sweet potatoes Archives - Amazing Health Advances

Cottage Pie with Sweet Potato Mash Recipe

The AHA! Team — Fri, 20 Jun 2025 05:34:51 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Cottage Pie with Sweet Potato Mash Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook One of my favorite comfort foods. This warm, savory dish is just as flavorful with mashed cauliflower instead of the sweet potato topping, so mix it up if the mood strikes. COURSE: Main Course DIFFICULTY: Moderate Ingredients ▢ 2 pounds sweet potatoes, cut into 2-inch chunks ▢ ½ teaspoon onion powder ▢ ¼ teaspoon ground black pepper ▢ 1 small red onion, chopped ▢ 1 carrot, chopped ▢ 2 garlic cloves, minced ▢ 1 ½ cups fresh or thawed frozen corn kernels ▢ 1 cup fresh or thawed frozen green peas ▢ 1 cup cooked fresh or frozen lima beans ▢ 2 cups cooked or BPA-free canned or Tetra Pak salt-free brown lentils ▢ 1 cup Light Vegetable Broth ▢ 8 ounces mushrooms of choice, chopped ▢ 3 tablespoons nutritional yeast ▢ 2 tablespoons salt-free tomato paste ▢ 1 tablespoon white miso paste ▢ 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried Instructions Place the sweet potatoes into a large pot with enough cold water to cover and bring to a boil. Cook for 15 to 20 minutes, or until fork-tender, then drain and return to the pot. Stir in the onion powder and black pepper and mash until smooth. Set aside. Preheat the oven to 400F. Heat 1/4 cup of water in a large skillet over medium heat. Add the onion and carrot and cook until softened, about 7 minutes. Stir in the garlic and lower the heat to low. Stir in the corn, peas, and cooked lima beans. Cook until the vegetables are tender and any liquid is absorbed, 3-5 minutes. Stir in the 1 1/2 cups of the lentils, then transfer the vegetable mixture to a shallow baking dish and set aside. Heat the Light Vegetable Broth in the same large skillet over medium heat. Add the mushrooms, nutritional yeast, tomato paste, miso paste, and thyme and cook, stirring, for 5 minutes, or until the mushrooms are soft. Transfer the mushroom mixture to a blender or food processor, add the remaining 1/2 cup of lentils, and blend until smooth. If the gravy is too thick, blend in up to 1/2 cup of additional broth. Taste and adjust the seasonings, if needed. Pour the gravy over the vegetable mixture, stirring to combine. Spread the mashed sweet potatoes on top, smoothing to cover the surface. Bake for about 30 minutes, or until the filling is bubbling. Serve hot. To read the original article click here.

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Curried Chickpea Wraps Recipe

The AHA! Team — Wed, 09 Oct 2024 08:46:49 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Curried Chickpea Wraps Recipe One of the ingredients of curry powder, which is one of my favorite spice mixes, is turmeric. Besides being so good for you, turmeric gives the blend its beautiful yellow color. The curried chickpea filling in this recipe also great on top of roasted sweet potatoes, in lettuce wraps, or served as a dip. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 INGREDIENTS ▢1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed ▢1 ½ teaspoons curry powder, or to taste ▢1 teaspoon lemon juice ▢1 teaspoon date sugar ▢¼ teaspoon white miso paste ▢Savory Spice Blend to taste ▢½ cup chopped celery ▢⅓ cup shredded carrot ▢⅓ cup chopped cashews ▢⅓ cup raisins ▢1 firm sweet apple, cored and chopped ▢1 tablespoon chopped scallion ▢2 cups shredded lettuce or dark leafy greens of choice ▢4 100% whole-grain tortillas INSTRUCTIONS In a food processor, combine 1 cup of the chickpeas with the curry powder, lemon, date sugar, miso, and Savory Spice Blend to taste with 3 to 4 tablespoons of water. Process until smooth. Add the remaining ½ cup of chickpeas and the celery, carrot, cashews, raisins, apple, and scallion, and pulse just to combine and break up the chickpeas a bit. Taste and adjust the seasonings, if needed. To assemble, divide the chickpea mixture evenly onto the tortillas and top each with the lettuce. Tightly roll up each of the tortillas to make a wrap. Cut each wrap in half and serve immediately. To read the original article click here.

