Wednesday, May 10, 2017

Healthy Comfort Food Recipe

I'm really bad at taking pictures. It's not just the framing, focusing, lighting, etc that I'm bad at. I'm bad at remembering to take pictures. I just don't take them. You know, if my cats are adorable and my phone happens to be nearby, I'll snap one. But I am just not a picture taking person.

Do you know what this is not at all helpful for? Blogging.

The problem is, I make this beautiful meal, focusing on the ingredients and flavors I will be tasting soon. I finish cooking, eat the whole thing, do the dishes, go about the rest of the night, and hours later remember "I wanted to blog about that! I don't have any pictures!"

Maybe someday I will get this picture taking thing right.

So, I did that whole routine, again, this week, but I'm still going to share this recipe from Pinch of Yum, because it's delicious and it's my favorite healthy comfort food for when I'm not feeling the best, and it would probably be a bad idea for me to eat mac and cheese.

I love this recipe because it has turmeric which is anti-inflammatory, and as a person with multiple inflammatory diseases, anti-inflammatory herbs and spices are always a welcome addition. If you are cooking with turmeric or making a turmeric tea, always add black pepper to the mix. This makes the anti-inflammatory compound in turmeric more available to our bodies. 

The original recipe can be found here, I did make a few of my own changes.

Healing Bowls with Turmeric Sweet Potatoes, Poached Eggs, and Lemon Dressing


Fresh and Dried Turmeric by Ayurvedic India via Flickr

2-3 sweet potatoes
Olive oil
2 tsp turmeric powder
2 cloves of garlic
2 cups broth (for vegetarian use vegetable broth)
salt and pepper to taste
1/4 cup lemon juice
1/3 cup olive oil
2 tsp honey
1/4 parsley
1/4 tsp salt
Scrambled, poached, or fried egg
Brown rice or quinoa
Arugula, spinach, or other greens
Walnuts or nut of choice


1. Cook the brown rice or quinoa.
2. Cut the sweet potatoes into chunks. Small chunks cook faster, but keep them similar sizes.
3. Heat olive oil on medium high heat in a pan and add sweet potatoes.
4. Add turmeric, garlic, and broth to the pan and mix them all together.
5. Cover the pan and let the sweet potatoes simmer. When they are almost cooked, take the lid off the pan. Once the liquid is mostly gone and the sweet potatoes are soft, turn off the heat and mash. Season with salt and pepper.
6. While the sweet potatoes are cooking, add the lemon juice, olive oil, honey, parsley, and salt to a small food processor or blender to make the dressing.
7. Make up your eggs. When I have more time I will poach my eggs, and when I have less I will fry them up really quick. 
8. Assemble your bowl: Add quinoa or brown rice to the bowl, followed by sweet potatoes and greens. Add the egg and nuts and top with the dressing. 

This is the bowl I made for lunch today, it was scrumptious.
I hope you like this recipe as much as I do. It can be customized any way you would like for your own preferences.

What are your favorite healthy comfort foods?

Blog advisement and editing by adreamingone.

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