Broccoli Sweet Potatoes with Cashew Sauce

Late summer is a beautiful and peaceful time. As we move into the fall, we may start to feel the dryness in the air, the need to hydrate more, and the desire to eat more coked food.

These instincts are in alignment with the changes in the northern hemisphere. Take time to notice how your body feels after eating a typical summer meal with salad, fruit, and other raw foods. Try introducing more warm, cooked foods into your diet and feel the soothing, grounding effect that they provide.

I love this recipe as a transition into fall eating. It features vegetables that we are harvesting right now, yet it is cooked and deeply nourishing.

TWICE BAKED SWEET POTATOES WITH BROCCOLI

You will need:

• 2 medium sweet potatoes

• 2 cups small broccoli florets

• 1 teaspoon olive oil

• 1 garlic clove, minced

• ½ teaspoon each: mustard, salt, and pepper

• 1 tablespoon fresh lemon juice

• ½ cup each: chopped scallions, chopped parsley

SWEET POTATO CASHEW ‘CREAM’ SAUCE

You will need:

• ½ cup water

• ½ cup sweet potato mash

• ½ cup raw cashews, soaked overnight and drained

• 1 tablespoon lemon juice

• 1 garlic clove

• ½ teaspoon each: black pepper and salt

Preheat the oven to 400 degrees. Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total.  Use this for the Sweet Potato Cashew Cream.

Make the sweet potato cashew sauce: In a high-speed blender, combine the water, sweet potato mash, cashews, lemon juice, garlic, salt and pepper and blend until smooth. Set aside.

Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.

In a medium bowl, combine the olive oil, minced garlic, mustard, lemon juice and scallions and stir. Add the steamed broccoli, a few pinches of salt and pepper, and toss to coat.

Fill each potato half with a scoop of the cashew cream, the broccoli mixture, and scallions. Garnish with the parsley and serve with the remaining cashew sauce for drizzling.