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Sweet Potato Taquitos Recipe

The AHA! Team — Wed, 12 Jun 2024 04:32:15 +0000

Recipe by: NutritionFacts – Sweet Potato Taquitos are a delicious way to check-off a few Daily Dozen servings! This dish combines beans, whole grains, spices, and vegetables for a satisfying meal. Top with cashew cream and avocados, if desired. Pair with a green leafy salad to check even more Daily Dozen boxes off. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 INGREDIENTS ▢2½ -3 cups chopped sweet potatoes (about 1 large or 2 medium sweet potatoes) ▢1 cup chopped carrots (about 3 medium carrots) ▢3 cloves garlic, minced ▢1 cup chopped red onion ▢1½ cups cooked black beans ▢1 teaspoon chili powder ▢½ teaspoon onion powder ▢½ teaspoon paprika or smoked paprika ▢½ teaspoon ground turmeric ▢¼ teaspoon black pepper ▢12-14 small corn tortillas ▢Cashew Cream (optional) ▢Avocado (optional) INSTRUCTIONS Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture. In a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans. In a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together. Preheat the oven 425F or feel free to use an air fryer with a bake setting. Place a small scoop of the potato and bean mixture on to a tortilla, spread it out, and then roll tightly. Place the seam-side of the tortilla down on a baking sheet lined with a silicon mat or parchment paper (or an air fryer basket). Repeat this process for the remaining tortillas. Bake the tortillas for about 10-15 minutes. Prepare the Cashew Cream, if desired. Thin it out a bit to drizzle on top of the Taquitos or use it as a dip. Optional to top with diced avocado. Enjoy! To read the original article click here.

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Sweet & Spicy Baked Chicken Thighs Recipe

AHA Publisher — Thu, 04 Mar 2021 08:00:52 +0000

Dr. Josh Axe, DC, DMN, CNS – What is it about sweet and spicy flavors that make them go so well together? It’s like a kick in the butt for your taste buds. Sweet and spicy chicken is a popular takeout order at my local Chinese restaurant, but I prefer making my own version at home — and now you can, too. This is my favorite recipe when I can’t decide if I’m craving something sweet or just some heat; it’s got the best of both worlds! To really make these flavors pop, I like using boneless, skinless and organic chicken thighs. If you normally cook with only chicken breasts, prepare to have your mind blown. Chicken thighs, even with no skin or bones, stay super juicy while cooking, so there’s no fear of dry, rubbery chicken. With just a handful of ingredients, we’re going to prepare some of the zestiest chicken around with this Sweet & Spicy Baked Chicken Thighs recipe. How to Make Sweet & Spicy Baked Chicken Thighs We’ll begin by heating up the oven to 400 F and greasing a baking dish with coconut oil. Pat the thighs with a paper towel, removing any extra moisture, and place them in the baking dish. Sprinkle the 5-spice powder on them generously, flipping them to get both sides. While the chicken waits for your next move, in a medium bowl, let’s mix together the sweet part of this dish. Combine the diced and nutrition-rich apple, sweet potatoes, raisins, garlic and orange juice and zest. I don’t bother peeling the potatoes beforehand. They’re full of nutritional benefits, increase the fiber content and it makes life easier; just scrub and chop. Spread the mix over the chicken; as it all cooks, the juices will release onto the thighs, infusing them with flavor. Cover the baking dish with aluminum and bake the chicken for 35 minutes. When the timer goes off, uncover the dish, sprinkle on more 5-spice powder and return to the oven for another 5 minutes. That way, we’ll get a nice, crispy coating on the chicken. When time’s up, let the chicken rest for 5 minutes, so all the juices resettle, before serving. This dish is great because it basically cooks itself along with a side dish; who can turn down those sweet potatoes, after all? Serve with a side salad and your entire dinner is ready! If you want to turn up the heat even more, add some crushed red pepper flakes along with the 5-spice powder. Most apples will work well with this baked chicken thighs recipe, but I’m partial to organic Pink Lady, Braeburn and Jonathan varieties. Just like the potatoes, keep the skins on. Why complicate things? Sweet & Spicy Baked Chicken Thighs Recipe DESCRIPTION Sweet and spicy chicken is a popular takeout order at my local Chinese restaurant, but I prefer making my own version at home — and now you can, too. INGREDIENTS 4 boneless, skinless chicken thighs 2 tablespoons Chinese 5-spice powder 1 sweet-tart apple, diced 1 sweet potato, diced ¼ cup raisins 3 cloves garlic, pressed or minced zest and juice of one orange 2 tablespoons rum (optional) INSTRUCTIONS Heat the oven to 400 F. Grease a glass 13 x 9 baking dish with coconut oil. Pat the chicken thighs dry with paper towel. Place the chicken thighs in the baking dish and sprinkle both sides generously with the 5-spice powder. In a medium bowl, mix the apple, sweet potato, raisins, garlic and orange zest together. Spread this mixture over the top of the chicken. In a small bowl, mix together the orange juice and optional rum. Pour this mixture over the top of the chicken dish. Cover the dish and bake for 35 minutes, or until the chicken thighs have an internal temperature of 165 degrees. Uncover, sprinkle on more 5-spice powder and return to the oven, uncovered, for 5 minutes. Let the chicken rest for 5 minutes before serving. NOTES Most apples will work well with this baked chicken thighs recipe, but I’m partial to organic Pink Lady, Braeburn and Jonathan varieties. Just like the potatoes, keep the skins on. Why complicate things? To read the original article click here. For more articles from Dr. Axe click here.

