breakfast in bed
Sweet Potato Latkes
with Pineapple Salsa Serves 5 | Staff Favorite, Gluten Free, Vegetarian
Serve up these spicy latkes rather than typical pancakes to impress your loved one. Habaneros can be extremely hot, so use caution when handling. If you’re not gluten free, regular flour works just fine.
PINEAPPLE SALSA ½ pineapple, skin removed, cut into spears 1 tablespoon organic canola oil
1 habanero pepper, stem and seeds removed Pinch of kosher salt
1 pound sweet potatoes (garnet yams) 3 large eggs, beaten
2 tablespoons all-purpose gluten-free flour blend
1 teaspoon ground cinnamon 1 teaspoon natural cane sugar ½ teaspoon salt ½ cup organic canola or coconut oil
1. Make salsa: Brush pineapple with oil; broil or grill until brown. Cool slightly and cut into chunks. Place pineapple, habanero, and a pinch of kosher salt in a blender; pulse until processed but slightly chunky. Set aside. 2. Peel sweet potatoes and coarsely grate by hand or with a food processor grater (to yield about 3½ cups). Drain any excess liquid with a clean dishcloth. Place potatoes in a bowl and mix with eggs, flour, cinnamon, sugar, and salt. 3. In a 12-inch nonstick pan, heat oil over medium heat. Pat potato mixture into about ten 3-inch patties, making sure they are well-condensed and sticking together. Place three or four patties in pan; fry on each side until brown and crispy. Note that sugar blackens and burns quickly, so flip often. 4. Remove from pan and place on a platter layered with paper towels; keep warm in a low oven. Repeat with remaining patties. Serve warm, topped with pineapple salsa.
PER SERVING (2): 430 cal, 27g fat (17g mono, 8g poly,
3g sat), 111mg chol, 6g protein, 42g carb, 5g fiber, 312mg sodium
Creamy Quinoa
with Blueberries Serves 4 | Gluten Free, Vegan, Quick
Keep plain, cooked quinoa in the refrigerator for this and other meal bases. Hemp seed is best used uncooked to retain the valuable omega-3s.
1 cup quinoa, well washed 2 scant cups water 1 cup coconut milk 1 teaspoon ground cinnamon ¼ teaspoon ground cardamom Dash of salt 1½ cups fresh or frozen blueberries 4 tablespoons hemp seed ¼ cup chopped toasted pecans
1. Combine quinoa and water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes. Stir in coconut milk, cinnamon, cardamom, salt, and berries; warm through. Sprinkle each serving with hemp seed and pecans.
PER SERVING: 357 cal, 16g fat (6g mono, 5g poly, 4g sat), 0mg chol, 12g protein, 40g carb, 7g fiber, 42mg sodium
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deliciousliving.com | february 2014
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