Ahhh…Winter in Florida.
Wouldn’t change a thing.
Lots of greens, Brussels, squash, apples and other seasonal produce…
…like citrus fruit. Not exactly what a snow-bound soul wants or needs, but locally grown in the Sunshine State and suitable for our weather. Eating seasonally and locally is what Mother Nature intended. Plus, it’s environmentally and budget friendly. (Yet, I eat asparagus year round. Every little bit counts.)
I rarely ate salads and had no desire for tomatoes. Just LOTS of warm, grounding roasted veggies, greens, and even some grains – a new and complicated food for me.
In the past, I’d NEVER have noticed a change in appetite. An eating disorder prevented me from thinking about what I wanted or needed for nourishment.
“What’s for dinner?” meant choosing which mustard to put on lettuce. Learning to eat intuitively is broadening my horizons in an amazing way.
One root veggie I neglected during it’s peak season is the Sweet Potato.
Unless you count these guys:
Spring is approaching and my tastes are shifting again – despite temperatures that haven’t: going from warm to warmer. I want steamed veggies, not roasted. I’m eating more cold fruit, craving salads, fresh veg and tomatoes.
I decided to incorporate my neglected sweet potato in a meal that would capture this “in-between time” and came up with:
Sweet Potato Fiesta Salad (Vegan)
Romaine, Avocados, Black Beans, Scallion, Red Onion, Tomato and…Sweet Potato! I cubed the sweet potatoes with the skin on and steamed them.
Nooch, Salsa and Vegan Sour Cream
(If you’re down with dairy, please eat real sour cream – it’s cleaner. Even if you aren’t vegan I highly suggest Nooch on everything.)
Then make a salad:
We all know how to do that, right?
Delicious. The sweet potato compliments the cooling yet spicy Mexican accouterment. The crunchy romaine contrasts the tender sweet potatoes and creamy avocado and alt sour cream.
This hearty yet light salad is packed with fiber, protein, healthy fats, lycopene, carotenoids, B12 (from the nooch) and a large quantity of YUM.
Leftover toppings can be used for nachos, burritos, another salad – or just eat it with a spoon.
Ugly food is good.
I can’t wait for the time change next weekend. I may have a mild form of S.A.D or something….bring on Spring and Summer!
- Who wants to come visit?
- Do your tastes change during the seasons?
- Do you make a point to eat locally and seasonally?
- Ever eat sweet potatoes with a Mexican flair?