Book Jacket: @Random House; Hummus photo: cc by ilovemypit
Sweet Potato Hummus from Power Foods by the Editors of Whole Living magazine
SELECTED BY THE MAGAZINE OF YOGA STAFF
Healthy eating doesn’t have to be a challenge. It should be easy and it should be pleasurable. ~Martha Stewart
Asparagus to yogurt: the editors of Whole Living have collected and organized a keep-it-on-your-cooking-bench compendium of recipes, research-rich information, and top tips on buying, storing and preparing 38 “power” foods. “Power” here equals nutrient-packed (high amounts of vitamins, minerals, phytonutrients, essential fatty acids and fiber) foods with a track record of fighting disease, promoting good health, and energizing a whole living, healthy living you.
Today’s post features The Magazine of Yoga readers’ perennial change of season favorite: superfood sweet potatoes, offered here in a delicious change of pace party food. Try it in our meze plate combo for a Saturday get together or lunch on the run next week.
Excerpted from Power Foods by The Editors of Whole Living magazine. Copyright © 2010 by The Editors of Whole Living Magazine.
Sweet potatoes’ orange hue is the beautiful result of a wealth of betacarotene, which helps support eye health and immunity. Chickpeas provide a rich source of soluble fiber and B- vitamins for cardiovascular health. By serving this dip with crisp- tender vegetables such as red peppers and broccoli, you will also get vitamin C, selenium, and sulforaphane, an antioxidant shown to prevent certain types of cancers. Whole-wheat pita bread is another healthful, fiber-rich alternative to crackers.
Sweet Potato Hummus
Makes 4 cups
1. Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.
2. Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary. Add 1/4 teaspoon salt and season with pepper. Let cool; refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving.
1 pound sweet potatoes (about 2), peeled and cut into 1- inch pieces
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/4 cup tahini (sesame seed paste)
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Coarse salt and freshly ground pepper
1/2 teaspoon hot or smoked paprika, for garnish
per 1/4-cup serving: 106 calories; .6 g saturated fat; 3.4 g unsaturated fat; 0 mg cholesterol; 14.8 g carbohydrates; 2.9 g protein; 151 mg sodium; 2.7 g fiber
Excerpted from Power Foods by The Editors of Whole Living magazine. Copyright © 2010 by The Editors of Whole Living Magazine. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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