It’s Week 4 of A Gluten-Free Holiday hosted by Hallie at Daily Bites. You’ll want to check out this week’s event and the *give-away* – more at the end of the post….
Pregnancy sparks some interesting cravings. I haven’t had any that are massively outrageous – are there really pregnant women who want pickles and ice cream? But, there are times when a certain foods come into mind and, well, I’m just not satisfied until I eat them.
It’s a drastic change from how I used to eat. My diet was always so predictable and measured. My body was so very happy on mostly fresh foods, a little meat, some dairy, and a some healthy carbs.
Now, my body loves carbs. And I mean love in every sense of the word. Growing a baby definitely takes different fuel than I was accustomed to.
One afternoon, I got a huge craving for sweet potatoes and kale. Together. I’d never thought of pairing them before. It’s really a great balance of taste and texture – the sweet, creamy potatoes and the slightly bitter, crunchy kale. Throw in some quinoa and I’ve got a protein, too. I call that a meal.
After eating all of it (not in one sitting thank goodness – it took a couple days!) it occurred to me that this would be a much healthier alternative to those sugary sweet potato casseroles that are everywhere through the holidays, which is why I’m sharing this for Week 4 of A Gluten-Free Holiday.
Had I made the connection before I took the pictures, I would have presented the in beautiful red Le Creuset stoneware surrounded by holiday-esqe decorations. But, I was just a very hungry pregnant woman who just wanted the photos done.
At least I’m being honest, right?
I can promise you that this dish is oh-so-good and not just a crazy pregnant woman’s creation. I used Coconut Secret’s Coconut Aminos to add some flavor. It’s a healthy substitute for soy sauce and is gluten-free, soy-free, raw and contains 17 naturally occurring amino acids.
Serves: serves 4 - 6
- 1 tablespoon extra virgin olive oil
- ¼ medium onion, diced
- 1 clove of garlic, grated on a microplane
- ¾ teaspoon curry powder
- ½ teaspoon kosher salt
- ⅛ teaspoon tumeric
- pinch of ground ginger
- 1 cup of chicken or vegetable stock
- ½ cup quinoa, rinsed
- Heat the olive oil in a medium saucepan over medium low heat. Sautee the onion for 5 - 8 minutes, until soft.
- Add the garlic and stir for one minute, until fragrant.
- Stir in the curry powder, salt, tumeric and ginger. Stir for a minute or two, until the spices are fragrant.
- Add the chicken or vegetable stock. Increase heat to medium-high and bring to a boil.
- Stir in quinoa. Cover, reduce to a simmer, and cook for 20 minutes, until all liquid is absorbed.
- Set up a steamer and steam the sweet potatoes until tender, 10 - 15 minutes. Set aside once cooked.
- Heat the olive oil over medium heat in a large, nonstick saute pan. Add the garlic and stir for one minute, until fragrant. Stir in the curry powder, ground yellow mustard seed, and kosher salt.
- Add kale to the saute pan. It should still have water clinging to its leaves from being washed. This will steam the kale.
- Cover and cook for several minutes until tender.
- Stir in the steamed sweet potatoes. Add coconut aminos. Taste and adjust seasoning if desired.
- Serve sweet potato and kale hash on a bed of curried quinoa.
A Gluten-Free Holiday Week 4!
Stop by Daily Bites and share your holiday side dish then browse the other recipes there. You might just find the perfect dish to add to your Christmas menu.
Hallie is also giving away a copy of her new (fabulous!!) gluten and dairy-free cookbook, The Pure Kitchen.
I’ve got a copy of her book on my shelf. It’s a must-have.