STUFFED SWEET POTATOES
Eating seasonally connects us with Mother Nature aligning us with the natural rhythms of the earth. It also plays an important role in boosting our immunity and vitality because the nutrition in these foods is at its peak. When we flow with the seasons, we adjust to the Earth the same way the animals do, in harmony with all the surrounding elements. The cycle of the seasons is designed to fully support and nourish our health in the most miraculous ways. In the summer time, nature provides us with cooling and hydrating foods. In the fall and winter, there’s an abundance of heavier starches to help us stay warm. In the spring, we are provided with endless greens to help us alkalize in preparation for summer.
Wellness to me is all about creating harmony with not only my food, but with everything in my life. Flowing with the changing seasons and changing tides of experience has brought me a deep sense of connection, gratitude, and fulfillment.
This recipe is a staple in my home but shifts concurrently with the seasons. I love stuffing squashes of all sorts: potatoes, pumpkins, apples and even pears. There’s something about baking these nutrient dense beauties that brings out their richness and layered essence. Combining elements of flavor, texture and density creates a harmonious and deeply nourishing meal. Enjoy it!
SEASONAL STUFFED SWEET POTATOES
4 organic sweet potatoes
2 baby bok choy
1 bunch of kale
1 bunch of broccoli
2 tbsp virgin coconut oil
Tempeh
Himalayan sea salt
Coconut aminos
For Topping:
Micro greens (I love cilantro, kale & basil)
Pumpkin seeds (toasted if you’d like)
Chopped cilantro
Optional add-ins:
Any other veggies that you’d like
Hemp seeds
Brown rice or quinoa
Kelp or dulse flakes
Preheat the oven to 425°F.Wash the sweet potatoes and then poke them in a few places with a fork. Place on a baking sheet with parchment paper and bake, until soft, 45 minutes-1 hour. While the sweet potatoes are baking, heat the coconut oil in a medium pan and add the broccoli, then bok choy, Cook until soft but not overdone roughly 3-5 minutes. Then add the kale & at the last moment – add a few dashes of coconut aminos and a pinch of Himalayan sea salt. Cover & Remove from heat. Cut tempeh in to small squares and in a separate pan, toast tempeh until lightly browned on all sides. Remove from heat and combine with greens mixture. Remove the sweet potatoes from the oven. Slice each sweet potato down the middle to create even halves. Scoop out a small amount of the cooked sweet potato, fill with the greens & tempeh mixture, and pop back in the oven for 10-15 minutes. Add toppings, plus sauce of choice & enjoy!
Almond Ginger Sauce :::
1-2 cups raw almond butter
1/2 cup lemon juice
1-2 small cloves of garlic
1/4 cup ginger juice
1 cup water
2 tbsp tamari or coconut aminos
1-2 tsp sea salt
1 Tbsp raw honey, maple syrup or sunroot sweetener
1/2 bunch organic cilantro
1/2 bunch organic basil
Optional – 1 jalapeno (remove seeds)
Place all ingredients in food processor & blend until smooth.
Sesame Almond Sauce :::
4 tbsp almond butter
2 tbsp soy sauce
Small knob of ginger
2 tbsp maple syrup
Pinch or 2 of sea salt
Juice from ½ a lemon
1 tbsp apple cider vinegar
1 tbsp sesame oil
Place all ingredients in food processor & blend until smooth.