How about those Grammy’s, eh?
Truth be told, after a very filling seafood feast at one of our favorite restaurants here in Florida, I passed out on the couch right at the beginning of the show.
We also tried to watch The Walking Dead, but, again, I slept as the zombies attacked Rick Grimes.
I’ve been totally relaxed down here, if you didn’t notice in yesterday’s post.
Today is another cloudy day, meaning more Rummy 500 and board games.
What’s not cloudy is this delicious, colorful, flavorful bowl of okinawa sweet potato noodles. I actually can’t believe it’s taken me this long to bring you an okinawa sweet potato noodle recipe – these noodles are incredibly flavorful!
The noodles are sweeter than your typical orange-fleshed sweet potato noodle and they also have a tougher flesh, making them a bit more difficult to spiralize. They also more easily break apart as they cook, but that’s okay – they still generally hold their noodle shape.
While the noodles are a bit sweeter, they’re also nuttier. They also take a little longer to cook than typical sweet potatoes.
The pancetta and leek flavors offer the perfect balance of savory and sweet to complement the tastes of the okinawa sweet potato (also known as a Japanese purple potato.)
And this cauliflower sauce is a classic – you can pour this over any spiralized vegetable for a healthy pasta – swap in vegetable broth to make it vegan! Seriously, bookmark this one.
Okinawa sweet potato noodles aren’t just tasty and beautiful – they’re richly nutritious: high in fiber and Vitamin A and C. However, they’re most known for their high levels of antioxidants – apparently, they have 150% more antioxidants than blueberries.
So, eat the rainbow and get your daily dose of vitamins and nutrients with this filling bowl of okinawa sweet potato noodles.
Have you ever tried okinawa sweet potatoes?