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Vegan Nog - dairy free!

11/13/2017

2 Comments

 
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Everywhere you look in winter there is another recipe for an eggnog or boozy drink. This version is not only alcohol free, but dairy and egg free as well. Not that you couldn't add a swig of something, but it is absolutely delicious and warming all on its own.
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Vegan Nog

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{wholly rooted}

Egg & dairy free nog recipe - using medjool dates, it is even low glycemic.

The dates give a rich creamy sweetness and a thicker texture similar to eggnog, without the eggs!

No egg, no dairy, no alcohol, but still the flavour of the holidays!

{ingredients}

  • 3 medjool dates, pitted

  • 4 cups *unsweetened* dairy-free milk of choice (coconut, cashew, hemp, rice, etc.)

  • 5 whole cloves

  • 4 whole cardamom pods

  • 1 cinnamon stick

  • 1 tsp dried or a slice of fresh ginger

  • 4 allspice

  • 1/2 a vanilla bean, split

  • optional: orange zest or dried peel

Pour your coconut milk into a pot along with the pitted dates.

You can use a teabag or strainer for the rest of your ingredients to steep in, so they are easy to remove (or just use a strainer later).

First gently crack your spices to get the most flavor from them – you can do this via pestle and mortar, or place in a bag and gently whack a few times with a rolling pin. Place all of your cracked spices into a strainer or teabag, and place in the pot.

Heat. Don’t boil, but heat enough to infuse the spices. Warm on a low-med stove for at least 10-20 minutes.

Remove the spice bag or strain out the spices (keep the dates in there though), and blend the milk and now softened dates in a blender until creamy and smooth.

Grate some fresh nutmeg over the top to serve and drink while warm!
_____

To make a larger batch for a party, use a slow cooker. Calculate how many dates you need based on how much coconut/almond/hemp milk you pour into your slow cooker. Remove a few cups of the milk and bring it to a low simmer in a pot with your dates. Blend that in a blender, and then pour and stir the blend into the master batch of milk in your slow cooker. Next, put the spices in a teabag or muslin bag & toss the whole bag into the crockpot to infuse. Heat on low-medium, and serve on your buffet table!

Published November 13, 2017

We don't do dairy in the house, as my older son has a severe allergy. And quite honestly I don't want any of us in this house to follow down the road of our genetic lottery of diabetes, so I love recipes that are not only dairy free, but also use low glycemic sweeteners. The dates also are what gives the drink that thicker creaminess. If you use rice milk, it will be a little thinner, obviously, but hemp, cashew, coconut and other thicker milks have the perfect thickness!

​
2 Comments

Fresh Strawberry Sorbet.

6/30/2016

0 Comments

 
Strawberry Sorbet @ WhollyRooted.com
 I love strawberry season. It lasts only a few short weeks, but it sure is good while it lasts. We are not growing strawberries this year  - well, we are, but they are not big enough to fruit this year - but they can be found all around here. Strawberries are at local farmer's markets, roadside stands, u-picks, and in CSA's. We have picked up strawberries every time we see them, knowing that in a week or two they will be gone. I love making some jam and drying some for granola, but really, sorbet is a must. It is the perfect thing on a hot day.

Making an unheated dairy-free sorbet is really the best way to get the full amazing strawberry flavor. I know many recipes call for syrups with water, but really, who wants watered down strawberries. I want it to taste like an explosion of strawberries in my mouth. I don't like using white sugar and my body doesn't like me using white sugar, so I have experimented to get a scoopable sorbet using a natural sugar. This recipe uses raw honey and a wee bit of limoncello to keep it from freezing too solid (I love our homemade limoncello!!!!). This remains scoopable and a vivid red with the full pow of fresh strawberries. This *only* uses 3 Tbsp of limoncello per full quart of sorbet, but if you wish to have no liqueur in this, you can use 2 tsp of vanilla instead of one (vanilla extract also uses alcohol, which is what helps keep the sorbet from freezing into solid ice chunks) - but it WILL still be hard to scoop since you won't have the same recipe ratio and nobody wants several tablespoons of vanilla extract in their sorbet to compensate. Don't add *extra* limoncello though, as too much alcohol will make it more of a slushie. This recipe really is a great balance of flavor and freeze consistency and sweetness.
Strawberry Sorbet @ WhollyRooted.com
Strawberry Sorbet @ WhollyRooted.com

Strawberry Sorbet

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{wholly rooted}

This is an unheated strawberry sorbet that packs so much intense strawberry flavor you will want more!

