Have you been hearing the term superfood being tossed around lately? By now you’d have to be living under a rock to not have heard of the superfood quinoa. Probably one of the most popular superfoods out there, but there are many that grow in your own back yard.
So what is a “superfood”? No, it’s not a carrot dressed in a red and blue spandex suit with a big S on the front (feel free to use that as your geeky foodie Halloween costume by the way). It’s better than that! Hard to believe anything could be better than that, I know. Superfood’s are simply foods that have an exceptionally high nutrient density, including phytochemicals and antioxidants.
Some superfoods you may be familiar with are North American berries, like blueberries, raspberries and strawberries. Parsley and oregano along with other herbs are known superfoods, as are sprouts and leafy greens and the ever so common flax seed!
But the superfood I want to talk about today, probably doesn’t grown in your back yard (hmmm but maybe it could? Something to look into…), sorry, back to my story…
I’ve been using this certain “superfood” for a while now that I’d like to introduce you to. The majority of you probably have never used it or may have never even heard of it. It coincides with a book I received in the mail entitled Superfood Kitchen by Julie Morris (I’ll be doing a thorough review soon). The book has all kinds of recipes using this superfood, which I had otherwise only been adding to my morning smoothy.
(Stay tuned to find out what this superfood is!)
This “superfood” I’m going to introduce you to is a root vegetable, radish like, and it is actually from Peru. This root is supposed to be helpful for supporting adrenals. It also helps regulate stress. It is a natural energy booster without being a stimulant, balances hormones and is known to boost the libido. Through testing, what is absolutely certain is that it does contains close to 60 phytonutrients and beneficial plant sterols that block cholesterol absorption.
Liability clause “I’m not a doctor, I’m just sharing what the research says and my experience.”
When I first bought the stuff, I have to say…the taste…not so good. But like most things, if you don’t know what to do with it, then there’s a high likelihood of that happening. For example, if someone told you potatoes were delicious and never told you what to do with them you might end up having a bad experience of trying to eat it raw like a apple. You may think “potatoes are gross”.
So I started adding it into my smoothies to hide the taste.
This is very affective by the way.
I have to say I have been feeling pretty great. My energy has most definitely improved. So the part where this root is associated with youthful energy is pretty accurate in my experience. My energy doesn’t slump mid day the same way it used to. That, for me, is priceless. Also, my craving for caffeine has even dropped since I don’t really feel like I “need” it, if you know what I’m saying.
So though I’m not opposed to just be using it in my smoothies, the Superfood Kitchen opened my eyes to some other possibilities! I’m going to share one of those possibilities with you in today’s video.
Sweet Potato Fries (or for the Canadian out there, Yam Fries) anyone?
This is a recipe the whole family will love and they’ll even feel like it’s a treat.
Warning: They are addictive.
Sweet Potato Fries
- 2 Lbs Sweet Potatoes or Yam
- 2 Tbsp Coconut Oil, melted
- 1 1/4 tsp paprika
- 1/2 tsp chili powder
- 1/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon mesquite powder
- 1/2 teaspoon maca powder (gelatinized)
- 1/8 teaspoon cayenne
- 3/4 teaspoon salt
- 1 teaspoon coconut sugar
Heat oven to 450 F. Cut the sweet potatoes into fries. Toss with coconut oil. Bake for 15- 25 minutes until cooked through and browning.
Mix the remaining ingredients together. When the fries have finished cooking toss the fries with the seasoning. Serve immediately.
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