As the nights draw in, time for a sweet potato feast....
Posted: Sun Nov 23, 2014 5:38 pmRoast sweet potato with pomegranate salad.... mmmm
This great recipe is filled with – here comes the science but just make the dish anyway! --antioxidant phytochemicals including carotenoids in the bright orange sweet potatoes and salad greens, quercitin- rich shallotts, cancer fighting sulphoraphanes found in baby kale, cancer and anti-cancer punicalgins found in pomegranate seeds, healthy fats found in olive oil and pistachios and coriander rich in antioxidant polyphenols, Vitamins, A, C, and K as well as potassium and manganese, a micro mineral essential to the production of cell protective SOD (superoxide dismutase) essential to protect DNA damage leading to the development of cancer. Food as Medicine carries on rocking..
Ingredients
• 2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
• 2 cups baby salad greens (baby kale, spinach, rocket, etc.)
• 1/3 cup pomegranate seeds
• 1/4 cup toasted pistachios, toasted & chopped
• handful of chopped cilantro/coriander
• 2-3 chopped shallots ( or spring onions), white and green parts
Dressing:
• 2 tablespoons olive oil
• 1/2 clove minced garlic- well I’d use a whole one!
• 1 teaspoon apple cider vineger
• salt & pepper, to taste- Himalayan salt is really all you need…
So what do you do here?
1. Roast the sweet potatoes: Preheat oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until edges start to turn a darker brown.
2. Dressing: Whisk together olive oil, apple cider vinegar, garlic, salt & pepper,
3. Assemble all salad ingredients,(well whatever salad greens you have on hand will be perfect) toss lightly in the dressing.
serves 2 as a main dish, serves 4 as a side dish
This recipe is adapted from Jeanine Donofrio, the creator of a great foodie blog filled with healthy creative recipes http://www.loveandlemons.com
- sweet potatoes.jpg (8.07 KiB) Viewed 6238 times
This great recipe is filled with – here comes the science but just make the dish anyway! --antioxidant phytochemicals including carotenoids in the bright orange sweet potatoes and salad greens, quercitin- rich shallotts, cancer fighting sulphoraphanes found in baby kale, cancer and anti-cancer punicalgins found in pomegranate seeds, healthy fats found in olive oil and pistachios and coriander rich in antioxidant polyphenols, Vitamins, A, C, and K as well as potassium and manganese, a micro mineral essential to the production of cell protective SOD (superoxide dismutase) essential to protect DNA damage leading to the development of cancer. Food as Medicine carries on rocking..
- pomegranate seeds.jpg (16.1 KiB) Viewed 6238 times
Ingredients
• 2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
• 2 cups baby salad greens (baby kale, spinach, rocket, etc.)
• 1/3 cup pomegranate seeds
• 1/4 cup toasted pistachios, toasted & chopped
• handful of chopped cilantro/coriander
• 2-3 chopped shallots ( or spring onions), white and green parts
Dressing:
• 2 tablespoons olive oil
• 1/2 clove minced garlic- well I’d use a whole one!
• 1 teaspoon apple cider vineger
• salt & pepper, to taste- Himalayan salt is really all you need…
So what do you do here?
1. Roast the sweet potatoes: Preheat oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until edges start to turn a darker brown.
2. Dressing: Whisk together olive oil, apple cider vinegar, garlic, salt & pepper,
3. Assemble all salad ingredients,(well whatever salad greens you have on hand will be perfect) toss lightly in the dressing.
serves 2 as a main dish, serves 4 as a side dish
This recipe is adapted from Jeanine Donofrio, the creator of a great foodie blog filled with healthy creative recipes http://www.loveandlemons.com