While potatoes are ok once in awhile, due to their starchy nature they can lead to pretty intense blood sugar spikes and crashes. And of course, if weight loss is our goal, they're not a great choice. Cauliflower, on the other hand, is a cruciferous vegetable packed with nutrients, and is especially high in vitamin C, K, folate and other B Vitamins, magnesium, and is full of fiber. Try this recipe instead of mashed potatoes next time, it is absolutely delicious!
adapted from www.maryvance.com
1 medium head of cauliflower, organic
3 – 4 large cloves of garlic, peeled (or more depending on taste)
1 cup chicken or veggie stock, or water
sea salt to taste
Fresh ground pepper to taste
2 Tbsp. nutritional yeast, optional or 1 tbsp miso paste
1/4 cup extra virgin olive oil or organic butter
Wash and trim the head of cauliflower and cut into rough pieces. Heat a pan and pour in the cup of water or stock, toss in the cut cauliflower and cloves of garlic. Bring to a simmer and cover the pan. Allow to cook for about 10 minutes until the cauliflower is soft. Add pepper. Transfer mixture, including the liquid, into a blender. (You may want to do this in two batches.) Add in the nutritional yeast or miso paste, olive oil. Puree until it resembles the consistency of mashed potatoes. You may need to add in a little more water/stock to facilitate the blending, but be careful NOT to add in too much liquid. (You could also add in some coconut or almond milk for extra richness and flavor.) Taste and add sea salt if necessary.
This is a great recipe for any time of day! Try in the morning for a warming breakfast. Remember to go for the full fat greek yogurt, or use any other kind of organic yogurt. If sensitive to dairy, try a goat or sheeps milk yogurt.
By: Laura Rymar
2 large sweet potatoes
2 T almond butter
¼ c plain Greek yogurt
1 tsp maple syrup
¼ tsp cinnamon
¼ tsp vanilla
1/8 tsp orange zest
2 T chopped pecans
2 tsp ground flax seed, ground
1. Preheat oven to 400F.
2. Clean sweet potatoes thoroughly, leaving skin on. Wrap in parchment paper and then foil. Place in oven and cook for about 40 minutes or until soft.
3. Meanwhile, mix yogurt, cinnamon, vanilla, maple syrup and orange zest together.
4. When potatoes are ready, remove from oven and let cool.
5. Split down the center and spread 1 T of almond butter each. Top each with generous drizzle of cinnamon yogurt sauce.
6. Sprinkle each evenly with chopped pecans and ground flax seed.