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| Lina Bou, Nutritional Therapist, Plant Based Food & Medicine, Freelance Cook. |
I don't know anyone who doesn't like sweet potatoes. It might exist? Anyhow, I love them. And especially today.
I went to the farmers market in Saint Jean de Luz the other day. And this elderly man had this little table with some real produce going on. I went there and saw this mini sweet potatoes, looking really tasty. The man told me he grow them himself, locally! Without any chemicals or pesticides. Just taking good care.. Being real. And as you see, I did my shopping. And today I cooked them, with some other local organic goods.. Yes, I really love Basque Country, but if I mention it one more time on any of my posts you might stop reading me so ... Let's just go over to the recipe !
Winter Veggie Bowl
2 Servings
Ingredients:
4 small organic sweet potatoes
1 liter water for cooking
1 tsp salt
1 yellow onion
1 green chili pepper
8 leafs of savoy cabbage
1 violet cauliflower
1 tbsp coconut oil
1 tsp salt
1 cup water
2 tbsp pumpkin seeds, toasted
1 tsp tahini
100g organic sheep's yoghurt
1 tsp lemon juice
1 tsp organic raw honey
Wash and scrub the sweet potatoes gently with a veggie brush. Put in a pan and cover with 1 liter of water and salt, and bring to boil.
Let boil on lower heat for about 30 minutes, or until they are cooked all through.
Fact: Sweet potatoes with their orange color, are also a source of beta carotene, an antioxidant that help ward off free radicals. If you have an oven, I recommend you to try baking them in large chunks with coconut oil on 175°C for about 30 minutes instead. Baking in the oven or steaming will improve the uptake of beta-carotene.
Meanwhile, chop the onion, take out the seeds from the green chili pepper and cut in small pieces.
Heat up a wook pan or a frying pan with coconut oil.
Fry the onion together with the chili pepper until golden.
Now rinse the savoy cabbage leafs and cauliflower. Cut the cabbage in long fine pieces.
And cut of the bouquets from the violet cauliflower.
Now add to the fry, and stir around for about one minute.
Add some salt.
Then add the cup of water and let cook for 10 minutes.
Prepare the sauce, by just mixing tahini, sheep yoghurt, lemon juice and honey together and set aside.
When the sweet potatoes are ready, rinse of the water and cut in large pieces.
On a plate add the veggies, sweet potato and sprinkle some olive oil on top.
Add the toasted pumpkin seeds and serve with the Yoghurt Sauce.
Bon Appetit !
xx
Lina
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| Lina Bou, Nutritional Therapist, Plant Based Food & Medicine, Freelance Cook. |
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