I tend to eat a lot of raw foods and salads in the summertime. Mainly because I don’t feel like cooking and it’s too hot outside to eat warm food! However, for some a diet consisting of mostly raw green leafy vegetables (which grow up towards the sun and are considered light and energizing) needs to be balanced with “grounding foods” such as root vegetables like sweet potatoes and beets (which grow down into the earth).
Note: This is only my opinion! Some people thrive on a raw diet while other need cooked food…it’s important to listen to your body and find a diet that’s right for you!
This recipe is great on its own as a side dish or can be served cool on a bed of lettuce with a lemon vinaigrette. The combination of miso, molasses, cinnamon and orange juice blend together to create a savory flavor with a warm and grounding quality.
Molasses Miso Glazed Beets & Sweet Potatoes
2 sweet potatoes, peeled and cut into slices
4 small beets, peeled and cut into slices
2 tablespoons extra virgin olive oil
1/4 cup orange juice
1/4 cup water
2 tablespoons molasses
2 tablespoons toasted sesame oil
1 heaping tablespoon miso
1 teaspoon bragg’s amino acids or tamari
1/2 teaspoon cinnamon
-Preheat oven to 375
-Toss sliced sweet potatoes and beets with olive oil, place in a baking dish and bake for 30 minutes.
-Meanwhile, whisk together orange juice, water, molasses, sesame oil, miso, bragg’s amino acids and cinnamon.
-After sweet potatoes and beets have been cooking for 30 minutes, pour molasses mixture on top.
-Bake for an additional 30 minutes or until sweet potatoes and beets are tender and cooked through.
-Top with toasted pecans and enjoy!