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Sweet Potato Hash Browns Recipe

AHA Publisher — Sun, 02 Aug 2020 07:00:30 +0000

Dr. Axe – Though I tend to avoid starchy carbohydrates, sweet potatoes are one of my favorite exceptions. This orange root vegetable ranks low on the glycemic index, making it a viable option for diabetics and others watching their blood sugar levels. Not only that, but sweet potatoes are loaded with potassium, vitamins and antioxidants … One sweet potato has more than 100 percent of your daily value of vitamin A. If your familiarity with sweet potatoes is limited to roasting them or eating them as a Thanksgiving side dish, you’re in for a treat with my easy sweet potato hash browns recipe. A delicious, healthy alternative to traditional greasy potato hash browns, these sweet potato hash browns are an excellent breakfast dish. Served solo or alongside eggs and beef or turkey bacon, it’s a tasty way to kick off your day with nutrients. Let’s do it! A Complete Breakfast with Sweet Potato Hash Browns Wondering what else you can serve along with these hash browns for a really satisfying and savory breakfast? You actually have a lot of options! Here are just some of the healthy breakfast items you may want to consider: • Sage Chicken Breakfast Patties • Parmesan Fried Eggs with Bitter Greens • Crustless Spinach Quiche • Keto Paleo Almond Flour Waffles • Coconut Flour Pancakes • Turmeric Eggs Sweet Potato Hash Browns Nutrition FactsOne serving of these delicious sweet potato hash browns contains about: (1, 2, 3, 4, 5, 6) • 159 calories • 3.2 grams protein • 5.3 grams fat • 28 grams carbohydrates • 4.3 grams fiber • 7 grams sugar • 16 milligrams sodium • 22,033 IUs vitamin A (over 100 percent DV) • 20 milligrams vitamin C (22 percent DV) • 443 milligrams potassium (10 percent DV) • 0.5 milligrams iron (2.8 percent DV) • 30 milligrams calcium (2.3 percent DV) How to Make Sweet Potato Hash Browns This recipe really isn’t hard to make at all. You’re going to be using raw — not roasted — sweet potatoes, which really cuts down on overall recipe time. Once you have your potatoes grated in a bowl, you basically just combine all of the ingredients on the stovetop and to finish it off, give it a little time in the oven to create a roasted sweet potato finish that is crispy and absolutely delicious. Start by peeling and grating two pounds of sweet potatoes. If possible, check out your local farmer’s market for fresh, organic varieties. After peeling, use a grater to create sweet potato shreds. Look at that terrific orange color! Toss in your chopped onion and garlic cloves and, of course, those finely grated sweet potatoes into a heated skillet with 2 tablespoons of coconut oilor ghee. Don’t forget to season to taste with sea salt and pepper. Sauté all the fixings for 10 to 15 minutes on the stovetop, until the potatoes are tender and the onions are translucent. Transfer the mixture to a baking pan and brush with an egg wash. Pop it in the broiler for about five minutes, or until the potatoes have reached your desired crispiness. See how easy this sweet potato hash brown recipe is? Try it on a leisurely weekend to enjoy with the family. INGREDIENTS: 1 onion, chopped 2 cloves garlic, chopped 2 pounds sweet potatoes, peeled and grated 2 tablespoons coconut oil or ghee Egg wash (1 egg beaten with a tablespoon of water) Sea salt and black pepper to taste DIRECTIONS: 1 In a large skillet over medium-high heat, add the onions. Season with salt and pepper. 2 Add in the garlic and sweet potatoes. 3 Sauté for 10–15 minutes until sweet potatoes are tender and onions are translucent. 4 Transfer the sweet potato mixture to a baking pan and brush with the egg wash. 5 Broil for five minutes, or until potatoes have reached your desired crispiness. They should be just a little browned on top. To read the original article click here. For more articles from Dr. Axe click here.

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