Dreaming of this delicious dinner courtesy of my boyfriend John, who knows the way to my heart is through my stomach (just like it is his!) and a beautiful ambiance. On the menu: seared wild salmon with mashed hannah yams and steamed spinach. I topped it off with half an avocado and garlic hummus for a hit of flavor. And some flaky sea salt, as evidenced on the rim of my plate. Mmmm.
Did you know? Hannah yams are technically sweet potatoes. This varietal has cream colored, semi-smooth skin; cream/whitish colored flesh that becomes yellow when cooked; and tastes fairly sweet and firm inside. Hannah yams can be cooked in a variety of ways, including boiled, steamed, baked or fried. They are also versatile in that they can be paired with many different types of proteins and vegetables. You can even mash them and secretly add them to cake and cookie recipes to replace some of the refined sweeteners, and to add fiber.
Healthy facts: A healthy way to cook yams or sweet potatoes is to boil them, which preserves the bio-availability of beta-carotene and also lowers the Glycemic Index (the amount of blood sugar in the blood stream). One serving (equal to 100 grams) yields 116 calories, 4 grams of fiber, and an impressive 670 mg of potassium, more than 10% of your daily recommended intake of this essential mineral. I’ll take one and raise you a banana for later, thank you very much! ;)
