BAKED SWEET POTATOES & CREAMY CANNELLINI BEAN DIP

This is a fabulous combo of sweet potatoes baked with delicious herbs, along with coconut fennel rice and a special cannellini bean dip!

I personally love the bright orange color of the sweet potatoes, and find a lot of joy in the sight and smells of food. Finding satisfaction in the simple pleasures of life helps to make the most of each moment of your existence.


In Ayurveda, your food was meant to appeal to all of your five senses. Digestion is said to start at the first sight of your food - not just once it's reached your stomach! So preparing your food is a perfect way to really create something you feel excited to eat, not just eat for the sake of eating.


There is a concept of 'hrdaya,' or beloved foods in Ayurveda, which are a recommendation for anyone who is feeling sad or uninspired, to lift up your energy by your excitement around what you eat. Our food literally becomes our body, so it's important to feed ourselves with love, intention and care, to treat the body as a sacred vessel for you indwelling soul.


Cannellini beans are additionally a fantastic alternative bean to the usual chickpeas, to make a one-of-a-kind mentally calming, creamy bean dip!


Serves 2-4.


INGREDIENTS FOR BAKED SWEET POTATOES:

  • 2 cups chopped small sweet potatoes, cut into quarters

  • 1 1/2 tablespoon ghee or coconut oil

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1/2 teaspoon hing

  • Himalayan pink rock salt, to taste

INGREDIENTS FOR CANNELLINI BEAN DIP:

  • 1/2 teaspoon hing

  • 2 cups cannellini beans, soaked and pressure cooked

  • 1 cup fresh basil (or 1/4 cup dried basil leaves)

  • 1/2 teaspoon Himalayan pink rock salt

  • 1 tablespoon ghee or coconut oil

  • ground black pepper, to taste


METHOD:

  1. BAKED SWEET POTATOES: boil a pot of water, add the potatoes and boil for 8 minutes. Drain and cool them. Meanwhile, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Blend ghee or oil and spices in a small bowl. Place potatoes in a baking pan over parchment paper. Toss the potatoes with the oil and spices. Roast for 40 minutes.

  2. CANNELLINI BEAN DIP: blend all ingredients together until it is a nice, thick consistency.


Take a moment to take in all the sights and smells of your food with your senses. After gazing it, you can close your eyes and inhale its aromas. Then, chew your food slowly. Savor each bite.


Would love to have you join me for a special immersion into living the Ayurveda lifestyle, including cooking delicious dishes like these along with me and others around the world, from the comfort of your own kitchen! Learn more about The Ancient Way's Wellness Ambassador Program special Wellness Ambassador Program you can join. It starts Feb 20th, and has payment plan and pay from your heart options to ensure this knowledge can be accessible to as many souls as are ready to benefit from ancient, life-changing wellness wisdom.


ABOUT THE AUTHOR


ANANTA RIPA AJMERA is founder and CEO of The Ancient Way and Director of Ayurveda at THE WELL, a modern wellness club that brings together world-class doctors and master healers for a more balanced you. She is author of The Ayurveda Way, a compilation of 108 simple, doable practices for better sleep, less stress, optimal digestion and more.

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