If you are a woman of a certain age, then you realize that peri-menopause and menopause, as well as life stress, can wreak havoc on your metabolism.
While I am not of the philosophy of pushing my lifestyle of a plant-based diet, I do want to share this recipe that is a change from the ordinary; it is in fact, extraordinary.
If you like sweet potatoes and would like to add more fiber and protein to your diet, and would like a metabolism stabilizing meal, this is a fantastic way to add a bit of luxury to your week.
This is a recipe for two, simply store leftovers or double/triple the recipe according to your needs.
1 Sweet Potato or Yam (any will do)
1/2 cup cashews
3 tablespoons nutritional yeast
3 cloves of garlic
a dash of garlic powder
a tablespoon of dried onion
Salt and pepper to taste
a tablespoon of olive oil
Prepare raw cashews by soaking in water for four hours.
Slice the sweet potato into 1/4 inch (or less) slices.
Toss with olive oil.
Spread out on parchment and bake at 350 for 20-30 minutes, until they are cooked but still firm. (check at 15 minutes)
While the potatoes are cooking, rinse cashews then put in bender with garlic, onion powder, dehydrated onion and yeast. Blend until creamy. Add water by the tablespoon so that it blends well.
After sweet potatoes are cooked, allow them to cool a bit then layer then spread some cashew cream on one slice, topping with another sweet potato slice. Continue until all are covered.
If you are serving a crowd, like I did when I made this, then add a side of oil and garlic brown rice pasta.
Serving is 4-6 per person. Serve with an arugula salad.