Seasoned Sweet Potato Flowers + Raw Bac ‘Un Burger

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I’m still eating living foods, but last night for Zander’s dinner, I decided to try something new: seasoned sweet potato flowers. These were intended to be a side dish, but they were so popular that they wound up more or less being his main course. Here’s how I made them:

SEASONED SWEET POTATO FLOWERS
2 sweet potatoes
olive oil (about 1 Tbsp)
2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika

Wash, peel, and cut the sweet potatoes into 1/4 inch round slices. Use a metal cookie cutter to cut out the desired shape, then toss in a large bowl with just enough olive oil to coat the sweet potatoes.

In a separate bowl, mix together the dry spices. Sprinkle onto the sweet potatoes until you have the desired degree of seasoning. I wound up using about half of the above mix. The rest of it will store just fine in a small glass jar for later use.

Bake on a cookie sheet (with parchment paper) at 400 degrees for about 12-15 minutes, until lightly crispy on the outside. I served Zander’s with garlic aioli and organic ketchup sweetened with agave nectar, but you could also serve them with BBQ sauce or any variety of condiments–or just eat them plain!

Although I’ve only pictured the flowers here, to avoid waste, I recommend also using the outer portion of the sweet potato that remains after the flower is cut out of the center. They taste every bit as yummy as the flowers when nicely seasoned and baked.

Below are photos of Zander enjoying his second helping of sweet potatoes after I finally gave up and took the rest of his untouched meal away.

And at the very bottom is a photo of my dinner from last night, a raw “bac ‘un burger” from Pure Market Express. I added some fresh greens and tomato slices to freshen it up a bit. Extremely dense meal, but tasty. Overall, I am still really LOVING their meal delivery service–sipping on a Master Cleanse Lemonade and nibbling on some raw chocolate chip pancakes as I type, in fact. 🙂

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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