sweet potato

Mostly Veggie Chocolate Smoothie by Lindsey | Dolly and Oatmeal

Mostly Veggie Chocolate Smoothie | dolly and oatmeal

hey guys. sorry it's been a couple weeks since checking in here.  life has been busy with my little 27-inch baby who just turned 6 months old, and has two. tiny. teeth!!! amesy/all of us went through a little rough patch back a couple weeks ago.  he began waking up for the day around 3:30am, was wasn't taking his regular naps, and was just generally unhappy.  poor bb. during one of his sweet crying fits i noticed a teeny tiny tooth bud!  so, extreme sleep deprivation aside, we were happy to know what the cause of his discomfort was, and that hopefully it would pass quickly for him.  i'm happy to report, that he's in much better spirits the past few days and we're all getting steady sleep.  so here's hoping i can be a bit more present in this space.

on another note, let's talk smoothies.  some people call it a trend, but replacing fruit in your smoothies with veggies is definitely worth the hype in my book.  while on my cleanse a few weeks ago, i had to give up bananas as they maintain that they're high in sugar and starch.  but pre-cleanse i would add a banana into my daily smoothie.  and while i never felt terrible from them, i did notice during the cleanse process that my banana-less smoothies didn't give me that heavy, glut feeling which was super enlightening.  i first experimented with replacing the bananas with concoctions of cauliflower, avocado, sometimes zucchini, sweet potatoes, and small portions of berries.  

about a half week into cleansing i desperately needed something chocolatey.   i experimented for a day or two and came up with this version of a (almost fruitless) chocolate smoothie.  it completely sated that chocolate craving, while also being super nourishing, and i was completely hooked on it.  i generally make this in the morning, as the carbs in the sweet potato and dates provide a great baseline to get your day started with the energy that your body demands.  dates actually have more potassium than bananas and are known to be easier to digest. getting extra veggies in is something i am always striving for especially when you have zero time to prepare food.  it's rounded out with some creamy, healthy fats making it the perfect velvety smoothie.  this is a pretty loaded smoothie and therefore i would say it's definitely a meal.  it has way too many calories and carbs to be a snack-y smoothie ;)

xo!


Mostly Veggie Chocolate Smoothie | dolly and oatmeal
Mostly Veggie Chocolate Smoothie | dolly and oatmeal
Mostly Veggie Chocolate Smoothie | dolly and oatmeal

mostly veggie chocolate smoothie | v

i love this smoothie as is, but for more of a chocolate chocolate chip vibe, add up to 1/2 tablespoon of cacao nibs during the last 10 seconds of blending.  for better digestion, i suggest steaming your cauliflower and sweet potato, then freezing it.  but i have also just blended them up frozen (not steamed) as well.  generally add 1/8 of an avocado to my smoothies for a creamy quality, but for an even creamier vibe you can add 1/4 of one.  lastly, feel free to add whatever herbs or oils you choose.  personally, i'm an ashwaghanda, reishi, mct oil kind of girl, but add what makes you feel good :)

| makes 1 serving |

  • 1 cup unsweetened almond milk
  • 1/2 cup filtered water
  • 1/2 heaping cup frozen cauliflower
  • 1/2 heaping cup frozen sweet potato
  • 1/8-1/4 avocado
  • 1 scoop vanilla or chocolate protein powder
  • handful baby spinach
  • 3 soft pitted dates
  • 3 tablespoons raw cacao powder
  • 2 tablespoons cashew butter

Mostly Veggie Chocolate Smoothie | dolly and oatmeal
Mostly Veggie Chocolate Smoothie | dolly and oatmeal

method

  1. add all the ingredients to a high speed blender (preferably a vitamix) and blend starting on low and working your way up to high, using tamper as needed.
  2. pour into a large glass or bowl and top with extra cacao powder and shredded coconut.  

Mostly Veggie Chocolate Smoothie | dolly and oatmeal

Maca Almond Butter & Sweet Potato Toast by Lindsey | Dolly and Oatmeal


i'm a bit sleep deprived here so i'm going to keep it short for today.  amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies.  but something has woken in him, LITERALLY!  motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time.  (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category.  so i'm making some changes around here to take some of the pressure off. 

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do).   i love taking photos of the process of each recipe.  i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head.  the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more!  i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts.  i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time.  i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast.  whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost.  plus, the flavor of maca is really great.  think somewhere in the realm of burnt, earthy caramel, but in powder form.  i can't get enough.

so this toast.  i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs.  it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast.  xo's

and if you haven't checked out these beautiful posts from across the web yesterday.  it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink .  i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)



Maca Almond Butter & Sweet Potato Toast 

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine.  you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

  • 3 cups raw almonds 
  • 1 tablespoon maca powder
  • a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 tablespoon unrefined extra-virgin coconut oil, melted
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 slice gluten free bread
  • dairy-free cream cheese (i use this one)
  • maca almond butter
  • runny honey or maple syrup, to taste
  • cacao nibs, to garnish

method

  1. in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes.  add the maca and a few pinches of salt and blend once more until fully incorporated.  store in a lidded jar in the refrigerator.  
  2. preheat oven to 375Β°F and line a baking sheet with parchment.
  3. in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt.  transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned.  remove from the oven and set aside.
  4. toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.

