Tag Archives: banana

Warm Sweet Potato Oatmeal

October 19, 2010
15

This morning’s breakfast idea came to me as I was getting dressed for work. Sweet potato oatmeal – why didn’t I think of this before! I love a bowl of warm oatmeal when it’s cold out, it’s so healthy and comforting and an easy way to get your daily fiber. Health.com considers oats a super food because it helps lower cholesterol, prevent heart disease and possibly reduce the risk of type 2 diabetes. It’s also a rich source of magnesium which works to regulate blood-sugar levels. But remember, we’re talking the real oats that you make on the stove top, not the flavored instant kind!

You might think that eating oatmeal every morning could get boring, but there are dozens of ways you can eat your oatmeal and not get sick of it. I was probably subconsciously influenced by our guest blogger Kath from Kath Eats Real Food. She has a whole section on her blog devoted to oatmeal! Check it out: Tribute to Oatmeal.

I baked a small sweet potato this morning, but this is a great breakfast to make when you have some leftover mash from dinner. Banana and sweet potato make a great pair and I used chopped hazelnuts for texture; I think pecans would be great too. I also added a drizzle of maple syrup (I used Canadian grade B for a strong maple flavor) to bring it all together. And if you put all this in a blender with your favorite milk and some ice, it’d make a great breakfast shake! With all the fiber from the oats and the potato, this breakfast will surely keep you satisfied well into the lunch hour.

Sweet Potato Oatmeal
1/2 cup cooked oats
1/4 cup sweet potato mash
1 banana, sliced
2 tablespoons chopped nuts (I used hazelnuts)
1 tablespoon grade B maple syrup

In bowl, combine cooked oats, mashed sweet potato and 2/3 of the banana slices; stir until you have orange oatmeal. Garnish with remaining banana, chopped nuts and maple syrup. Serve warm.

A Sweet Memorial Day Weekend

May 26, 2010
14

Is it officially summer? It sure feels like it today. It’s 92 degrees in NYC and of all days, our office’s a/c isn’t working. Why doesn’t this happen in the winter when I have to sneak a heater under my desk?! When I think about sweet potatoes in this heat, I can only think smoothies, salads and more salads — which will all come in handy this Memorial Day weekend.

If you’ve never tried a sweet potato smoothie, it’s pretty big in the natural food world. They are usually blended raw and used for their bevy of nutrients. I had my first smoothie in California at Real Raw Live. My goal was to try as many of their drinks as possible but of course I started with the sweet potato smoothie, which tasted like pumpkin pie! Because Real Raw Live is focused on health, their ingredients all serve a purpose. This smoothie is packed with potassium, beta carotene and healthy fats (avocado), which lower your bad cholesterol. Agave nectar, a sweetener derived from the Mexican agave plant, is sweeter than sugar but has a lower glycemic index. The flaxseed oil will give you a dose of omega-3 and omega-6 that you would normally get from fish or fatty foods.

Sweet Potato Smoothie
7 ounces fresh sweet potato (frozen to replace ice for a more concentrated flavor!)
7 ounces carrot juice
1/2 hass avocado (Mexican are the creamiest)
3 dates blended with water and strained
1 tablespoon flaxseed oil
1 ounce agave
Cinnamon
All spice

Place all ingredients in jar of blender; whirl until smooth.

And now salads. We’ve already covered raw sweet potato salads in the past and a raw sweet potato smoothie today, but let’s get cookin’ cause what I love about sweet potatoes is their deep roasted sweetness. This is the perfect sweet potato salad for a hot summer day, it’s fruity, it’s sweet and the colors scream summer. I got this recipe from Vegalicious but made some minor changes. Go to Vegalicious.org for the original recipe. This would be ideal for a Memorial Day picnic or bbq!


Fruity Sweet Potato Salad
2-3 large sweet potatoes, cooked, peeled and cut into chunks
1 red bell pepper, julienned and halved
1 ripe banana, sliced
1 apple, cored and diced
6 dried apricots, cut into small pieces
1/2 cup walnuts, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon honey or agave nectar
Salt and pepper to taste

In large bowl, combine sweet potatoes, bell pepper, bananas, apples, apricots and walnuts. In small bowl, whisk together olive oil, lemon juice and sweetener of your choice. Pour mixture over sweet potato salad, season with salt and pepper; toss gently. Serve immediately or refrigerate until ready.