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2 Large Sweet Potatoes
1 Large Bunch of Kale
A Handful of Parsley – Fresh, Chopped
3 Tbsp. of Pine Nuts – Toasted Light
1 Large Clove of Garlic – Peeled, Chopped
1 Tbsp. of Lemon Juice
Dash of Red Pepper Flakes
¼ tsp. of Sea Salt – Fine
2 Tbsp. of Extra Virgin Olive Oil
2 Tbsp. of Reserved Cooking Water
25 g of Pecorino Romano Cheese – Grated
Wash and then peel the potatoes. Spiral it.
Wash and chop the greens and put a handful aside.
Blanch the greens in a large pot of boiling water (salted) for about 2 minutes.
Add the parsley, garlic, nuts, lemon juice, salt, and the red pepper flakes into a blender.
Remove the greens and strain it from the boiling water, press them gently to remove the water. Transfer it to the food processor.
Add in the olive oil and process everything until it is smooth.
Bring the water back to boiling and blanch the potato noodles until they are a bit tender. (1-2 minutes)
Toss in the potato and the greens in with the pesto and top it with the Pecorino Romano.
Total Fat: 6g
Saturated Fat: 2g
1 Large Sized White Sweet Potato – Peeled, Spiraled
3 Tbsp. of Coconut Oil – Melted
½ tsp. of Sea Salt
½ tsp. of Pepper
Preheat the oven to 375°F/190°C.
Coat the potato with the coconut oil and the spices by tossing it.
Bake it for 35 minutes.
Saturated Fat: 2g
1 Large Sized Sweet Potato – Peeled, Spiraled
2 Tbsp. Butter
1 Tbsp. of Coconut Flour
90 ml of Almond Milk
50 g of Sharp Cheddar Cheese
25 g of Parmesan Cheese
Cut the potato noodles with scissors to make half moons.
In a large pan, coat it with the cooking spray and add the potato noodles.
Cook it for 5-7 minutes.
In a large pan, add in the butter and then let it melt.
Add in the coconut flour and then whisk it together.
Add in the almond ilk and then whisk it together until it is thick.
Once the sauce is thick add in the cheese and then stir it to combine it.
Add in more milk if you need too.