Purple Sweet Potato Mash

The Okinawan Purple Sweet Potato is rich in anthocyanins ( which gives it the beautiful color) This type of antioxidant has properties that fight against cancer, diabetes, obesity, cardiovascular diseases, and is delicious. 

Ingredients

• 3-4 medium Purple Sweet potatoes

• 1/3 cup coconut milk, more as needed

• 2 cloves garlic minced, more to taste

• 1/3 teaspoon Hawaiian sea salt, more to taste

• Dash black pepper

• Chopped chives

Instructions:

Peel and quarter the potatoes.

In a medium saucepan, boil in water until tender, about 45 minutes. 

Okinawa sweet potatoes take longer than regular potatoes to cook, so make sure they are quite soft.

Drain the water and mash with coconut milk ( a potato masher works well) 

Add more coconut milk until the desired consistency is reached.

Add garlic, salt, and pepper to taste. 

Top with chopped chives

Crunchy Cold Slaw

What a nice way to add crunch to any salad , side entree or added in a wrap. Healthy, creamy and crunchy all in one bite!

Ingredients:

• 3/4 cup vegan or regular mayo ( may adjust to preference )

• 3 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1 tbsp maple syrup

• ¾ teaspoon celery seed

• ¼ teaspoon salt

• 8 cups shredded cabbage( I like both red and green)

• 2 medium carrots, peeled into thin strips

• 3 scallions, chopped

• Freshly ground black pepper

• Sliced almonds (optional)

Instructions:

• Whisk up the dressing In a medium bowl .Mayo, apple cider vinegar, mustard, maple syrup, celery seed, salt, and a bit of pepper.

• In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper as desired and add almond slices.

• Store in the fridge in a sealed container.

Roasted Chickpeas

Crunchy, salty, and oh so yummy! Chickpeas, are inexpensive, readily available in your local supermarket, and packed with fiber, protein, folate and iron.. When roasted, chickpeas become crunchy, almost like a nut. They are great as a snack or sprinkled on salads in place of croutons. The key to this recipe is to keep stirring the chickpeas as they cook, and checking often to make sure they are golden brown, but not too done. You want them crispy!

• Prep Time: 5 minutes

• Cook Time: 20-30 minutes

• Yield: 2-3 servings

Ingredients

• 1 15 oz. can chickpeas

• 1 Tbsp. olive oil

• kosher salt or sea salt, or garlic salt

• Paprika, cayenne, or curry powder ( optional)

To Prepare

• Preheat oven to 425 degrees F

• Toss chickpeas with olive oil and kosher salt.

• Spread out in an even layer on a heavy baking sheet lined with parchment paper

• Roast 20-30 minutes.

• Take out of oven and sprinkle with your spices

• Store at room temperature lightly covered but best when just cooked

Note: For best results, watch the chickpeas carefully. There is a perfect point when the chickpeas become crunchy and golden, almost like nuts. Roast them too long, and they get too hard. Too short, and they taste too soft.

Makes 3-4 servings.