4 eggs
1/2 cup full fat coconut milk
1 cup cooked sweet potato, mashed
2 tablespoons coconut oil, melted
1/4 heaping cup coconut flour, sifted
1/2 tsp baking soda
1/4 tsp sea salt
Optional Additional add in’s:
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/2 tsp vanilla extract
Makes 4
M E T H O D
Preheat waffle maker
Process eggs, coconut milk, mashed sweet potato and coconut oil in blender until well combined.
Add coconut flour, baking soda and sea salt. Blend again until completely smooth. Batter will be thicker than pancake mix.
Brush waffle iron with coconut oil and pour batter onto waffle iron. Cook according to waffle maker instructions. All waffle makers are different so keep an eye on the temperature and time.
Serve with toppings of your choice.
V E D A
Sweet potatoes are full of nutrients that support a healthy body, some of which include:
Vitamin C: While most people know that vitamin C is important to help ward off cold and flu viruses, few people are aware that this crucial vitamin plays an important role in bone and tooth formation, digestion, and blood cell formation. It helps accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity, and is essential to helping us cope with stress.
Vitamin D: which is critical for immune system and overall health at this time of year. Both a vitamin and a hormone, vitamin D is primarily made in our bodies as a result of getting adequate sunlight. Vitamin D plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland.
Iron: most people are aware that we need the mineral iron to have adequate energy, but iron plays other important roles in our body, including red and white blood cell production, resistance to stress, proper immune functioning, and the metabolizing of protein, among other things.
Magnesium: which is the relaxation and anti-stress mineral. Magnesium is necessary for healthy artery, blood, bone, heart, muscle, and nerve function, yet experts estimate that approximately 80 percent of the population in North America may be deficient in this important mineral.
Potassium: one of the important electrolytes that help regulate heartbeat and nerve signals. Like the other electrolytes, potassium performs many essential functions, some of which include relaxing muscle contractions, reducing swelling, and protecting and controlling the activity of the kidneys.
Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain. Their rich orange color indicates that they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in your body. Carotenoids help strengthen our eyesight and boost our immunity to disease, they are powerful antioxidants that help ward off cancer and protect against the effects of aging. These beauties are versatile, you can see them used in various ways through my blog and now you know why :)
S U G G E S T E D W A F F L E T O P P I N G S:
S W E E T
Blackberry-Vanilla Bean Compote
6 ounces blackberries
2 tablespoons pure maple syrup
1/2 teaspoon vanilla bean paste
1/16 teaspoon sea salt
Combine ingredients in small sauce pan
Bring to boil, reduce heat and let simmer for 15-20 minutes
Coconut Whip
2 cans coconut milk, refrigerated
2 Tablespoons pure maple syrup or honey
1 Teaspoon vanilla extract
Scoop off the solid coconut cream from off the top, leaving the liquid behind. Place the coconut cream, maple syrup or honey, and the vanilla in a mixer and beat on high for 10 minutes until the whipped cream is fluffy.
SAVORY
Crushed avocado
1 large avocado
1 small lime
sea salt to taste
In a small bowl combine avocado, fresh lime juice and sea salt to tase. Gently combine ingredients until flavor is distributed evenly throughout. Garnish with picked cilantro and green onion.
Chipotle cashew cream
1 cup raw cashews, soaked 4 hours or up to overnight
1 cup water
1 teaspoon garlic powder
2 teaspoons mild chipotle chili powder
1/4 cup lemon, juiced
Combine all of your ingredients in your blender, and puree until smooth.
Tempeh Soyrizo
2 package (16oz) of organic tempeh OR 2 cups of lightly ground walnut meat (soy-free)
1/4 cup ume plum vinegar or red wine vinegar
3 tablespoon tomato paste
3 tablespoon Bragg's liquid aminos
1/2 large yellow onion, minced
1/2 tablespoon olive oil
Dried Spices
1 tablespoon garlic powder
2 tablespoon smoked paprika
1 1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/2 tablespoon ground black pepper
2 tablespoon dried oregano
2 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
pinch of nutmeg
M E T H O D
In a large bowl, combine all dry ingredients except tempeh, whisk together. Add all liquid ingredients, combine well. Add tempeh and diced onion to to the mixture. Stir well, let sit for 15 minutes. Taste and adjust seasoning to your preference.
Heat a large skillet over medium heat, add oil - let it get warm add tempeh and sauce to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off.