Happy July 4th weekend!
So happy with the responses to buckwheaties. They’re delicious, and I urge you to try them.
On Thursday night, I just so happened to tweet out that sweet potatoes and avocado happen to be a match made in foodie heaven. Sweetness, creaminess, and an energizing combination of complex carbs and healthy fats? What’s not to love, I ask you.
I was shocked to hear that many of you have yet to try this stunning marriage of texture, taste, and nutrients. This is criminal, and I suggest that you all remedy the oversight at once. To help inspire you, I thought I’d share two recent meals.
First up is this week’s NDS (nutrient dense salad) of the week:
That’s sweet potatoes, avocado, nutritional yeast, kale, carrots, radishes, and cucumber. I was especially happy with this dinner because everything save the avocados and ‘taters had just been brought home from the farmers’ market.
Next up is my sandwich of the moment. It’s inspired by the people at Peacefood Cafe, who had the genius notion of filling two slices of whole grain bread with every blogger’s favorite root vegetable: kabocha squash. Their creation is described as “roasted Japanese Pumpkin mashed and seasoned with a little sea salt, ground black pepper and extra virgin olive oil, topped with caramelized onions, ground walnuts, vegan goat cheese and seasonal greens,” and it is most delicious.
Since autumn squashes work just as nicely as sweet ‘taters in the root veggie+avocado combination, I thought I would put my own spin on Peacefood’s famous sammie, subbing avocado for the vegan goat cheese, and omitting the onions, of course. This was the result, and it was incredible, if I do say so myself!
Kabocha Squash Sandwich (serves 1)
2 slices sprouted grain bread
1/2 cup (about 3.5 oz) baked or steamed kabocha squash
10 thin slices of zucchini
Small handful greens of choice
1/2-1/4 avocado, mashed (eyeball this depending on the size of your avocado)
Sea salt and cracked pepper
1) Spread the mashed avocado onto each slice of bread, just as you would mayonnaise, and sprinkle with a bit of sea salt and pepper
2) Layer the squash, zucchini, and greens onto the bread
3) Cut sammie and serve!
Though hummus sandwiches will probably remain my all time favorite, this mix is slowly inching its way into the number one spot. I mean, look at it.
It’s not really the season for squash, I know. But it is avocado high noon, so perhaps I can inspire you guys to give these two recipes a shot. Try them, and tell me what you think. The avocado/root veggie pairing was on par with BSS in my set of life changing food discoveries, so. Trust me on this one.
It’s a holiday weekend, and I’m here in NYC whilst most people frolick in exotic weekend getaway locales. That’s just fine by me: I love having NYC to myself on long weekends. Movie theaters without lines and less crowded streets are never a bad thing. I’ve got a lot to accomplish this weekend (work, errands, writing, editing, etc.), but I also plan on spending a whole lotta time in my little kitchen, and on spending some quality time on my sofa. It’s been too long.
What are you up to this weekend?