A few months ago, I was introduced to a company called Hungry Root. Hungry Root’s mission, via their website is to: Unleash the flavor of vegetables, bring them to the center of your plate, and make them craveable.
OK picky people. I know what you are thinking… Vegetables and craveable are oxymorons! Not anymore. 🙂
Since going Paleo in 2011, I have been a proponent of obtaining most of my carbohydrates from fruits and especially vegetables. 🙂 🙂 🙂
Yes, I am the person who will roast root vegetables like carrots and parsnips until they are caramelized, and eat them for dessert! Maybe that sounds a little nutty, but when you start a true Paleo diet, you omit all processed sugars and so even vegetables when roasted can actually taste sweet!
I was really interested in Hungry Root, because they are making similar things with vegetables that we do on a daily basis, and yet, Hungry Root can ship meals pretty much really to cook with no prep involved other than heating oil in a pan, which is the perfect thing for busy people who need a quick and healthy meal! 🙂
This is the Cauliflower Coucous with Moroccan Almond Curry ($6). This VEGAN side is finely chopped raw cauliflower with a container of Moroccan almond curry made from fresh cilantro, parsley, mint, almonds, raisins and madras curry in the package. It’s super easy to prepare and you can eat the WHOLE container for only 121 calories. I don’t know about you, but I am a whole container kind of gal. 😉
And THIS is the Sweet Potato Noodles with Creamy Cashew Alfredo which contains Fresh-cut sweet potato noodles with creamy cashew alfredo (cashews, sesame tahini, garlic, Dijon mustard, Kosher salt, lemon juice, black pepper), tossed with curried carrots and chopped, roasted chickpeas. The cashew alfredo is absolutely ADDICTIVE. And BOOM, another vegan dish. P.S. There’s so much Vitamin A in the house in this dish, your eyes and skin will thank you just as much as your tastebuds!
The third item we tried was the Almond Chickpea Cookie Dough. Ingredients: Chickpeas, sweet potato, almond butter, sesame tahini, maple syrup, organic cane sugar, vanilla extract, baking powder, baking soda, sea salt, vegan chocolate chips. And we loved it so much, we ate it raw. Because it was so HARD CORE yummy that way—and only 60 calories per serving!! 🙂 YAY. Cookies for everyone!!
Want to try out Hungry Root? Well, you’re in luck! The marketing team at Hungry Root sent me a special code to pass along to you so that you can save 20% OFF your order. Just type in KRISTY20 in the promo code field at check out. Also, they are currently running a promotion of FREE shipping for orders over $40. Click here to start shopping!
Last Saturday was the annual Komen Race for the Cure at Cal Expo, and Andy won his division! (Race photo by Morinico Photography)
To celebrate the win, I made one of his favorite foods (pizza!) these Cauliflower and Sweet Potato Tots (the pizza was a primal-ized BBQ Chicken Pizza, which I will share with you later this week). I had made an earlier version of the tots last week for myself, but was not satisfied with the texture or really, the flavor. This time, I used a combination of cauliflower and sweet potatoes, and it was a success! I also coated the tots in almond meal for extra crunch. Here’s the recipe!
1/2 head caulflower
2 medium sweet potatoes
3 large eggs
1/4 cup So Delicious unsweetened coconut milk
1/4 cup parmesan cheese
1/8 cup coconut flour or gluten free flour (to use as a binder)
cracked pepper (to taste)
1/4 cup olive oil or a can of olive oil spray
1 cup raw almonds
1 Tbs coconut flour
1-2 tsp your favorite spice mixture (you can be creative here: chili powder, curry, rosemary, cumin)
Peel and cut potatoes into cubes and microwave until soft. While the potatoes are microwaving, pulse the (raw) cauliflower in a food processor until it’s texture is finely “crummed”, do not purée. Set aside in a large mixing bowl. When the potatoes are tender, set aside and allow them to cool.
Rinse out and dry the food processor, then pulse the almonds until they are almost breadcrumb consistency, then pulse in the coconut flour. Then if you wish, add in your favorite spices or extra parmesan cheese to finish off the breading. Set mixture aside on a plate and rinse and dry the food processor again.
Preheat oven to 385°F
Then place the sweet potatoes in the food processor and pulse to mash them up. Then add the cheese, the coconut milk, the eggs and the coconut flour, and pulse until smooth. Then remove the potato mixture and add it to the cauliflower crumbs. Stir until well combined.
Coat a baking sheet with olive oil or olive oil spray. Form the cauliflower and sweet potato mixture into little cylinder shapes and then roll in the almond/coconut flour/spice mixture. Set each shape on the baking sheet. This recipe will probably yield about 24 tots. Lightly drizzle the tots with olive oil, or pulse them lightly with the spray. This will help them get extra crisp.
Bake in oven until golden brown. (30-40 mins) Salt to taste. 🙂