A great vegan and gluten free dish, packed with healthy and zesty nutrients!
This is a quick and easy recipe that you can enjoy by itself as a main dish or as a side dish for indulgent feasts! The soft and creamy consistency of the sweet potato combines deliciously with the fresh and crispy apple, while the rice and quinoa add just the right kick in texture. Not only this dish is delicious, but it is nutrient dense, thanks to the high quality protein found not only in quinoa and sprouted rice, but also in sweet potatoes. Aside from containing high quality protein, sweet potatoes are rich in carotenoids (especially beta-carotene), copper, vitamins C and E, and fiber. And even better, they are a lot lower on the glycemic index scale than white potatoes, which mean that even people on low carb diets can enjoy them! Now, is that sweet or what?!
What you need
1 and 1/2 cup sprouted rice and quinoa mix (could also use brown rice or quinoa alone)
2 sweet potatoes (boiled or microwaved)
1 large Apple (any type, but I prefer the red ones)
2 tbs freshly chopped parsley
A dash of salt and pepper
AND LOTS of LOVE!
Preparation
Prepare the rice and quinoa mix by boiling in 3 cups water on the stove or in a rice cooker (preferred).
Boil the sweet potatoes on the stove (peel on) or cover in paper towel and microwave on high for 2 minutes (or until they feel tender when you prick them with a fork). Although microwaving is a quicker and more convenient option, I prefer boiling them or backing them in the oven if time is not an issue (as this is a much healthier way of preparing your food). I personally try to avoid over-using the microwave whenever I have a chance , in order to preserve the natural properties of our yummy food. There has been a lot of controversy around the harmful effects of microwave ovens over our food, due to super heating the food at a molecular level, which may create some unhealthy changes to the food. I personally don’t have a deep understanding of how this actually works, but I chose to believe there must be some truth to this theory, so I’d rather be safe than sorry. Therefore, I plan on staying away from using the microwave when I have options.
Back to our recipe … Once the sweet potatoes are boiled, remove the peel and cut them into small cubes.
Cut a fresh apple in small cubes as well (you can leave the peel on if the apples are organic) and chop the parsley.
Mix all ingredients together and add salt and pepper to taste. You could add some more parsley on top for serving and… Voila! You cooked yourself and your family a delicious and nutritious dish to be enjoyed by itself next to a soup or as a side dish!
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ABOUT ME
A cancer survivor and holistic health enthusiast, I am a firm believer that what we feed our body and soul has a huge impact on our overall well-being. Therefore, I advocate for an integrative approach that focuses not only on nutrition, but on self-care and lifestyle choices in a bio-individual way.
