HEALTH BENEFITS!
SAGE: A rich source of antioxidants, fights inflammation, and also improves cognitive performance. an help lower blood sugar which is why it is good for diabetics and is an antimicrobial making it good for oral health. Even small amounts of sage extracts, whether inhaled or consumed, can help relieve symptoms of mild to moderate Alzheimer’s disease and increase recall abilities and memory retention in people.
**Note that sage has been said to slow down or stop the flow of milk during lactation so it is not suggested for women who are pregnant or breastfeeding.
SWEET POTATO: High in carotene (alpha) which protects against cancer and beta-carotene, which the body converts to vitamin A. It protects the skin against free-radical damage and helps repair damaged DNA. Beta-carotene is also good for night vision. Sweet potatoes are full of the most powerful antioxidant glutathione which also is a great detoxifying agent, making it one of the best anti-aging nutrients.
QUINOA: Full of magnesium, fiber, vitamin B2 and Vitamin E, quinoa is a great gluten free food source. It is one of the few complete protein vegan sources, meaning it contains all the essential amino acids. Your body cannot create these amino acids meaning we need to obtain them from food and they are used to break down food and repair our tissues.
SERVES: 2
INGREDIENTS:
4 tbsp grass-fed butter
3 garlic cloves chopped
10 -12 fresh sage Leaves
1 cup quinoa
1 cup kale
1/2 large sweet potato cubed
2 cups small shrimp (about
Red pepper flakes
1 lemon
Olive oil
DIRECTIONS:
Preheat oven to 350 degrees + drizzle olive oil over sweet potatoes in a baking sheet. Cook for 20 mins.
Add 2 cups of chicken broth and 1 cup of quinoa in a pot and begin to boil. Once boiling lower to simmer and cover with lid for 15 - 20 mins until quinoa is fully cooked.
Melt butter in a large skillet, add sage leaves and sauté on medium-low until leaves are crispy and butter is just beginning to brown. Remove sage leaves and reserve. Add in garlic and red pepper flakes. Saute for 2-3 minutes and add in shrimp with sage leaves and toss until cooked (3-4 minutes each side).
After 20 mins flip over the sweet potatoes and cook for another 20 mins. Feel free to add kale to the mix or at the end depending on the preferred texture.
Once sweet potatoes are soft sprinkle with sea salt.
Divide up 1/2 cup quinoa and 1/2 sweet potatoes with kale in bowl. Pour garlic butter sage sauce and top with 10-12 small shrimp. Squeeze 1/2 a lemon on top. Enjoy!
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