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Sweet Potato Tian

Amie — Thu, 27 Jan 2022 18:08:30 +0000

This was my first time making a tian recipe. I’ve seen them in cookbooks, on menus at restaurants and all over the internet so I’ve been curious about them for quite some time. This recipe is one you will come back to over and over again because of its simplicity and it also happens to yield a gorgeous presentation. It involves slicing the sweet potatoes very thin (I highly suggest using a mandoline for even slices- this is the mandoline I have used for years and I absolutely love it) then placing the sweet potatoes in a well oiled baking dish with some spices and herbs of your choice. The end result is absolutely delicious- tender roasted sweet potatoes packed with a whole lot of flavor. You’ll appreciate the naturally sweet flavor without any sugar added yet feel free to play around with the elements of this recipe by adding any spices and/or herbs you desire in place of what I’ve used here.

The baking dish you choose can elevate the visual impact of this meal as it makes a gorgeous presentation for dinner parties as well as simple weeknight dinners. I’m using this basic enameled cast iron casserole dish that I enjoy using in the oven.

One tip I do want to mention here is that I’m known for buying a bunch of sweet potatoes and letting them sit on my countertop for awhile until I realize I need to use them up- that’s definitely not the way to go because I’ve found that using sweet potatoes that have been sitting around for awhile become dry and flavorless. At the food store, be sure to purchase sweet potatoes that are firm with no cuts or bruises and do your best to use them up within a week of purchasing for optimum flavor.

In terms of what sweet potatoes to buy, I chose a variety of sweet potatoes such as Japanese (purple sweet potatoes) and boniato (white sweet potatoes) along with traditional orange sweet potatoes because I love the way these varieties taste. The purple sweet potatoes have a somewhat floral note to them while the white sweet potatoes always seem more crisp and mild in flavor compared to their orange cousins. No matter what variety you choose, your tian will look beautiful and unique to you. Experiment with what’s in your food store and enjoy the meditative process of slicing and stacking.

Lastly, this is the pastry brush I use for coating the sweet potatoes to ensure the oil is evenly distributed.

Sweet Potato Tian

This recipe is ideal for a weeknight meal or as a side dish for entertaining. It's hearty and full of natural sweetness and flavor. Be sure to keep the stacked slices of sweet potatoes tightly packed as you place them in the baking dish so they do not bend or fold. This will ensure even baking.

Course Dinner

Cuisine American

Keyword sweet potato, tian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 305kcal

Ingredients

6 large sweet potatoes
olive oil
1/2 tsp. sea salt
freshly ground pepper to taste
1/4 tsp. cayenne pepper
1/2 tsp. ground ginger
1/2 tsp. ground cumin
2 tsp. sesame seeds toasted
1/2 tsp. carraway seeds toasted
fresh oregano for garnish

Instructions

Preheat the oven to 400 degrees F. Prepare a large baking dish with olive oil and set aside.
Using a mandoline, thinly slice the sweet potatoes and stack them vertically in a bowl or measuring cup until you're ready to transfer them to the prepared baking dish. When the slicing is complete, transfer the stacks of sweet potatoes into the baking dish starting with the outside and working your way inside. If you're using a variety of colors of sweet potatoes, you may want to alternate them as I have in the photos above.
In a small bowl, combine the oil with the cayenne pepper, ginger and cumin. Use a brush to brush the sweet potatoes so the oil seeps down into the cracks in between each potato. Transfer to the oven and bake for 45-50 minutes or until the sweet potatoes are very tender. Check on the sweet potatoes half way through to ensure they are not drying out. Brush more oil onto the sweet potatoes, as needed.
Meanwhile toast the sesame seeds in a large dry skillet over medium heat for 2 minutes or until golden brown and fragrant. Remove from the heat and set aside.
Remove the tian from the oven; set aside for 5 minutes to cool before serving. Sprinkle with the sesame seeds and caraway seeds. Add a pinch of sea salt and pepper, to taste and garnish with fresh oregano. Serve warm.
Store leftovers in a sealed container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Bring to room temperature before serving.

