Chef Robert Wood, Executive Chef for the Washington Capitals and Co-Owner of EcoCaters, will demonstrate sweet recipes at the NBC4 Health & Fitness Expo.
He will be at the Cooking 4 You Stage on Saturday at 12 p.m., serving up the following:
Gingered Sweet Potato Salad
Serves 4
1 large sweet potato
1 lime
1/2 lemon
Health
2 tablespoons apple cider vinegar
2 oranges, peeled and cut into segments
1/4 red onion, shaved
1 1/2 tablespoons fresh ginger, minced
1/2 cup avocado
5 leaves basil, torn into pieces
4 sprigs cilantro, rough chopped
2 sprigs mint, leaves torn
2 handfuls baby arugula
Sea salt to taste (and add cayenne, if you fancy)
Shred or dice sweet potato and place in a non-reactive mixing bowl.
Juice the lime and lemon over sweet potato, add the vinegar, ginger, onions and season well with salt.
Refrigerate to marinate for at least 4 hours and up to 24 hours. The thicker you cut the sweet potato, the longer it will take to soften in the marinade.
Transfer to a bigger bowl and stir in the oil in a steady stream. Taste the dish. If too acidic, add more oil.
Prep your herbs at the last second and add those with the arugula and orange segments, and season with sea salt. For an extra kick, add cayenne pepper.
Sweet Potato Citrus Creamsicle
Serves 2 or 3
1 sweet potato
1 cup unsweetened coconut milk
1/2 cup orange juice
2 teaspoons fresh grated ginger
2 tablespoons pure maple syrup
Pinch of sea salt
Pinch of cayenne
Ice
Preheat oven to 400 degrees. Place sweet potato on a small baking sheet and roast until tender, 50-60 minutes.
Cut in half, let cool, then peel.
In a blender, combine sweet potato, coconut milk, orange juice, ginger, maple syrup, salt and cayenne. Blend until smooth.
Add ice and blend again until smooth.
