Potato Salad With A Major Twist!
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Vanessa Marsot writes “I would like to dedicate this show to #justiceforGeorgeFloyd and #BlackLivesMatter to express my opposition to oppression, racism and the deeply-rooted, systemic prejudice of a system that has long perpetrated violence against our black brothers and sisters. I urge everyone to support police reform and demand justice to end this routine persecution and murder of African-Americans.”
In this episode of #LunchBreakLIVE, Vanessa Marsot of Ellora wellness is going down South for a sweet potato salad. This hearty salad is a full meal and has the feel of a traditional potato salad, but with a few twists. It also has a rich and creamy dressing that is oil-free!
This recipe is an adaptation of a traditional Southern potato salad, using sweet potatoes instead of regular potatoes. Sweet potatoes have more nutrients than regular potatoes, so why not switch them out!
This recipe is oil-free, as are all recipes from Ellora Wellness, but it is still rich and creamy, with a cashew-based dressing. Getting fat from whole food plant-based ingredients is far healthier than using oil, which acidifies the gut and clogs arteries. Also, oil has no nutrients, unlike the naturally occurring fat found in whole foods, in this case, cashews. In this recipe, there is a mixture of sweet, pungent, and tart flavors, from the sweet potatoes, carrots, mustard, onions, and dried cranberries. A joyful medley in your mouth.
The sweet potato salad ingredients.
The finished sweet potato salad.
Vanessa showing off her sweet potato salad.
Sweet Potato Salad
Ingredients
- Salad Ingredients:
- 2 sweet potatoes cooked
- 2 stalks of celery
- 2 carrots
- 1 onion
- 1 cup of pinto beans
- 1 cup of dried cranberries
- Ingredients for dressing:
- ¾ cup raw cashews soaked for a few hours to soften
- ½ tsp sea salt
- ⅓ cup water
- 2-3 cloves of garlic
- ¼ cup rice vinegar
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tsp celery seed
Instructions
- Chop all vegetables and combine in a bowl.
- Add beans and dried cranberries to the mixture.
- Put all dressing ingredients in a food processor until there are no chunks.
- Pour into the salad, mixing well.
- Serve on a swiss chard leaf if desired.
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About the Author: Donna Dennison
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