Have you read the Epicurious.com article about the top food trends for 2011? If not, here it is.
If you have read it, then you know that my favorite tuber, the Sweet Potato, made the list! Epicurious.com calls them the "Vegetable of 2011". Whether you like them or not, there is no disagreeing about the health benefits of the Sweet Potato.
On the website The World's Healthiest Food's you'll find a very lengthy profile of the Sweet Potato. First of all, they're bursting with antioxidants like Beta Carotene/Vitamin A. Research has found that the purple varieties are even more abounding in antioxidants, even more than blueberries. And my personal research has shown that the purple guys are just as tasty, and even heartier!
They provide important anti-inflammatory benefits, which are helpful to ward off a number of diseases.
Also, Sweet Potatoes are a great source of B6, Vitamin C, and fiber. When eating Sweet Potatoes it's important to enjoy them with some source of healthy fat, like Olive or Coconut Oil or Butter, as fat aids the absorption of their many nutrients. I love my sweet potatoes baked in foil, but to retain the most nutrients steam or boil them.
As you can tell, I'm very passionate about this : )
Apparently Google searches for Sweet Potato Fries have gone way up, which is understandable. But I am interested in hearing your favorite ways to eat Sweet Potatoes!
Yesterday I threw together this incredible Chipotle Sweet Potato Cauliflower Soup with Mung Beans. Talk about luxurious; this soup will warm you up on the coldest winter day, and because the Sweet Potato is pureed is goes down easy, like silk (haha).
Basically I threw in all that I had in the house, which wasn't a lot. You know that show on the Food Network, 5 Ingredient Fix with Claire Robinson? Well this is so easy it could be the 10 (really easy) Ingredient Fix. Or it could be a Sweet Potato Soul 30 minute meal. Ooohhh, I like the sound of that!
I wish you could see the smile on my face as I share this with you, cause it's good!
Chipotle Sweet Potato Cauliflower Soup
with Mung Beans
(I used Black Mung Beans, which are the Superstars of Ayurvedic cooking, but feel free to substitute with any other legume. Chickpeas, Black Beans, Lentils, etc, would all be very nice. Add a dash of maple syrup if you please, but it may not be necessary. I added it to the recipe because I added about 3 tablespoons of my favorite tempeh marinade. If you're using vegetable broth, add it after the sweet potatoes have had at least 5 minutes to cook with onions and chipotle sauce. )
3 medium Sweet Potatoes, peeled and cubed
1 Yellow Onion, diced
2 cloves Garlic, smashed and diced
2 tbsp Chipotle pepper sauce from can of peppers, or Adobo sauce
1/2 Vegetable Bouillon Cube + 4 cups water, or 2 cans of vegetable broth
1 tsp Balsamic Vinegar (more to taste if desired)
1 tsp freshly grated Ginger
1 tsp freshly grated Ginger
1 tsp Maple Syrup (optional)
3 tbsp Olive Oil
1 head of Cauliflower, cut into florets
1 cup Mung Beans, cooked
In a large pot heat 3 tablespoons of olive oil on medium heat. Add onions and garlic, stir and cook until onions begin to soften. Add cubed sweet potatoes, chipotle pepper sauce, and bouillon cube and stir. Add water, bring to a boil, then reduce heat to simmer.
In a separate pot steam the cauliflower florets.
After about 20 minutes the sweet potatoes should be soft. Transfer the soup to a blender and puree, or use an immersion blender to puree until it reaches a silky heavenly consistency. Pour back into the pot, stir in balsamic vinegar, ginger, and maple syrup. Add the steamed cauliflower and mung beans, and let them soak up the flavor for a few minutes. Season with more salt or chipotle (or balsamic vinegar) and top with fresh ground black pepper. Enjoy hot!