Some think of “slow cooker” aka “crock-pot” cooking as a winter kind of thing, but I’d have to disagree. Who doesn’t want to throw a bunch of ingredients in a container and have dinner ready in 6-8 hours? Plus, you don’t have to heat up the house by turning on the oven. Efficient? I’d say so.
Below is a Chili recipe but it’s slightly different and “lighter” tasting because of the sweet potatoes that are used.
Sweet Potato Chili
2 big sweet potatoes, peeled and cut into 2 inch chunks
2 big garlic cloves, minced
1 (15 ounce) can red kidney beans, drained and rinsed
1 green or red bell pepper, seeded and chopped
1 (14.5 ounce) diced tomatoes (I used Hunts Diced No Salt Added, Basil, Garlic and Oregano)
1-tablespoon chili powder
1 teaspoon smoked (or regular) paprika
½ teaspoon sea salt
1 and ½ cups of water
Use a 5-6 quart slow cooker. Peel and chunk the sweet potatoes and add to the pot. Follow with the peppers, can of tomatoes, the beans, garlic and seasonings. Pour in the water. Cover and cook on low for 6-8 hours.
Such great flavor and so healthy for you!
Recipe from crockpot365.blogspot.co.uk
*I’ve revised it.
My husband and I have been on a sautéed spinach kick lately. As you know, fresh spinach shrinks when you cook it, so it seems like you can never prepare enough. I use a whole bag for just the two of us.
2 tbsp. olive oil
4 garlic cloves
10-ounce bag of fresh spinach
Warm a large skillet over medium high heat. Add olive oil and garlic; sauté 30 seconds, stirring, until garlic softens but does not brown.
Add spinach; cook tossing with tongs until just wilted.
I can’t remember if I already posted the following recipe and I can’t seem to find it in my notes, but I’ve been craving these “fries” so I thought I’d post it anyway.
Spicy Sweet-Potato Fries
2 large sweet potatoes, peeled
2 tsp olive oil
1 tsp cayenne pepper
2 tsp paprika
½ tsp sea salt
Preheat oven to 400 degrees. Slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt. Lay the pieces on a baking sheet. Bake for 35 to 45 minutes until they are browned on the outside and tender all the way though.
*I can’t remember where I found this recipe but I see Rodale published it.
Hope you have a relaxing Sunday! :)
Actually, you could make this soup for lunch, dinner or a healthy snack, but I personally think it should be called “Breakfast of Champions.” My husband and I had it last Sunday morning and we felt quite satisfied (okay, we were full). I made this “sweeter” than my Indian Sweet Potato Soup. http://devitamin.com/2012/01/02/my-indian-sweet-potato-soup/ which makes it perfect for breakfast.
1 medium Sweet Potato
1 medium Apple
Handful of Baby Carrots (I used thawed out frozen baby carrots)
1-2 teaspoons Cinnamon
1/8 cup of Maple Syrup (raw organic, if you can find it)
2 tablespoons Nutritional Yeast
2 cups Vegetable Broth (organic, low sodium, if you can find it)
Place all ingredients in high-speed blender (Vita-Mix) or a food processor.
If using a Vita-Mix blend for around 6 minutes on 10 and high-speed.
If using a food processor, blend until smooth and then warm soup in a pan.
Sprinkle pecans on top (optional).
*Sweet Potatoes: Oldest vegetable known to man. High in fiber and rich source of antioxidants.
*Cinnamon: Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol. Cinnamon is known to have a regulatory effect on blood sugar and it has an anti-clotting effect on the blood.
*Nutritional Yeast: http://devitamin.com/2012/01/08/nutritional-yeast/
Day 2 for those of you detoxing with me! We got this. :)
Anyway, I wanted to bring everyone “up to date” on a couple of recipes that I previously posted that are suitable for this months detox program.
*Should be drinking this or a version of this every morning.
*During the detox, replace the fish with beans. This is a great warm dinner meal that you can mix and match all kinds of vegetables and beans.
*I know, I posted this yesterday, but I like to be organized, okay? :)
EVENING SNACK SMOOTHIE (I mentioned this one before, but never really posted the recipe)
1 and ½ cups Rice Milk
1 cup frozen blueberries
1 small banana
Blend thoroughly and enjoy!
Have a GREAT week everyone!
Feeling healthy and feeling good about yourself is not a luxury – it’s an absolute necessity. -unknown
If you are doing the “detox” diet or not, this is a delicious, creamy, spicy and super healthy soup.
I absolutely LOVE creamy soups but can’t eat traditional cream based soups because of my intolerance to lactose and dairy. I’m not missing out on anything with this recipe except for a belly ache. :)
INDIAN SWEET POTATO SOUP
1 medium sweet potato (cooked)
2 green onions
Handful of baby carrots
2 teaspoons cumin
1-2 teaspoons curry (depending on your taste)
2 teaspoons Nutritional Yeast
2 cups 100% Natural Organic vegetable broth (more may be needed depending on consistency)
Place ingredients in high-speed blender or food processor in order listed.
Start on 1 (or low) and quickly turn to 10 and then to high. (It all depends on what kind of blender or food processor you are using).
If using a Vita-Mix blend for 5 minutes.
If using a blender or processor that doesn’t heat up then blend until desired consistency and heat in a pan if desired.
Recipe by: Vitamin De
Revision of: The Kurious Kale Almond Butter Fries
I prepared this recipe for dinner one evening only to discover that if you drizzle organic maple syrup on the sweet potatoes (after they cooled a bit) it would be a delicious weekend breakfast.
2 medium sweet potatoes (peeled and cut into fry-like strips)
3 tablespoons organic raw almond butter (creamy)
1-tablespoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon cinnamon
Organic maple syrup (optional)
Preheat oven to 400 degrees
Spray baking tray with non-stick spray
Place potatoes in a large bowl
In a small bowl, combine the almond butter, oil, sea salt and cinnamon
Drizzle the coating over the potatoes and toss mixture with hands until evenly coated
Line the potatoes on cookie sheet in a single layer
Bake 35-50 minutes until coating is browned and a bit crispy
Makes 3-4 servings
Will keep refrigerated up to 3 days