Thank you for your well wishes yesterday. I am half convinced that my sickies were attributed to the fact that Art likes to leave the heat up really high in our apartment all night long. I doubt there is any medical evidence behind this, but I am sure sweating all night long can’t be good for you. Right?! After more rest yesterday morning, I was feeling better by lunch time.
Ok, on to the food! I attempted sweet potato falafels in the fall but wasn’t super pleased with how they turned out. This second attempt proved to be much better. Can you still call them falafel’s if they aren’t ball shaped?
Sweet Potato Falafels – Round 2
- 1 cup chick peas
- 3/4 cup baked sweet potato
- 1 TB olive oil
- 1 heaping TB garlic hummus
- 1 tsp cumin
- 1/4 tsp cayenne
- 2 big handfuls of cilantro
- 3 TB cornmeal
- Combine chickpeas through cilantro in a large bowl. Mash all ingredients together until well combine. (I used my immersion blender but a potato masher would work as well.)
- Stir in cornmeal until mixture thickens up and isn’t quite so sticky.
- Form into patties and cook over medium high heat in a greased skillet.
I was left with five, flavorful falafel patties. The cornmeal added a nice crispy texture that previous attempt was lacking. Art suggested using mango chutney for dippage. This was a the perfect accompaniment. I would definitely make this recipe again.
Sweet Cranberry Smoothie
- 1/4 cup baked sweet potato
- 1/3 cup frozen cranberries
- 1/2 a small frozen banana
- 1/2 scoop vanilla protein powder
- cinnamon and cardamom
- 3/4 cup Unsweetened So Delicious Coconut Milk
- Combine all ingredients in blender. Mix until creamy.
YUM! I loved this smoothie. Topped with some gluten free granola and flax seed it made for a great breakfast. Plus it was just so pretty to look at. The color was a gorgeous shade of salmon that my crappy, flashy photo does nothing to fully capture. Thank you Lori for the inspiration!
What is your favorite way to eat a sweet potato?