{ingredients}

  • 1qt fresh strawberries, tops trimmed

  • Juice of 1 lime

  • 1/2 cup honey

  • 1 tsp vanilla extract

  • 3 Tbsp limoncello (or other fruit liqueur)

  • pinch sea salt

Blend the strawberries & lime juice on high in a blender until smooth.

Run through a fine mesh strainer to remove all strawberry seeds.

Put the strained liquid back into the blender and add the limoncello, vanilla, and pinch of sea salt and blend on low.

Drizzle the 1/2 cup of honey through the top hole of the blender while it is running, to thoroughly blend in the honey.

Once all ingredients are in the blender, return to medium and let blend another 10-15 seconds.

Taste the mix, and add additional honey if needed. Most ripe strawberries are pretty sweet, but if yours are not quite at peak ripeness you may want to add a little bit more honey to taste.

If your lime/strawberries/limoncello have all come from the refrigerator, this will be chilled enough to pour directly into an ice cream maker. If not, chill the liquid in the fridge for an hour or so, and whisk well before pouring into an ice cream maker.

Let this run through the cycle per the directions for your ice cream maker.

Spoon into a freezer safe container, and let freeze for an hour or so before serving.

Published June 27, 2016
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Strawberry Sorbet @ WhollyRooted.com

​Strawberry season doesn't last very long, and while we *could* buy strawberries from the grocery store all year 'round, we all know nothing tastes as good as locally grown strawberries in season. This recipe really takes advantage of the natural sweetness and amazing flavor or summertime fruit. I think I have a sorbet recipe for just about every single berry all summer long, but strawberries are the first berries after a long winter and spring, and the taste is just...summer. I sometimes try to tuck a quart of it down at the bottom of the chest freezer so we can find in the fall and get all excited that we still have strawberry sorbet in October - but it never lasts that long. That is partly because I just have horrible secret agent stealth skills, and partly because it is so good and who wants to save some for later when you can have it now, when it is hothothot outside. We had strawberries in our CSA yesterday, and picked up a few extra quarts, so I am going to go make some more sorbet!

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Basil-Lime Pesto (DF)

6/15/2016

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Vegan Basil-Lime Pesto @ WhollyRooted.com

I love the beginning of CSA season. Spring arrives late in Wisconsin and it takes until June for the vegetables to really start rolling in, and it coincides with my burst of rapidly growing herbs which I planted a few weeks ago. Pesto is a favorite way to combine different flavors and use the herbs in abundance with all of the fresh vegetables. The key for me of course is the combining of different flavors. I like pesto, but we have a dairy allergy in the house AND I don't like drowning myself in mono-flavors. I love making different types of pesto so that there is fantastic variety not only for immediate consumption, but also enough to freeze/preserve for winter. This pesto is a favorite. I grow many types of basil, and no matter what type I have on hand, it works.

This recipe is dairy free and combines fresh zesty flavors such as lime, ginger and garlic. I am also using cashews instead of pine nuts. Not only are they easier to find, but they are nutritious and I always have some on hand (I'm addicted to date/cashew truffles and cashew cream). You will be amazed at the flavor and want to make extra to freeze for winter!
Vegan Basil-Lime Pesto @ WhollyRooted.com
Vegan Basil-Lime Pesto @ WhollyRooted.com

Basil-Lime Pesto

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{wholly rooted}

There is nothing better than the taste of freshly homemade pesto with crudités, on grilled veggies, or over pasta. This version is vegan, and combines the amazing flavors of basil, lime, garlic, and ginger. The ground flax and hemp seeds make a great texture subsitute for the cheese -it is so good! GF/DF

{ingredients}

  • 4 cups slightly packed basil leaves

  • 1 cup raw cashews

  • 1 Tbsp grated garlic

  • 1 Tbsp grated ginger

  • 1 tsp sea salt

  • 3 Tbsp ground flaxmeal

  • 1 Tbsp hemp seeds

  • Juice of 1 small/medium lime (use only 1/2 lime if your lime is huge)

  • 1/4 - 1/2 cup olive oil

First, using a food processor, pulse your raw cashews with the flax meal and hemp seeds until finely ground.

