Posts Tagged ‘sweet potatoes’

Giving Thanks, Eating Well

November 28, 2013

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Today is the big day. It’s like the Superbowl of Eating. If you are health conscious, t’s not a bad idea to have a strategy in place. Here are a few tips and facts to guide you through the feast:

Don’t starve yourself all day in anticipation of the extra calories. Chances are, you will be miserable, and then over binge later.Have small, light meals during the day to keep your strength up, and calories down.

Load up your plate with the healthiest stuff: turkey, salad, vegetables, etc. Pre-game nibbles, like shrimp, hummus and vegetables with dip are better choices than starchy, cheesy appetizers.

We are having a non- creamy soup to begin, followed by a seasonal salad with a dried cranberry vinaigrette. Those types of foods should take the edge off, leaving you less ravenous for the main meal.

Decide what your very favorite dishes are, and take a portion of those first. Skip the others, or just take a little taste of them. Fill the rest of your plate with turkey and clean vegetable side dishes if possible. Creamy casseroles are not healthy diet choices regardless of what the main component of them is, but if you love gratineed squash, go ahead and indulge. It’ s Thanksgiving for goodness sake!

Sweet potatoes, are better choices than white potatoes.

Pumpkin pie is higher in vitamins and lower in calories than pecan pie. I can’t imagine how many calories are in the chocolate pecan tart with salted caramel and whipped cream, but I hope my guests will enjoy it regardless! If that’s your thing, have a small slice and enjoy it.

Move a little after your meal. Go for a walk, help with the dishes, or dance if the mood strikes. Moving around will aid in digestion, leaving you less bloated and sluggish the next day.

Remember that it takes 3500 extra calories to make a pound. Chances are, one meal, however outrageous it may be,  will not make a significant difference in your weight. To relieve the bloat, workout the next day, eat healthfully, and drink lots of water.

Thanksgiving is a time to be reflective about all of the blessings in your life. Don’t beat yourself up over indulging. Instead be grateful for the wonderful food, and the friends and family you shared it with. Tomorrow is a new day!

Happy Thanksgiving to all our supportive readers!

photo: Glasshouse Images

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CSA Tuesday

November 28, 2012

It’s a cold rainy day in New York, but the farmers came through with a bountiful array of vegetables.

We got cabbage, leeks, beets, parsley, lettuce and yams. We ended up with only 1 leek, and 1 bunch of beets (which I love!) but a ton of lettuce and parsley. Wanna swap?

Although they said to take 2 cabbages, this one is bigger than my head and truly magnificent. One is plenty!

We got several heads of lettuce and a few giant, lush bunches of parsley.

My baskets of onions and potatoes have now grown to 3, even though I used a lot for Thanksgiving.

I am toying with the idea of making a sweet potato bread pudding that I found a recipe for. Definitely a salad, with roasted beets, pecans and goat cheese.

The parsley and giant cabbage pose a bigger challenge to my creativity. Perhaps stuffed cabbage of some sort? A parsley pesto?

Great ideas are always welcome!

Unrecipe of the Week

November 26, 2012

My produce bin was filled with an eclectic array of root vegetables. I had turnips, sweet potatoes, carrots, onions and radishes. I also had some fresh herbs leftover from Thanksgiving. As a much needed break from the sweetness and heaviness of holiday side dishes,this one was a winner. So easy, and so clean, I ended up eating this as my meal!

Roasted Root Vegetables:

Use any combination of root vegetables including: potatoes,sweet potatoes, carrots, parsnips, turnips, radishes, onions, garlic, shallots etc.

I used fresh thyme, but any herbs would work as well.

Cut root vegetables into chunks. Toss with a little olive oil, salt and pepper. Sprinkle with fresh herbs.
Roast in the oven at 400 degrees for about 40 minutes, or until the vegetables are softened. Stir once after about 25 minutes or so.

The vegetables will get a brown, slightly caramelized tinge to them.

Enjoy!!!

CSA Tuesday + Unrecipe Round-Up

November 21, 2012

Our weekly CSA provided lots of Thanksgiving ingredients. We got sweet potatoes, carrots, red potatoes, onions, a giant pumpkin and cilantro.

I have already started preparing our Thanksgiving meal!

Our weekly list from fresh from the farm:

Pumpkin pie,anyone?

The baskets of produce ready to be distributed:

Here are a  few of our previously published favorite Thanksgiving “unrecipes:” Search the site for even more ideas!

Pumpkin Pie:

http://indigo-jones.com/2011/11/23/unrecipe-of-the-week-thanksgiving-edition-5/

Roasted Garlic and Herb Paste for the Turkey:

http://indigo-jones.com/2010/11/22/unrecipe-of-the-week-thanksgiving-edition-2/

Honey Banana Sweet Potatoes: no marshmallows for me!!

http://indigo-jones.com/2009/11/24/unrecipe-of-the-weekthanksgiving-edition/

Happy Thanksgiving!!! Enjoy!

Hot Cranberry Jones:

http://indigo-jones.com/2009/11/05/unrecipe-of-the-week-14/

 

CSA Tuesday

November 13, 2012

Today is CSA Tuesday, and our selection is a bit Thanksgiving- esque in nature.

