Sweet potatoes and chocolate are a surprisingly delicious combination. I am always experimenting with different ingredients in the blender, looking for the next, best, treat. This chocolate mousse is simple and healthy, but the best part about it is the thick texture. I’ve used avocados in chocolate mousse before, even cashews or coconut, but the sweet potato works beautifully. You could also use yams of any variety in this recipe, as I’ve found that the Japanese yams also work great. I think these orange/purple roots are worth talking about, and worth eating as often as you can. They are a true superfood with incredible versatility, low in calories, high in fiber, gluten free, and host an impressive nutrient profile.
Orecchiete, meaning little ears in Italian, is one of my favorite pastas. These little ears hold sauces in their pockets and have a dense bite to them. I really wanted to feature this pasta so that you can get a generous portion of the ragu with each bite, rather than using string pasta where it can fall to the bottom of the bowl. I’ve made this ragu before in a farro dish, but this recipe is just a tiny bit different than the other one, and spicier, for all the heat lovers like myself.
Stracciatella is a popular, traditional gelato variety in Italy. It is a lot like chocolate chip ice cream, but smoother. Melted chocolate is poured into the churning gelato and produces long ribbons that solidify in the cold then get broken up in pieces. Here is my nice cream version, and it only takes a few minutes to prepare, has no sugar, and no need to melt chocolate (unless you like), we’re just going to use cacao nibs. It tastes so much like the stracciatella in Italy due to the shreds of cacao that are in every bite.
Beet, strawberry, banana, orange. I never thought a beet smoothie could taste so delicious. I was looking for a way to use up all my beets and accidentally came upon this combination. It’s a great way to mix vegetables and fruits while still tasting good, and it’s extremely filling and cleansing. Sometimes it’s difficult to find the right vegetable-fruit combinations in smoothies.
This may just be the prettiest dish I’ve ever made. I didn’t even want to scoop from it and ruin the work of art that is was, but it tasted so good that I soon forgot. There are so many things I love about this rainbow dish. Most obvious would be the colors. I LOVE colorful food. Second would be that every bite is a little different; some have a firmness from the pistachios; some have the soft quinoa with the coconut basil pesto; some have the cauliflower and vegetables; and some have the sweet squash cream. What I like most about it all, as usual, is the sauces. I believe that anything can taste great so long as it has an amazing sauce, pesto, oil, or other topping.
Sprouting is one of my favorite things to do. You might not understand the pleasure in seeing those little tails form until you’ve actually done it. The greatest thing about sprouting is that it’s easy, healthy, and delicious. While there are so many things you can sprout, sprouting quinoa is a good start. My other favorite thing to sprout is lentils. So, why sprout? Here is why;