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Roasted Sweet Potato & Spinach Salad

21/10/2013

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This isn't raw but it is a delicious salad any time of the year. You can have it hot once the roasted sweet potato comes out the oven or refrigerate it and wait for everything to cool down, making it a tasty cold savoury dish. I adore sweet potato, often I just wrap it in foil and put it to roast in the oven and then make mash, or make roasted wedges from them. Combined with the crunchy spinach and the sweet taste of the caramelized onion, you've got yourself a sure winner for a meal!

Sweet potato is an amazing vegetable, it's not very good eaten raw though, I have tried it, but because of the starch it's best actually cooked in order for the body to digest it. I use it for veggie stacks, salads, mashed, and even desserts; sweet potato cheesecake or pie is actually quite delicious! The are a good source of vitamins A, C, E and B6, manganese and magnesium. It's an excellent source of beta-carotene, making it an powerful antioxidant food. Unlike most starch foods, sweet potato actually improves blood sugar regulation - when boiled or steamed the glycemic index (GI) rating is approx 50, which is on the lower end of the scale and combined with their superior fiber content, this means that their caloric energy is used more slowly and efficiently.

Spinach is a very nutrient dense food - it's low in calories yet very high in vitamins and minerals. It's one of my top veggies I always have on hand, being readily available all year around as well as being versatile - using it raw, cooked and blended. It contains high levels of iron, vitamins A, C, K and B, magnesium, potassium and a good source of protein and omega 3 fatty acids. Spinach is loaded with flavonoids which acts as antioxidants, protecting the body from various illness and conditions, containing anti-inflammatory and anti-cancer properties. Some people go to the movies with a bag of popcorn, sometimes I go in with a bag of spinach!

I always add caramelized onions to this recipe, it just adds that extra little oomph. I make up a batch of it and store it in the fridge, then add it to either wraps or salads. It's a wonderful side dish that can be used in everything!


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Roasted Sweet Potato & Spinach Salad


1 large sweet potato
2 cups spinach
1/2 cup caramelized onion
olive oil
1 tsp rosemary
1 tsp basil

1. Preheat the oven to 200˚C

2. Cut up the sweet potato into cubes of roughly 2-3cms

3. Put into a baking tray, drizzle olive oil lightly on top and evenly scatter the herbs on top

4. Cover with aluminum foil and roast for 30 mins

5. Add the spinach and caramelized onion


* The heat from the sweet potato will help soften the spinach, if you don't want this to happen, let it cool down first then add the spinach
* Sometimes I omit the herbs altogether and just opt for pepper. The veggies themselves make the salad


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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