Sweet Potato & Avocado Salad
30 mins to 24 hours before:
o spread chopped sweet potatoes, ½" cubes onto cookie sheet
o bake in 350 degree oven for 30-40 minutes
o refrigerate and let cool 30 minutes to over night
o prepare Nourish Vinaigrette
Immediately before serving:
· remove avocado from skin and remove pit.
· chop avocado into ½" cubes.
· toss with sweet potato and sprinkle with Nourish vinaigrette.
(prepare 30 mins to 24 hours before serving)
2 c Braggs, Amino Acids
1 c rice wine vinegar
½ c lime juice
2 T fresh ginger, grated
¼ t black pepper
2 T chopped garlic
1 t crushed red pepper
2 c extra virgin olive oil
· 1 ½ cups tri-colored quinoa
· 3 cups water
· ½ cup dried tomatoes, soaked then chopped
· 1 cup parsley, minced fine
· 1 bunch green onions, minced fine
· ¾ cups mint leaves, coarsely chopped
· 1 tbsp garlic, chopped
· ½ tsp cracked black pepper
· 1 ½ tsp salt
· 2 ½ floz lemon juice
· 2 ½ floz olive oil
· ½ cup almonds, raw
o Cook the quinoa with the water, salt and pepper in the rice cooker
o While it is cooking soak the tomatoes in warm water
o When the quinoa is done cooking remove from the rice cooker, transfer to a sheet pan or cookie sheet and place in the refrigerator to cool
o While it is cooling chop the rest of the ingredients and measure out the liquids
o When the quinoa is cool remove from the refrigerator
o Drain, dry and chop the tomatoes
o Toss the quinoa with the prepped items, liquids and spices.
o Make sure to mix well to thoroughly distribute the ingredients
o Transfer to a glass container
o Store in the refrigerator
Basic Macaroon Recipe
2 C Dried Coconut (unsweetened)
1/2 C Almond Flour
1/4 C Coconut Butter
1/2 C Maple Syrup
1 Vanilla Bean
Pinch Sea Salt
Mix all ingredients together.
Drop in 1 Tablespoon mounds on dehydrator screens. Dehydrate for 1 hour at 145, then for 12 to 20 hours at 115.
7147 E Highland Ave, Scottsdale, AZ (next to the Scottsdale Fashion Square)
Phone Number: 623-414-2352
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