3 - Ingredient Sweet-Potato Pizza Crust

I was inspired to try out this sweet potato pizza crust from A Pinch Of Yum - Thanks Lindsay for the great recipe! 

Here's how it's done: 

All you need is: 

1. a sweet potato

2. some rolled oats

3. one egg

• Blend these ingredients in a food processor until a paste is formed.  To add more flavor, you can choose to add some salt or chopped garlic. 

• Next you transfer mixture to a lined baking sheet and press into a circular shape, about 1/4 - 1/2 in thick. 

• Back for 30 minutes, until the top is dry and the sides are crispy. Flip crust over and bake for another 5-10 minutes. 

• Finally, add your favorite toppings (this one has arugula, tomato sauce, shredded chicken, and shredded gruyere) and bake for another 5 minutes! 

Cumin, Lentil, Black-Bean Salad

Ingredients: 

• cooked brown lentils

• 1/2 medium onion 

• 1 heirloom tomato

• 1/2 red pepper

• 2 stalks celery

• 3/4 cup black beans

• 1 tbsp cumin 

• 1 tsp nutmeg

• salt and pepper to taste

Dressing: 

• 1 lime

• 1/4 cup olive oil, extra virgin

• 1/4 cup white vinegar

• 1 tbsp dijon mustard

• salt and black pepper 

Red Lentil, Sweet Potato and Carrot Soup

Red lentil, sweet potato and carrot soup

1 tbsp ghee or olive oil

1 large onion chopped

2 sweet potatoes, peeled and chopped into small cubes

1 cup uncooked red lentils

4 carrots, chopped 

4 cups water

sea salt and freshly ground black pepper

4-5 stems fresh or thawed frozen kale

1/2 tsp ground turmeric

1/2 tsp ground cumin

1" finely chopped ginger

1" finely chopped garlic

1/2 cup almonds soaked over night 

Heat oil in pot.  Add onions and sauté until translucent.   Add sweet potatoes, carrots and cook for a couple of minutes.  Add rinsed lentils, water, sea salt and pepper, cover and simmer for 20-25 minutes.  

take almonds and put in blender with 2 cups filtered water.  Blend then strain through a nut bag.

Sauté the chopped kale and spices for a few minutes until wilted but not too soft.  

Toast pumpkin seeds in an iron skillet for 5 minutes stirring to keep from burning.  

Using a hand immersion blender puree the soup and the chopped garlic and ginger, add the almond milk to desired consistency.  Adjust the spices Serve in bowls and add a large spoonful of kale.  Sprinkle with toasted pumpkin seeds.