To be honest, I have been feeling behind this entire week. I’m blaming it on the four day vacation I took last weekend, the one I spent in sunny San Francisco away from being a parent and wife, where there was nothing on the agenda but what to eat next or where we wanted to go shopping. It was amazing and I feel forever grateful to have had those days away, but as soon as I got home, I couldn’t seem to get around to doing anything on my ever growing to-do list.
Everything just seemed to stand still.
Nothing felt right.
Or maybe it just felt too good to have the warm sun on my bare legs and arms for a couple of days and nothing else would take the place of that.
Maybe I needed a longer vacation? Maybe I should think ahead and book trips to only sunny and warm places? Maybe I should just get over myself and stop pouting? Whatever it is, I’m in a little inspiration rut. A to-do list overload. A when-is-winter-ever-going-to-be-over funk.
How to you deal with life’s little ruts? Any tricks on how to beat the winter blues?
Thankfully, I received some inspiration from an amazing reader [from Germany!!!!] that wrote me awhile back telling me all about the incredible recipes she is making for her adorable daughter. This one sounded so good I just had to get my butt in gear and cook this wonderful puree to share with you [with her permission of course].
She originally used butternut squash instead of sweet potatoes, but after searching at 3 different markets there was no butternut squash to be found, see what I mean when I saw nothing is going right, so I switched to sweet potatoes. Turns out the sweet potatoes are amazing mixed with the lighter and sweeter mango. It makes the sweet potato feel not so dense and heavy and gives it a kick that is much needed this time of year. And boy does the ginger punch it up a notch. I tend to add way more then I say in my recipes because I like it when my mouth is almost screaming from the sharp taste of it.
Sweet Potato + Mango + Ginger
2 Medium Organic Sweet Potatoes
1 Organic Mango
1/2 – 1 tsp Ginger. Freshly Grated
1/2 -1 cup liquid – water, breast milk or stock
Wash, peel and chop sweet potatoes into 2″ cubes. Place in medium sauce pan and add enough water to cover the potatoes. Bring to a boil and then reduce to a simmer for 20-25 minutes or until tender with a fork. Using slotted spoon place sweet potatoes in blender leaving excess water in sauce pan. Add mango and ginger in blender. Start blending, adding water [I used the water from the sauce pan] to achieve desired consistency.
Of course you can follow the original recipe by roasting 1/2 of butternut squash in a 400 oven for 45 minutes. Let cool for a couple of minutes and then scrape the squash off the skin and place in blender.
Makes roughly 35 ounces, depending on the size of your sweet potatoes. Will stay good in fridge for 4 days or in freezer for 2 months.
Thank you Anika from Germany, for your inspirational baby food puree!!