Earlier this year the hubs and I started training for a couple of races. He's trying to qualify for the Boston Marathon by running the Philadelphia Marathon and I'm running the half that same weekend. Along with our training, we decided to revamp our diets. Being that it's my first long race and he has such a big goal he's trying to meet, we're serious about both our physical training and what we put into our bodies. We already ate pretty healthy, but wanted to incorporate more plant-based meals into our menu plan. While we do eat meat occasionally, we tend to turn to veggie dishes, like sweet potato pancakes for instance, more often, and this recipe is one of our favorite plant-based meals. It's super easy to whip up and makes a great breakfast, lunch OR dinner!
And one of the primary ingredients is extra virgin olive oil. You can find a slew of different EVOO on the market, by the way, in case you're looking to add a new one to your pantry! We used Organic Extra Virgin Olive Oil but, there are a slew of delicious options out there like Sinfonia, Italiano and Sweet & Fruity! But before I share my recipe with you, I wanted to tell you about an amazing event...
This summer, Flavor Your Life sponsored a press event to raise awareness of Extra Virgin Olive Oil from Europe in the Northeast. The event was held on June 29, 2017 at the beautiful Il Gattopardo restaurant in New York City. Thirty bloggers andjournalists enjoyed a delicious menu of foods that the chef carefully prepared to showcase different varieties of Extra Virgin Olive Oil from Europe. The event aimed to debunk misconceptions around Extra Virgin Olive Oil and inspire the press to educate consumers on this liquid gold.
At the end of the event, Flavor Your Life distributed a gift bag, including recipe cards and informational literature.
To learn more about Flavor Your Life and Extra Virgin Olive Oil from Europe go to www.flavor-your-life.com.
* What exactly is extra virgin olive oil?
To make sure Extra Virgin Olive Oil from Europe is delicious and healthy, it has to meet certain standards. The olives — called “drupes” — may be harvested at any time in their ripening process, and there are flavorful reasons for harvesting at certain times. But to be Extra Virgin Olive Oil, the extraction must take place without heat or chemicals, guaranteeing freshness and purity. Extra Virgin Olive Oil must be low in acid — below 0.8%. Over-processing and careless handling (especially exposure to heat and light) can result in higher acid and lackluster flavor. Extra Virgin Olive Oil must have a low peroxide content, which assures minimal exposure to oxygen. Most importantly, Extra Virgin Olive Oil must taste good. That’s why every batch is carefully considered by a panel of expert tasters. They only apply the official Extra Virgin designation to oils that meet the exacting standards set forth by law, and by tradition over many centuries.
*How can you use extra virgin olive oil?
It may start with just a drizzle of a flavor, but olive oil will soon become an obsession. There’s nothing else in your kitchen quite as versatile. Drizzle on food — whether over a prepared dish or simple sliced vegetables — to add a rich mouth feel and robust flavor, and balance acid. Drizzle onto hot foods to release an oil’s aromatic qualities, turning a meal into a multi-sensory experience. Make a dressing for salads or other dishes. Olive oil accentuates the aromas and flavors of fresh herbs and ground spices. Preserve roasted and grilled vegetables for days by submerging in olive oil and storing in a cool place; they’ll last even longer if frozen. Fry unafraid; olive oil has a high smoke point, and can even handle deep frying. Use it instead of butter, and not just on bread. Try it IN bread, and cakes, and muffins, and even oatmeal. Pair oils just as you would wine, adding robust oils to complement hearty or spicy dishes, and lighter oils for milder preparations. Think outside of the Mediterranean. Olive oil can liven up a ceviche, handle an Asian stir fry, and embolden the humblest pea soup. Olive oil makes a very nice moisturizer for dry skin, as well, but we’ve known that for millennia. And it can even be used in...
Sweet Potato Pancakes
2 sweet potatoes
1/4 cup and 1 tsp Extra Virgin Olive Oil
1 tablespoon cinnamon (or more according to preference)
1 teaspoon nutmeg
1 tablespoon ground flax seed
1 tablespoon chia seeds
1 tablespoon hemp seeds
1/3 cup steel cut oats
1/2 cup unsweetened almond milk or other plant based milk (use more/less as needed depending on consistency)
1. Peel the sweet potatoes, cut into squares and cook in boiling water until soft. You could also take the easy way out and microwave them.
2. While they are cooking, combine the cinnamon, nutmeg, flax seed, chia seeds, hemp seeds, and oats in a large mix bowl.
3. When the sweet potatoes are done, add them to the mixture.
4. Add the olive oil and milk and mix thoroughly. *If the mixture is a little dry, add more almond milk. If the mixture ends up being to moist, add more oats.
5. Heat a skillet to low-medium and add a teaspoon of olive oil.
6. Add a scoop of the pancake mixture to the pan and use a spatula to flatten it into a pancake shape.
7. Cook each side until it is golden brown.
8. Serve your sweet potato pancakes with avocado, bananas or any other fruit of your choice on top.
This is a sponsored post. All opinions expressed are our own.