Sweet potatoes noodles

I ate sweet potato noodles for the first time last year at a farmers market. Since then it became my favorite noodle. They are really easy to make and very feeling! Sweet potatoes are exceptionally rich in beta-carotene antioxidant and have unique storage proteins with powerful antioxidant protection.

It is important to note that sweet potatoes do not have nightshade alkaloids and belong to the Convolvulaceae family. So it makes them a good substitute for people sensitive to the nightshade alkaloids found in potatoes.

Some of the health benefits of sweet potatoes are promoting blood sugar balance due to their unique healing properties for blood sugar control, promoting antioxidant protection due to the many nutrients with antioxidant activity, promoting lung health because it is needed to maintain the optimal structure and function of the tissues in lung lining.

If this information is not enough to convince you, their rich taste might…
Sweet potato noodles

Ingredients

1 small sweet potatoe
1 cup of water
1⁄4 cup of pesto sauce
4 to 6 slices of grilled tempeh of your choice

Preparation

Peel the sweet potatoe and use your food processor or tools to cut in thin noodle shape.
Cut the tempeh in small tiny cubes and add to the pesto sauce
Steam the noodles for 1 to 2 minutes depending on the thickness. This is an optional steps to make the noodles easier to digest and help nutrients become more available for assimilation.
In a bowl, add the pesto mixture to the noodles and stir until they are all well covered.
Serve, eat and enjoy!

Another option is to use tomato sauce instead of pesto. In a pot, put the sauce with the tempeh and cook together for a few minutes. Then add the noodles and cook for just a minute or two. Sprinkle cashew cheese or even just nutritional yeast flakes on top, YUM!