Take the ground mixture out of the food processor and put it in a bowl for now.

Next, pulse the basil, salt, garlic, and ginger until finely chopped. You may need to scrape down the sides with a spatula once to be sure you get it all.

Add back the ground nut/flax/hemp mixture and pulse while adding the freshly squeezed lime juice.

Finally, turn the food processor on and slowly drizzle the olive oil in the top, until you reach a creamy spoonable pesto consistency.

Pulse in some freshly ground pepper to taste.

Serve immediately or store in the refrigerator for up to 2 days. Be sure to use an airtight container and put a layer of olive oil or plastic wrap on the surface to keep the basil from darkening if you are storing it in the fridge for later.

You can also freeze this in small freezer-safe containers or in cubes (freeze in ice cube trays and when frozen empty into freezer bags). Whenever you want some pesto simply pull it out of the freezer and let it thaw on your counter before using.

This is delicious as a dip for crutités, as a spread on a sandwich, tossed with freshly grilled veggies, spread over corn on the cob, or of course, over pasta (try it with rice noodles! yum!).

Published June 15, 2016
Vegan Basil-Lime Pesto @ WhollyRooted.com

I made a single batch of this today, which will likely only last me a few days. So I am sure I will make some more as my genovese, persian, blue spice, thai, lemon, lime, lettuce leaf, and emily basils grow, grow, grow!

​
bonus: This recipe is delicious and easy to prepare, but also packed full of good vitamins, minerals, healthy fats, fiber, and protein. Yum+. 

Cashews
Garlic & Ginger
Basil
Lime


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Amaranth Breakfast Porridge. {gf/df}

3/21/2016

0 Comments

 
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I have never been a breakfast person. For years I was more of a cup of coffee and run kind of person. But with the advent of autoimmune disease, I have a schedule for my supplements and medications, and eating before I take anything is critical. We also cannot eat gluten, so that eradicates a whole bunch of possibilities. So what is left is eggs, GF toast, GF oats...meh. I'm not a big sweets or bread person. I'm also not a huge fan of repetition. I spend a lot of time cooking dinners every day, so I don't want to spend a ton of time on breakfast or lunch. Amaranth is a nice alternative for breakfast. It is a seed, not a grain, and it is a complete protein packed with all of the essential amino acids, iron, magnesium, fiber, and even calcium. You can cook it, bake it, boil it, or even pop it. This breakfast is quick and easy and has a lot of flavor. And you can add different toppings to change it up - fresh blueberries, sliced bananas, toasted coconut, hemp seeds, warm apples pan-sautéed with a little maple syrup and molasses...the possibilities are endless!
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Amaranth Breakfast Porridge

Print |

{wholly rooted}

This is a healthy warm breakfast - a great GF alternative to creamy hot cereal. This version is dairy-free!

{ingredients}

  • 1 cup amaranth grains, soaked overnight

  • 2 cups of water

  • 1/2 vanilla bean, scraped - or 1 tsp vanilla extract

  • 1/4 tsp ground cinnamon

  • pinch of sea salt

  • pinch ground nutmeg

  • pinch ground cloves

  • 1/2 cup fresh fruit of choice (blueberries, strawberries, banana, etc.)

  • 2 cups coconut milk

  • Maple syrup to taste.

Soak the amaranth grains in 2 cups of water overnight.

In the morning, drain and rinse in a fine strainer.

Combine rinsed amaranth with the 2 cups of coconut milk and a pinch of sea salt in a pot.

Bring to a boil, reduce heat, and simmer on low for 10-15 minutes with the lid on. Peek in to stir every few minutes.

Add the vanilla, cinnamon, nutmeg, and cloves and stir.

Remove from heat and let sit for 10-15 minutes with the lid on.

Spoon into bowls, add any fresh fruit you like on top, and drizzle with maple syrup to taste.

Enjoy while still warm.

Mix it up: Try sprinkling toasted coconut on top with warm banana slices and maple syrup! Yum.

Makes 2 servings.

