First things first: A very big birthday shout out to my bestie! True to form, it’s a gazillion degrees out today. In the 25+ years we have been friends, I’m not sure we have a picture from her birthday where my hair isn’t freaking the hell out and my eye makeup isn’t rolling down my cheeks. Que sera, sera.
Maybe it’s just me, but it seems like every year starting on January 1st the temperature increases a tiny bit each day, reaching a dramatic crescendo on July 7th, when every restaurant/bar’s air conditioning breaks. If I wasn’t so grateful for her friendship, I’d probably hate this day. Love you, Jo!
Curried Sweet Potato & Quinoa Wraps, serves about 4, inspired by Healthy Happy Life
-2 sweet potatoes
-1 T oil (I used coconut, but any oil will work)
-1 c quinoa
-2 t curry powder
-1/2 c frozen peas
-1/2 c raw cashews
-2 T maple syrup
-1 T rice vinegar
wraps (I’ve used both spinach and plain wraps with success)
salt & pepper to taste
Preheat oven to 400 degrees. Measure out your cup of frozen peas and leave them on the counter to thaw.
While the sweet potatoes are baking, add your quinoa to a saucepan and top with 2 cups water. Stir in the curry powder. Bring to a boil, then cover and simmer until the quinoa is cooked (you can tell it is cooked when it’s little tail pops out). Usually takes about 15 minutes.