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black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf) by Lindsey | Dolly and Oatmeal


this chili is a variation of a recipe that i've been making for years - plentiful, warming/soothing, and super substantial.  i guess there's some nostalgic here, as it was one of the first meals i made when i moved out of my parents house and into my own apartment. it was a meal i could be proud that i was able put together, and something that would feed and nourish me all week long.  and when me and frank moved in together we would prepare it together too - summer squash chili in the warmer months, and a sweet potato or winter squash variety in the cold winter months.  it's the kind of a mildly labored preparation that encourages cuddling up to a hot stove, as wind gusts find their way through the crevices in our windows. i generally serve a chili like this over a healthy mound of starchy rice, but there's this biscuit recipe that i've been working on for quite some time that i was super excited to pair with this chili pot, but also to share with you all!  

the biscuits are a slight modification on a recipe from my cookbook (!!!, more on that later!), and they're kind of my favorite thing to make these days. first of all, they're all the "free's": gluten-free, vegan, soy free, etc., etc., and they check off two of my requisite biscuit boxes:  tender and flaky.  so, if i lived in a world where everyday-eats and thanksgiving collided, this would be my go-to.  but if you're not into chili for a thanksgiving alternate, scrap it and just make the biscuits! they can be served alongside basically anything or on their own (i'm pretty sure me and frank ate an entire serving for dinner one night with a side of broccoli).  excuse me while i sneak away and go make another batch ;) also, i've updated the sidebar of the blog for you all (--->), with some of my favorite thanksgiving-ish dishes!

wishing you all a cozy, peaceful holiday. i'll catch you in a couple of weeks! xo's!



black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf)

if you don't have kabocha squash on hand any other winter squash or sweet potato puree will work as an alternative. and both canned or homemade puree can be used for the biscuits. for the chili, feel free to sub in a diced winter squash variety or a root vegetable like parsnips/carrots, etc., or use collards for the kale, or quinoa instead of lentils.

biscuits

| makes 6 two-inch round biscuits |

  • 1 cup chickpea flour
  • 1/2 cup sorghum flour
  • 1/2 cup  arrowroot
  • 1 tablespoon mixed herbs (i used freshly chopped thyme + oregano)
  • 2 teaspoons organic cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • freshly ground pepper
  • 3/4 cup kabocha puree*
  • 1/4 cup extra virgin olive oil 
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • extra almond milk, for brushing (or, if dairy-free, you can also use an egg wash)

chili

| serves 4-6 |

  • 3 shallots, diced
  • 1 large sweet potato (or 2-3 small sweet potatoes), diced
  • 3 cloves garlic, minced
  • 1 28-ounce can fire roasted crushed tomatoes
  • 1 cup low-sodium vegetable broth (or water)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked papprika
  • 4 large kale leaves, roughly chopped (about 3 cups)
  • 1/4 cup chopped parsley, extra for serving
  • 1 cup cooked black beluga lentils

*to make the kabocha puree, preheat oven to 400Β°F and line a baking sheet with parchment.  slice the squash in half and rub the cut side with a bit of olive oil. place the squash half facedown on the baking sheet and roast for 35-40 minutes, until the flesh is tender.  let cool completely before using.



method

biscuits

  • preheat the oven to 425Β°F and line a cookie sheet with parchment paper, set aside. whisk together the flours, arrowroot, herbs, sugar, baking powder, baking soda, salt, and pepper to taste.  in a separate bowl, whisk together the kabocha puree, milk, oil, and vinegar.  using a rubber spatula to mix the wet ingredients into the dry until dough begins to come together, then turn it out onto a floured surface and use your hands to bring the dough together to form a rectangle with a 1-inch thickness.  use a 2-inch round biscuit cutter and punch out 6 biscuits, re-rolling as needed.  brush the tops and sides of the biscuits with almond milk (or an egg wash) and bake, rotating halfway through, until the tops and edges of the biscuits are golden brown, about 13-15 minutes. serve the biscuits warm. 

chili

  • heat oil in a large soup pot over medium heat, once the pot is hot, add the shallots and saute until soft and translucent, about 3 minutes.  add the sweet potato and garlic and stir, saute until garlic is fragrant, about 1 minute.  add the crushed tomatoes, water, and spices and bring it all to a simmer; cover the pot and turn the heat down to a low simmer, cook until the potatoes are tender and the liquid has reduced to half and the chili has thickened considerably, about 30 minutes.  then add the kale and parsley and cook until wilted, about 2 minutes.  lastly, turn off the heat and add the lentils, stir until combined.
  • plate the biscuits and cut them in half, spoon a helping of chili between the biscuit halves and serve with a few extra pinches of chopped parsley.

enjoy!


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