Need something to go with your weekend backyard BBQ? Try these...Famous Loaded Sweet Potatoes! (full recipe below) We promise they won't disappoint. Recipe from our Fresh Start 21 Cleanse simplegreensmoothies.com/cleanse FAMOUS LOADED SWEET POTATO Despite their name, sweet potatoes have a low GI— which helps balance the blood sugar. They’re also packed with vitamin A, B vitamins, potassium and fiber. They provide the perfect base for this delicious kale slaw, which is screaming with nutrients that help stimulate digestion and absorption. The only downside to this meal? It’s so delicious, it’s hard to stop at one potato. Serves 2 INGREDIENTS 2 small sweet potatoes 1 cup fresh kale, stems removed and shredded 1 cup red cabbage, shredded 1 cup carrots, grated 1 avocado, diced 2 tablespoons sunflower seeds 2 tablespoons pepitas 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard Black pepper and sea salt DIRECTIONS 1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45 to 60 minutes, until tender. 2. Meanwhile, place shredded kale, cabbage, and grated carrots in a bowl. Cover with the avocado and seeds. 3. In a separate bowl, combine oil, lemon juice, and mustard. Add to the shredded vegetables and gently toss to coat. Season with salt and pepper to taste. 4. When sweet potatoes are finished baking, cut a slit in the top and pour the salad generously on top.

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Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 5月14日 11時15分


Need something to go with your weekend backyard BBQ? Try these...Famous Loaded Sweet Potatoes! (full recipe below) We promise they won't disappoint. Recipe from our Fresh Start 21 Cleanse simplegreensmoothies.com/cleanse

FAMOUS LOADED SWEET POTATO

Despite their name, sweet potatoes have a low GI— which helps balance the blood sugar. They’re also packed with vitamin A, B vitamins, potassium and fiber. They provide the perfect base for this delicious kale slaw, which is screaming with nutrients that help stimulate digestion and absorption. The only downside to this meal? It’s so delicious, it’s hard to stop at one potato. Serves 2

INGREDIENTS
2 small sweet potatoes
1 cup fresh kale, stems removed and shredded
1 cup red cabbage, shredded
1 cup carrots, grated
1 avocado, diced
2 tablespoons sunflower seeds
2 tablespoons pepitas
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Black pepper and sea salt

DIRECTIONS
1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45 to 60 minutes, until tender.

2. Meanwhile, place shredded kale, cabbage, and grated carrots in a bowl. Cover with the avocado and seeds.

3. In a separate bowl, combine oil, lemon juice, and mustard. Add to the shredded vegetables and gently toss to coat. Season with salt and pepper to taste.

4. When sweet potatoes are finished baking, cut a slit in the top and pour the salad generously on top.


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