My take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
½ cup frozen edamame
3 pounds sweet potatoes
½ inch ginger
½ small red onion
3 stalks celery
¼ cup fresh dill
Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill.
In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool.
2 tablespoons Dijon mustard
⅛ teaspoon cinnamon
¼ teaspoon Himalayan salt
¼ teaspoon black pepper
Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper.
Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing. Cover and refrigerate at least two, and up to 24 hours.
Preparation: 20 minutes, plus 2 hours to set
These energy bars are a perfect take-along treat for those busy days!
½ cup dried dates
Chop dates, be careful of the pits!
2 cups raw almonds
½ cup maple syrup
⅔ cup coconut oil
2 teaspoon vanilla
1 teaspoon Himalayan salt
½ cup sunflower seeds
1 teaspoon cinnamon
½ teaspoon nutmeg
4 cups oats
1 cup shredded coconut
¾ cup sliced almonds
¼ cup chia seeds
⅓ cup dark chocolate chips
Line a 9” x 9” baking pan with wax paper.
In a blender or food processor, combine 2 cups raw almonds, maple syrup, coconut oil, vanilla and salt.
In a separate bowl, combine remaining ingredients. Stir in almond mixture. Spread into pan and press evenly. Let sit at room temperature, 8–12 hours or overnight. Cut into bars.
Preparation: 20 minutes, plus 12 hours inactive.
For a healthy and satisfying take on tacos, I have added sweet potato and substituted chard for taco shells.
1 large shallot
2 cloves of garlic
1 can black beans, or 2 cups cooked beans
1 large sweet potato
1 bunch chard
¼ cup cilantro
Peel and finely chop shallot and garlic. Juice lime. Rinse and drain beans. Grate sweet potato, leaving skin on. Cut the chard leaves from the stems, set aside. Finely chop chard stems. Peel, pit and slice avocado. Roughly chop cilantro.
1 tablespoon coconut oil
2 teaspoons curry powder
½ teaspoon turmeric
2 teaspoons cumin
½ teaspoon chili powder (optional)
Salt and pepper to taste
½ cup water
Sauté garlic and shallot in coconut oil until shallot is soft. Add spices and sauté a few minutes longer, stirring constantly.
Add sweet potatoes, chard stems, lime juice and water; cover and simmer until sweet potatoes are nearly done, adding more water if necessary and stirring occasionally. Add in black beans and continue to cook until beans are warm and liquid is gone.
Rinse chard leaves, but don’t dry them.
Heat a dry skillet, place leaves individually or a few at a time on skillet and cover. They will steam with the water left on the leaves from rinsing. Watch them carefully; it only takes about a minute!
Wrap a few spoonsful of the filling in each leaf. Garnish with avocado and cilantro.
Preparation: 30 minutes
Have you ever eaten a cooked radish?
2 cups sprouted rice or quinoa
1 bunch radishes
½ inch fresh ginger
2 cloves garlic
½ cup yellow onion
½ pound sirloin
½ teaspoon curry powder
⅛ teaspoon Himalayan salt
⅛ teaspoon black pepper
½ teaspoon turmeric
Cook rice or quinoa according to package directions.
Cut radishes into quarters or eights if they are large. Save greens, rinse well and set aside. Peel and thinly slice ginger and garlic. Finely chop onion. Thinly slice sirloin.
In a medium bowl, mix curry powder, salt, pepper and turmeric. Toss with sirloin, mix well to coat evenly.
2 tablespoons butter
1 tablespoon honey
2 tablespoon tamari
1 tablespoon balsamic vinegar
1 cup snow peas
¼ teaspoon salt
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add sirloin in an even layer and cook, undisturbed, until browned on bottom, about 1 minute. Flip and cook for an additional 30 seconds. Remove from skillet and set aside.
Add another tablespoon butter to skillet, reduce heat to low and cook ginger, garlic, onion and radishes, stirring frequently, until onion is soft, about 6 minutes. Add 1 tablespoon honey and increase heat to medium; cook until radishes are glazed, about 2 minutes. Add tamari and balsamic vinegar and simmer until thickened, about two minutes. Add radish greens, snow peas and ¼ teaspoon salt. Continue to cook, stirring frequently, until greens are wilted. Toss in beef to rewarm.
Serve over a bed of sprouted rice or quinoa.
Preparation: 30 minutes