Food of the Week

Sweet Potato
  • High in beta-carotene, which raises the level of Vitamin A in our blood
  • The pigments in purple sweet potatoes have been shown to have anti oxidants and anti inflammatory benefits
  • The Vitamin A in sweet potatoes helps protect smokers and those affected by secondhand smoke from the damages of emphysema
  • Sweet potatoes have Vitamin C, which prevents the growth of cancer causing free radicals
  • Unlike white potatoes, which have a high glycemic index and are therefore difficult for diabetics, sweet potatoes are low in the glycemic index
  • The dietary fiber in sweet potatoes aids the digestive system, particularly in pregnant women
  • Vitamin B-6, which is found in sweet potatoes, helps alleviate the symptoms of morning sickness in pregnant women, and helps in the formation of red blood cells
  • High in Vitamin C and iron, Vitamin C is crucial to the bodies absorption of iron.

 

Sweet Potato Soup

Serves 1-2

Ingredients:
1 cup mashed sweet potato
1/2 cup Chicken Broth — add more to thin out to desired consistency
1/2 cup milk, (Soy or almond milk)
Add to taste
A pinch of orange or satsuma zest
A pinch of salt
1/2 tsp. chipotle powder

Garnish:
1/4 cup diced avocado
A dash of seasoned chili salt
Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.

Directions:
1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste
4. Serve with garnish or avocado

Nutrition (per recipe):
Calories: 259 cal.
Fat: 3g
Carbs: 47g
Protein: 12g
Fiber: 7g
Vita A: 776%
Vita C: 65%
Iron: 13%
Calcium:23%
Also rich in potassium, manganese and B vitamins.


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