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Sunday, August 2, 2009

[Healthy_Recipes_For_Diabetic_Friends] Garlicky Ginger Colconnan - 21g Carbs, 3g Fiber

Garlicky Ginger Colconnan - 21g Carbs, 3g Fiber

{Since this if from Swanson Vitamins it calls for their brand
of spices, etc. Use what you have that may be easier or more
economical. If you are unsure of using coconut oil for any
reason consider another healthier oil such as light olive oil.
Take care, Gloria}

From: www.swansonvitamins.com
By: Aurelie Pare Healthy Foods winner for June 2009

2 large sweet potatoes, peeled and chopped
1/2 Tbsp Swanson Organic Coconut Oil
1 onion, finely chopped
4 garlic cloves, minced
Juice of lemon
4 cups packed spinach, chopped
1/4 cup Swanson Organic Whole Cashews
3/4 tsp Swanson Organic Ginger
1/4 tsp paprika
1/8 tsp Swanson Organic Garlic Powder
1/8 tsp Swanson Organic Cumin
1/8 tsp Swanson Organic Cayenne
Sprinkle Swanson Organic Peppercorns and
Swanson Himalayan Crystal Salt to taste

1. Place the chopped sweet potatoes in a medium sized pot and cover
them with water. Cover. Bring the water to a boil over high heat.

2. Reduce heat to medium. Simmer the potatoes partially covered for
10 to 30 minutes, or until fork tender. (Note that the smaller the
pieces of potato are, the faster they will cook.)

3. Drain the potatoes in a colander and return to the pot.

4. Using a handheld blender puree the potatoes until smooth (a
potato masher may also be used). Set potatoes aside.

5. In a large skillet, heat the oil over medium heat. Saute the
onion and garlic in the oil for a few minutes, or until translucent.

6. Add spinach and lemon juice to the skilled. Cook until spinach
has wilted. Set aside.

7. In a coffee grinder, grind the cashews into a smooth flour.

8. Add the cashews, spinach mixture and seasonings into the sweet
potato puree and stir. Season to taste with the peppercorns and salt.

Servings: 4
Nutrition per Serving:
140 Calories, 3g Protein, 5g Fat, 21g Carbs, 3g Fiber, 204mg Sodium