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Roasted Sweet Potato Salad with Warm Chutney Dressing – “A Salad For Each Week” #12

raosted sweet potato

Roasted Sweet Potato Salad with Warm Chutney Dressing

Truth #1 – I cannot take any credit for this recipe…it comes directly from The Food Network’s site.Truth #2 – I cannot stop eating this.
Truth #3 – I’ve never made it…my mama always makes it for me! 🙂

This is one of those fall side dishes that can double as a dessert. Enough said. Try it, and you will become addicted too. And don’t forget: Orange is the New Black!

Ingredients
Salad:

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper

Dressing:

6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Directions

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.

Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Read more at: http://www.foodnetwork.com/recipes/saras-secrets/roasted-sweet-potato-salad-with-warm-chutney-dressing-recipe/index.html?oc=linkback

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

22 Comments
by M. Terry on November 15, 2013  •  Permalink
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Posted by M. Terry on November 15, 2013

https://wholetothecore.com/2013/11/15/roasted-sweet-potato-salad-with-warm-chutney-dressing-a-salad-for-each-week-12/

Carrot Cake Muffins

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Carrot Cake Muffins

Last Sunday it was Cranberry Orange Muffins that my kids awoke to, and this Sunday it was Carrot Cake Muffins that Aleyah and I made together. These were super-moist, and this recipe is now one of my new favorites!

  • 3/4 cup organic whole wheat flour

  • 1/2 cup Bob’s Red Mill Gluten-free All Purpose Baking Flour

  • 1/3 cup organic sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 Tablespoon ground flax (optional)

  • 2 eggs (room temperature)

  • 1/4 cup applesauce

  • 1/4 cup coconut oil

  • 2 Tablespoons honey

  • 1 1/4 cup shredded carrots

  • 1/2 cup crushed pineapple

  • 2/3 cup raisins

Combine dry ingredients (flour-flax) in a medium bowl. In a separate bowl, beat eggs. Add applesauce, coconut oil, and honey and stir. Add to dry ingredients and stir just until moisten. Fold in carrots, pineapple, and raisins. Spoon into lined muffin cups (3/4 full). Bake at 350 F 18-20 mins or until cake tester comes out clean. Makes 1 dozen

2 Comments
by M. Terry on November 11, 2013  •  Permalink
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Posted by M. Terry on November 11, 2013

https://wholetothecore.com/2013/11/11/carrot-cake-muffins/

Home Grown Kale and Pumpkin Seed Salad – “A Salad For Each Week” #11

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I now have the pleasure of harvesting fresh kale from my milk crate garden.

crate

Last week, I made my first kale salad of the season and added one of my homegrown peppers and the pumpkin seeds we de-gutted and roasted from our pumpkin. I added some minced garlic, a spray of olive oil, and a squeeze of lemon juice along with a a shake of pepper and salt to create this simple salad.

 

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

22 Comments
by M. Terry on November 4, 2013  •  Permalink
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Posted by M. Terry on November 4, 2013

https://wholetothecore.com/2013/11/04/home-grown-kale-and-pumpkin-seed-salad-a-salad-for-each-week-11/

My Treat for Halloween

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Thanks to my friend Kasey for my super nutritious and delicious lunch for this Halloween day! She sent me home last night with a wonderfully stuffed acorn squash filled with kale, roasted garlic, carrots, celery, walnuts, coconut oil, and one of my favorites – goat cheese! I enjoyed every bite, and this by far beats a traditioal, candy corn-topped cupcake any day!

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by M. Terry on October 31, 2013  •  Permalink
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Posted by M. Terry on October 31, 2013

https://wholetothecore.com/2013/10/31/my-treat-for-halloween/

Pumpkin Spice Scones

20131027-054853.jpgOn Saturday, the kids and I were invited over to our friend, Kasey’s house to make pumpkin scones. Anna went garage saling with Daddy, so Aleyah, Joel, and I headed on down the street to enjoy time in the kitchen with one of our favorite people! Kasey found this delicious and healthy recipe for Pumpkin Spice Scones on Victoria Laine’s website.

We made some minor changes like adding walnuts and creating a honey, coconut oil, and cinnamon glaze and also using  coconut sugar. When they were done, we sat down, sang “Happy Birthday” to Kasey (Joel’s idea- not really her birthday but we were happy to oblige!), and enjoyed these moist and super flavorful scones! Give these a try- you will not be disappointed!

Here is the recipe from her website:

2 cups             whole-grain pastry flour (Gluten-free: 1 cup each – Bob’s Red Mill *All-Purpose Flour + *Bisquit & Baking Mix)

1 1/4 cups      rolled oats (Gluten-free if needed)

1/2 cup           “natural” dry cane sugar (I use Sucanat)

Pumpkin Spice Scone

1 Tbsp              baking powder

1/4 tsp             salt

2 tsp each      ground cinnamon and ground ginger

1/4 tsp each  ground cloves and ground nutmeg

2 Tbsp             chia seeds, ground

14-oz can        pumpkin -or- sweet potato (397g)

1/2 cup            water 

1/2 cup            dried cranberries -or- raisins

1/4 cup            raw pumpkin seeds -or candied ginger (optional-for garnish)

Apple Butter (from last weeks post) -or- store bought (optional for spreading)

Directions: 

1.  Preheat oven to 375F. Line 2 baking sheets with parchment paper.
2.  Grind the chia seeds. In a large mixing bowl, combine chia, flour, oats, sugar, baking powder, salt, spices, and dried fruit.
3.  Scoop out the can of pumpkin, and add the water to the dry ingredients. With a rubber spatula or wooden spoon mix in the moist ingredients to incorporate.
4.  Using a small handful of flour, dust a large cutting board or your counter top. With your “floured” hands pull the sides of the dough together and transfer it out onto the floured board counter. Using you hands and adding more flour as needed to keep it from sticking, fold the dough it into a large round ball. Break the dough into two pieces, flouring the counter again if needed, and form into disk-shapes. Press  or roll dough so it is about 3/4” thick.
5.  With a large knife cut the disks (being very careful not to cut the counter…or you can transfer to a floured board) into 6 pieces by cutting in half, then into thirds. Transfer each scone to the lined baking sheets.
6.  Decorate with several pumpkin seeds, or chopped candied ginger. Bake for 15-18 minutes until lightly browned. Cool and serve with apple butter (optional).

