Since Christmas, I've twice made Molly's Banana Bread with Chocolate and Candied Ginger and, may I just say...yum! Rich, delicious, with a bite of ginger. I highly recommend it.
This weekend, however, I wanted to bake something good yet found myself, alas, with no candied ginger. So I sorted through Molly's site again and came up with her Banana Bread with Chocolate and Cinnamon Sugar.
Once again, oh my, yum-my. I used whole wheat flour, bittersweet chocolate chips (60% cacao), and added walnuts. Since this recipe contained no milk or oil or other discernible fat (not terribly much sugar, either), I could convince myself that this crumbly cake-y heavenly stuff is good for me. And promptly ate most of it myself, straight from the pan.
So for my soup this week, I felt the need to make something super-healthy to go along with my, um, health food dessert. I found this recipe written on a piece of paper and crammed into my cooking notebook. I have no idea where the recipe originated, but I vaguely remember trying it once and thinking it was good. Lentils, sweet potatoes, spices, soup. What's not to love?
Oh yes, I feel healthier already.
Sweet Potato Stew
4 cups broth
3 cups sweet potatoes (peeled and cut into cubes--or not peeled, however you like)
1 1/2 cups dried lentils, rinsed
3 medium carrots, cut into chunks
1 medium onion, chopped
4 garlic cloves, minced
1/2 tsp cumin
1/4 tsp ginger
1/4 tsp cayenne
Put all ingredients into a slow cooker and cook on high for five hours.
Stir in 1/4 cup minced fresh cilantro and salt to taste before serving.
Make sure you follow it up with chocolate chip banana bread. Your body will thank you.