Published March 18, 2016

​A bowl of amaranth porridge is perfect for spring mornings - it warms you up, fills you up, and gives you energy to get moving on busy spring days. Kids love it too, and everyone can have their favorite toppings! 
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Peppermint Mocha Truffles

1/15/2016

0 Comments

 
peppermint mocha truffles gf/df/vegan whollyrooted.com
I love making truffles. I tend to go in spurts, most often in winter, when I want something small and sweet, but allergy-free and not too much. Truffle bites are perfect. I like that I can go from pulling out the ingredients to popping them in the fridge to set in under 15 minutes. The only thing that is heated is the chocolate!

​These are great quick and easy sweet treats for yourself, or they can be packed up into little boxes and gifted for Valentine's Day. 
peppermint mocha truffles gf/df/vegan whollyrooted.com
peppermint mocha truffles gf/df/vegan whollyrooted.com

Peppermint Mocha Truffles

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{wholly rooted}

These peppermint mocha truffles are easy to make, vegan, gluten-free, dairy-free, and take only a few minutes to prepare. These are sweet treats, but as they contain dates and maple syrup, it is not a guilty pleasure. Make a batch to gift on Valentine's Day, or keep them all for yourself.

{ingredients}

  • 1 cup raw cashews

  • 1/4 cup unsweetened coconut flakes

  • 1 Tbsp cocoa powder

  • 1/4 tsp sea salt

  • 10 dried medjool dates, pitted

  • 1-2 Tbsp maple syrup

  • 3 drops culinary peppermint oil

  • 1 Tbsp EV coconut oil

  • 1 cup vegan chocolate chips

  • 1 Tbsp crushed peppermint candy

In a food processor:

-Pulse cashews, cocoa powder, and sea salt until fine

-Add the dates and pulse until fully chopped into small fine pieces

-While the food processor is on, add the 3 drops of peppermint oil and drizzle in maple syrup until the mix begins to get sticky and clumpy (1-2 Tbsp)

-Roll into 20 bite sized balls and place on a parchment lined tray

-Chill this in the fridge while you melt your chocolate and coconut oil

-Melt your coconut oil and chips in the microwave or using a double boiler

-Remove your tray of truffles from the fridge and dunk into the melted chocolate one at a time, fully coating and placing back on the chilled parchment lined tray

-After each truffle is coated in chocolate and on the tray, sprinkle some of the crushed peppermint candy over the top

-Chill in the fridge to set.

Try to eat just one. I dare you.

Published January 14, 2016
peppermint mocha truffles gf/df/vegan whollyrooted.com
peppermint mocha truffles gf/df/vegan whollyrooted.com
 The recipe calls for 3 drops of concentrated culinary peppermint oil. That isn't a typo. 3 drops.  EO's or pure culinary flavorings are strong and undiluted, so a few drops will give you the perfect minty flavor that is fantastic with the chocolate   -   go overboard and you have toothpaste bites. If you don't have any culinary grade peppermint oil, you can use extract, but again, go eaaaaasy. If you are using anything but culinary essential oil/pure flavoring, add a drop at a time, pulse the food processor, and taste a little bit of the mix - this way you can get the minty flavor just right, no matter what brand or type of peppermint flavoring you use.

Truffles may seem like a grown-up indulgence, but kids love whizzing the food processor, rolling balls, and dipping into chocolate as much as anyone. I love that even my boy with severe allergies can help make them (and eat them), but they don't really *seem* like a healthy/vegan/GF/DF kind of recipe. They are just simply easy to make,  delicious and of course they look fantastic.

This makes a batch of 20 bite sized pieces, so you can easily double or triple the recipe if you have a lot of valentines. Or kids who love chocolate. Or if you "accidentally" ate them all within the first few hours before anyone else could have any. 
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Spiced Turmeric Milk.

12/22/2015

1 Comment

 
Spiced Turmeric Milk whollyrooted.com
 
Turmeric has been used traditionally not only as a flavorful spice/seasoning, but also for its health benefits. Turmeric contains curcumin, which has antioxidant and anti-inflammatory properties. The addition of ginger gives this drink a warm spicy flavor, and is good for digestion and also an anti-inflammatory.  I consciously add anti-inflammatory foods to my diet as much as I can to help support anti-inflammatory processes in my body, and having a drink with both ginger and turmeric is an added bonus. The taste is rich and creamy with a hint of a musky chai-like undertone. It is delicious.  This rich golden milk is great during seasonal transitions when it can go from warm to cold in one day or when you get inside after a cold day in the snow, and a steaming mug of spicy milk tastes and feels wonderful. 
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Spiced Turmeric Milk

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{wholly rooted}

While using fresh turmeric is best, it can be hard to find at the market during certain times of year, so this recipe uses powdered. This is delicious on a cold winter day.

