I’m so pleased you all liked my simple smashed avocado salad! I’m still eating one for lunch every day—my latest addition to the mix is fresh alfalfa sprouts.
This week has been…trying, to say the least. On Monday night, there was a fire in the apartment adjacent to ours—thankfully, we’re back home now and everything’s ok. Then yesterday, Matt and I finally got an answer on the condo we’ve been trying to purchase for the past month—we were outbid over the weekend, and someone else got it. So we’re back to square one in finding a new home, which is now all the more pressing, because our current place is fire-damaged and smelly! In addition, I’m working on advance promo for Practically Raw, starting work on a second book, trying (and so far largely failing) to get my wedding planning underway, keeping up with emails and blog posts, and dealing with some health issues that are throwing me for a loop. Aaahh!
Suffice it to say, simple, easy foods are still really appealing to me this week. This healthy and delightful dessert is a great example. It’s warming and winter-appropriate, plus it’s vegetable-based and super-nutritious. Just what my body is craving!
Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Sugar-FreePer serving (if 1): 324 calories, 10.7g fat (8g sat), 56.2g carbs, 18g fiber, 7.5g protein
Per serving (if 2): 162 calories, 5.4g fat (4g sat), 28.1g carbs, 9g fiber, 3.7g protein
- 1 medium sweet potato
- 1 cup canned pumpkin purée
- 2 tablespoons almond milk (use hemp or coconut milk to keep nut-free)
- 1 tablespoon coconut butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Stevia to taste
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Stab the sweet potato all over with a fork, place on the baking sheet, and bake for 55 to 60 minutes, until tender. Set aside until cool enough to handle.
- When cool, cut the sweet potato open lengthwise and scrape the flesh into the bowl of a food processor.
- Add the pumpkin, almond milk, coconut butter, cinnamon, vanilla, and salt and process until smooth. Taste for sweetness and add stevia if desired.
- Serve warm, at room temperature, or chilled.
Pumpkin: bake and use two sweet potatoes instead of one
Coconut butter: almond butter, melted coconut oil, or just leave it out
Stevia: 1 tablespoon maple syrup, raw honey, coconut nectar, or any other sweetener
A bowlful of this pudding-like purée provides starchy-carb comfort along with loads of fiber and beta-carotene/vitamin A, plus nice hits of protein and healthy fats. Whether you eat it as a snack, a side dish, or a dessert, your body will thank you!
QUESTION: Do you like sweet potatoes? What’s your favorite way to eat them?
3 years ago this week…
Tofu parmigiana alla marinara
Deep chocolate bundt cake
2 years ago this week…
Overnight steel-cut oatmeal
Chocolate banana bread
1 year ago this week…
P90X week 4 + Happy Herbivore cookbook
Ethiopian feast & KC raw food meetup