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And, now to fooooood:
From my trip to London this past week, I brought back three sweet potatoes. I used to have sweet potato basically every day when living in the States, and haven’t had one since I moved to Istanbul a year ago, only because Turkey is lacking in the potato variety department. And while my favorite way to eat sweet potatoes is baked with a slab (+ more) of butter, I figure I should mark the rare sweet potato occasion with a bit more creativity.
Sweet potatoes are super high on the glow spectrum.
Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.
Above all, sweet potatoes are insanely versatile. Just because they are sweet doesn’t mean they have to be complemented with other sweet ingredients – savory works wonders too. You can enjoy them any time of the day as well – baked and stirred into a morning oatmeal, boiled in a hearty, vegetarian chili for lunch, used as a side dish of baked French fries, or enjoyed as the main course in the form of baked vegan falafel.
Sassy Sweet Potato Wedges
Cook Time: 30 minutes
Ingredients (2 servings)
- 1 sweet potato
- 1 red onion
- 1.5 tsp red pepper flakes
- 1.5 tsp coriander
- Juice of half an orange
- 1 tbsp honey
- 1 garlic clove, chopped finely
- Half of a handful of parsley, chopped
- About 10 olives
- 1 tbsp currants
Chop the sweet potatoes and red onion into 1-2 inch chunks.
Toss the sweet potato and onion onto a baking sheet with red pepper flakes and coriander.
In a small bowl, whisk together the orange juice, diced garlic, and honey. Pour over the sweet potato mixture, tossing with clean hands until the liquid mixture is distributed evenly.
Bake in a 375 degree Fahrenheit oven for 40 minutes. Expect the house to smell amazing!
When finished, garnish with chopped parsley, olives, and currants.