{ingredients}

  • 1 1/4 cup coconut milk

  • 1 tsp turmeric powder

  • 1/2 tsp ginger powder

  • 1/8 tsp ground spice blend *

  • honey, to taste

Warm the coconut milk in a saucepan on the stove.

Add the spices, and gently heat while whisking, until all of the powder is fully integrated. Do not boil.

When hot, pour into a mug, add honey to taste, and sprinkle a pinch of the spice blend over the top as well.

Drink!


*Spice Blend

This aromatic blend is delicious with this golden milk, as well as sprinkled over hot cocoa, coffee, or chai.

½ cinnamon stick, or 2 tsp
6 cloves
4 allspice
3 cardamom pods
4 white peppercorns

Whiz the spices together in an herbal grinder or with your mortar and pestle. Store in an airtight jar. Use as needed!

Published December 20, 2015
Spiced Turmeric Milk whollyrooted.com

​
​I love using turmeric and ginger as much as I can, and this drink is so delicious and rich and spicy. I do like coffee (we roast our own beans) and I love herbal tea (I grow and dry my own herbs all summer long to make herbal tea blends), but I also like having a hot drink that has a different flavor in my winter mug rotation!


Curcumin!
http://www.ncbi.nlm.nih.gov/pubmed/12676044
http://cms.herbalgram.org/expandedE/Turmericroot.html?ts=1450805564&signature=ac9639920279f278fee0cd0a5d3c813e
​
1 Comment

Poached Mandarins

12/10/2015

0 Comments

 
poached mandarins whollyrooted.com

Most of us are not lucky enough to live where citrus grows locally.  And while eating close to the source is ideal, in this day and age not everything we consume will be from the corner farm.  Salt, pepper, olive oil, coffee, tea…we can make conscious decisions to support fair trade and organic for as much as we can, while still working towards finding local for those things which are available. So for me, citrus is a part of our winter and holiday experience, no matter our climate. I love that sharp blast of citrus as my fingers break the peel on these dark, gloomy days of winter. 

​Citrus in winter is like the sun - fleeting, delicious, and memorable. One way to balance our distance with citrus is to use everything. Waste nothing. When we find it in season in the winter, use it all, enjoy it all. We use the peels and candy them, make garland, and dry for tea blends. 

This recipe is simple to make, but quite a show stopper dessert. It is made in a spiced, fragrant syrup, but it isn't overly sweet. It is nice because it can be made ahead and stored in the fridge for a day or so before serving, so it is perfect for the holiday table. 
poached mandarins whollyrooted.com

Poached Mandarins

Print |

{wholly rooted}

Poached mandarins have a delicate flavour and add a great flair to the end of a holiday meal. This is simple to make, and tastes great. And don't forget to save the rind to make candied or dried citrus peel.

{ingredients}

  • 4 mandarins, cuties, or tangelos

  • 1 1/4 cups water

  • 3/4 cup turbinado sugar or honey

  • 2 cinnamon sticks

  • 10 whole cloves

  • 6 green cardamom pods

  • 1 star anise

  • 1 tsp rose or orange blossom water

  • 1 tsp vanilla

  • 2-3 slices of fresh ginger

First prep your citrus; gently cut off the ends, peel the citrus whole, and remove any extra pith.

Put your syrup ingredients in a sauce pot and bring to a boil. Lower heat and let simmer for 5 minutes.

Place your peeled whole tangelos/mandarins in the syrup and let simmer 5 more minutes. If they are not submerged because of the pot size, just turn fruit over frequently during the 5 minute simmer.

Take pot off heat and let cool, turning your fruit in the syrup as needed while it cools.

You can gently spoon your fruit into a large canning jar and pour all of the syrup and spices right over the top and store in your refrigerator until use. Or, you can serve immediately when still warm.

Eat the citrus in a dessert cup with some of the strained syrup drizzled over the top and a dollop of whipped cream or with some vanilla ice cream.

