Monday, July 25, 2011

Minted potato salad

Breakfast: Vegan sugar-free banana and pecan bread with yogurt

Lunch: Minted potato salad

Dinner: Astrid's pumpkin and caramelized onion tart

My very good friend Pode, who's been graciously putting up with my whims and ridiculous ramblings since I was a teeny 3 years old, is on a bit of a health kick at the moment and rediscovering that she can cook awesome foods! She requested a few good lunch recipes, so there'll be a few on Everyday Veggie this week.

I had this for lunch today and it's a nicely filling but still light lunch for when it's warm but you need a carb kick!

You'll need:
(Feeds 2)
2 large potatoes, cut into 3cm cubes
1 carrot, grated
1 bell pepper, diced
1 handful cherry tomatoes
1 small handful spinach
1 small handful rocket (arugula)
3 tbsp almonds, chopped
3 tbsp plain, natural yogurt
2 tbsp chopped fresh mint, or 1 tbsp rubbed mint
juice of 1 lime
black pepper

Boil the potatoes for 20 minutes, or until cooked through
Stir the mint into the yogurt and stir the mixture into the potatoes
Toss together the carrot, rocket, spinach, bell pepper, cherry tomatoes and almonds
Squeeze the lime juice in, add black pepper to taste and toss again
Either mix all together or serve together, depending on your preference

This can be made the night before and chilled to make a lovely fresh lunch, or it can be eaten just as it's made.

If you prefer, you can use feta cheese or parmesan instead of the yogurt, although I would recommend the yogurt as it's much creamier and lighter.

Potatoes get unfairly left behind when people talk about healthy foods, and there's no real reason why; potatoes, especially when cooked and cooled, as above, contain an amount of "resistant starch" which protects against colon cancer and improves glucose tolerance as well as insulin sensitivity. They also contain vitamins and minerals, and a good amount of fiber. What a great excuse to have mashed potato.

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