I have found myself with an abundance of sweet potato this weekend due to Liz’s wonderful veggie garden so thought I’d experiment with that and whatever else happened to be in the house. Cannellini (or white beans) are low-fat, high in fiber and provide high levels of magnesium, iron and folate. One cup can provide about 29% daily requirement of iron! They are a good source of molybdenum which helps the body produce detoxifying enzymes and they are also loaded with thiamine which is essential for high mental performance. Sweet potato is a rich source of flavonoid anti-oxidants, vitamins, minerals, and dietary fiber that are essential for optimal health.
These would be a great breakfast addition with some poached eggs, baby spinach and avocado, can be added to a lunch time salad, or have them for dinner. You can also freeze them!
1 small sweet potato, washed and grated (I left the skin on but you can peel yours if you like)
1 zucchini, grated
3 cm piece fresh ginger, chopped
3 cm piece fresh turmeric, peeled and chopped (OPTIONAL- I had some in the fridge so it went in)
4 stalks eshallots, chopped
1/4 quinoa or almond flour
1 tin Cannellini beans, drained and rinsed
Coconut oil for cooking.
In a large bowl add grated sweet potato and zucchini and stir through flour. In the food processor place ginger, turmeric, eshallots, eggs and white beans and whizz until all beans are puréed. Add this mix to the bowl of sweet potato and zucchini and mix until thoroughly combined.
Heat a frypan and add 1/2 tbs coconut oil. Once the oil is hot, spoon the mixture into the pan and cook on a med heat, flipping when required.
I served ours with a Rocket and Pistachio pesto (RECIPE HERE, I used rocket in place of the spinach today), grilled Barramundi and roasted Herby Eggplant (I sprinkled my eggplant with Mammoth Kitchen Meat Spice)