The recipe is from the “What The Health” cookbook
2-4 sweet potatoes (generally one per person)
2-4 cups broccoli florets (generally one cup per person)
1 cup cashews
1/3 cup water
Juice from 1/2 lemon
Approx. 2 tbsp chopped fresh chives
1/4 tsp salt
1/4 tsp pepper
Set oven to 400. Place tinfoil over a baking sheet/tray and place on bottom shelf in oven. Using a fork, pierce each potato a few times. Then place potatoes in oven. Bake for about 45 minutes to an hour; until tender. In a blender, combine all the sauce ingredients. Blend on high until creamy. If you have a Vitamix or other powerful blender, you can warm the sauce by blending on high for a few minutes as well. If using a regular blender, transfer the sauce to a bowl or pan and heat up prior to serving.
When the sweet potatoes are almost done baking, begin preparing the broccoli: Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (If you don’t have a steamer, you can put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat.
Note that green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7-minute mark of cooking. So, watch the time, and don’t let the broccoli overcook! Now the sweet potatoes should be ready; pull those out of the oven and begin plating. Cut down the middle of each sweet potato and add a portion of broccoli into the crease. Drizzle with cashew cream sauce and serve! Tip: You can buy a head of broccoli and chop it yourself, or to save time you can buy pre-cut broccoli that has already been cut into florets. Just heat and serve!
Makes 2-4 servings