24k Gold Vanilla Turmeric Latte

Ambitious Kitchen

24k Gold Vanilla Turmeric Latte

Creamy turmeric latte with hints of vanilla, cinnamon, nutmeg and cardamom. It’ll make you feel like pure 24k gold. This recipe is in partnership with the amazing McCormick Spices. Here we are in 2018 and turmeric is still trendy.  In December, McCormick launched their annual Flavor Forecast campaign, where they identify the next major food [...]

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A Couple Cooks

Moroccan Sweet Potatoes with Tahini Dressing

I’d like to introduce you to our friend Gena. Some of you may remember her writing a post on A Couple Cooks a few years ago called 5 Tips for Balanced Eating. It started like this: “My name is Gena. I’m a food blogger, a vegan cookbook author, a nutritionist, and an RD-to-be. I’m also recovering from thirteen years of on-again, off-again anorexia and orthorexia.”

Powerful words. In the years since then, Gena Hamshaw has become a dear friend. She’s the face behind the food blog The Full Helping, and author of three vegan cookbooks. At the same time, she works as a nutrition counselor and is completing her master of science degree in nutrition and education. (Talk about rockstar!) I admire so many things about Gena: her ability to excel in so many things, her generous spirit, and her grit to persevere through professional and personal trials. But one of the things I admire most: her fearlessness and vulnerability to speak out about important topics to help others heal. Gena’s courage to talk about issues with food in a gentle and constructive way has touched the lives of thousands of people across the world. In the post she wrote for our site, she went to to say:

“Usually I say that I’m ‘recovered,’ not recovering. In a lot of ways, this is true: I’ve been weight-restored and physically healthy for many years now. I no longer engage in disordered eating patterns, I don’t have “fear foods,” and I don’t use restriction or dietary manipulation as a means of trying to exert control over my life. I love food—it’s probably my greatest passion—and I love to eat. But I couldn’t help but think that the word “recovered” may be a little too neat and tidy to describe the before-and-after of eating disorders. In a lot of ways, we’re always recovering from the struggle—even if recovery takes us to places where we feel more freedom and pleasure and peace than ever before. Part of embracing the ongoing journey of recovery, I think, is understanding that balance doesn’t just happen—it demands effort and consciousness, at least for some of us.”

When Gena and I met, I was struggling with my own issues of viewing food in a healthy way and understanding balance. Many times in the evenings I’d find myself raiding the pantry for anything made of sugar, stuffing myself and then falling into a cycle of guilt and shame. In Gena I found a champion of the cause of balanced eating: eating where food is both a source of pleasure and a source of nourishment, indulging when it feels right, and eating until you’re satisfied but not beyond the point of comfort.

What a pleasure it is today to share a recipe from Gena’s NEW cookbook, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals! The concept of this book is unlike any other I’ve seen and I’m very excited about the concept! Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal in one dish. So, you don’t need to worry about cooking up any side dishes or snacks: these recipes are complete meals altogether. This speaks right to Alex and my sweet spot of pretty simple cooking, since most nights it’s all we can do to make one main dish recipe. Gena’s book makes sure that each recipe is nutritionally balanced on its own.

Of course we would pick a recipe with sweet potatoes…and these Moroccan sweet potatoes are exceptional! The sweet potatoes are topped with lentils mixed with cumin seeds, harissa, and veggies, then smothered in a creamy lemon tahini sauce brings it all together. The vibrant sweet potatoes against the savory spiced lentils are the perfect match: drop-dead delicious! This recipe is similar in style to things that Alex and I make on the regular, and we loved this new take on one of our favorite vegetables.

Another lovely thing about this cookbook is that it was photographed by our dear friend, Ashley McLaughlin. We couldn’t be happier to get our hands on the fantastic work of two of our very favorite people. Congratulations, Gena, on an incredible book: we know it will be dog-eared for years to come.

PS Exciting news: Gena and I will be co-hosting a cooking demo event in late February in NYC to share Power Plates and Pretty Simple Cooking with you! Stay tuned for more.

Order the book! > Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals by Gena Hamshaw

Did you make this recipe?

If you make these Moroccan sweet potatoes with tahini dressing, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and @thefullhelping.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, and sugar-free.

Moroccan Sweet Potatoes

 

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by: a Couple Cooks

Serves: 4

What You Need

4 medium sweet potatoes, scrubbed 1 cup (200 g) dried brown or pardina lentils, rinsed 1 tablespoon olive oil 1 teaspoon cumin seeds 1 small white or yellow onion, diced 3 cloves garlic, finely minced 2 tomatoes, chopped, or 1 (14.5-oz, or 411-g) can diced tomatoes, drained 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 1⁄4 teaspoon ground cinnamon 1⁄2 teaspoon sweet paprika 1 tablespoon harissa paste, or 1 teaspoon ground chili powder 1⁄2 teaspoon salt 4 cups (120 g) firmly packed baby spinach Water, as needed 2 tablespoons pomegranate molasses (optional) 1⁄2 cup (125 ml) Everyday Lemon Tahini Dressing (see recipe below) Optional: Chopped fresh parsley, chopped fresh cilantro, snipped fresh chives or chopped scallions

What To Do

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork-tender. Meanwhile, cook the lentils as directed on page 15. Drain well. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup (60 ml) if needed to prevent sticking. Stir in the pomegranate molasses. Taste and adjust seasonings if desired. Cut each sweet potato in half and use a fork to coarsely mash the flesh, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini dressing and the optional fresh herbs.

