Broccoli Salad with Sesame Dressing
E: One way to get back on track with your health goals is to make this salad. Broccoli is a superfood. It fights cancer, maintains your metabolism, serves as a detoxifier, is filled with fiber, lowers cholesterol, protects your eyes, it is extremely high in vitamin C, has calcium, potassium, vitamin A, vitamin B-6, magnesium, folate, and many more. Studies show eating broccoli decreases obesity, diabetes, heart disease, promotes healthier complexion and hair, increase energy and weight loss. It’s great steamed, roasted, in a soup, raw with yogurt dip.
My mother-in-law gave me this recipe. She made it for a get together once and I fell in love. I love the crunch of the peanuts/ pumpkin seeds and raw broccoli; and the acid from the rice vinegar. I like eating broccoli in a form different than typical steamed with salt and pepper. It’s Sam’s favorite vegetable, specially when I make it with beef- ha!
Sweet Potato Soup or Sopa de Camote
E: I’m in love with sweet potatoes. I first started eating these because they were a recommended source of protein and carbs for runners. I also began to eat them in lieu of a regular potato because they are a superfood which means they are loaded with anti-inflammatory nutrients and are low on the glycemic index. I find sweet potatoes on sale all the time at the mexican market. Although, the sweet potatoes there have a thinner skin are slightly pale yellow, and are not as sweet nor mushy when cooked. I can eat sweet potatoes in a variety of ways, but this was the first time I tried it in soup form. I really liked it. It’s hard to say where this recipe originated because I’ve seen variations of it on so many blogs and cooking books.
My boss recommended Gwyneth Paltrow and Julia Tursthen’s book, “It’s All Good.” I found a sweet potato recipe there that is just about like the one I made. I’ve also seen this on a website at “simplyrecipes” and even then she gives credit to another blogger. Anyways, the moral of the story is that you can really make this soup your own by adding a few of your favorite spices or toppings, just like when adding toppings to a baked potato. I love paprika and honey with my sweet potato, so I used a little of that here. Enjoy!
E: This year Sam and I hosted our first party at our new house. We actually hosted back to back new year’s parties: one for his family and one for my theta sorority sisters from UC Berkeley. One of my friends, Emily, asked if she can bring something to the party. While I usually don’t like to have guests bring something, I was struggling with adding more vegetarian finger food. She is vegan so I asked her to bring a dish. She brought roasted veggies. They were a huge hit. They are so tasty and healthy!! A nice alternative to that heavy, high calorie chips and dips. I have since then made the roasted cauliflower and also a sweet potato wedges in the same way. I find that you can dip the florets into a greek yogurt dip, or eat them as a side to complete the meal.
I’ve seen several version of a roasted cauliflower recipe. Some add thyme and red pepper flakes instead of paprika. Some add capers and thyme. I haven’t tried those versions yet. My husband doesn’t like thyme too much. If you try a variation, please share.