Roasted Sweet Potato Hash
- Three sweet potatoes, peeled and cut into I inch cubes
- 8 oz baby portabella mushrooms, wiped clean and quartered
- 1 large red onion, peeled, halved and each half cut into quarters lengthwise and then cut crosswise in thirds, making chunks
- 1 bunch kale or Swiss chard, washed, leaves removed and torn into pieces
- 1/4 cup olive oil
- 2 tablespoon Braggs or Coconut Aminos
- 2 tablespoon maple syrup
- 1/2 Tsp smoked sea salt (optional)
Prepare vegetables. Preheat oven to 400 degrees. Place potatoes in a mixing bowl, sprinkle with a little oil and toss to coat. Line a sheet pan with parchment paper and put potatoes into a single layer on pan. In the same bowl mix the onion and mushrooms. Sprinkle with a little oil to lightly coat and place on another lined sheet pan, spread out the vegetables into an even layer. Place pans in the oven and cook for 15 minutes, check onions and mushroom and remove if tender. Continue cooking sweet potatoes for another 10-15 minutes. Remove potatoes from oven when lightly browned and cooked through. In the mixing bowl massage the kale leaves with a little oil to coat. lay on a baking sheet and bake at 350 degrees for about 10 minutes, until crispy, but not charred. Remove and add all vegetables into a mixing bowl. Toss with the smoked sea salt or a good mineral salt (pink or grey). Whisk the oil, aminos and syrup together until slightly thickened and pour over vegetables. Serve and enjoy. This is actually good cold as well as warm right from the oven.
- 1 pound Brussel sprouts
- 1 bunch lacinato kale
- 1 delicate squash
- 1 cup cranberries, fresh or frozen
- 1 cup walnuts
- 1/4 cup maple syrup
- 1/4 cup apple juice or water
- 1 teaspoon Dijon
- 1/4 cup cider vinegar
- 1/2 tsp sea salt or Himalayan salt
Preheat oven to 375 degrees. Wash and dry the squash. Cut lengthwise in half, clean out seeds and cut crosswise into 1/2 inch moons (the squash skin is edible). Toss with a little olive oil and then lay on a parchment lined sheet pan. Pour cranberries onto the sheet pan and spread out around the squash. Place in oven and roast for 20 minutes, check for doneness, cook a few minutes longer if needed.
Prepare the vinaigrette: combine the maple syrup, juice, vinegar, Dijon and salt in a small bowl and whisk to mix well.
Thinly slice the Brussel sprouts and kale, combine in a mixing bowl with 2 tablespoons of the vinaigrette and toss well or massage to coat the greens. When squash and berries are done cooking, toss squash, cranberries and walnuts with the shredded greens and top with more vinaigrette.
- 1 1/2 cups pumpkin puree (cooked or raw)
- 1/2 cup date paste (dates packed and blended smooth with a little water)
- 1/2 cup nut or oat milk
- 1 teaspoon vanilla
- 1/2 cup powdered coconut sugar (grind your own into a fine powder) or 1/4 cup maple syrup
- 2 teaspoons of pumpkin spice (1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove)
- 1/3 cup coconut oil, melted
In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. Add in the pumpkin puree and spices, blend again. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds. Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours. Enjoy!