Sweet potato and cauliflower mash with vegetable saute.

If you'd like to replace regular potatoes with a healthier option, use sweet potatoes! Here is a recipe that uses sweet potatoes and cauliflower to make a side-dish, while the main dish is a vegetable saute, where the main ingredients are from the cabbage family, such as Brussels sprouts, red cabbage, broccoli and cauliflower.

Sweet potato and cauliflower mash

Serves 2.

Ingredients
1 medium sweet potato
1 cup raw cauliflower florets
1/4 cup unsweetened almond milk
1/4 tsp cilantro
sea salt to taste
black pepper to taste
nutmeg to taste
cinnamon to taste

Directions
Peel and cube the sweet potato.
Put the sweet potato cubes on the stove in a pot and bring to a boil.
Add the cauliflower to the potatoes.
Boil the sweet potatoes and cauliflower until soft.
Drain water, add spices and cilantro.
Slowly add the almond milk and mash until well mixed.

Serve as a side dish.

If you like butter in your mash, you can add butter or olive oil. I just like mine without the extra fat.

Vegetable saute

Serves 4.

Ingredients
2 cups Brussels sprouts - halved
1 cup red cabbage - chopped
2 stalks celery - chopped
1 small yellow zucchini
1 small green zucchini
1.3-1.5 cups frozen vegetable medley - carrots, cauliflower, broccoli
1 cup mushrooms - slices
1/2 cup onions - chopped
2 garlic cloves
2 tsp fresh squeezed lemon juice
parsley
cilantro
dill
sea salt
black pepper
non-stick spray (without hydrogenated oils) or 1 tbs olive oil
crushed pepper flakes (optional)

Directions
In a saute pan heat up the non-stick spray or olive oil.
Add the Brussels sprouts and red cabbage. Saute for 1-2 minutes.
Add the frozen vegetables and celery. Saute until soft.
Add the onions, garlic, zucchini, mushrooms, herbs, spices and lemon juice. Mix continuously while sauteing until done.