Eating seasonally is great. The produce is fresher and almost always cheaper than it would be out of season, plus if you begin to listen to your body you will find that you crave the fruits and vegetables in season. As the weather has turned colder, my thirst for raw salads and tropical fruits has died and been replaced with a craving for warm, hearty, filling and heavier dishes like beans, squash, soups and apples.
Today our grocery store had sweet potatoes, 4 pounds for $1! So as you stock up, know that you don’t just have to eat the iconic sweet potato and marshmallow dish, but can enjoy sweet potatoes in a myriad of ways- for breakfast, lunch and dinner. I got this idea from a health magazine from my local health food store- sweet potatoes for breakfast!
- 1 good sized sweet potato
- 1 ripe banana
- a little bit of orange juice (all I had was pineapple juice and it worked)
- cinnamon and nutmeg to taste
- chopped pecans or walnuts
- dried cranberries
- raw honey (optional)
Place sweet potato on a microwave safe plate and poke a few holes in it with a fork. Heat for about 5-6 minutes until very tender. Scoop out flesh and put in a bowl. Add the ripe banana and a little bit of juice. Add cinnamon and nutmeg to taste. Blend with an electric mixer until uniform and fluffy. Spoon into a bowl and add chopped nuts, dried cranberries, more cinnamon (if desired) and honey (optional). I ate it without the honey and was surprised at how yummy this was! You can easily eat this right off the spoon and is especially great for those on a grain-free or grain limited diet. I really like it as a spread though. I toasted some sprouted organic bread and slathered it with butter, then topped with a spoonful of the sweet potato. Top with nuts and cranberries and you have a filling, seasonal nutritious breakfast!