June 1, 2019 – It’s all about yummy: Avocado toast, mango, curry and more

Perfect day, wonderfully healthy. Winning back my health

Breakfast: Avocado toast and mango

Lunch : Green curry soup

Dinner: Purple sweet potato with avocado, corn and pine nut chipotle sauce

MEALS

Breakfast: Avocado toast sprinkled with alderwood smoked salt and maple syrup. Side of mango with chile lime seasoning

Lunch: Green curry soup (carrots, onions, purple sweet potatoes) in corn coconut base (1 cup corn, 1 can lite coconut milk, 2 tbl green curry paste, 1″ knob of ginger, 2 cloves of garlic)

Dinner: Purple sweet potato mash (seasoned with yuzu vinegar, agave, sriacha sauce and Miyoko’s butter), avocado, corn and pine nut chipotle sauce.

Purple Sweet Potato Mash

  • 144 grams purple sweet potatoes
  • 1 tbl Miyoko’s vegan butter (regular butter is fine)
  • 1/4 tsp agave (or to taste)
  • 1/2 tsp yuzu vinegar (or to taste)
  • 1/2 tsp sriracha sauce (or to taste)
  • alderwood smoked salt to taste

Method

  • Preheat oven to 400 degrees
  • Peel and cut up sweet potatoes into 1/2 in cubes. Add to oven and roast until tender (30 to 40 minutes)
  • Remove potatoes and mash with butter and mix the rest of the seasoning into the sweet potatoes. Season to taste. I was fiddling so the measurements are approximate (although close).
  • This is not very spicy so add more sriracha for more heat.
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