Sweet Sunshine

Ingredients:
2 lbs. sweet potatoes
2 tbsp. olive oil
¼ tsp. ginger
1/8 tsp. of Himalayan sea salt

Directions:
Preheat the oven to 350 degrees. Peel the sweet potatoes with a vegetable peeler. Cut all of the potatoes in half lengthwise. Take all of the halves and cut them into thirds. Lay the sweet potatoes flat in a large Pyrex baking pan. Drizzle the olive oil over all the potatoes. Sprinkle them with ginger and salt. Cover with tin foil and bake at 350 degrees for 40 minutes.

Marinade Sauce Ingredients:
¼ cup olive oil
¼ cup orange muscat champagne vinegar
¼ cup agave

Sauce Directions:
Place all of the ingredients into a bowl. Whisk and set aside.
Vegetable garnish Ingredients:
3 cups multicolored organic carrots sliced into oval slices with a mandolin
1 cup sliced beets
1 whole yellow bell pepper cut into julienne pieces
1 large orange (cut into medium chunks)
1 tbsp. chopped garlic
¼ cup chopped sweet onion
1/8 tsp. Himalayan sea salt
2 tbsp. olive oil
1 cup chopped soaked and dehydrated walnuts

Directions:
Place the olive oil into a large sized frying pan. Add the onions and garlic. Sauté until medium brown. Place the pepper, carrots, beets, and orange chunks, into the frying pan with the onions. Pour the sauce over the veggies and cover the pan. Heat for 20 to 30 minutes, stirring occasionally. The cooking time depends entirely on your own taste preference. Lay four or five sweet potato strips on a plate. Spoon some veggies onto the center of the potato bed and garnish with walnuts. Please refer to the picture if needed.

May be served on a bed of wild rice or just by itself.

Serves 6 to 8 people