Thai Peanut Butter Sweet Potatoes

Sweet, creamy, and zingy, this recipe makes a fantastic plant-based dish!

Ingredients for the sweet potatoes and slaw:

2 large sweet potatoes
3 cups shredded red cabbage
1/2 red bell pepper
1/2 yellow bell pepper
1/4 cup green onion
2 tablespoons fresh lime juice (1 lime)
1/4 teaspoon Himalayan salt
A bit extra chopped green onion for the garnish

Ingredients for the sauce:

1/3 cup organic peanut butter
2 tablespoons tamari soy sauce
2 tablespoons lime juice (1 lime)
1 teaspoon maple syrup
2 tablespoons water

Instructions:
Bake the sweet potatoes in the oven at 350 for about an hour or until tender when pierced with a fork.
To make the slaw, you’ll slice the red cabbage into thin ribbons, enough for 3 cups. Chop the peppers and green onion. In a large bowl, mix together the cabbage, peppers, & green onion with the lime juice and salt.
To make the Thai peanut butter sauce, you’ll whisk together the peanut butter, tamari soy sauce, lime juice, maple syrup, and water. 

To serve:

Slice the sweet potatoes in half and place a generous serving of slaw on top. Drizzle with the Thai peanut butter sauce and sprinkle with the extra chopped green onions. Enjoy!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

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Copyright Megan Normansell 2020. All rights reserved.

Lentil Tacos with Creamy Avocado Lime Dressing

Trying to lose weight, reduce portions, reduce inflammation, regulate digestion, improve diabetes, treat anemia, increase energy, prevent cancer,  improve atherosclerosis, support heart health, help your nervous system, live longer, or grow a healthy baby? Lentils, a part of the human diet since Paleolithic times, may be your new best friend. This pulse even has more disease-fighting phenols than apples, cherries, plums, broccoli, cabbage, grapes, & onions.

 

Filling Ingredients:

• 1 medium onion, finely diced
• 1 tbsp olive oil
• I large tomato, cubed
• 2 cups of cooked lentils
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp turmeric powder
• 1 tsp Himalayan salt
• 2 cups of shredded red cabbage
• Juice of 1/2 lime
• 4 medium carrots, shredded
• Cilantro to garnish
• ½ avocado, sliced or cubed
• 8 organic corn tortillas

Sauce Ingredients:

• ½ cup organic plain Greek yogurt
• ¼ tsp Himalayan salt
• Juice of 1/2 lime
• ½ pureed avocado

Directions:

1. Heat the olive oil in a large pan and saute the onions for 3-5 minutes or until translucent.
2. Add the chili powder, paprika, cumin, garlic, turmeric, salt, cooked lentils, and tomatoes to the onions, and stir well for another 5 minutes.
3. Place your carrot shreds and cabbage shreds in their own bowls. Cut your lime in half and squeeze one of the halves over the carrots and cabbage. Sprinkle with Himalayan salt.
4. Prepare your sauce by mixing the yogurt, avocado puree, ¼ tsp salt, and the juice from the remaining lime half together in a bowl.
5. Serve on warmed tortillas as pictured and enjoy!

 

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally. We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved.