Lots of Veggies in Springtime
Recently, I have been trying to make milder sweet dishes that satisfy my cravings but don't leave me feeling the sugar rush of super sweet baked goods and other desserts. Here are some great alternatives to heavier and more intense sweets from Winter.
Instead of grabbing a cookie, muffin, cupcake or chocolate, try...
- Sweet fresh corn on the cob. Buy organic, steam for 3 minutes and then smear with umeboshi paste. It is DELICIOUS!!! You will never eat corn on the cob another way again.
- Cooked squash - there are so many to choose from and they are all sweet and satisfying.
- Roasted Japanese sweet potato or yams. Clean the yam/sweet potato, take out any eyes, and put in a Pyrex dish in the oven on 425 degrees. Let it cook for about 45 minutes and poke with a fork to see if it's done. When the fork goes in easily, it is ready! Slice and peel the skin. Enjoy the creamy sweetness.
- Whole grains. When I want a sweet snack I take some left over well cooked brown rice and drizzle brown rice syrup over it. So easy and so good.
- Carrot juice - refreshing and sweet. I like it best mixed with green apple juice, so it's sweet and sour 'Carrot Green Apple Juice.' Yummm.
- Fruit compote - if I am craving something fruity, I toss some sliced fruit into a pot with a pinch of sea salt and simmer it for 10-15 minutes. I like to mix it up and use fresh, frozen and dried fruit. Fruit compote can be simple (made from one fruit) or more complex. I like to use apples, dried apricots, frozen blueberries, frozen cherries, peaches, raspberries, strawberries... the combinations are endless. The compote can be eaten plain, served on top of oatmeal for breakfast, or spooned over frozen dessert (see below).