Balanced Health in Your Fridge: Sweet Potato with Kale and Ricotta

//Balanced Health in Your Fridge: Sweet Potato with Kale and Ricotta

With how quickly our lives fly by as we go to kid-drop offs, work, pick-ups, practice, etc, we often lose touch with what really matters: our health. At ACBM, our goal is a balanced, peaceful mind and body for each patient…long after they leave us. The best way to keep your body balanced and your mind sharp is to eat clean foods! These ingredients are available year-round in any grocery store, require minimal cooking attention, and almost no clean up. (Talk about a no brainer.) Plus, we have found that the sweet potato with kale and ricotta recipe is Kid-Approved!

Kale is all the rage right now. If it were a celebrity, it would be on the cover of Vanity Fair. It seems like it just now came into the supermarket, but it actually has been there all along. Popular in Europe during the Roman and Middle Ages, this superfood is filled with antioxidants, vitamins A and K, and other cancer-fighting nutrients (also found in cabbage, brussel sprouts, and collards). Lutein, the nutrient that gives kale its green color, is also found in the eyes and helps to keep your vision healthy.

The peel of sweet potatoes is one of the best sources of vitamin A, vitamin C, manganese, beta-carotene, and antioxidants. Sweet potatoes help to regulate our digestive tract as they pass through, lowing the health risks associated with heavy metals and oxygen radicals. They are actually healthier for the body than regular potatoes due to the way they balance the body’s blood sugar! (Not to mention they are much more delicious). Eating sweet potatoes helps inflammation-related issues, gastrointestinal problems, and nerve tissue.

And the ricotta is just for fun. After all, what’s balance without some extra flavor?

Sweet Potato with Kale and Ricotta
What You Need:

  • 4 Medium sweet potatoes (8-10 oz. each)

  • 2 tbs Olive oil

  • 2 Garlic cloves

  • 1 bunch Kale

  • 1-2 tbs Balsamic vinegar

  • ½ tsp Red-pepper flakes

  • 1 cup Part-skim ricotta cheese

  • Coarse salt and ground pepper 

  • Preheat your oven to 450 degrees.

  • While the oven is heating, prick the potatoes all over with a fork and rub with olive oil, thinly slice the garlic cloves, and wash and remove the stems from the kale.

  • Place the potatoes on a baking sheet. Bake until soft (so about 45 minutes to an hour).

  • In a large pan or skillet, heat the oil and cook the garlic slices until they look golden brown (depending on your stove, it could be anywhere from 1-5 minutes).

  • Toss the kale into the pan and season with salt and pepper as the kale leave cook (and shrink). Stir in the red-pepper flakes and balsamic vinegar.

  • When the potatoes are done, open each one, add salt and pepper, and top with the ricotta, kale, and garlic!

How to Make It:

Total time: 1 hour (prep: 15 min)

  • Preheat your oven to 450 degrees.

  • While the oven is heating, prick the potatoes all over with a fork and rub with olive oil, thinly slice the garlic cloves, and wash and remove the stems from the kale.

  • Place the potatoes on a baking sheet. Bake until soft (so about 45 minutes to an hour).

  • In a large pan or skillet, heat the oil and cook the garlic slices until they look golden brown (depending on your stove, it could be anywhere from 1-5 minutes).

  • Toss the kale into the pan and season with salt and pepper as the kale leave cook (and shrink). Stir in the red-pepper flakes and balsamic vinegar.

  • When the potatoes are done, open each one, add salt and pepper, and top with the ricotta, kale, and garlic!

By | 2017-05-21T23:43:21+00:00 November 11th, 2016|Blogs|Comments Off on Balanced Health in Your Fridge: Sweet Potato with Kale and Ricotta

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