The sweet potato, or yam, isn’t any ordinary potato! Especially when on a low- sugar diet, diabetes or weight issues this root vegetable is your best friend. The yam has a low glycemic index of 35, when boiled, and is high in fibres. That aids in a slow absorption of the carbs, thus the risk of weight gain minimizes. It is packed with anti-oxidants, adinopectine and lectine. The protein adenopectine is a hormone that balances the insulin level, which is on the low hand with diabetes type 2-patients. This vegetable can be used as a natural medicine in this case.
The normal potato is also a good source of potassium, vit B6 and the juice can cure acidity in stomach or intestines, but it is gives heaviness to the body, especially together with meat. Both are called ‘kapha encreasing’ food, meaning heavy, slowing down body and mind. An other downside is that all nightshades have a high level of toxic alkaloids, which some people can’t digest. This can give minor complaints at first, but ultimately results in food-intolerance and skin issues.
The Sweet potato is a pleasure for the eye, the taste and texture satisfying and soul southing.
Three times hurray for my favorite veg!
- 2 big sweet potatoes
- 250 g preboiled chickpeas
- 1 cup peas fresh or frozen
- 1 tbsp ghee or coconutoil
- 1/2 pommegranate pitted
- 1 broccoli steamed in pieces
- goatcheese feta optional
- 150 ml olive oil
- 1 lime, the juice
- 2 garlic
- pinch seasalt
- pinch black pepper
- 1 handful fresh basil
- parsley or rucola or mint
- Pecorino or yeast
- 1 handful soaked cashews
Boil the potatoes in salted water and steam the broccoli briefly so they remain nice and green.
Add everything in a blender and mix until it has become a smooth mixture.
Heat the oil in a little pot and add the peas. Bring to taste with salt, pepper and oregano. When everything is hot and done, take it off the heater and add a big spoon of the pesto.
Cut the potatoes in half and to finish your dish, assemble everything on a plate. For a lunch one half might be enough, for diner a whole big potato.
Serve with the peasmix, the pommegranate pits, pinepits and finish off with fetacheese. Go nuts with some mint leafs on top, a salademix on the side dazzled with oil and lemon juice. Behold this amazing feast of colors on your plate, in no time!
My kids loved this too, always comes in handy!