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3 Comments
by M. Terry on October 27, 2013  •  Permalink
Posted in Family, Food, Nutrition, Recipes
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Posted by M. Terry on October 27, 2013

https://wholetothecore.com/2013/10/27/pumpkin-spice-scones/

Orange is the New Black

orange

Carbohydrates don’t just come in shades of white and tan (i.e. bread, rice, cereal). The best carbs come from vibrant colors like orange! For instance, a 1-cup serving of sweet potato contains 27 g and 10 g of carbs are in a 1-cup serving of orange peppers. Here is why you need to switch from your pasta to a serving of orange vegetables: the orange fruits and vegetables contain four vital vitamins and minerals.

 

Beta-carotene – Associated with a decreased risk for certain diseases, including cardiovascular disease and certain types of cancer. Beta-carotene also plays a role in regulating the growth and reproduction of cells within the body.

 

Vitamin C – Vital for the immune system to function properly and is important in collagen formation.

 

Potassium – Aides in muscle contraction, nerve function and pH regulation and has shown to lower blood pressure

 

Vitamin E – (in veggies only- not orange fruits) May help protect against chronic diseases such as cancer and cardiovascular disease

The amount contained in one cup of each orange vegetable is as follows: butternut squash, 2.6 mg; sweet potato, 1.4 mg; pumpkin, 2 mg; and carrots, 1.6 mg

Read more here.
1 Comment
by M. Terry on October 24, 2013  •  Permalink
Posted in Food, Motivation, Nutrition
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Posted by M. Terry on October 24, 2013

https://wholetothecore.com/2013/10/24/orange-is-the-new-black/

Oh My Oreo!

oreo

Oreos are as addictive as cocaine and morphine. So that means I am not a “mean mommy” after all for keeping them from my kids!  🙂

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by M. Terry on October 19, 2013  •  Permalink
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Posted by M. Terry on October 19, 2013

https://wholetothecore.com/2013/10/19/oh-my-oreo/

Apples + Oranges = 3 Years

FallingFruit_001

Recent research finds that eating fruits and veggies will, on average, add three years to your life! Here’s to an additional three years of being with family, friends, and serving Jesus!

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by M. Terry on October 15, 2013  •  Permalink
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Posted by M. Terry on October 15, 2013

https://wholetothecore.com/2013/10/15/apples-oranges-3-years/

Candy Corn Popsicles

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I am always looking for ways to recreate holiday favorites. Here is our version of the token Halloween candy – the candy corn! I never hesitate to say ‘yes’ when they ask for one of these popsicles. And it’s not a happy place when we run out. 😛

4 oz vanilla dairy-free yogurt (We like coconut or cashew yogurt)
  4 oz plain dairy-free yogurt
  8 oz mango, puréed
  8 oz pineapple, puréed

Mix yogurts together. Fill popsicle molds one-third full. Place in freezer for at least 30 minutes. Next, fill molds another third of the way with mango purée. Place in freezer again for 30 minutes. Pull molds out of freezer and top with pineapple purée. Place Popsicle sticks into molds and freeze for at least two hours. Makes about 6 popsicles.

 

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by M. Terry on October 7, 2013  •  Permalink
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Posted by M. Terry on October 7, 2013

https://wholetothecore.com/2013/10/07/candy-corn-popsicles/

Gingery Broccoli and Carrot Salad – “A Salad For Each Week” #9

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Anna is my herbivore and this salad is her all-time favorite! She will even finely cut the broccoli and then toss it all together, leaving me with little work to do. 🙂 I like to make our own Asian ginger dressing because the store-bought ones are soybean oil- based (which soy ranks high on the GMO chart) and it has additional preservatives that I’d rather not have around. All the ingredients get tossed into the blender so any cutting that you do is minimal. I found the copycat recipe of Benihana’s dressing on http://www.topsecretrecipes.com. I subsitute honey for the sugar and use organic ketchup and a non-msg soy sauce.

 

Gingery Broccoli and Carrot Salad

  • 1 head broccoli, finely chopped

  • 2 cups shredded carrots

  • 1/4 – 1/3 cup Asian Ginger dressing (recipe below)

Place all ingredients together in a large bowl and gently mix.  Chill in refrigerator until ready to serve.

 

Asian Ginger Dressing

½

cup minced onion

½

cup peanut oil

⅓

cup rice vinegar

2

tablespoons water

2

tablespoons minced fresh ginger

2

tablespoons minced celery

2

tablespoons ketchup

4

teaspoons soy sauce

2

teaspoons sugar

2

teaspoons lemon juice

½

teaspoon minced garlic

½

teaspoon salt

¼

teaspoon ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

24 Comments
by M. Terry on October 2, 2013  •  Permalink
Posted in Food, Nutrition, Recipes
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Posted by M. Terry on October 2, 2013

https://wholetothecore.com/2013/10/02/gingery-broccoli-and-carrot-salad-a-salad-for-each-week-9/

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