Name: Stovetop Sweet-Potato Salad
Yield: 1
Cuisine: American, Healthy
Ingredients: 1/4 cup chopped scallions (greens and whites); 1/4 cup mango chutney (such as Major Grey); 1 1/2 tablespoons grapeseed or avocado oil; 1 tablespoon apple cider vinegar; 1/2 teaspoon My Sage Gourmet Tuscan Herb Salt; 1 roasted jalapeno pepper, minced (Hot or not hot? Up to you. Test that little baby before putting it in); 1/8 teaspoon freshly ground black pepper; 3 1/2 cups (3/4-inch) cubed, peeled sweet potato (about 1 1/2 pounds total); 1/4 pound green beans, trimmed and halved (about 1 cup); 2 tablespoons chopped fresh cilantro

Entrees, Recipes, Sides, Soups and Salads, Vegetarian

Stovetop Sweet Potato Salad

A little Food for Thought

Sweet Potatoes

Sweet potatoes are chart toppers in beta carotene, which protects against damaging free radicals. Further, beta carotene converts to vitamin A which is one of the key components of healthy skin. Keep in mind that your skin is part of your immune system; it is your first line of defense.

Anthocyanin and other color-related pigments in the sweet potato are equally valuable for their anti-inflammatory health benefits. Scientists have found that these tubers play a key role in the reduction in inflammation-related health problems, including respiratory infections.

Last but by no means least, these little sweeties help your body develop resistance to infection when regularly consumed.

Here is a delicious take on potato salad featuring, you guessed it, sweet potatoes.

Stovetop Sweet-Potato Salad

Ingredients

1/4 cup chopped scallions (greens and whites)
1/4 cup mango chutney (such as Major Grey)
1 1/2 tablespoons grapeseed or avocado oil
1 tablespoon apple cider vinegar
1/2 teaspoon My Sage Gourmet Tuscan Herb Salt
1 roasted jalapeno pepper, minced (Hot or not hot? Up to you. Test that little baby before putting it in)
1/8 teaspoon freshly ground black pepper
3 1/2 cups (3/4-inch) cubed, peeled sweet potato (about 1 1/2 pounds total)
1/4 pound green beans, trimmed and halved (about 1 cup)
2 tablespoons chopped fresh cilantro

Instructions

In a large saucepan, put potatoes then cover with filtered water, then bring to a boil. then reduce heat and simmer 11-13 minutes or until Just Barely tender, drain.
While Potatoes are cooking, make your dressing by whisking together the first 7 ingredients. Then refrigerate tightly covered
Cook the beans in boiling salted water 4 minutes until Just crisp-tender. Drain and rinse under cold water.
Combine potatoes, beans, and cilantro in a medium bowl.
Gently fold in the dressing to coat.
Chill and serve or serve warm if you wish

Notes

If you check your beans and they are already a bit past firm, drain and place them in an ice water bath to stop the cooking process quickly.

Recommended Products

My Sage Gourmet Tuscan Herb Seasoning

October 24, 2015/by Carol Takakura

Entrees, Recipes, Sides, Vegetarian

Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

I love my veggies I really do. However, sometimes I need to shake up my old standby steamed vegetable dishes a bit. Otherwise, all my healthy intentions for my freshly purchased (or home grown) vegetables go right down the drain, along with said veggies, wilted and sad, devoid of any remaining nutrition in the dead little suckers since I never got them out of my fridge to eat.

I created this recipe to save my own veggies from an untimely demise. I am happy to boast that this recipe it is downright delish! I defy you not to enjoy it. It is a big hit with guests and so easy to make in just about 15 minutes.

The Skinny on Shitakes:

According to the America Cancer Society, Shiitake mushrooms are the second most commonly cultivated edible mushrooms in the world. Studies in animals have found antitumor, cholesterol-lowering, and virus-inhibiting effects in compounds in shiitake mushrooms. Although these finding are not conclusive, including mushrooms in your diet has many other health benefits beyond potentially cancer.

Learn more here

A bit about Broccoli-

This flower vegetable is rich source of vitamin-K; and B-complex group of vitamins like niacin (vit B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6), and riboflavin. The flower heads also have some amount of omega-3 fatty acids. Furthermore, it is also a good source of minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus.

Learn more here

Now, on to the Recipe…