There’s something about sweet potatoes that I just can’t get enough of! Whether they’re baked and stuffed with houmous and avocado, or made in to wedges or chips and dipped in to guacamole I AM JUST IN LOVE. They seem like an ultimate comforting treat to me yet they are so good for you at the same time! The perfect way to satisfy a craving for comfort food without falling off the healthy eating bandwagon.
Speaking of the healthy eating bandwagon I hope everyones new years resolutions have been going well. Have people made long lasting changes or have the fads been and gone?
I know that I took some time and serious adjusting to clean up my diet once and for all and I couldn’t feel better for it! Since cutting out gluten, dairy, meat and refined sugar from my diet I have SO much more energy and generally feel more alive. I don’t have a taste for these things anymore, in fact the last time I ate milk chocolate I thought it tasted disgusting and would much have preferred some 80% dark chocolate… or an OMBAR (my latest dairy-free chocolate obsession) If you haven’t tried one, you are missing out my friend!!
If you really want the outcome and the results of sticking to it, you will. It’s not always easy, but it’s definitely doable.
If you can ride out the challenging moments long enough to learn something from them and arrive on the other side without breaking your commitment, the feeling you’re left with will outride any feeling of pleasures that you would get from breaking your resolution i.e having an intimate date with Ben & Jerry and finishing off the whole tub (which may I add I have done in the past).
And if you decide that the commitment you made to yourself isn’t working right now, there’s not a damn thing wrong with dropping it and moving on. Just make sure the reason for dropping it extends beyond inconvenience or being hard. And when the time is right for you, you can pick up where you left off.
Anyway, on to this weeks recipe which is full of delicious sweet potatoes, rich in fibre, vitamin C and beta carotenes and much lower GI than white potatoes, perfect for your health. Not to mention the turmeric and ginger which are potent anti-inflammatory and anti-cancer foods.
4 large sweet potatoes
1 cup split red lentils
1/2 cup quinoa
1 large red chilli chopped including seeds
A piece of fresh ginger peeled and chopped
4 teaspoons ground cumin
5 teaspoons ground turmeric (use some fresh turmeric if you can get hold of any)
1 teaspoon dried chilli flakes
6 large carrots
2 tins full fat coconut milk
2 tins chopped tomatoes
1 tin chickpeas
1 bag spinach
1 tablespoon of coconut oil
1 handful of cashew nuts (optional for garnish)
How to make
This is a fantastic one pot wonder kind of dish and it can be made using a cast iron casserole dish such as a ‘Le Creuset’ or if you don’t have one of these then you can also do it in a pan on the hob.
If you are making this in a pan then first heat the coconut oil in the pan (this is to prevent any sticking) then add the vegetables, followed by all of the other ingredients. Bring to the boil and then simmer for one hour or until the vegetables are softened. Keep stirring throughout to prevent sticking and add some water if it starts to stick or look dry. After 1 hour add in the chickpeas and spinach. Cook for a further ten minutes and then you are ready to rock and roll my friend!
If you are using a Le Creuset then just pre-heat the oven to 180 degrees fan assisted oven, add in all of the ingredients and leave to cook for about 2.5 hours or until the vegetables or softened, stirring half way through. For the last ten minutes of cooking you can add the spinach and chickpeas.
Serve in your most fantastic bowls and top with chopped cashew nuts. You can serve this with brown rice however I find that with the quinoa and lentils being in the stew already that you don’t really need it.
I hope you have a happy week. May it be filled with nurturing yourself and achieving your goals.