Notes

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

3.5.3229

Everyday Lemon Tahini Dressing

 

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by: a Couple Cooks

Serves: ⅔ to ¾ cup (160 to 175 mL)

What You Need

1⁄4 cup (60 ml) warm water, plus more if desired 1⁄4 cup (60 g) tahini (or more, see note) 1 clove garlic, finely minced or grated 2 tablespoons freshly squeezed lemon juice 1⁄2 teaspoon agave nectar or maple syrup 1⁄4 teaspoon salt 1⁄8 teaspoon freshly ground black pepper

What To Do

Combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. **Note: We had to add several more dollops of tahini to get the sauce to come together, as our tahini was fairly loose. The exact quantities will depend on the brand of tahini. Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.

3.5.3229

 

A Couple Cooks - Recipes for Healthy & Whole Living

A Sweet Pea Chef

Roasted Broccoli

This amazingly easy oven roasted broccoli recipe will blow your mind with its flavor and texture.  This baked broccoli is so good in so many ways!

Growing up, we had broccoli one way and one way only: steamed.

And I loved it.  Still do.

There’s a simplicity to steamed broccoli with just a pinch of salt (and, ok, sometimes an incy wincy bit of butter) that I find very yummy.

But, as I have grown older, I have realized just how many other ways there are to cook broccoli.  I’ve even found some new favorites.

One of which is THIS oven roasted broccoli recipe.

Oh my gosh, this is so yummy.  And simple to make, too!

If steaming broccoli creates a fresh, simple and light flavor, then roasting broccoli creates a deep, robust and complex flavor.

Both are delicious, just different.

Plus, with broccoli, you get all those additional positives like high fiber, super food, clean, and low calorie so I’m all over it even more.

This roasted broccoli creates a veggie side you won’t believe is actually healthy for you.

If you’re anything like me, you won’t be able to stop eating it.

How To Roast Broccoli

If you’ve never tried baked broccoli, it’s shockingly easy to do and takes hardly any time.  All you need are a few ingredients and less than 30 minutes.  Here are the steps for roasting broccoli:

Heat oven to 425 degrees F.Line a rimmed baking sheet with aluminum foil or parchment paper. (You could use a non-rimmed baking sheet, but it’ll be easier for the broccoli to fall off). In a large mixing bowl, add all the ingredients to the broccoli until well coated. Pour the broccoli mixture out onto the baking sheet, spreading the broccoli as evenly as possible. Place in the oven and roast for 15-20 minutes, or until the broccoli starts to turn golden brown and is mostly tender.

See?  Making roasted broccoli (aka baked broccoli) is super easy!

How To Roast Broccoli Without Parmesan

If you’d prefer not to add in any parmesan to this roasted broccoli recipe, that’s perfectly fine.  Instead, you could toss in some nutritional yeast or just remove this ingredient entirely.  Removing the parmesan and then baking the broccoli will make this recipe vegan.

How To Roast Broccoli Without Garlic

Want to leave the garlic out?  That’s perfectly fine, too.  There are a couple options for you to make roasted broccoli without garlic.

First, if you’re just trying to avoid burning fresh garlic, you can replace the fresh garlic cloves with garlic powder (aka granulated garlic).  Garlic powder is a great substitute because it wont burn like fresh garlic will, but still flavors your broccoli with garlic.  For this recipe, you can replace the 3 thinly sliced garlic cloves with 1 tsp. granulated garlic.

If you’d like to remove the garlic entirely, that’s very easy to do and no replacements are needed.

More Great Vegetables To Roast

Roasting vegetables is a great way to add a ton of flavor without doing much work or coating the vegetables in a heavy sauce.  Here are some of my favorite roasted vegetable recipes:

Honey Balsamic Roasted Brussels SproutsEasy Parmesan Roasted CauliflowerLemon Roasted AsparagusParmesan Roasted Green BeansThyme Roasted Carrots

Looking for a specific roasted vegetable recipe?  Let me know in the comments and I’ll add it to the blog!

Roasted Broccoli

 

Roasted Broccoli

This amazingly easy oven roasted broccoli recipe will blow your mind with its flavor and texture. This baked broccoli is so good in so many ways!

4 lbs fresh broccoli (about 3 heads, broken into florets) 3 cloves garlic, (thinly sliced) 3 tbsp olive oil 1/3 cup parmesan cheese, (grated) 1 tbsp freshly squeezed lemon juice 1 tsp sea salt 1/2 tsp ground black pepper

Heat oven to 425 degrees F.

Line a rimmed baking sheet with aluminum foil or parchment paper. In a large bowl, add all the ingredients to the broccoli until well coated. Pour the broccoli mixture out onto the baking sheet, spreading the broccoli as evenly as possible. Place in the oven and roast for 15-20 minutes, or until the broccoli is beginning to turn golden brown and is tender. Serve hot.

This post contains affiliate links for products I use regularly and highly recommend.

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