Nutrition

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Garlic + Ginger Celebration Squash with Sesame Seeds

Amie — Thu, 16 Dec 2021 13:00:04 +0000

this recipe is quite a study in contrasts – the crunchy sesame seeds, the punchy ginger and garlic, and the sweet and tender roasted squash. it’s a fantastic side dish to serve for the holidays or anytime the weather is chilly outdoors and you’re in the mood to heat up your home with your oven.

there are few dishes that don’t benefit from adding fresh garlic and ginger, which give this recipe a distinctive flavor, and they also happen to be two of my favorite ingredients – especially in the winter because they create heat and always seem to warm up my body. while it may seem like there’s a lot going on in this recipe between the black and white sesame seeds and mincing the garlic and ginger, it’s quite a basic recipe that pairs nicely with and compliments a wide range of dishes. you’ll appreciate the sweetness and subtle heat in each bite and i guarantee you’ll learn to love how beautifully these flavors work together.

lastly, if you’re unable to find celebration squash, don’t fret. you can easily use acorn squash instead.

what i’m using in this recipe

mortar and pestle that i love using for making garlic paste

and the brush that i love using to coat the veggies so they’re nice and glossy

cast iron rimmed baking sheet (i threw away all my aluminum baking sheets due to high levels of aluminum in my body). if you’re interested in learning more about this, my first book, Eating Clean, is a great resource to find and detox the hidden toxicity in our lives.

Garlic + Ginger Celebration Squash with Sesame Seeds

This recipe yields deliciously tender side dish that's perfect for the holidays or during any chilly month. Combining black + white sesame seeds adds a beautiful touch to these tender chunks of celebration squash yet the real beauty is the fresh garlic and ginger that adds a punch to every bite.

Course Side

Cuisine American

Keyword squash, sesame seeds

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 110kcal

Author Amie

Ingredients

2 medium celebration (or acorn) squash quartered and seeded
2 large garlic cloves peeled and minced
sea salt to taste
1 Tbsp. minced fresh ginger
freshly ground pepper to taste
extra-virgin olive oil
1/4 cup white sesame seeds
1/4 cup black sesame seeds
handful arugula or microgreens optional for serving

Instructions

Preheat oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.
Combine the garlic and sea salt in a mortar and pestle until it resembles garlic paste. Transfer to a small bowl and add the ginger, freshly ground pepper and a drizzle of olive oil. Use a brush to coat the flesh sides of the squash until they are glossy and well coated. Add more oil as needed.
Place the sesame seeds on a plate and stir to combine so the black and white sesame seeds are evenly distributed. Using your hands, press the cut-edge of the squash, which you just brushed with the oil mixture, into the seed mixture and place it on the prepared baking sheet. Repeat with the remaining squash then transfer to the oven.
Roast for 30-35 minutes or until the squash is very tender and golden brown. Remove from the oven and set aside to cool for 5 minutes before serving with arugula or microgreens, if desired. Finish with a pinch of sea salt and a few twists of freshly ground black pepper, to taste.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Garlic + Ginger Celebration Squash with Sesame Seeds appeared first on Amie Valpone.

Roasted Zucchini Soup

Amie — Mon, 04 Oct 2021 12:00:37 +0000

There is something so creamy about roasted zucchini, especially when you puree it in a blender to make a rich soup that is so soothing and cozy to eat. As many of you know, I fell in love with pureed soups in my early 20’s (many many moons ago) when I had to eat out of a food processor and blender for a year because of digestive issues. While it wasn’t the most exciting year of my life, it inspired recipes for my first cookbook, Eating Clean, and it offered me a deep appreciation for the silky smooth consistency of pureed soups.

There is something so inviting and warm about sitting down for a bowl of soup- especially when it’s pureed because it just simply goes down so smooth. Zucchini is the star ingredient to use when you’re looking to add creaminess to any recipe because it gets so incredibly tender and sweet after it’s cooked.

