Have you heard about the hot new vegetable we’re all obsessing about?
I remember that one of the biggest benefits of doing Whole30 before was getting much better sleep. I usually am boggled with insomnia but, after a little bit on the program, I was having the best sleep of my life. And I am anxious to get back to that.
And so last night, only my first night back on it, I had pretty good sleep. Exciting!
Otherwise, Day 2 started off pretty well. I met up with a friend for lunch at Hu Kitchen, an NYC eatery whose motto is “get back to human.” They serve food with no cane sugar, no soy lecithin, no refined sugar, no gluten, no emulsifiers and no GMOs.
Sweet potatoes come in all shapes and sizes and, being Cuban, the one I grew up with is the one that you will most commonly find there: the boniato.
Boniato is know as the Cuban sweet potato with its dry, white flesh and skin that ranges in color from pink to purple. Although also commonly referred to as a Florida yam, it is indeed a sweet potato that is often used in Cuban cuisine. I love them because they are an excellent source of Vitamin C and fiber. But, I have to admit, I never tried making mashed potatoes with boniato until this past Christmas.
You already know that I love juicing (have you seen my Juicing 101 story?), but there’s something else that I love even more: eating (and also drinking) Latin superfoods!
For me, one of the most important parts of living a healthy life is incorporating as many high-nutrient foods as I possibly can. When I started losing weight and stopped being a picky eater, I made the conscious effort to start eating more of these on a regular basis–and it has definitely paid off with my health and waistline!
These days, whether I am cooking or juicing, I try to use as many Latin superfoods as I possibly can. Sometimes that means including avocados, other times it’s all about quinoa, and sometimes I just can’t get enough of black beans. Having the healthy recipes to utilize some of these is pretty key, too. In fact, in honor of National Nutrition Month, I’m putting together the full list of my 20 favorite Latin superfoods–with recipes! Continue reading
One of my favorite parts of visiting my parents over the Holidays is coming back with goodies from my mom’s garden. It’s only been happening for the past couple of years, really, since they moved and she started growing all kinds of fruit and vegetables.
This year I brought back some collard greens, and I’m thrilled to share this delicious recipe with you. It’s actually become my go-to recipe for collards because of how easy it is and how great it tastes. After learning this traditional Brazilian recipe for collard greens, I started playing around with it by occasionally adding different spices or flavorings. The best I’ve had, though, is with some added lemon juice and zest. And that’s how I’m serving up these Brazilian garlicky collard greens (a.k.a. couve a mineira). Continue reading