Warming Winter Sweet Potato Salad

Sweet potatoes are definitely a health bomb but what the most fascinating property is their resistance to genetic modification! That’s right – sweet potatoes cannot, will not, be genetically modified. Due to their extreme antiviral properties that go down to the DNA level. Sweet potatoes are also one of the few foods with androgenic properties. Therefore they stimulate the production of testosterone, progesterone, DHT and DHEA in the body. Usai Bolt – the world’s fastest man ate a sweet potato everyday growing up! Sweet potatoes can be topped on any salad, pureed in a soup, baked into fries, enjoyed mash potato style, or even baked in brownies! They possibilities of preparing these gems are infinite, so get creative and have fun!

WARMING WINTER SWEET POTATO SALAD

Yield: 2-3 Portions

1 cup millet (preferably soaked for 6+ hours or sprouted) or ancient grain of choice

1 head broccoli

2 medium sweet potatoes

1 small red cabbage

1 cup sprouts of choice

3 T hemp seeds

Creamy Ginger Pumpkin Seed Dressing

Yield: 2 cups

½ cup pumpkin seeds (soaked for at least 6 hours)

2 cloves garlic

1 inch knob ginger

1 T raw honey/sweetener of choice

3 T olive oil

4 T apple cider vinegar

2 T nutritional yeast

½ cup vegetable broth/herbal tea/water

To taste sea salt/kelp and pepper
DIRECTIONS

  1. Baking Sweet Potatoes: Preheat oven to 375F, bake sweet potatoes for 30-45 minutes or until a knife can easily slide through. While sweet potatoes are baking, prepare millet, veggies and dressing.
  2. Cooking Millet: Bring 2 cups of water/herbal tea/vegetable broth to a boil. Rinse millet, add to water when it comes to a boil. Cook millet on medium heat, stirring occasionally for 10 minutes. Lower heat, let simmer for 5 minutes or until all water is absorbed. Set aside.
  3. Steaming Vegetables: Chop broccoli into bite size florets and shred cabbage. Stream the two vegetables for 5-7 minutes or until tender.
  4. Creamy Ginger Pumpkin Seed dressing: Strain and rinse soaked pumpkin seeds. Combine all ingredients in a high speed blender. Blend to a creamy consistency. Store in a glass air-tight jar, refridgerated for up to 5 days. (If this delicious dressing lasts that long!)
  5. To Assemble: Slice baked potato into bite size pieces. In a large bowl; combine sweet potato with millet, steamed broccoli, cabbage and drizzle with garlic ginger pumpkin seed dressing. Serve warm in bowls, top off with sprouts and hemp seeds. Enjoy!