I love sweet potatoes!
It’s April 1 – but no fooling here!
I was inspired by Caitlin of Healthy Tipping Point (for example: she pictures a delicious sweet potato and makes sweet potato and peanut soup) to get some organic sweet potatoes and microwave-bake them! I just scrub the potato (no peeling because they are organic!), stab it several times with a fork, wrap in a paper towel, and microwave it for about 7 minutes or until soft. Mmm!
Then I mash it with maple syrup, eat it sprinkled with peanuts, and/or roll it into a wrap for lunch. Peanuts go very well with sweet potatoes, as I discovered at Erin’s Restaurant last week.
I want to make that peanut and potato soup soon, too! Actually, I just made soup this evening – Raw Tortilla Soup from Gena at Choosing Raw. I don’t want to steal the recipe; you can find it on her blog.
I made it totally UNraw by heating it after blending it – I’m not used to cold soups, and I wanted to enjoy what I was eating! I also added a spoonful of sour cream to thicken it, a handful or so of cheddar cheese, and some corn chips—all foods I don’t eat regularly, and since the soup was basically a bunch of nutrients and water (and flavor!), I felt I needed to add some substance. I could have blended up an avocado to thicken it instead of the sour cream, but it was too late at that point!
To add credibility, my mom also ate and liked this soup!
EDIT: Eaten for lunch cold, with no sour cream nor cheddar cheese = even better! I still added crushed-up corn chips and pepitas (green pumpkin seeds) for texture.