We got sweet potatoes, white potatoes, onions, thyme, turnips and several bunches of kale. We also got more radishes, to add to the 2 bunches that we didn’t eat last week.

Turnips look like big radishes, but have a much different flavor!

Potatoes and onions in various shades of reds and browns.  Perhaps I will roast them with the turnips and some herbs for a comforting winter dish.

Fresh herbs never seem to last very long, so I think I will try this trick I posted a while ago, for frozen herb butter:

http://indigo-jones.com/2012/07/18/herbal-essence/

I will to roast the radishes, for an another interesting side dish, as previously posted last summer:

http://indigo-jones.com/2012/07/02/unrecipe-of-the-week-47/

I’m off to saute some kale for dinner…that should pretty much take care of this week’s inventory!

The Clean 15

June 5, 2012

We have written here about the “Dirty Dozen,” a list of produce that has the highest levels of pesticides and contamination. It is recommended that these foods be organic wherever possible.

There is another list called the “Clean 15”, which have the lowest pesticide load, and can be enjoyed in the conventional varieties.

These are:

Onions

Sweet corn

Pineapples

Avocado

Sweet peas

Mangoes

Eggplant

Cantaloupe

Kiwi

Watermelon

Sweet potatoes

Grapefruit

Mushrooms

Asparagus

Other foods, such as broccoli, cabbage and tomatoes have more recently tested cleaner as well, due to less pest threats, and therefore less spraying.

Many of these fruits and vegetables have a protective outer layer that gets peeled or removed before eating. This helps eliminate the toxins, which are largely on the outside of the food.

The current list of the most harmful foods tested positive for at least 47 different chemicals, and as many as 67. Buying organic insures that the fruit and vegetables are not treated with harmful pesticides.

Foods that should be organic:

Celery

Strawberries

Peaches

Apples

Blueberries

Nectarines

Sweet bell peppers

Spinach, kale and collard greens

Cherries

Potatoes

Grapes

Lettuce

This lists were compiled by the Environmental Working Group, which is an organization made up of scientists, researchers and policymakers. The data used was supplied by the United States Department of Agriculture’s tests for pesticide residue on fresh produce.

photos: Glasshouse Images

 

Unrecipe of the Week

December 13, 2009

This time of the year, our thoughts turn to latkes, those fried potato pancakes that signal the celebration of Hannukah. They are a bit messy,as is anything that involves a pan with hot oil, but they are delicious! We love to challenge the status quo, and try different ingredients to shake it up. Here is a traditional potato latke recipe, and some variations to try:

Potato Latkes

Peel and grate 6 medium potatoes, and drain them in a colander, pressing to release as much liquid as possible. ( use a food processor if you have one!)

Finely chop a small onion and add it to the potatoes. Mix in 1/4 cup flour, a pinch of baking powder, a generous sprinkling of salt and some pepper to taste. Mix in 2 large eggs.  You can do this by hand, for a more rustic texture, or put back into the food processor or blender for a smoother texture.

Heat about 1/8″ or more vegetable oil in a large frying pan. Drop a large tablespoonful of batter into the pan, and flatten it with the spoon. Fry on both sides until brown and crispy.

Drain on paper towels and keep warm in the oven until all the pancakes are ready.

Serve with a dollop of sour cream (or lowfat yoghurt) and apple sauce. Enjoy!

Mix it up: try substituting sweet potatoes, or zucchini for the pototoes in this recipe, for a yummy and less traditional version. I would recommend hand mixing these to maintain a more interesting texture.

TIP: You can make these an hour or 2 in advance and reheat them on a wire rack in the oven and they will maintain their crispness! Place the wire racks on top of a cookie sheet to catch the excess oil that might drip off.

Photo: Glasshouse Images

Unrecipe of the Week/Thanksgiving Edition

November 24, 2009

There are no candied sweet potatoes with marshmallows at our table! We try to stay traditional, with a tasteful twist. You’ll go absolutely bananas over these sweet potatoes that are easy to make and have a unique flavor that you will love!

Honey Banana Sweet Potatoes

5 medium sweet potatoes

4 bananas

2 sticks butter

1/4 cup honey

3/4 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

Preheat the oven to 400 degrees.

Prick the sweet potatoes with a fork and roast for 30 minutes.

Add the bananas in their peels to the pan and continue roasting for another 10-15 minutes until both are very soft.

Set aside to cool.

Scoop out the insides of the sweet potatoes, peel the bananas, and add them to a bowl with 1 stick of butter, and the honey, and mix until smooth and fluffy.  Sprinkle with a little coarse salt.
Spoon into a greased, oven proof dish.

In a seperate bowl, mix the remaining stick of butter, brown sugar, flour and pecans. Rub with your fingers until the mixture resembles coarse crumbs.

Sprinkle the mixture over the sweet potatoes, and bake another 20 minutes until golden.

Enjoy!

note: The banana peels will turn black when cooked. This will not effect the taste.

photo: Glasshouse Images


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