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Before you jump to RAW SWEET POTATO and SPINACH STACK recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now much more popular than it used to be and rightfully so. The overall economy is affected by the number of people who are suffering from health problems such as high blood pressure, which is directly related to poor eating habits. Although we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. People typically assume that healthy diets demand a lot of work and will significantly change how they live and eat. In reality, however, simply making a couple of small changes can positively impact everyday eating habits.
You can get results without needing to remove foods from your diet or make considerable changes immediately. Even more important than entirely changing your diet is simply substituting healthy eating choices whenever possible. In time, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.
As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to raw sweet potato and spinach stack recipe. To cook raw sweet potato and spinach stack you need 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare RAW SWEET POTATO and SPINACH STACK:
- You need 1 sweet potato, sliced (24 pieces) 1.5mm thin
- You need 150 grams cream cheese
- Provide 1 1/2 cup baby spinach leaves, roughly chopped
- Use 40 grams pistachios, chopped
- Get 1 tsp powder veggie stock
- Take honey
- Get salt and white pepper
- Take olive oil
- Take VEGAN OPTION
- Prepare vegan option
- Take 150 grams silken tofu or cashews (soaked in water)
- Prepare 1 1/2 cup baby spinach leaves, roughly chopped
- Use 1 tsp powder veggie stock
- Get 40 grams pistachios, chopped (if using tofu)
- Provide salt and white pepper
Instructions to make RAW SWEET POTATO and SPINACH STACK:
- Place the cream cheese in a bowl and put into the microwave to soften slightly.
- In a food processor, add cream cheese, spinach, stock, pistachios and a tiny drizzle of honey. Blitz until mixed well but not smooth. Taste. Season. Pour into a piping bag. Place in the fridge to firm up. Roughly 30 minutes.
- Or. Blitz together the vegan option. Taste. Season. Pour into piping bag and place in fridge.
- Place a sweet potato slice on a plate. Pipe on the spinach mixture. Place on another sweet potato and repeat. Drizzle over some olive oil and sprinkle with crushed pistachios.
- Note: the 1st and 3rd pics, slices are at 3mm. The 2nd pic, the slices are at 1.5mm
Add chopped fresh coriander (also optional) and season with plenty of salt. Add the milk, garlic, and sun-dried tomatoes and whisk to combine. Spread the spinach over the sweet potato crust. Oven Roasted Sweet Potatoes Haiku: "Yay, no marshmallows! Savory sweet potatoes, glad that I found you!" Super easy recipe and delicious; I left mine in longer, stirring frequently enough that the sweet potatoes browned evenly, but my onions were a little burnt and shrivel-y.
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