Healthy & Tastes Good

When I was little, I didn’t like vegetables. They were “healthy” and good for you, but I don’t remember them tasting good - like spinach or green beans.

I recently took a cooking class that offered a “healthy” recipe that not only tasted good, it blew my taste buds away!  It was hearty, satisfying and a joy to eat. I’ve learned to prepare spinach and green beans in a way that they are delicious just by adding the right spices. For example, I lightly stir fry green beans in a little butter and smoked salt.  It’s important not to over cook it so that it stays crisp -It’s amazing!

Here is the recipe I learned in a cooking class taught by Hannah McKitrick at www.myintuitivehealth.com  Check her out, she has some wonderful recipes.  This one has become my top 3 favorite salads. This is the link to Hannah’s recipe and her directions:

https://myintuitivehealth.com/recipes/harvest-salad-with-sweet-potato-quinoa-and-green-goddess-dressing/

My tweaks are in purple.

Harvest Salad with Sweet Potato, Quinoa, and Green Goddess DressingSalad Ingredients

• 3 cups of Dino/Lacinato Kale thinly sliced (can sub with spinach or arugula)
• 2 oz goat cheese (I use shredded Manchego cheese)
• 1 avocado
• 1 cup of dried quinoa (or grain of choice such as barley or farro)
• 1 sweet potato (I like it with Okinawan sweet potato as well)
• 1 tbsp olive oil
• 1 tsp curry powder
• 1 tsp smoked paprika - really takes it to another level. Hannah suggests it as an option, for me, it’s got to be included in the recipe.
• Salt and pepper

Dressing IngredientsI doubled the recipe because it’s so good!

• ½ cup fresh basil, packed
• ½ cup full fat Greek yogurt
• ¼ cup olive oil
• Juice of 1 lemon
• 1-2 cloves of garlic
• 1 tbsp of maple syrup
• ½ tsp salt
• Pepper to taste
• Water to thin if needed

Instructions

For the Sweet Potato
Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt, pepper, and curry powder. Bake for about 35-40 minutes, flipping once halfway through, until tender and charring.

For the Quinoa
​Cook quinoa according to package instructions. Combine the quinoa and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 15 minutes). I use chicken broth instead of water, or you can use vegetable broth.

For the Dressing
In a food processor combine all the ingredients. If the mixture is too thick, add water to thin. Taste for seasoning and adjust salt/pepper accordingly.
​
To Assemble
In a large salad bowl, toss the lettuce with enough dressing to coat. Top with the cooked grain, roasted sweet potato, sliced avocado, and cheese. Season with a pinch of salt and pepper and extra drizzle of dressing-enjoy!