rice. Sweet potatoes are a rich source of antioxidant beta-carotene (pro- vitamin A), vitamin C, minerals and hunger-quenching fiber. Haricot verts (small and slender immature bean pods) are abundant in bone-building vitamin K, silica, calcium, magnesium and phosphorous. Soaking the pecans for the pesto makes them lighter, more digestible and yields delicious, nutri- tious results.


Yields: 10-12 rolls (dairy-free, gluten- free)


Sweet Potato Wrapper


2 sweet potatoes, peeled 2 tsp olive oil Pinch of sea salt


Several fresh basil leaves, torn in half (to roll inside)


Preheat oven to 350° F.


Peel the sweet potato and cut the ends off.


Slice thinly, lengthwise. If the potato is long, first cut it in half across the middle.


Lay pieces flat on a baking sheet. Bake 10 minutes until soft.


Allow to cool and gently rub with a drizzle of olive oil and a pinch of salt.


If wrappers must stand for any length of time, cover after cooled.


Haricot Verts or Green Beans


30 haricot verts or 18 green beans, cut in half and sliced lengthwise 2 tsp tamari or soy sauce 1 tsp umeboshi plum vinegar ½ tsp agave nectar or maple syrup Enough filtered water just to cover the veggies in a small saucepan


Haricot verts are thin enough to leave whole. If using green beans, slice in half lengthwise. If green beans are extra-long, cut them in half before slicing.


Place haricot verts or sliced green beans in a small saucepan.


Mix together tamari or soy sauce, umeboshi plum vinegar and agave nectar or maple syrup and drizzle over the vegetables.


Add just enough filtered water to cover the beans.


Bring to a gentle simmer uncovered over medium heat. Reduce the heat to low and cook for 5-10 minutes, or just until tender. Do not disturb the veggies by stirring while they cook; they should remain firm. When tender, remove from the liquid with tongs and set aside in a bowl.


Continue cooking the liquid, stirring occasionally until it is reduced and the resulting marinade becomes syrupy. Pour over haricot verts or green beans and toss to coat. Let stand while prepar- ing the remainder of the dish.


Pecan Pesto


¼ cup pecans, soaked for 1 hour 3 cups packed basil leaves


1 Tbsp walnut oil or extra-virgin olive oil ½ tsp sea salt


3-4 Tbsp extra-virgin olive oil


Soak pecans in 1 cup filtered water for 1 hour.


Drain and rinse. Pat dry with a clean towel.


In a food processor, place drained pecans, basil, walnut oil and salt, and then pulse until finely chopped. With the motor running, add olive oil in a slow stream until well incorporated, but the mixture still has a bit of texture.


natural awakenings December 2011 43


Assembly


Lay 2 pieces of softened sweet potato skins on a cutting board (not touching, with short end facing you, and the length of the sweet potato placed away from you). It is best to lay a few pairs at once to create an assembly line for quicker rolling.


Lay haricot verts or green beans across a piece of sweet potato, and top with a teaspoon or two of pesto.


Fold the short end of the softened potato skin over the vegetables and roll closed. Note the tendency to overpack and the fact that less is more; it will be easier to eat and go further.


Roll the second sweet potato slice around the bundle and secure with a toothpick.


Follow suit until all ingredients are used.


Eat the rolls as is, or bake at 350° F for 10-12 minutes to warm.


Garnish with freshly ground black pepper.


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