It seemed strange, in the past week, to be testing a recipe for sweet potatoes as DT became leader of the free world and Leonard Cohen bid us farewell. The world is a much more worrisome place this week, but we have to hold on to the life we believe in, no matter how mundane, and move forward. So there you go: sweet potatoes.
As you probably already know, these humble spuds are a super food, rich in vitamin A in the form of beta carotene. They are also a good source of vitamin C, manganese, copper, pantothenic acid, potassium, some of the B vitamins, and dietary fiber. Despite their sweetness, they are considered to be low on the glycemic index. So any which way we want to eat these tubers is a good idea.
I have a terrible habit of eating potato chips while I’m getting dinner ready, just because I’m starving and can’t wait for dinner, and because they are so good. They’re not the best option for healthy snacking, obviously, so I make an effort to alternate with other foods like roasted, salted cashew nuts, hummus, cheese and crackers, and smoked salmon spread. All good, but the call of a potato chip is very strong. Then I discovered roasted cauliflower.
Yes cauliflower, a star of the healthy cruciferous family. It is delicious divided into florets, tossed with olive oil and salt, and roasted in a hot oven until the edges are caramelized and crispy and the centre is soft. It’s also good with Indian spices like cumin, coriander and curry powder, or made Middle Eastern with a drizzle of tahini or yogurt sauce.