So every Sunday after my children finish art class in the morning, we head over to the local book store/coffee shop to hang, have family time and sip a little Chai.  This offers me some time to browse the lastest and greatest in health & wellness and possibly find a gem of inspiration.  Well today I happened upon a lovely recipe for Raw Sweet Potato Slaw and it reminded me of a recipe I’ve done in the past at a class I presented and how surpirsed everyone was that you can eat starchy root veggies raw (never mind how delicious they are this way!).  So we stopped at the local market on the way home and picked up a large sweet potato so I could get creating in the kitchen.

Sweet potatoes and Yams are very high in Vitamin C and when eaten raw you are getting all of that goodness…when cooked a large portion of the nutrients are lost along with the enzymes.  The root veggie family also make excellent choices when you want to do meal prep for future meals as they hold their shape and texture even after being doused in a divine dressing…yes still crunchy the next day.

So here we go with this very simple recipe.  I would say it is enough as a meal for 2 people or side dish for 4Any left over Dressing can be reserved for another recipe.

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Ginger Sweet Potato Slaw

1 large Sweet Potato (or Yam) peeled

2 very firm Red Anjou Pears (you can also use a crisp Green Apple but I had the Pears on hand)

3 small stalks of Celery

1/3 cup Sunflower Seeds

1/3 cup Pecans (or any other nuts you have on hand)

 

137Dressing

3 inch piece Ginger Root peeled

1 tbsp Maple Syrup

1 tsp Sea Salt

1/4 tsp Black Pepper

2 tbsp Apple Cider Vinegar

3 tbsp Extra Virgin Olive Oil

Juice and zest of 1 lemon

Using a madoline slicer, box grater or food processor shred the Sweet Potato and Pear.  Finely cut the Celery into 2-3″ long strands so it is similar in texture and size to the Potato and Pear.  Toss these 3 ingredients in a meduim sized bowl and prepare the dressing.

Using a microplainer, finely grate the ginger and zest the lemon.  Mix in a small bowl with the remaining dressing ingredients and adjust seasonings as needed.

Toss the dressing with the veggies and mix in the Sunflower Seeds and Pecans.

Both my husband and I agreed that this would be very tasty with dried Cranberries or any other tart dried fruit…and I believe he added some on his for lunch tomorrow 😉

XOXO Jennifer