Yams & A Recipe

 

sweet-potato-basket1.jpg

Roasted Yams with Sunflower Seed Sauce7c130c14b6a212e8f1c11d85f25b7285
2 large yams or sweet potatoes, quartered lengthwise
2 tablespoons maple syrup
2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons red pepper flakes
sea salt & freshly ground black pepper
crushed cilantro

Sunflower Seed Sauce
1/2 cup raw sunflower seeds, soaked in water overnight
1/2 cup coconut milk
1 tablespoon extra virgin olive oil
1 teaspoon agave nectar
1/2 teaspoon sea salt

Instructions
Preheat oven to 425 F. Toss yams with maple syrup, 1 tablespoon extra virgin olive oil, and red pepper flakes. Season generously with sea salt and black pepper.
Heat a cast iron skillet or any oven safe skillet over medium-high heat with remaining tablespoon of olive oil. Once skillet is very hot, place yams cut side down and allow to brown for 3 – 5 minutes. Flip yams to other side and place skillet in oven. Roast for 25-30 minutes, until yams are fork tender and well browned on all sides.

Sunflower Seed Sauce
While yams are roasting, combine all ingredients for the sauce, in a high speed blender. Blend until very smooth, approximately 1 1/2 minutes. Place sauce in the refrigerator and allow to cool as it will be warm from blending.
To serve sweet potatoes, transfer to a serving platter, drizzle liberally with sauce and garnish with cilantro. Serve warm.
Remaining sauce will keep in the refrigerator for up to a week.

Adapted From:Almost Vegan

Carrots & A Recipe

13892333_10210351273958041_8304770367169744204_n

Carrot & Apple Salad
Ingredients
4 large carrots, peeled, and julienned or spiralized
3 granny smith apples, cubed, diced or juliened
1 orange, juiced
1/4 lemon, juiced
3 1/2 tbsp evoo
2 tbsp chopped parsley
1/8 tsp chopped cilantro (optional)
dash of italian seasoning (optional)
sea salt and pepper to taste

Toss the carrots and apples in a bowl with the orange juice, lemon juice and evoo. Sprinkle with the parsley, and cilantro season and toss again. Serve cold.