Sweet potatos are rich in vitamin A as beta-carotene and vitamin C- the two antioxidants work together in the body to eliminate free radicals. They also work as anti-inflammatories, and can reduce the risk of developing cancer, according to the National Cancer Institute. These beauties are the perfect accompaniment to any plant-based meal. We enjoyed them as dessert after a hearty vegetable miso-soup with zucchini noodles, quinoa nori rolls, and shaved radish and cucumber salad.
This recipe can be prepared using regular orange sweet potatoes, yams, Korean yams, or exciting purple sweet potatoes like the ones pictured in our version! They're SUPER easy to make and you can even omit the coconut and agave nectar if preferred.
2 Sweet Potatoes, scrubbed clean and sliced 1/2 inch thick
2 T Agave Nectar
3 T raw, unsweetened Coconut Flakes
To make: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spread the sweet potato slices out in a single layer. Bake for 25-30 mins until the centers are soft and chewy. Remove from heat. Drizzle with agave nectar, sprinkle with coconut flakes and serve warm with tea or hot lemon water.
Happy Thanksgiving week everyone! In spirit of Thanksgiving and the rainy weather she is having in Boston, our brand ambassador, Emma made these delicious Pumpkin Spice Oatmeal Cookies made with Pure & Simple to warm up and get inspired for the festive week ahead. Emma loves using a chopped up Pure & Simple bar, sweetened by only maple syrup, for all of her recipes that call for chocolate chunks, keeping her treats as low on the glycemic index and as organic as possible.
This is a gluten free, dairy free, and refined sugar free recipe. A guilt free pumpkin treat for the sensitive tummy!
2 cups Bob's Red Mill gluten free oat flour
2 cups Bob's Red Mill gluten free oats
3/4 cup organic coconut palm sugar
1/4 cup organic maple syrup
1/2 cup organic pureed pumpkin
1/2 cup ghee (or other dairy free butter alternative softened at room temperature)
1 tbsp almond butter
1 tsp vanilla extract
1 tsp himalayan pink salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 Not Your Sugar Mamas Pure & Simple raw chocolate bars (cut into chunks)!
Preheat oven to 350 degrees. Combine the wet ingredients (maple syrup, pumpkin, ghee, almond butter, vanilla) and coconut sugar in a mixing bowl and beat until incorporated. Combine all the remaining dry ingredients in a seperate bowl. Gradually add dry ingredients to the wet ingredients, beating well until all ingredients are combined.
Finally, add NYSM raw chocolate chunks. Spoon cookie dough onto greased cookie sheet. Flatten them by tapping on the top with the edge of the spoon. Bake for 10-15 minutes. Enjoy curled up on the couch with a cup of tea or warm nut milk!
For more of Emma's recipes, visit her blog at mindbodyayurveda.com