March 30, 2018

Mommy’s Notorious Potato, Egg & Cumin Salad Version 2.0

Hey babes!

Happy Passover eve & Happy Easter!

Every year on the eve of Passover, my mom was notorious for making us a potato & egg salad seasoned with loads of cumin! My sister & I decided to keep the tradition going this year & to prep it for my dad, only a little healthier! We swapped the white potato for sweet potato & kept everything else just the same!

This sweet potato & chopped egg salad makes for a great side dish or lunch. It’s delicious, nutritious, simple to make & filled with healthy fats, antioxidants, protein, good carbs & tons of flavour! And it’s Passover-friendly!

Sweet potatoes are a great way to incorporate some good carbs into your diet, without feeling heavy!

They also pack a hella punch when it comes to health benefits:

calming & soothing on the digestive system due to their high fibre content (& prevent constipation & promotes a healthy gut)
contain antibacterial & anti-fungal properties
anti-inflammatory
promote a healthy heart + respiratory system
help detoxify the body of heavy metals
help regulate blood sugar levels
boostsimmunity due to antioxidants (beta-carotene) + vitamin C content
boost collagen production & promotes healthy skin + hair
maintain a healthy balance of water in the body & keeps it hydrated
promote a healthy metabolism
contain a good amount of vitamin D, which helps build strong bones
boost energy levels
naturally sweet

Eggs also pack a ton of health benefits:

improve heart & cognitive health
maintain healthy hormonal functional of the thyroid
help promote healthy weight maintenance
rich in omega-3 fatty acids, which are super anti-inflammatory, promote a healthy heart & gut & boost skin, hair & nail healtth
rich in protein & essential amino acids
naturally contain vitamin D
provide a sustained source of energy
raise HDL cholesterol levels in the body
protect bones

INGREDIENTS:

3 sweet potatoes, boiled until soft to the touch, but not mushy
3 hard-boiled eggs
1/2-1 tbsp. organic extra virgin olive oil
Juice of 1 lemon
1 heaping tsp. ground cumin
Sea salt & black pepper to taste

TO MAKE:

Boil your sweet potatoes until tender to the touch, but not mushy (You want them to hold their shape when you cube them).
Boil your eggs.
- Bring a pot of water to a boil, add eggs & lower heat to medium.
- Boil for 10-11 minutes.
When the potatoes are cool enough to peel, peel them & slice them into cubes. Chop up the eggs as well & add both ingredients to a large bowl.