Purple Sweet Potato Cauli Mash

One of the best parts of summer are the farmers markets. Seeing all that colourful produce, being able to find pastured meat (which is otherwise almost impossible in my area), beautiful blooms and handmade crafts. All of my favorite things in one place!

Major score at today's market - pastured turkey sausages!!! The ingredients: Turkey, sage and sea salt. That's it. For real. No biggie to the average person but a RARE find for people following the autoimmune protocol. I was so excited, I came home and made them right away. But that's not what today's post is about, although you can view them in all their majesty above.

I love eating the rainbow. Every day, I try to make my plate as colourful as possible. Not only is it good for you, as different coloured food contains different phytonutrients, but it's visually appealing, too.

Earlier this year, I was introduced to purple sweet potatoes. They're a great alternative to the same old sweet potatoes that get boring after a while. Unfortunately, every time I made them they turned out a little dry. They were just meh. So I brainstormed and, alas, Purple Sweet Potato Cauli Mash was born!!

Before I get to that - a little on why they're good for you. The purple fleshed sweet potatoes contain a super powerful antioxidant called anthocyanin, which is good for preventing cancer and cardiovascular disease. It also strengthens the immune system is anti-inflammatory and good for the skin and bones. See more here.

Soooo many possibilities with this recipe. Increase the cauliflower to potato ratio and you'll come out with a lavender-coloured mash which is low in calories. Or go heavy on the sweet potato and you'll wind up with a beautiful deep purple mash that's got more calories (this is what I go for as I'm breastfeeding). Either way, it'll taste great and look amazing.

Note: You'll need either a food processor or good blender for this one.

Purple Sweet Potato Cauli Mash

Ingredients

1 small head of cauliflower, cut into florets

3 small purple sweet potatoes, peeled and chopped into 1" chunks

2 Tbsp fat/oil of choice

sea salt, to taste

Directions

- Using a steamer pot, place the potatoes in the water and cauliflower florets into the steamer basket above to steam.

- Cover and bring pot to boil.

- Steam for 15 minutes (until you can easily pierce the cauliflower and sweet potatoes with a fork)

- Transfer cauliflower and sweet potatoes to a food processor or blender, add the fat and sea salt (starting with 1/4 tsp and adding more as needed).

- Blend on high until smooth.

You can serve this with pretty much anything. I had it with my farmers market scores - turkey sausages and rainbow swiss chard. Yum in the tum. I'm done here - Now, go make some for yourself!

#AIP #Veggie #SideDish #Yum #Foodie #AntiInflammatory #Paleo #SweetPotato #Cauliflower