Sweet potatoes are a MEGA-food, and with dried apricots, raisins and curry powder, this unusual recipe is irresistible!
4 ½ pounds sweet potatoes (8 or 9 medium), peeled and cut into 1-inch pieces
1 tsp salt, plus more to taste
1 cup dried apricots (3 ounces), cut into 1/4-inch slivers
½ cup raisins
1 cup boiling water
1 Tbl canola oil
1 onion, finely chopped
2 tsp curry powder
Freshly ground pepper to taste
1 head of cauliflower, washed and cut into bite size flowers
1 onion
3 medium cloves garlic
2 Tbl. olive oil
approx. 4 cups broth (vegetable or chicken)
salt, to taste
So easy to make, and a delicious treat on a warm summer evening...
¼ c. rice vinegar
½ tsp. sugar (I prefer raw organic)
1 tsp. soy sauce
½ tsp. sesame oil
2 medium organic cucumbers, cut lengthwise into quarters and then thinly sliced
2 tsp. sesame seeds (optional)
Serve as a side salad, starter or snack!
- 4 cups strawberries, quartered (1 pound)
- 2 Tbl thinly sliced fresh basil
- 2 tsp balsamic vinegar
- 1 tsp raw organic sugar
- 2 medium cucumbers, peeled, halved lengthwise and thinly sliced (about 2 cups)
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.
Tabouleh traditionally does not contain the vegetables in this recipe, but is usually served with some kind of cucumber dish. My mother throws them in at the start for an amazing dish I can’t resist!
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