Chop up the sweet potato into bite-sized cubes but definitely keep the skin — it has a lot of the nutrition. First, coat the cubes with a very liquid Tahini. Then, sprinkle on a generous amount of Ceylon cinnamon — the best cinnamon because it doesn’t contain a pathogen common to the other cinnamons.
Cook in the oven for 40 minutes at 400 degrees. Delicious both warm or cold.
Steam cook sweet potatoes. Boil canned cannellini beans. In a large bowl, using a potato masher, mash the sweet potatoes, beans, and whole-grain oat flour together, adding ample cinnamon and some nutmeg and allspice.
Next time I do this, I may add crumbled bits of walnuts or almond slivers.
Packet of Organic Seven Whole Grains from Seeds of Change cooked in 365 Tomato Sauce. Can of Organic Black Beans by Westbrae cooked with 1 onion. Boil mixed vegetables (peas, green beans, carot) and lima beans. Layer all the foods with the grains on the bottom, followed by the black beans, then the vegetables on top. Dice up Olivia’s Organic Spring Mix leafy greens into very small pieces, and place this mound of leafy greens on top. Spring the leafy greens with real lemon juice. (All my meals have this same look with a mound of finely diced leafy greens covering what’s underneath — because those leafy greens are the most nutritious food on the planet.)
I just love that blend of the taste of tomato with lemon. But this is a very hearty meal that’s actually very low in fat but very high in nutrition and fiber — ideal.
Recommend that instead of blindly following other people’s recipes (including this one), you come up with your own where nutrition density is just as important as — perhaps even more important than — taste. As opposed to most recipes out there where taste is the principal goal and nutrition is hardly even considered.
I think the way most people come up with recipes is all wrong. People find them and then do them exactly as stated. Instead, I think people should use a bottom-up approach. First begin by identifying the particular tastes that you personally enjoy. Let’s say you identify 10 different tastes in your initial list. This is where you should begin putting together a particular recipe — by selecting foods that align with these particular tastes. As per the above example, I particularly like the taste of cooked tomato, and I also like the taste of lemon juice. So it becomes almost inevitable that the above recipe will work very well for me because it emphasizes this tomato/lemon combination.
What are your 10 favorite tastes? Do you even know self-consciously — and so constructively — what they are?
How to make vegan cheese. Can of Goya Organics Chickpea low sodium. Keep the liquid. Add 1.5 tbs Walnut oil. 1/2 cup nutritional yeast. Large dollop of Cashew butter. Garlic powder. Almond flour. Bragg Organic Apple Cider Vinegar (amount here determines how thick or thin you want your “cheese”). Tapioca powder. Touch of Bragg Liquid Aminos.
Crush in a pot with a potato masher.
Cook in the pot until it is cooked enough.
I like to have it with Ronzoni Garden Delight Veggie Trio Italiano (made with vegetables), i.e., vegetable-oriented, not wheat, pasta.
I pour the “cheese” over the Trio Italiano and then top it all with a mound of mixed, organic leafy greens chopped into small pieces. Almost every meal of mine looks identical with this mound of chopped leafy greens on top and the goodies hidden underneath. All you see initially is this mound of finely diced leafy greens. Usually I add drops of real lemon juice to the leafy greens, but not when I have my “cheese”.
Minimal saturated fat in this “cheese” versus the real stuff.
Sliced Bella Mushrooms and diced yellow onion cooked in a healthy dose of Cabernet Sauvignon. Add sliced Red Bell Pepper and a touch more wine. Put the lid on and let it cook for bit. Take lid off and stir now and then. Cook until all the wine has evaporated, careful not to let anything stick to the bottom of the pan.
Small gourmet red potatoes. Wash and cut in half. In a big bowl, pour balsamic vinegar, apple cider vinegar, mustard, almond flour, curry powder, and stir. Put the halved potatoes in bowl and swirl with your hands (this is the fun part, a la playing in mud when you were a kid) until they are thoroughly soaked. Put potatoes smooth side down on a large baking pan with parchment paper. Sprinkle on rosemary and sesame seeds. Bake at 425 degrees for 35 minutes. Eat some hot that day but put the rest in a paper towel lined container and put in frig. Eat the rest cold for the rest of the week. Tart taste with a lingering curry aftertaste and toasty from the sesame seeds and the almond flour.
Watercress from the supermarket (comes with the roots still in a clump of dirt — how fresh is that!); 20 oz. of cold filtered water; 1 banana; 2 large cups of Ka’Chava; frozen organic blueberries; large spoonful of organic almond butter.
To your health!
Remember the Popeye cartoons when Popeye would eat the spinach, and then you would see the power ripple go up and down his body?
Earthly Choice Quinoa & Barley Organic Grain Blend, sesame seeds, minced onions, Bragg’s Organic Sprinkle 24 Herbs and Spices, Newman’s Organic Tomato and Basil Sauce (liberally applied), an uncooked layer on top of diced Nature’s Place Organic Spring Mix with Herbs, unsalted peanuts on top of the mixed greens. Eat it with a large spoon. The barley soaks up the tomato sauce.
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