Here, I’m roasting the zucchini to perfection and tossing it into a high-speed blender (I prefer the Vitamix below because it has been the most consistent blender I use and it always creates the perfect blended consistency hands down) and I’m tossing in some natural sweetness from ground ginger and coriander for an extra pop of flavor.

This soup can be served anytime of the year and my one suggestion is to purchase large tender zucchini because, in my experience, the larger zucchini tend to have so much more flavor than the smaller ones, which tend to taste bitter.

SHOP the RECIPE

Roasted Zucchini Soup

This easy zucchini soup is ideal to make when zucchini are showing up at your local farmers market because they're filled with sweet flavor. Feel free to use any dairy-free unsweetened milk of your choice such as hazelnut milk or oat milk.

Course Dinner

Cuisine American

Keyword zucchini, soup

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 84kcal

Author Amie

Ingredients

2 large zucchini diced (4 cups diced)
drizzle extra-virgin olive oil
1 cup unsweetened almond milk
1 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. sea salt plus more to taste
1/2 tsp. freshly ground pepper to taste
pinch crushed red pepper flakes for garnish

Instructions

Preheat the oven to 450 degrees F. Prepare two rimmed baking sheets with parchment paper.
Lay the zucchini on the prepared baking sheets in a single layer. Be sure not to overcrowd the pan as that will make them steam and not roast. Drizzle with olive oil and add a pinch of sea salt and pepper.
Roast for 25 minutes or until tender and golden brown. Remove the baking sheets from the oven and set aside to cool for 5 minutes.
Transfer the roasted zucchini to a high-speed blender with the remaining ingredients and puree until smooth. Serve warm or at room temperature and garnish with crushed red pepper flakes.
Store leftovers in the refrigerator for up to 4 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Roasted Zucchini Soup appeared first on Amie Valpone.

The Anti-Inflammatory Pantry

Amie — Mon, 22 Jun 2020 17:57:33 +0000

Below I’ve compiled a list of everything I store in my pantry – from spices to olive oil to nuts and seeds and everything I use for gluten-free baking as well as other useful odds and ends that I enjoy tucking away in my pantry.

Click on each item to see the brand I use and recommend.

As an Amazon Associate I earn from qualifying purchases. TheHealthyApple.com also participates in other affiliate marketing programs, which means we may get paid commissions when you purchase products through our links to those retailers’ sites.

Nuts

Seeds

Nut Butters

Spices + Herbs

Anti-Inflammatory Oil

Vinegar

Condiments

Pantry Staples

Gluten-Free Whole Grains

Baking

Gluten-Free Baking Flours

The post The Anti-Inflammatory Pantry appeared first on Amie Valpone.

Amie’s Supplement Shop

Amie — Wed, 15 May 2019 17:54:52 +0000

Amie has compiled a shortlist of her favorite supplement brands she trusts and has used personally. Click on each bolded item below for more information. Please note this is a very basic list of anti-inflammatory supplements.

TheHealthyApple.com participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

INFLAMMATION

Inflammation spans from everything like a canker sore to a bloated belly, from PMS to arthritis. Here are a few supplement products Amie loves to target and decrease inflammation.

Enzymedica’s SerraGold

Vitamin C

Omega 3

Zinc

Magnesium

Holy basil

Turmeric/curcumin

Ginger

Specific amino acids

High-quality fish oil

Glutathione oral

Glutathione suppositories

Immune System Tea

GUT HEALTH

Almost 70% of our immune system lives in our gut so if we want a healthy body, we need to focus on the beneficial bacteria vs. the non-beneficial bacteria and yeast (candida) in our body. Here are a few supplement products we love to support your digestion and gut health.

Dysbiosis //

Take 1 Tbsp. coconut oil two times a day. It contains lauric and capric acids, which discourage viruses and yeast, so it’s great for maintaining your intestinal health.

