Francie Healey
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Recipes

Sweet potato salad

5/25/2018

1 Comment

 

My take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.

Picture
Marco Verch (CC BY 2.0)
Letting the salad set up in the refrigerator for as long as 24 hours prior to serving allows the flavors to mingle perfectly. Cinnamon is one of humanity’s oldest known spices, dating back to at least 2,700 BC. Prized for its medicinal properties in ancient China, it is now used the world over. Cinnamon is an excellent source of manganese, which helps grow strong bones, maintains skin integrity, helps to control blood sugar and protects against free radical damage.
Prep
½ cup frozen edamame
3 pounds sweet potatoes
½ inch ginger
½ lime
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. 

Stovetop
In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool.

Dressing
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.

Salad
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
Serves: 4

1 Comment

Energy bars

5/18/2018

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These energy bars are a perfect take-along treat for those busy days!

Picture
Photo by Philipp Alexander (CC BY 2.0)
They have a lovely amount of sweetness without being sticky or messy. Chia seeds are high in Omega-3 fatty acids. Dates have a lot of fiber and vitamins A and K as well as minerals, such as calcium, iron, and phosphorus. Sunflower seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E has significant anti-inflammatory effects.
Prep
½ cup dried dates
 
Chop dates, be careful of the pits!

Bars
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.
Serves: 8
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Sweet potato chard wraps

5/11/2018

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For a healthy and satisfying take on tacos, I have added sweet potato and substituted chard for taco shells.

Picture
Photo by Alpha (CC BY-SA 2.0)
Sweet potatoes are prized for their anti-oxidant and anti-inflammatory properties as well as their high levels of beta-carotene, which helps protect cells from damage. Dark, green leafy vegetables, such as chard, contain high levels of B-vitamins, which are vital for maintaining neurologic function. Rich in slow-digesting carbohydrates, protein and fiber, beans are considered a low Glycemic Index (GI) food. This means they help regulate blood sugar levels. Additionally, black beans are a rich source of phytonutrients and flavonoids. 
Prep
1 large shallot
2 cloves of garlic
1 lime
1 can black beans, or 2 cups cooked beans
1 large sweet potato
1 bunch chard
1 avocado
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.

Filling
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.

Wraps
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!

Serve
Wrap a few spoonsful of the filling in each leaf. Garnish with avocado and cilantro.
 
Preparation: 30 minutes
Serves: 4

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Beef stir-fry

5/4/2018

1 Comment

 

Have you ever eaten a cooked radish?

Picture
Photo by jules (CC BY 2.0)
They are a surprising addition to this stir-fry, which also uses the often-overlooked radish greens. As members of the cruciferous vegetable family, radishes protect against cancer by providing phytonutrients, fiber, vitamins and minerals. The sweetness of the onion is a nice balance to the peppery radishes. Stir-frys are great, because they are unendingly versatile and cook up rather quickly. Chopping the veggies can take some time, but if you plan ahead you can chop extra veggies for another meal, and keep them in the fridge ready for stir-fry any time!
Prep
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.

Stir-fry
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 
Serve over a bed of sprouted rice or quinoa.
 
Preparation: 30 minutes
Serves: 4

1 Comment

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