YOUR HEALTHY PLATE: Sweet Potato Brownies

I’ve heard of black bean brownies before, and I have even made them on occasion, but I had never heard of sweet potato brownies until a couple of weeks ago. This recipe comes from Katherine, a newly arrived co-worker who is committed to good health, running in the sunshine, and preparing delicious, nutritious food. Lucky for us! The amount of sweetness in this recipe makes it perfect for a special dessert, though I wouldn’t hesitate to eat it for breakfast, either. 

2 Tbsp. maple syrup
1/2 cup smooth peanut (or almond) butter
1 cup cooked sweet potato, mashed
1/4 cup cocoa powder
1/4 cup chocolate chips (dairy-free)

Preheat oven to 350F. Grease a small cake pan with a bit of olive oil on your finger.

Warm the maple syrup in a medium-sized saucepan on medium heat. Add peanut (or almond) butter, stirring until the nut mixture begins to take on a toasted smell. Turn off the heat, add sweet potato and cocoa powder, and mix until smooth. Fold in the chocolate chips.

Transfer the mixture to the cake pan, spread evenly, and bake for 20 minutes. Do not use a cake tester — you want it to still be very slightly damp. Allow to cool completely prior to cutting.

Yield: 9 squares


YOUR HEALTHY PLATE: Red Lentils & Sweet Potatoes

I’m on a kick here. I think it might be the spinach. Or maybe the garam masala. It might be the orange vegetables and their phytonutrients. This recipe is slightly simpler than the chickpea-spinach curry one I posted a few weeks ago, but it’s also out of this world. The leftovers are so fantastic that you may decide to eat them for breakfast AND lunch, both.

1 small-medium sweet potato, peeled
1 small-medium onion, finely chopped
3 garlic cloves, peeled and minced
1/4 tsp. red pepper flakes (use 1/2 tsp. if they aren’t super fresh)
1/4 tsp. turmeric
1/2 tsp. garam masala
1 1/2 cup vegetable broth
1/2 cup red lentils
4 cups fresh spinach
a pinch of salt

  1. Dice sweet potato into ½-inch cubes, and set aside.
  2. Heat 1/4 cup water plus 1 tsp. olive oil, and sauté onions and garlic for one minute.
  3. Add red pepper flakes and continue to cook until all the water has boiled off. Add turmeric and garam masala, and stir well.
  4. Add broth and sweet potatoes, and bring to a boil. Reduce heat to med-low, cover pot, and simmer for 5 minutes.
  5. Add red lentils, and simmer 7-10 min until lentils and sweet potatoes are both fully cooked. Add additional water as needed to keep ingredients moist.
  6. Add spinach and stir until soft.
  7. Add salt to taste and serve.

Serves 2.


YOUR HEALTHY PLATE: Thanksgiving Brownies Times Two!

It’s holiday season! And you’re probably trying to figure out how you’re going to get through them with more success than in years past… Here’s one way. Make these recipes, bring these recipes, serve these recipes. I’m not a fan of self-deprivation. Enjoy everything on the table, and know that these brownies are not only entertaining (like all good desserts), but also nourishing. I LOVE beautiful orange sweet potatoes, rich creamy tahini, thick delicious almond butter, and CHOCOLATE! I’m sure you will find something that you love, too, in the recipes below. Enjoy, and have a happy Thanksgiving! Continue reading


Ratchet Up Your Breakfast to a New Level

This week I’m going to spend a few minutes talking about the typical American breakfast, namely toast bagels muffins waffles pancakes “cereal” biscuits bread. Basically just white flour and sugar. Stripped carb. I put “cereal” in quotes because the word cereal really means grain (like oatmeal, millet, kasha, bulgur wheat), and not boxes of sweetened, dyed, highly processed products of limited nutritional value.

Something I’ve noticed just in the past few months is that EVEN friends, colleagues and acquaintances who have made the switch to real food, and who have rid their kitchens of items from that list of typical American breakfast foods above (at least most of the time) can still be strongly influenced by the list. Continue reading


YOUR HEALTHY PLATE: Chicken Bone Soup

We like to make this soup a day or two after we roast a whole chicken, and it has become sort of a custom in our house, a way of getting every last bit of flavor out of the bird, and not wasting a single speck. If we’re going away or we know that we won’t have time, we might stick the carcass in the freezer until we return. But usually we just toss it into a big pot, cover it with water, and leave it in the refrigerator until we’re ready to deal with it. Then, the next day, we put it into the oven at 225F for about 12 hours, and that’s how the recipe starts. Also, if anyone in your house happens to eat a low-salt diet, this is a fantastic option for them because it is frankly so flavorful that it does not need salt. Continue reading


YOUR HEALTHY PLATE: Lentil Soup & Sweet Potatoes

You know how much I love slow cooking and crock pots, greens and sweet potatoes. Put this delicious recipe up to cook on Sunday, and you’ll be all set for days. Consider it your “standby dinner” in case you get stuck in traffic, or at the office, or in a turnstile or a revolving door, or between a rock and a hard place. Or stuck for an idea. Or just plain don’t feel like cooking when you get home. Continue reading



YOUR HEALTHY PLATE: Sweet Potato Tzimmes

Wishing all my friends, family and readers a happy and HEALTHY year ahead, starting with this gorgeous sweet potato tzimmes, which will definitely make an appearance on our holiday table this coming week! Read through before you start — the magic is in how you prepare the baking dish. It should be good and hot, the oil fragrant and almost spitting, before you fill it with the ingredients. Continue reading