Gastrointestinal Support //

Glutamine, quercetin, aloe vera, licorice, slippery elm bark, marshmallow root, fibers, probiotics, and prebiotics. Include “prebiotics” (foods that act as fertilizers to help your good bacteria grow) like apples, berries, pears, legumes, and most veggies. Add at least 30 grams daily of real food fiber (fruits, whole grains, veggies). Other options include oregano oil, thyme oil, berberine, goldenseal, grapefruit seed extract, gut-lung therapy, raw garlic, and high-quality probiotics (see below for the probiotic section).

Lactose Intolerance //

The enzyme lactase can help break down lactose in dairy. Try Lacto by Enzymedica.

Gluten Intolerance //

Gluten-digesting enzymes DPP IV can help digest small amounts of gluten when you are eating out at a restaurant (in case of contamination). NOTE: this does not mean you can eat gluten; this is only to help you in cases of cross-contamination.

Probiotics //

Try a few of my favorite brands: Probiotic Plus, Metagenics UltraFlora, Jarrow Formulas, Klaire Labs Therbiotic Complete and Flora Probiotics.

Enzymes //

For trouble digesting beans, try enzyme alpha-galactosidase. Bean Assist by Enzymedica is also great. For sluggish digestion, proteases help with proteins, amylase is good for carbs, and lipases work well for fat digestion. Try Flora Enzymes, Similase by Integrative Therapeutics, or Digest Gold by Enzymedica.

Digestive Enzymes

L-Glutamine

HORMONE BALANCE + PMS

These supplements target balancing your hormones (endometriosis, PCOS, PMS, menopause).

Adrenals and Hormones //

Isotonic Quinton Sea Water or Hypertonic Quinton Sea Water

Organic Maca Powder

High Blood Sugar //

Glucomannan

Alpha Lipoic Acid

Chromium

Curcumin

Iron

Grapefruit Seed Extract Pure Encapsulations

Biotin

COQ10

Selenium or 3 Brazil nuts per day

Vitamin C Ascorbic Acid

Thyroid

DIM

Chastreeberry

DHEA

B Complex

Vitamin D3

Ashwagandha

Methylcoblamin

DIM Detox

Junior Nutrients for Kids

Saccharomyces Boulardii Jarrow (use for Candida and yeast infections)

Women’s Nutrients

ENERGY

Here are a few supplement recommendations to start supporting your energy.

Liquid B12

B Complex

Methylated Folate

Methylated B12if you have the MTHFR mutation

Taurine

Hypertonic Quinton Sea Water

High-quality white sea salt

Zinc

SLEEP

Focusing on the quality of your sleep and your circadian rhythm is key for a good night’s sleep. Here are a few supplements I’ve used in the past.

Boiron’s homeopathic medicines work naturally with the body without causing drowsiness or sleeplessness and do not interact with other medications or supplements.

Passionflower (I suggest this instead of Melatonin)

Taurine

Essential oils (lavender)

Chamomile tea

Magnesium

Calcium + Magnesium

TRAVEL

Headache //

Mix chamomile tea, pure coconut water, and peppermint essential oil with almond oil. Apply onto temples, forehead, and neck (avoid the eye area).

Essential oils

Vitamin C

Zinc

Magnesium

Isotonic Quinton Sea Water or Hypertonic Quinton Sea Water

Motion Sickness and Nausea //

Ginger one hour before moving.

CONTACT SUPPLEMENT BRANDS

If you are concerned about potential allergic reactions, call the companies before using any of the following.

The products and claims made about specific products on or through this Site have not been evaluated by the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. This website is not intended to provide diagnosis, treatment or medical advice. Products, services, information and other content provided on this Site, including information that may be provided on this website directly or by linking to third-party websites are provided for informational purposes only. Please consult with a physician or other healthcare professional regarding any medical or health-related diagnosis or treatment options.

The post Amie’s Supplement Shop appeared first on Amie Valpone.