Happy Monday, Grannies! I hope you had a good weekend. Mine was pretty low key with a few fun adventures peppered in. The highlights would definitely have to be bowling (poorly) and going on a quest to find tree stumps (totally normal). However, I think we can all agree that the extra hour of sleep, courtesy of Daylight Saving time ending, was the highlight of the weekend.
Big news! It's finally starting to feel like fall in L.A. I welcome this with the widest of open arms. It's chilly in the morning, I get to wear my onesie at night, and I even had to turn the heat on a few times! GASP. I know most of you are probably shaking your head in disgust over California's slow creep into fall, but as a Canadian who LOVES seasons it's one of my biggest pet peeves with Los Angeles. Don't get me wrong, it's awesome having sunny weather most days and not having to worry if it will rain on your BBQ party. It's also nice having a change of scenery, crisper air, falling leaves, morning dew and fog (not to be confused with smog).
Don't those ingredients look delicious? Mmm, I love sweet potatoes. This sauté is inspired by something Amber and I had at a friend's party. We hunted down the girl who made it, cornered her in the kitchen and asked her every detail about the dish. I made a mental note of everything, cooked it the next morning and had it for breakfast (it's that good). Did I mention that it's super easy to make? Let's get started!
Ginger Cranberry Kale Sauté
Baked Sweet Potato Ingredients
- 3 sweet potatoes, peeled and cut in 1/2 inch slices
- 2 teaspoons sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cayenne pepper *optional
- enough olive oil to lightly coat sweet potatoes - I used 1 tablespoon
1. Preheat the oven to 375°F
2. Start by mixing your sweet potato slices with enough olive oil to lightly coat them. Add the sea salt, cinnamon, cayenne pepper (optional). Mix well. I find using my hands is easiest.
3. Lay the sweet potatoes on a baking sheet. Bake for 30 minutes, flipping halfway through. Bake until they are a nice golden brown around the edges; slightly crispy but still soft.
Cranberry Ginger Dressing Ingredients
- 1-2 inches of fresh ginger, peeled and finely chopped
- 1/2 cup unfiltered cranberry juice
- 1 tablespoon apple cider vinegar
- 2-3 tablespoons maple syrup
- 1 1/2 teaspoons olive oil
- 1 teaspoon sea salt
1. There are two ways to make the dressing: either with a small blender, such as a Magic Bullet; or mixing it by hand. If you are making the dressing in a small blender, add all the ingredients (make sure the ginger has been cut into small pieces) and blend until incorporated. If you are mixing by hand, you need to get the juice from your ginger by grating it or using a garlic press. Take the juice from the ginger and add the rest of the ingredients and mix well with a spoon or whisk.
- 1 bag of kale ( I used Trader Joe’s Organic Tuscan Kale - it’s already pre-cut and pre-washed)
- 7-10 pieces of broccolini
- 1 cup prepared quinoa
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 1 tablespoon coconut oil
1. Heat up the coconut oil in a wok or large pot. Add the broccolini and sauté until they get soft (about 4-5 minutes).
3. Add the prepared Cranberry Ginger Dressing and sauté for another minute. Lower the heat and add the baked sweet potatoes, cranberries and pecans. Let it all sit on the heat for a few more minutes until everything has softened.
4. Serve and enjoy!
I hope you enjoy this dish as much as I do!
Also, the Granny Girls Photo-A-Day pictures are pouring in. We are loving your creative images so keep it up! And for those of you who want to join, it's not too late. You can read more about it here. Make sure to check in tomorrow because we will be announcing the winner of the Granny Girls Giveaway!