweet potato
1 Tbsp organic butter or coconut oil
1 tsp dried sage
sea salt, pepper, stevia, and red pepper flakes
Preheat oven to 450. Dice sweet potato into crouton size bites. Melt butter or oil and toss with sweet potatoes and spices. Bake for 15 to 20 minutes.
P.S. Speaking of the SunButter Stir Fry- I submitted a version of it to the SunButter folks and it’s now up on their website!
Day 24! As much as I’m loving this I can’t deny I’m pretty excited to have creamy tahini salads and the occasional glass of wine (which I cut out during the cleanse) back. Today felt really excellent all the way through. I went for an hour-long walk in the rain sans umbrella, I think I’m exhibiting signs of a true Pacific Northwester
Speaking of exercise, I’ve noticed that lately it’s almost like I have to. Physically, my body just craves movement, not exercise in the “traditional” sense though. When I was in high school I was a runner. At one point I was running nearly 40 miles a week and was still quite a bit heavier than I am now. I ran to make up for my hidden binge eating, and to deal with all of the conflicting things going on in my head at the time. I’m so grateful to feel physically and emotionally balanced most of the time these days without needing to put myself through hours of running, intense aerobics classes, and weight lifting. Not that there is anything wrong with that if you like it! Nowadays, I happen to really love movement that is gentler on my body. And I actually enjoy the process. When I’m working in Bellingham I’m hooked on my rebounder and walking to work when I can. The days I spend in Seattle I love doing yoga from My Yoga Online, taking chilly walks around the lake, and…*hangs head in slight embarassment*…zumba. Youtube it. It’s nice for an especially rainy day I’ve linked a couple of my favorite videos at the end of the post…and now, Sweet Potato Enchilada Salad.
Sweet Potato Enchilada Salad
For the sweet potatoes:
1 large sweet potato
1/2 cup Frontera Enchilada Sauce
For the salad base:
1 avocado and/or 1/2 cup black olives
1 head romaine
1 lime
large handful cilantro
2 cloves fresh garlic
1 ear fresh corn
For the cumin-veggie saute:
1/2 cup mushrooms
1 small onion
1 can roasted green chilies
sea salt, black pepper, and stevia (optional)
1 tsp cumin
pat of organic butter
Preheat oven to 400. Dice sweet potato and dry roast for 30 minutes. Saute mushrooms, onion, and green chilies (with liquid) in a pat of butter until soft. Squeeze lime over veggies. Chop romaine, cilantro, and fresh garlic. Slice corn from ear. Toss in a salad bowl. When potatoes are finished, remove from oven and pour enchilada sauce over the top. Layer the salad greens, sweet potatoes, and lime-veggies in your salad bowl, topping with chunks of ripe avocado and/or black olives.
