9.13.19

Eating veggies first thing in the morning isn’t a natural habit for everybody — but hear us out. Getting a dose of  fiber and phytonutrients at the onset of your day can set you up to feel supremely nourished through out it.  Shake up your AM routine with a veggie you probably already love; this simple breakfast sweet potato recipe from Noelle Renée Kovary is surprisingly good. This cozy breakfast recipe comes from Noelle’s new book, The Self-Healing Revolution: Modern-Day Ayurveda with Recipes and Tools for Intuitive Living

Breakfast Sweet Potato

Photo Credit: Stephen Conroy

Sweet potatoes nourish the liver, especially when eaten for breakfast (or before 10am — the prime time for nourishing the liver). If you want to get ahead, cook the night before or increase the quantities so to make enough for the week ahead.

Breakfast Sweet Potato
Serves 1

Ingredients:

1 sweet potato
1 Tbsp sprouted almond butter
1⁄2 tsp ghee
1⁄2 tsp ground cinnamon

Directions:

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Wash and clean sweet potato. Use a fork to poke several holes in the potato. Place potato on the prepared baking sheet and bake in oven for 40 to 45 minutes, until tender. To serve, transfer potato to plate, cut in half and top with almond butter, ghee and cinnamon.

Tip: A baked sweet potato will keep for up to 5 days in an airtight container in the refrigerator. To reheat, bake in oven (preheated to 350°F) for 10 minutes or cook in the microwave for 2 minutes.

From The Self-Healing Revolution: Modern-Day Ayurveda with Recipes and Tools for Intuitive Living by Noelle Renée Kovary, CICO Books.

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