We’re only a few days away from May and I am so hoping it brings some consistent sun here in Portland. We’ve had a record number of rainy days and the sun has been few-and-far between. April showers bring May flowers though, right?
Anyway, with the approach of May is also Cinco de Mayo and this healthy dip is a great way to celebrate! It’s creamy, spicy and festive! I enjoyed it with veggie slices, plantain chips, and mixed into a taco bowl too (ground meat of choice with taco spices, veggies of choice, and this dip mixed in). There is no dairy in the dip, but the creamy aspect comes from pureed white sweet potato, olive oil, and avocado. It’s wonderful served warm, room temperature or cold. This recipe yields a lot too!
Also, I’ll be making this dip on KATU Afternoon Live next Wednesday, May 3. I’ll be sure to share the replay of the segment once it’s available. UPDATE: watch the replay of my segment HERE!
Cheers and enjoy!
1 medium-large white sweet potato, peeled and cubed
2 cloves garlic
1/2 large avocado, sliced into quarters
1 lime, juiced
1/4 cup extra virgin olive oil
14 oz container fresh salsa (mild, medium or hot)
Sea salt and black pepper, to taste
1/2 cup fresh cilantro
Pinch of cayenne, optional
Cook sweet potato cubes in a steamer basket over medium heat for about 10 minutes or until tender.
Add the cooked sweet potato to a food processor with the garlic, avocado, lime juice, olive oil, sea salt and black pepper. Blend until smooth, scraping down the sides with a spatula as needed.
Next, add the salsa and cilantro, and pulse several times to incorporate it into the sweet potato mixture. Taste and add pinch of cayenne (or more) if you want it a bit spicier.
Serve warm, at room temperature, or cold with sliced veggies, plantain chips, grain-free tortillas (this variation is also gum-free), or grain-free tortilla chips. It also makes for a tasty topping on tacos, salads, etc.
Whew, I’m back! Jury duty bogged me down the past couple days and as interesting as it was, I’m glad to have my time back. There was a lot of waiting, but I did get chosen as a juror for a criminal case and it ended up being kinda fun. I enjoyed sitting as a juror for an actual trial, but the process in getting there was a little cumbersome. Anyway, I’m good for another two years now and that first experience is over.
As some of you know from my photo on Facebook last week, I received a pack of Paleo Wraps to test and review. I’m not sharing my full review yet, but thought I’d share my experience thus far.
I’ve only eaten two of the wraps so far, in the form of this recipe and let me tell you, it is amazing — the wrap and all! The sweetness of the banana, the spice of the curry, the creaminess of the sunflower seed butter and the fresh flavor of the chard combine beautifully. And, the wrap is the perfect vehicle for all the ingredients and holds together well. There’s a slight crispness and crunch from the wrap and the chard, but the softness of the banana and sunflower seed butter complement it nicely. In a nutshell, this wrap is downright rad! Jesse agreed on its yum factor as well.
*Note, if you don’t have access to Paleo Wraps, you can simply wrap the banana strips, sunflower seed butter, curry and sea salt together inside a whole, stemmed chard leaf.