Ever heard of the blood group "diet"? I am not a diet girl, really, I have never been engaged to Atkins and the grapefruit and South Beach diets don't feature in my repertoire, despite the fact that I gained 25 kilos while living in Mexico, 9, 15 and 23 kg respectively in my pregnancies. The infamous cabbage soup once made an appearance on my stove only to be chucked out as soon as we finished our first bowl... inedible. Really. Fact is, I am way too undisciplined to follow any regime that doesn't advocate comfort food. (Whether I am naturally drawn to foods that are good for me or just have an above-average metabolism, I don't know. But I am far from being fat and any doctor's model student when it comes to measuring body fat, cholesterol levels and blood pressure. Do I think I am "practically perfect in every way?" - no way! There's always room for improvement, don't you think?)
The curriculum for the studies (a BSc in Complementary Medicine) that I embarked on last year also has a module on nutrition and the blood group "diet" was highly spoken of. I have the misfortune of having grown up in Austria and being a blood type O. What that means in a nutshell is that I am not supposed to have any potatoes or pasta, both of which are a staple in my diet. Sweet potato, on the other and, is beneficial for my metabolism and that's a vegetable that is all but unknown where I grew up and therefore only a recent discovery. Paired with red onions and coriander or parsley, roasted in the oven for just over half an hour, those sweet potatos are a real treat, recently enjoyed with a steak straight from the BBQ, a chimichurri sauce (recipe to follow) and a new addiction: cavolo nero. Also extremely beneficial for me supposedly. Who said diets have to be painful???
And if you're in the mood for roasting now, why not participate in our much-revered foodblogging event "Waiter, there's something in my..." where the theme this month is roasts. You've got until Sunday, so that's your dinner for the weekend sorted! ;-)
Roasted sweet potato & red onion*
(serves 2 as a generous side dish)
500 g sweet potatoes (peeled)
2 medium red onions (peeled)
40 ml olive oil
1 tsp ground ginger
½ tsp hot Hungarian (=unsmoked) paprika
25 ml fresh orange juice
1 tsp runny honey
1 tbsp tamari sauce
1 handful coriander or parsley leaves (roughly chopped)
Pre-heat oven to 200C.
Cut the sweet potatoes into just over bite-sized chunks, the onions into wedges (keeping some of the stem intact will help). Combine the remaining ingredients (except coriander/parsley) in a bolw and mix thoroughly.
Place the vegetables in an oven-proof dish, pour over the marinade and coat evenly. Cook for about 40 minutes or until cooked through and slightly browned.
Sprinkle with the chopped herbs and serve immediately.
* Based on a recipe that appeared in Olive magazine in 2006, I believe. Yes, I keep clippings for that long, although I never find time to file them properly!