The Amazing Benefits of Eating Your Sweet ‘Taters!

11 04 2012

One of the neat things about eating plant based is that your tastes really do change after awhile. As a kid, I despised sweet potatoes but after eliminating all sugars from my diet, I’ve gone back to try them and found them to be nature’s candy. They are delicious and one of the most nutrient packed vegetable that you can eat. Sweet Potatoes are loaded with vitamin A. An average sized sweet potato packs more than the daily recommended allowance of vitamin A. This is especially beneficial for smokers who often end up having a vitamin A deficiency which over time can lead to emphysema. They are also a great food for asthma sufferers and are low on the glycemic index for those with diabetes.

An average sized sweet potato can give you nearly a third of your daily vitamin C allowance while providing you with 15% of your recommended daily fiber intake. They are also loaded with antioxidants. You won’t find more betacarotene anywhere so sweet potatoes are perfect for good heart, eye and skin health. They are also full of anti-inflammatory properties and are excellent for people suffering from arthritis.

Because sweet potatoes are often chemically treated during and after the growing season, it is best to remove the skin prior to eating. As always, buying organic is going to be your best bet. It’s worth the extra money not to eat the poison.

Sweet potatoes are so nutrient rich that they can potentially cause harm if you eat them too often while having kidney or gallbladder issues. They contain small amounts of oxalates which when taken large doses can be problematic. Healthy digestive tracks will be more able to properly digest sweet potatoes. But like all things, eat them in moderation. Definitely don’t pass them up thpogh because they are amazingly beneficial and delicious.

Here is a great looking recipe that I cannot wait to try. It’s from Engine2 Diet:

1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
½ teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce cashews
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Preheat oven to 400º. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick
pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liq-
uid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and
corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in
paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the
vegetable bowl and combine.

To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover
the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread
the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dress-
ing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the
mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping
of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews,
and return to the oven for 15 minutes. Let sit for 15 minutes before serving.




10 responses

11 04 2012

your comment jogged my memory about the following article. Budget constraints do no allow me to always purchase organic…so I have to make tough decisions. This helped me

11 04 2012
11 04 2012

Great info! Thanks Rob!

11 04 2012

And by this list, it looks like sweet potatoes are a better non-organic option than many other fruits and veggies.

13 04 2012

Yes thanks for this info…..even after dabbling in the subject for years already, it’s really just starting to sink in about the cumulative effect of insidious toxin build-up which saps energy and jeopardizes overall health and well-being! I need to find a reliable source of
organic greens to tap for daily smoothie fixes at the very least, and just factor the cost in as a fixed expense like everything else….I never smoked, but at around $5 a pack for instance, smokers do
this with their coffin nails~~ $35/week can buy a lot of life saving kale! Availability and convenience even trumps the cost, for me.

16 04 2012

I did that for many years. It was nothing to go out and drop $60 on a couple good cases of beer. Now i think about how many veggies that buys me. Sometimes though, when you are in the midst of it, its not as easily seen.

11 04 2012

Mmm…I love sweet potatoes!!! Looks like a great recipe, I want to try it soon. I wonder if I can get Pat to eat it???

11 04 2012

I posted the recipe in hopes that it may be made in our house as well. It does sound fantastic!!

The Irish love potatoes…good luck!

11 04 2012

That sounds great too!

11 04 2012

He says he doesn’t like sweet potatoes! I may have to make it and tell him after he eats it what it is. (I do that a lot!) I found a recipe for butternut squash lasagna too. I haven’t briefed the recipe yet, but I’ll share should it be a good one.

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