I rolled both Tandy’s challenge as well as the final day of March Food Photo Challenge into one today. My recipe is for Mung Bean & Goji berry Sweet Potato, topped with Roasted Beetroot Yogurt Dressing.
The whole Raw Food concept really does intrigue me, however, I do find it really difficult to to go complete raw, hence why my recipe is not 100% Raw, but again, you can just make the salad part and that would be classified as Raw.
I did a lot of research for this challenge, and chose certain ingredients for reasons.
The sweet potato, I admit freely that it has to be my top 5 ingredients to work with. I have to try and stick to low GI due to the insulin resistance I have in my body, so the sweet potato is my replacement for potatoes. The sweet potato stabilizes blood sugar & improves response to insulin; it is high in vitamin A & beta carotene, which therefore results as a great superfood for the skin.
I used Mung Beans, instead of cooking, I just sprouted them, when you do this, you release Vitamin C in them, to add to the other packed vitamins A, K and B6, mung beans are high in fibre and slow down the release of calories into the blood stream, as well as slow down of digestion which also stabilizes blood sugar. Although a bean, it has a low content of protein so you can’t use it as a complete meal.
Goji Berries are recently acquired goodness. I have to admit, I do enjoy them. Also known as one of the superfoods, Goji berried are great for stamina, weight loss and maintain blood glucose levels. These little berries are a great immune system booster and enhance the body to fight off diseases, lowers blood cholesterol, as well as great for the skin.
Beetroot, being not only on my list of top 5, is also a great antioxidants. Beetroot is a rich source of carbohydrates, a good source of protein, and has high levels of important vitamins, minerals and micronutrients. It is a good source of dietary fibre, has practically no fat, and no cholesterol. This makes beetroot relatively low in calories
Mung Bean & Goji Berry Sweet Potato with Roasted Beetroot Yogurt Dressing
Serves 4 – 6
4 medum size sweet potato
½ cup mung beans
40g yellow & 40g red peppers
1 tsp fresh ginger
1 tbsp goji berries
½ cup spinach
½ yellow cling peach
1 small fresh chilli
2 button mushrooms
1 large beetroot
½ cup plain low fat yogurt
Wrap the sweet potato and beetroot (with a splash of balsamic vinegar) individually with tin foil and roast off in the oven for 60 minutes at 200 C. ( Now this part is not part of a normal Raw Diet, so you can either omit this part and have this as a salad, or you can cook your sweet potato at 47 C for I am going to guess a good 5 – 6 hours, and you can use raw beetroot.)
Dice up the yellow pepper, ginger, peach, mushrooms, and chilli, add to the mung beans. You want it all more or less the same size. Crumb the feta cheese into the mixture and add goji berries.
Once the beetroot is ready, cut up and place into a food processor with the yogurt, and some chopped rosemary. Season. You want a smooth consistency.
Cut open the sweet potato and scoop some out so you have a hollowing which you can fill. Shred the spinach and add to the mung bean salad. I like to add a little of the dressing in the pocket, and then add the mixture on top, drizzled with a little more dressing. Of course you have to finish it off with some chia seeds sprinkled on top, just because they are so good for you!