It is easy to keep this dairy-free by using coconut milk whipped cream/ice cream.

If you have extra syrup left use it drizzled over pound cake, on pancakes, or over any dessert.

Published December 7, 2015

​ Citrus is a winter treat, to be enjoyed on these dark winter days.  We boost our mood as well as our vitamins (A, B-6, C, folate), fiber, and minerals (potassium, calcium, iron).  By using the whole fruit, we don’t waste a thing, and get the most from these sunny, fragrant orbs. Yum.
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Sweet Potatoes with Curried Lentils

10/29/2015

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Sweet Potatoes with Curried Lentils. www.whollyrooted.comPicture

A favorite staple in our fall CSA share each week is sweet potatoes. Sweet potatoes are a fantastic fall and winter food. They are packed with vitamin A, vitamin C, manganese, B vitamins, potassium, fiber, and more. They are healthy, delicious, and can be dressed hundreds of ways. They can be baked, boiled, added to stews, stuffed, and used in savory or sweet dishes.

​
A simple yet delicious way to enjoy sweet potatoes is baked with a filling in the middle. This recipe is simple and the taste is warming and rich.  I often bake a bunch of sweet potatoes at once over the weekend, and then keep them in the refrigerator for daily lunches. It is easy to re-heat and top with whatever you like. Perfect "fast food" ~ yum.
Sweet Potatoes with Curried Lentils. www.whollyrooted.com
Sweet Potatoes with Curried Lentils. www.whollyrooted.com

Sweet Potatoes with Curried Lentils

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{wholly rooted}

This recipe takes advantage of the smoky sweetness of sweet potatoes by combining with lentils and curry. This is a rich and warming meal, perfect on a chilly day.

{ingredients}

  • 2 sweet potatoes

  • 1 cup dried french lentils

  • 1 3/4 cup veggie or chicken stock

  • 1 - 2 tsp yellow curry powder

  • 1 black cardamom pod (optional)

  • sea salt for simmering lentils

  • 1 tsp toasted sesame oil

  • 1 Tbsp molasses

  • 1 tsp smoked paprika

  • salt & pepper to taste

Sweet Potatoes:

Scrub your sweet potatoes and prick them all over with the tines of a fork.

Roast them in a 400ºF/200ºC/gas mark 6 oven on a foil lined sheet until soft and baked through, around an hour.

Let cool slightly before slicing open to fill.

Filling:

Rinse and de-pebble your french lentils.

Bring your veggie/chicken stock to a boil in a pot with the lentils and a pinch of sea salt.

Add your curry powder and black cardamom pod.

Boil 2-3 minutes, reduce heat, and simmer 10-15 minutes.

Remove from heat.

Remove the black cardamom pod and discard.

Let your lentils sit while your sweet potatoes are finishing up the roasting.

Drizzle in 1 tsp of toasted sesame oil and stir.

Plate:

Once you slice open your sweet potatoes, spoon in your lentils.

Combine the molasses and smoked paprika in a small bowl - stir together - then drizzle over the top of the lentils. Salt & Pepper to taste.

If you do dairy, top with some crumbled goat milk feta. Another tasty topping is toasted pecans.

Serve warm!

Published October 29, 2015
Sweet Potatoes with Curried Lentils. www.whollyrooted.com

Sweet potatoes are great for autumn and winter potlucks. Try setting up a create-your-own-sweet potato bar. Roast the sweet potatoes and serve them next to an assortment of toppings and let everyone make their own.
 
I use sweet potatoes a few times a week in fall and then worry I won't have enough to last all winter long. I know we have a few more fall CSA shares before our season is over, so I plan to stock up!

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Black Cardamom::

Black cardamom is a spice which is a pod like green cardamom, but it has such a unique flavor. Black cardamom is dried over open flames, giving it a rich smoky flavor and aroma.

It is not interchangeable with green cardamom. If you cannot find black cardamom at your local Asian or Indian Market, substitute a teaspoon of smoked paprika to retain some of the deep smoky flavour that really compliments sweet potatoes.
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    whollyrooted.com

    denise cusack

    I am a certified aromatherapist, clinical herbalist, certified permaculture designer (PDC), organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover,  health justice activist, whole foods maker, and mother of two young adults  in south central Wisconsin. 

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