This week on the Jazzy Vegetarian Podcast, the wonderful Julieanna Hever will join me to talk about building a healthier immune system. Julieanna will share her guidelines for readjusting the way we think about food, effective diet tips that can help to reduce the risk of disease and achieve optimal health. Julieanna Hever has an MS in Nutrition and has authored five books, and she is co-author of the Healthspan Solution.
I asked Julieanna to share a jazzy recipe from The Healthspan Solution and this Baked Sweet Potatoes with Pistachio Gremolata recipe looks delicious! Gremolata is Italian in origin and it is usually created with fresh herbs, citrus zest and garlic. This yummy version by Julieanna Hever and Ray Cronise is enhanced with olives and a dash of heat from crushed red pepper. It is served over baked sweet potatoes to make a filling and hearty dish.
The recipe is featured below and you can listen to the podcast live here.
ABOUT THE RECIPE:
Baked Sweet Potatoes with Pistachio Gremolata is a filling and hearty dish.
Recipe by Julieanna Hever and Ray Cronise
Prep Time: 10 minutes
Cook Time: 40-60 minutes
Makes 2 servings
INGREDIENTS:
2 medium sweet potatoes
1/2 cup chopped raw pistachios
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped fresh mint leaves
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
2 to 3 green olives, pitted and minced
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes (optional), to taste
DIRECTIONS:
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone liner or parchment paper. Scrub the potatoes well and poke a few holes in the flesh with a fork. Place on the prepared baking sheet and bake for 40 to 60 minutes, until juices begin to seep out and they are easily pierced with a toothpick or knife.
While the potatoes are in the oven, heat a medium-sized saucepan over medium-high heat. Once hot, add the pistachios and toast for 3 to 5 minutes, until fragrant.
To make the gremolata, put the toasted pistachios, parsley, cilantro, mint, orange zest, lemon zest, orange juice, lemon juice, olives, garlic, and optional red pepper flakes into a medium-sized bowl and toss to combine
Cut the sweet potatoes in half lengthwise. Divide in the gremolata in half and serve it over the baked sweet potatoes.
Ingredients
Directions
ABOUT THE RECIPE:
Baked Sweet Potatoes with Pistachio Gremolata is a filling and hearty dish.
Recipe by Julieanna Hever and Ray Cronise
Prep Time: 10 minutes
Cook Time: 40-60 minutes
Makes 2 servings
INGREDIENTS:
2 medium sweet potatoes
1/2 cup chopped raw pistachios
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped fresh mint leaves
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
2 to 3 green olives, pitted and minced
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes (optional), to taste
DIRECTIONS:
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone liner or parchment paper. Scrub the potatoes well and poke a few holes in the flesh with a fork. Place on the prepared baking sheet and bake for 40 to 60 minutes, until juices begin to seep out and they are easily pierced with a toothpick or knife.
While the potatoes are in the oven, heat a medium-sized saucepan over medium-high heat. Once hot, add the pistachios and toast for 3 to 5 minutes, until fragrant.
To make the gremolata, put the toasted pistachios, parsley, cilantro, mint, orange zest, lemon zest, orange juice, lemon juice, olives, garlic, and optional red pepper flakes into a medium-sized bowl and toss to combine
Cut the sweet potatoes in half lengthwise. Divide in the gremolata in half and serve it over the baked sweet potatoes.
Recipe from The Healthspan Solution, by Julieanna Hever and Ray Cronise (Penguin Random House/ DK Publishing Dec 2019, by permission)
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