Happy weekend clean eaters. Can you smell spring in the air? The birds are singing, the frost is thawing and I can see a little bit of green grass coming through on the fields. Today we will be focusing on white potatoes...I know I know, many of you are now screaming...starch...sugars... carb loaded..yes I hear you! but they are still clean , high in complex carbs, potassium, vitamin B and C, iron and contain both protein and fibre. Most of the nutrients are right below the skin, so when you do eat them make sure it is always with the skin on to ensure you get the most nutritional value. Potatoes are not in themselves fattening, it is what we add to them and how we prepare them that makes them heavy and unhealthy. When eating clean, always swap boiling for steaming, or frying for baking. I also find white potatoes the best value for money. People often complain clean eating is expensive, especially if you have a family of four to feed, so potatoes are cheap, satisfying and appealing to any age.
Ingredients:
3 medium potatoes cut into cubes (keep the skin on)
1 cup green peas
2 large carrots, peeled and cut into cubes
1 cup red cabbage cut into stripes
Good handful of green beans
1 ½ cup of white yogurt (I used Provamel)
1 tablespoon Apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon olive oil
Salt and pepper to taste
For a vegetarian option add 2 hard-boiled eggs
Method:
Steam or boil the potatoes, carrots, green beans and green peas until soft. If you are boiling them make sure they are cooked separately to ensure all the veggies stay nice and crunchy. Set aside to cool down completely and then add the red cabbage. In the meantime whisk the apple cider vinegar, mustard and olive oil until smooth. Now mix in yogurt with the mustard mixture and pour over the potatoes and vegetables. Mix well and season with salt and pepper. If desired, cover and refrigerate for at least 1 hour or until well chilled before serving.
Much love,
Hedi
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