Sweet Potato Hash

3 large, sweet potatoes, peeled and chopped

2 red, yellow, or orange peppers, seeds removed and diced

1 large onion, diced

3 cloves garlic, minced

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

1 teaspoon paprika

1 tablespoon fresh rosemary, copped

2 teaspoons fresh thyme leaves

Preheat oven to 425 degrees. On a large, rimmed baking sheet, toss the sweet potatoes with the peppers, onion, garlic, and olive oil. Season with salt, pepper and paprika. Sprinkle rosemary and thyme on top.

Bake for 45 to 50 minutes, stir halfway through. When done the sweet potatoes should be crispy on the outside and soft on the inside. Season with more salt and pepper to tase and serve.

Toasted Garlic Bread with Almond Butter

4 large elephant garlic cloves or 2 whole heads garlic

4-6 tablespoons vegetable broth

2 tablespoons chopped parsley or cilantro

Whole-grain bread or buns (Ezekiel 4:9 Sprouted Grain Burger Bun is a good option)

Preheat oven to 400 degrees. Cut top off garlic and peel off outside skin. Wrap garlic in parchment paper, sprinkle with 2 tablespoons of broth, tightly seal with fo8l, and roast for 45 minutes. Cool slightly. 

Mash garlic in small bowl. Slowly mix in vegetable broth and chopped parsley until mixture has the consistency of soften butter. Spread on toasted buns or bread. Optional: after mixing with the raw almond butter re-toast for a short time.

Raw Almond Butter

2 cups almonds

1 tablespoon pure maple syrup

½ teaspoon sea salt (optional)