My life is still in a process and so does yours. Change is hard but it is good. But accepting change requires leaving my comfort zone and embracing courage and uncertainty in front of me. I think I did that and still doing it one day at time.
And when it comes to other simpler things such as eating healthier, it does require courage and guts to eat foods that are good for you. Changing people’s eating habits is none of my business. I guess I have to do it differently and positively for change to happen. I honestly didn’t eat healthy enough while staying in school. I had my fair share of eating bacon everyday for a week until I felt horrible. Being at home right now helps me to eat healthier foods. And for me, simple foods are always the best. Another thing I was looking forward to is Greek yogurt that I bought at Salcedo Market. Greek yogurt is higher in fat and just to remind you and in case you still don’t know, I’m not an advocate of low fat foods. Life is boring without fats. I used to eat this Greek yogurt by itself, sometimes with a mélange of fruits, but today I’m eating it with sweet potatoes. If you want your sweet potatoes sweeter, bake them in the oven at a lower heat. The enzyme in sweet potatoes starts to break down tasteless starch into maltose beginning at around 135 F and stops at 170F. The sweet potatoes will have more time to break down the starch when you bake them low and slow and will have a sweeter result compared to cooking them faster (steaming, boiling, microwaving). Slow baking gives the enzyme a longer time to work than does rapid cooking.
This is what I had for breakfast and I served it with honey, raw sunflower seeds and hemp hearts.
Sweet Potatoes with Greek Yogurt
2 medium-sized sweet potatoes Greek yogurt (absolutely not non- or low-fat)nuts such as walnuts or pine nuts OR seeds such as sunflowers seeds or hemp hearts honey or agave nectarunrefined sea salt
To cook the sweet potatoes, preheat the oven to 175 degrees C. Cut the sweet potatoes in half lengthwise. Place them in a foil, add 2 tsp of water and wrap tightly. Place in a baking sheet and bake in the oven for about 40-45 minutes or until tender.
To assemble the dish, unwrap the foil place the sweet potatoes on a plate, add a dollop of Greek yogurt, sprinkle with sunflower seeds and hemp hearts. Drizzle with honey and season with a bit of salt. Serve immediately while still warm and enjoy!
How do you like to serve your sweet potatoes?
Love and light,