Dare to taste the season with this ultimate farmers market dish of unfussy elegance and fresh, clean flavours combined to let the
vegetables’ true nature shine. Buy locally grown for the best in-season produce with real flavour + “nutritional bang for your bite”.
Plate up pure simplicity with steamed sweet potato and veg over salad greens, topped with mint sprigs and dollops of Green Spark Pesto.
Lean into the true flavour of nature; try to keep it real and leave out all the oils, fats and things…
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
✓ adds to shopping list
Steamed Sweet Potato Salad with Pesto
WASH & cut up vegetables evenly sized to ensure even cooking time.
SET UP STEAMER SAUCEPAN ADD water 5cm / 2″ bring to a boil, lid on. PLACE steamer basket over boiling water, lid on. Water level should be below steamer basket.
ADD sweet potato slices – steam 5 min; until fork tender. You can add the other greens and cook them together if you are comfortable with steaming times for vegetables** otherwise steam separately until fork tender
REMOVE steamer basket. If you leave it sitting over water or with the lid on, the veg will keep cooking = overcook.
PLATE washed and sliced salad ingredients. Steamed veg + sweet potato. Dollops of Green Spark Pesto + mint leaves.
** AVERAGE STEAMING TIMES for small cuts – thinly sliced sweet potato & 1/4 cut brussels – 5mins. Green beans & zucchini slices 4mins | cauliflower & broccoli florets 3-4mins | pea pods & asparagus 2-3 mins. Chunky vegetables = longer cook time.
GREEN VEGETABLES – use peas, beans, zucchini, broccoli, brussel sprouts, cauliflower, romesco, asparagus, leafy greens.
*HERBS use fresh mint leaves, scallions, parsley, chives, cilantro, celery leaves, endives, arugula, dandelion, sorrel, and fennel.
SWAP SWEET POTATO use winter squash, pumpkin, potato, carrots, yams, rutabaga.