One inquisitive omnivore’s journey towards healthier and more compassionate eating…
(MEATLESS/VEGETARIAN/VEGAN RECIPES) The Environmental Working Group (EWG) released their 2014 “Dirty Dozen” report, and once again my go-to staple for my morning smoothie tops the list of foods most contaminated with pesticide residue—apples. Also making the list: kale and spinach, two more of my favorites.
I’m still not wavering in my commitment to eat more vegetables, but I’m being much smarter about it. I buy organic for produce with higher levels of pesticide and try to eat more from EWG’s “Clean Fifteen” list.
EWG’s “Clean Fifteen” list:
- Sweet Corn
- Sweet Peas – Frozen
- Sweet Potatoes
Here’s a delicious, easy recipe to help keep things “clean”:
Sautéed Sweet Potatoes, Kale, & Avocado
- 4 cups cubed sweet potatoes
- 3 cups organic kale, chopped
- 1 avocado, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp red cayenne pepper
- 1 tsp garlic salt (to tast)
- 1 tsp onion powder (to taste)
- olive oil cooking spray
Rinse and peel sweet potatoes, chopping them into dime-sized cubes. Toss with cooking spray, cayenne pepper, onion powder and garlic salt until completely coated. Warm olive oil in pan, add mixture and sauté covered on medium high heat until soft, about 20-30 minutes. Stir frequently, if potatoes start to appear dry spray with more cooking oil as needed. Stir in chopped kale and sauté until it wilts, about 3-4 minutes. Transfer to plate and top with avocado cubes. Serves 4.
Per serving: 345 calories, 14g fat, 50.5 carbs, 6.5g protein
I love the creamy richness of the avocado combined with the sweetness of the potato. It’s so yummy and filling. I like to eat it as a meal, but it also makes a great side.
— Lisa Singer, exclusive to Global Animal