Sweet Potato Chilli

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I don’t know whether this constitutes as chilli or a stew but either way it is one of the easiest, cheapest and most satisfying meals to eat when the cold weather comes around. I have been making this dish for about four years now and can basically do it with my eyes closed. It is such a staple in my household, it practically blends in with the fridge.  What is so great about any chilli or stew is that you can add just about anything and it will still taste pretty great so long as the spice is there. If you have vegetables or meat that are reaching their expiration date, you can throw them into the pot and extend their life for at least another week or two. Whats best is that this dish actually tastes better with age. Just like a homemade sauce, the flavours are more enhanced a day or two later and it can be enjoyed throughout the week.

I do not add meat to this chilli because it is already packed with enough protein from all of the beans, which makes it a great option for #meatlessmondays or for those trying to reduce their animal protein intake. And to be honest, you don’t really miss it. I normally make Zach a huge container to take to work to eat throughout the week. This kid loves his steak more than the average, and this chilli is one of his favourites!

Beans are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. Eating beans may decrease the risk of diabetes, heart disease, colorectal cancer, and can even help with weight management. Because they are rich in protein and carbohydrates you will be left feeling full and satisfied without any added fat. The sweet potato will give you lots of vitamin E and potassium. I even add a little turmeric to mine for added anti inflammatory benefits. Feel free to interchange the sweet potato with butternut squash (equally as delicious). Serve with a fresh salad for a complete meal or over some brown rice after a good cardio workout. My mom loves it over brown rice noodles or stuffed in a baked potato! Dee-lish. Bon appétit!
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Ingredients:

• 2 tbsp extra virgin olive oil
• 1 tbsp finely chopped garlic (about 3 cloves)
• 1 yellow onion finely chopped
• 1 tsp salt
• 1 tsp pepper
• 1 tsp turmeric
• 1 tsp chilli powder (you can add more if you like your chilli smokier)
• 1 tsp paprika
• 1 tbsp ground cumin
• about 1 lb chopped carrots (8-10 carrots, make sure they are bite sized!)
• 2 sweet potatoes chopped (can interchange with squash)
• 2 large cans of whole tomatoes (I buy San Marzano)
• 2 cups of cooked chickpeas (garbanzo beans)
• 1 cup cooked red kidney beans
• 1 cup cooked canellini beans
• 1 heaped tbsp of tomato paste
• 1 tbsp hot sauce (I use Frank’s Red Hot) *optional
• 2-3 drops stevia (optional)
• bunch of fresh cilantro (for garnish)

Directions:

1. In a huge stock pot heat olive oil over medium heat. Sautée onion until translucent about 3-4 minutes. Add garlic and spices. Sautée for another minute.
2. Add carrots and potatoes and cook for 5 minutes. If you find they are sticking to the pot, add more olive oil.
3. Add tomatoes and pierce using a wooden spoon. If you like tomato chunks, don’t break them down too much! Add tomato paste and hot sauce and bring to a light boil. Reduce heat to a low simmer uncovered and cook until you can pierce the potato and carrots easily with a fork (about 20-30 minutes).
4. Add your beans and allow to cook for another 10 minutes until the water from the tomatoes is mostly cooked down. If you are using canned beans, make sure to rinse them really well! Make sure to taste and adjust seasonings to your liking. If you like a sweet and spicy chilli, add a little bit of stevia!
5. Serve with fresh cilantro as a garnish!
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Acai Ice Cream

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Ice cream for breakfast… yes please! This is perfect for the summer days that are soon approaching (please god). When it is sunny and warm outside, I no longer crave those bowls of comforting oatmeal or granola. I prefer something refreshing and cold, and this acai (pronounced ah-sa-ee… I think) ‘ice cream’ is the perfect nourishing breakfast, snack or dessert all summer long. Packed with good for you ingredients such as kale, cinnamon and chia make this the ultimate sweet treat. I topped mine with manuka honey, my Goddess Granola, sprouted buckwheat, almonds, banana and strawberry. MMM unreal!

I have to say that in recreating the perfect acai bowl, there really is no equivalent replacement for the Sambazon smoothie packs. I have bought the powders, but I really love the taste and consistency of the Sambazon ones. I buy the unsweetened version and add my own honey or stevia. The classic version has added cane sugar and guarana extract. These are great simply poured on oatmeal, granola, fruit etc…

Acai comes from the acai palm tree that you can find only in Central and South America. I want to debunk some rumours that say that ‘acai is the weight loss secret you have been missing.’ Dont you hate those annoying ads? In fact, there have been no studies proving that acai helps you lose weight. Like other berries however, acai is a great addition to a diet, as it provides loads of antioxidants and healthy omegas. If you replace your nightly ritual of pies and cakes with acai, Im sure you will see some weight loss results ;).

Lots of instagram requests for this recipe! If you don’t follow me on instagram already you can check out my page @cleaneatinggoddess. I post more pictures there of my daily creations, some make it to the blog some dont, so its worth a follow! As always this recipe is free of gluten, dairy and refined sugar! Hope you all have a wonderful week!

xx
Jen
The Clean Eating Goddess

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Serves 1

Ice Cream Ingredients:

• 1-2 frozen bananas
• 1 tsp cinnamon (can omit)
• 1 sambazon acai frozen smoothie pack
• 1 bunch kale or spinach
• 2-3 drops stevia or 2 pitted dates
• 1 tbsp chia seed
• 2 tbsp almond or coconut milk (or enough to achieve desired consistency)

Toppings:

• 2 strawberries (chopped)
• 1/2 banana (sliced)
• almonds
Goddess Granola
• drizzle of raw or manuka honey
• sprouted buckwheat

Directions:

1. Add all ice cream ingredients in a blender and blend until smooth. Add more water or almond milk to reach desired consistency.If you find that it is not thick enough, add more frozen banana.

2. Place ice cream in a bowl and top with strawberries, banana, granola, almonds and honey.