sweet potato Archives - Haleo

Curried sweet potato soup

Haleo — Thu, 22 Oct 2015 09:44:02 +0000

This clean vegan soup near kills me, because it contains very few ingredients, but it is unbelievably delicious! It is particularly good to make when you are trying to ward off that lingering flu/cold and you want to build up your immune system (which is how this recipe was born).

It centres around one main ingredient – the sweet potato. The sweetness of this tuber, together with the curry powder, delivers an explosion of flavour as well as providing some amazing health benefits along the way.

Curcumin is the magical phytonutrient in turmeric, which is the main ingredient in curry powder and is a powerful antioxidant that can neutralise harmful cancer-causing free radicals, reduce inflammation, slow the growth of tumours and helps build up our immunity.

I like doubling this recipe so that I can freeze the left overs (which lasts well for up to 3 weeks). Enjoy!

Serves: 2 large serves (or 4 starter serves)

Ingredients

4 medium sized sweet potatoes (washed and peeled).
2 tbsp. coconut oil (melted)
½ tsp. ground cinnamon
2 cups vegetable stock
1½ tbsp. curry powder
1 tsp. fresh lemon juice
Coriander (chopped to garnish)
Sea salt and pepper to taste

Instructions

Preheat oven to 180 degrees.
Chop the sweet potato into small chunks and place onto a lined baking tray.
Drizzle the coconut oil over the sweet potato and season with sea salt, pepper and sprinkle with cinnamon.
Using your fingers, massage the sweet potato in with the coconut oil and spices.
Roast for around 30 minutes or until the sweet potato is cooked and soft.
Place sweet potato into a blender, add vegetable stock, lemon juice and curry powder and blend until smooth.
Add another cup of water to adjust consistency.
Place in a medium pot and heat for a further 4-5 mins.
Serve and garnish with coriander.

The post Curried sweet potato soup appeared first on Haleo.

Sweet potato and lentil soup

Haleo — Sat, 13 Jun 2015 06:53:52 +0000

This vegan dish truly is ‘soup for the soul’. Packed to the brim with beta-carotene (thanks to the sweet potatoes and carrots) this clean soup is beyond nourishing. It is relatively simple to make and fragrant thanks to the magical herb thyme!

This herb has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis and chest congestion. The paprika gives this dish a light smoky flavour and it freezes well too!

Serves: 4

Ingredients

1 tbsp. coconut oil
1 large red onion (diced)
2 medium sized sweet potatoes (washed, peeled and chopped into cubes)
4 carrots (washed, peeled and roughly chopped)
4 sprigs fresh thyme or 1 tbsp. dried thyme
3 garlic gloves (crushed)
1 cup uncooked red lentils (rinsed thoroughly)
4 cups water
2 cups vegetable stock
2 tbsp. smoked paprika
Sea salt and pepper (to taste)

Instructions

Melt the coconut oil in a medium sized pot over a medium heat.
Add the red onion and garlic. Saute until the red onion is soft.
Add the sweet potatoes, carrots and thyme and cook for a few minutes, while stirring.
Add rinsed lentils, smoked paprika, water, vegetable stock and simmer on a low heat for around 20-25 minutes (until the vegetables and lentils are soft). Stirring occasionally.
Add soup to a blender and blend until smooth, add salt and pepper to taste. If you feel it’s too thick, add a bit more water.
Serve and finish with a sprinkle of smoked paprika and fresh thyme.

The post Sweet potato and lentil soup appeared first on Haleo.

Sweet potato fries

Haleo — Sun, 07 Jun 2015 07:40:42 +0000

Do you ever go through the motions of craving deep-fried chips? Well, I know that we do, but since learning the truth about the white potato and bad fats, our cravings for potato fries has greatly diminished. We have however, become quite friendly with the glorious sweet potato (no relation to the potato, different families all together). Filled to the brim with beta-carotene, this orange gem is a new favourite on our plate. This dish is a great side or a filling snack!

Serves: 4 (sides)

Ingredients

4 large sweet potatoes (washed and peeled)
2 tbsp. coconut oil (melted)
Fresh rosemary
Sea salt and black pepper

Instructions

Heat oven to 180 degrees.
Cut sweet potatoes into nice chip chunks.
In a large bowl, toss the sweet potato chips in coconut oil and rosemary.
Place sweet potatoes in a shallow roasting dish and season with sea salt black pepper.
Bake for 30-40 minutes, until crisp, turning every 10-15 minutes.

Join our community that lives and eats beautifully. Sign up for new recipes, updates and new blog posts.

The post Sweet potato fries appeared first on Haleo.

Curried cauliflower and sweet potato salad

Haleo — Sun, 26 Oct 2014 19:12:20 +0000

This salad was invented out of a desire to incorporate more cauliflower into our diet. An excellent source of important antioxidants – vitamin C, beta-carotene, and quercetin, cauliflower also contains the sulfur-rich phytonutrients glucosinolates, which, when broken down through chewing, become anti-cancer compounds hindering the growth of tumours and in some cases, killing off cancer cells.

Don’t be put off by the turmeric and curry powder in this recipe as these spices are really good for you and simply make it divine. The dates offer a light sweetness, whilst the crunch and flavour of the red onion gives it a real kick with the spices. This perfectly balanced dish has become one of our all time favs and is great as either a main or a side.

Serves: 2 main (or 4 side dishes)

Ingredients

1 medium cauliflower head
2 large sweet potatoes
15 dates
1 red onion
¾ cup of almonds
8 mushrooms
18 cherry tomatoes
3 packed cups mixed rocket and spinach
1 cup pitted olives
Juice of a lemon
3 tbsp. coconut oil
1 tsp. curry powder
1 tsp. turmeric
Salt
Pepper
Olive oil

Instructions

Preheat the oven to 180 degrees.
Wash, peel and cut the sweet potato into bite size pieces and place on a baking tray.
Drizzle 1 tbsp of melted coconut oil over the sweet potato and massage together with your hands then place in the oven for 15-20 minutes, (cook until soft).
While the sweet potato is cooking, chop the head of cauliflower into florets and place to one side.
Finely slice the red onion, chop the cherry tomatoes in half and chop the dates into quarters.
After 15-20 minutes, take the sweet potato out of the oven and set aside to cool.
Place the cauliflower on a baking tray, sprinkle over the turmeric and curry powder and drizzle with olive oil. Massage together with your hands.
Place the cauliflower on a baking tray and cover the tray with tin foil and place in the oven for 15 minutes.
While the cauliflower is cooking, chop of the mushrooms in half (so they are still chunky), heat 2 tbsp of coconut oil in a medium pan and cook the almonds for around 3-4 minutes, followed by the mushrooms. Once the mushrooms are cooked, set aside.
After 15 minutes, take the cauliflower out of the oven, turn the florets over and place back in the oven uncovered for a further 10 minutes, then take out and set aside to cool.
Once cooled, place the cauliflower, sweet potatoes, almonds, mushrooms, red onion, dates, olives, rocket and spinach into a bowl followed by the lemon juice. Add the salt and pepper and then toss before serving.

Building a community to share experiences, offer support and promote wellness. Inspired by love, life, family and knowledge.

Let’s live and eat beautifully.

The post Curried cauliflower and sweet potato salad appeared first on Haleo.