"If you don't take care of your body, then where are you going to live?"
Like many of you, I'm sure, the more I learn about food, the more my diet evolves. I'm at a place now, where if it doesn't make me feel good and look good, I really don't want anything to do with it. As someone who has dealt with skin issues for the entirety of their existence, learning about all of the amazing beauty benefits that go hand-in-hand with a whole foods diet has been incredible, and really encouraging in those "I might just eat an entire pizza" moments. For the reasons I wouldn't be caught dead smoking a cigarette, are the same ones keeping me from a "happy meal." Because I like myself way too much to deal with premature aging, even if it requires a lot more time in the kitchen. Lucky for me, time in the kitchen is my favorite time of all, but for those of you who feel the exact opposite, this one's for you. If you're running on empty, and you don't know a carrot from a turnip, eating a healthy meal can take as much or as little effort as you like. This recipe (if you can call it that) is for those days when you can't be bothered to do anything more than to turn the oven on, because Mondays are hard for me too.
If you can wait the hour it takes to bake a potato, and not devour the leftover cake on your counter, then cheers to you, you're halfway there. Grab an avocado (because seriously, what doesn't taste better with avocado), and some coconut oil, and you've got yourself a facial in the form of dinner. And because we're really into ourselves, of course we went with a sweet potato. The candy-like cousin to your standard Idaho is packed with vitamin A and betacarotene, the same ingredients your probably paying an arm and a leg for in your fancy night creams. The coconut oil you've replaced the butter with is a solid pat on the back, for these 75 reasons and more. Finished with a healthy spread of mashed avocado, and you're wondering who invented sour cream anyways.
Baked Sweet Potato with Coconut Oil + Avocado Mash
I found these incredible purple sweet potatoes at my local health food store.
They just scream superfood to me.
1 sweet potato
1 tablespoon coconut oil (organic, unrefined)
1/2 ripe avocado
juice of 1/2 a lime
pink himalayan salt (or sea salt)
Preheat your oven to 400°F. Make a few slits in your potato to let steam escape, and toss it in - I like to cook mine on a baking sheet, to catch any drips. Depending on the size of your potato, it should take about an hour to be cooked through.
Once cooked, slice your potato open, sprinkle with salt and stir in the tablespoon of coconut oil. On a separate plate, mash up the avocado half with some more salt and the lime juice. Spread the avocado mash onto the potato, and dig in.
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