A confession: I’ve always liked beets but rarely cooked them—partly because they’re messy and partly because the spouse is not enamoured. “Well,” I say, “Too bad for him.”
I’ve decided to make beets part of my “DIY Roasted Vegetables” diet strategy, namely, to always have cooked veggies available for snacks and general noshing.
The result was this easy-to-make, very colourful, and deliciously sweet dish with a tang of savoury, thanks to some sharp cheese. Continue reading
Thanksgiving brings one’s thoughts around to sweet potatoes…at least, it does mine. I have to admit, however, that my family is split on the issue. On one side we have the sweet potato lovers; on the other side, we have those who would rather skip them altogether, if you don’t mind. Well, what do they know anyway? I am firmly in the sweet-potato-lover camp…three times over.
- First, I love the taste.
- Second, I love their nutritional value. According to Nutritiondata.self.com, sweet potatoes are low in Sodium, and very low in Saturated Fat and Cholesterol…a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.
- Third, I love the fact that, because of their high fiber content, sweet potatoes score lower in point value than regular potatoes in the Weight Watchers program. More food, less guilt!
So…what’s not to like? Especially in this easy-to-make dish, where sweet potatoes are blended with soft goat cheese and spiced with cinnamon and ginger. Continue reading