sweet potato

Kale & Sweet Potato Salad

This salad inspired by a meal delivery service.  We've lightened it up a bit! 

Never had a kale salad?  This one for the win!  They key to making raw, rough kale greens to die for:  Tear leaves from center stem into small chunks, massaging (yes, like rolling in your fingertips) as you drop them into your salad bowl.  Discard the center stem.  You're in business! 


What You'll Need:

1 bunch dinosaur or lacinato kale, torn from stems

2 sweet potatoes, baked

1 cup shredded cabbage


1 can (15oz) chickpeas, rinsed and drained 

1/4 tsp black pepper

1/4 tsp paprika 

1/4 tsp cayenne pepper

1/2 tsp brown sugar 

1/2 tsp olive oil 


juice of 1 lemon

1 Tbsp tahini (sesame seed paste)

1/2 Tbsp white miso paste

2-4 Tbsp warm water 


2 tsp sesame seeds

Bake sweet potatoes @375 for about 30 minutes, or until a fork slides out easily.  {PRO tip; this can be done up to 3 day ahead of time to save on prep time!)

Meanwhile, prepare kale, using tear & massage technique, in a large salad bowl.  Toss with cabbage.

Drain & rinse chickpeas.  In a medium bowl, toss with spice blend and olive oil.  Once coated, toss with salad.

Prepare dressing by combining lemon juice, tahini, miso and water in a small blender or food processor.  Add water to desired consistency. 

Cube baked sweet potatoes, add to big 'ol salad bowl. 

Before serving, toss salad with prepared dressing, top with sesame seeds.


Serves 2 as a main, 4 as a side.  

Loaded Breakfast Potato

Sweet potatoes.  They're not just for dinner anymore!  These are truly to-die-for.  Bake as many potatoes as you need for the week to come, and prepare in a glass tupperware to save during the week when days are cray.  You will be thankful! 

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What You'll Need:

1 small sweet potato

1 c blueberries, fresh or frozen 

1 Tbsp raw almond or peanut butter

pinch sea salt

OPTIONAL ADD ONS:  1/2 Tbsp cocoa nibs, 2 Tbsp almond slivers, 2 Tbsp unsweetened coconut shreds, 1 Tbsp real maple syrup, 2 Tbsp ground flax....anything your heart desires, really! 

PRO TIP:  Sprinkle with 2 Tbsp hemp hearts for a healthy dose of plant based protein! 

Preheat oven to 350*

Pierce potatoes with a fork. Rub with olive oil and sea salt. Bake for 30-40 minutes.

Top potato with fixings.  Enjoy warm, or pull prepared right out of the fridge.  

Caribbean Stew

This will become a staple to your menu.  Trust me.

1/2 block firm tofu (8ish ounces), cubed

2 Tbsp coconut oil

1 small onion, diced

optional: 1 jalapeno pepper, seeded and chopped

4 cloves garlic, minced

3 ribs celery, chopped

1 small sweet potato, cubed

2 sweet bell peppers, diced

1 bunch lacinatokale, rinsed and torn from stem

1 1/2 tsp cumin

1 1/2 tsp coriander

1 tsp turmeric 

1/4 tsp allspice 

1/4 tsp nutmeg

pinch cayenne pepper

1 (15oz) can diced tomatoes, no salt added

1 can (13.5oz) can full fat coconut milk

1 c filtered water

1 tsp sea salt 

1/2 tsp ground black pepper

Saute tofu, garlic and onion in coconut oil for about 3-4 minutes, or until aromatic.

Add additional ingredients, in order of appearance.

Bring to a boil, reduce to a simmer.  Cook for 20-30 minutes.

(you could totally do this in a crock pot if that's your thing)

Serves 4.  Freezes well.

Inspired by The Blood Sugar Solution, by Mark Hyman, MD