Who has seen blue zones?
Purple potatoes are nutrient powerhouses, recently getting a lot more attention from their recognition contributing to the longevity of people in Okinawa, Japan. I get mine at central market, Whole Foods or sprouts!
Purple Sweet Potato Benefits:
– improves blood sugar regulation
– antibacterial and anti fungal properties
– high in antioxidants
– purple fleshed potatoes are richer in anthocyanins – which are researched for their role in disease prevention
– anti-inflammatory
– high in fiber (5g per cup)
– 1 cup has 500% of our standard vitamin A needs
– good source of B vitamins, C and E
– more than 700mg of potassium per cup (may help lower blood pressure)
Recipe:
Ingredients for 2 large bowls:
– 2 medium purple sweet potatoes (peeled and cubed, smaller the cubes the faster it cooks)
– 1 cup bone broth (I like bonafide pasture raised chicken) – adds protein to the dish!
– 1/4 cup cream or raw milk/grass fed milk + 1 tbsp for drizzling
– 1 tsp grass fed butter (I love kerrygold) or ghee (love vital farms)
– 1 tsp salt (I love redmonds mineral salt)
– 1 tsp pepper
– dash of turmeric & dried ginger (1/4 tsp each) – both great for inflammation!
– optional: dash of cayenne for some heat (also helpful for digestion and metabolism!)
– 1 tbsp pumpkin seeds (high in magnesium!)
– slice of toasted sourdough for dipping – I love easy tigers cranberry walnut!
Directions:
1. In medium pot, add 3ish cups of water and heavily salt. Bring to boil.
2. Boil potatoes – I actually let it boil until most of the water was evaporated to keep all of the nutrient dense purple potato cooking liquid included!! If you want to cut down on time – boil until fork tender and strain. Add back to pot.
3. Add bone broth, salt, pepper, turmeric and ginger. Use hand mixer to blend, or carefully transfer to blender to blend and add back to pot.
4. Add cream/milk and stir. Season to taste.
5. Serve in bowl drizzled with olive oil, milk/cream and sprinkled with pumpkin seeds. I served with a slice of toasted sourdough. Enjoy!
