autumn
heartier, more comforting foods start to arrive as temperatures cool.
Sweet Potato Noodles with Garlic, Red Pepper & Asparagus
While you might have heard about or tried zucchini noodles, or even butternut squash noodles . . . have you tried sweet potato noodles? They’re delicious and fun! In this recipe, they are combined with asparagus, garlic, and red pepper to make a beautiful meal that will delight your eyes and your body, without being complicated or take hours to prepare and cook.
Sweet potatoes:
An important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Sweet potatoes offer a range of hormone-balancing phytochemicals for the liver; the liver uses sweet potatoes and yams to regulate and control some of its hormone functions.
Asparagus:
Provide a wealth of flavonoids that act as natural aspirin and soothe a hot, overburdened, struggling liver. The liver’s ability to cleanse increases greatly from this calming effect. Asparagus helps dislodge fat cells, expelling them from the liver.
Ingredients:
11/2 pounds sweet potatoes (yields about 4 cups of noodles)
1/2 pound asparagus, ends trimmed and chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1 medium-sized red pepper, cored and thinly sliced
1 tablespoon lemon juice
Directions:
Peel the sweet potatoes, slice them in half, and spiralize them into thick noodles. Set aside.
Place a medium-sized pan over medium-high heat and add the noodles, asparagus, garlic, and red pepper flakes. Sauté for 3 to 5 minutes, adding a bit of water if desired and tossing and gently scraping down the sides as needed.
Add the sliced red pepper and 2 to 3 tablespoons of water.
Place the lid on and cook for 3 to 5 minutes, until the noodles are tender. Be careful not to overcook—the noodles can turn mushy very quickly.
Season with lemon juice. Serve immediately.
Makes 1 to 2 servings.