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Fab Frugal Friday: Your New Favorite Smoothie: Sassy Sweets Breakfast-in-a-Glass

March 26, 2010 in Frugal Tips, Healthy Fare, Vegan Recipes

Got leftover sweet potatoes? Have I got a fabulous frugal recipe for you!

So, you see, I got this new amazing blender. I couldn’t help it – they had one of those demos at Costco – you know the kind – where they whip up amazing complete gourmet meals in 12 seconds or less.

Before you think I have gone completely insane, I have tried at least a dozen smoothies since my purchase a few weeks ago. I have tried adding whole veggies and fruits with skins and seeds and all. They’ve all been good, but if you held a gun to my head and forced me to pick a favorite, it would be this one. This conclusively proves my theory that anything tastes better with sweet potatoes! Anything. They are nature’s perfect candy/vegetable – and a powerhouse of nutritional goodness. The Center for Science in the Public Interest has ranked sweet potatoes as number one in nutritional value among all vegetables.

Try this some night: Make a couple of baked sweet potatoes. Eat one with butter and cinnamon sugar. Yum. Then, throw the other one in the fridge for your morning smoothie – A Sweet Potato and Oatmeal smoothie sensation! You will swear that there is cream and sugar in the mix after you taste this magical concoction, but there is not. Fresh ginger gives this smoothie a little bite, the oats add creaminess, and the dates give it a richness. Such a great way to start your day!

ONE YEAR AGO TODAY ON FFF: Caribbean Sweet Potato Hash Browns

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Southwest Sweet Potato Salad

March 30, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

Southwest Sweet Potato Salad

It’s true, I can’t get enough. I could eat sweet potatoes every day, easily. (As could my almost-one year old daughter!) Here’s another, great for spring and summer, perfect for picnics as there’s no pesky mayo to worry about, and sure to be a healthy hit.

SOUTHWEST SWEET POTATO SALAD

1/4 cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 teaspoons cumin
1/2 teaspoon smoked paprika
dash chili powder
1 teaspoon salt
1/2 cup extra-virgin olive oil
3 pounds sweet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned and diced*
2 cups corn
2 red bell peppers, diced
3 scallions, chopped
1/2 cup cilantro, chopped

Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves.

In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.

*For tips on roasting peppers of all kinds, check this out from The Wednesday Chef!

– posted by Anne

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Caribbean Sweet Potato Hash Browns

March 25, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

Sweet Potato Extravaganza 2009 continues with this easy, healthy treat. I do like using coconut oil if you have it on hand, but if not, olive oil will work just fine. Also, I used my Cuisinart’s shred function for the sweet potatoes, but if you don’t have one, the large holes on a good old-fashioned box grater does the job perfectly well too.

Caribbean Sweet Potato Hash Browns

CARIBBEAN SWEET POTATO HASH BROWNS

1 tablespoon coconut or olive oil
2 large sweet potatoes (garnet variety), peeled and shredded
1 medium onion, thinly sliced
1 teaspoon salt
1 red bell pepper, diced
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1/3 cup unsweetened grated coconut
juice and zest (finely grated) of one lime

Heat oil over medium high in a large skillet. Add sweet potato, onion and salt; cook, stirring frequently, until sweet potato starts to soften up, about 3-5 minutes. Add red pepper and garlic, incorporate thoroughly, and cook for another4-5 minutes, stirring, until the sweet potato is just starting to brown a bit. Stir in coconut, cilantro, lime juice and zest, and cook for another 2-3 minutes. Serve with Tangy Spiced Ketchup. Like so:

TANGY SPICED KETCHUP

1 clove garlic, minced
1/2 tablespoon coconut or olive oil
1 cup ketchup
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
dash cayenne pepper, or more to taste

Saute garlic in oil of your choice (as above, I prefer coconut but olive does just fine) over medium heat for about 2-3 minutes. Stir in ketchup and spices, adjust seasoning to taste. Serve warm or refrigerated.

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