Purple Potatoes according to Okinawas, in Japan, are the staple vegetable for longevity. These vibrant purple tubers have the sweetest taste but most importantly, they are full of nutrients, vitamin C and, fibre. In addition to vitamin C, fiber, carotenoids, and slow-burning carbohydrates, researchers believe that the presence of anthocyanins, the natural phytochemicals that give purple sweet potatoes their deep violet color, may be the key. Numerous studies have shown that anthocyanins may have disease-fighting properties.
Anthocyanins are a group of red, blue, purple pigments found in plants. They acts as a powerful antioxidants protecting cells from the damage. The darker the blue/purple hue, the higher the phytochemical concentration. Anthocyanins might support healthy blood pressure, reduce a risk of heart disease ( by preventing unnatural clot formation ), they improve memory function, lower risk of cancer and, support overall healthy aging.
Sweet Potatoes are tasty but Purple colour potatoes are another level. I fell in love with them, recently. When finally Riverford sent us first batch of Purple tubers, that was it. So here is very simple recipe which can be prepared during the week, when you have less time to cook and, still want superb nutritional meal and, eating for longevity.
Baked Purple Potatoes with Turmeric Chickpeas: Eating for Longevity
What you need:
Serve 1 person or double up for 2. ( Purple potatoes are much smaller than sweet so you can even have 2 purple potatoes per person. )
- 1 Purple Potatoe
- 2 tbsp of Coconut oil
- 1/2 tin of chickpeas ( for 2 people )
- 1 medium size onion
- 2 garlics ( I add sometimes 1 extra as I love garlic )
- thumb of fresh Ginger – grated
- 2 tsp of Turmeric powder
- 2 tsp Cumin seeds
- 1 small red chilli ( optional , don’t need to add if you don’t like a spicy )
- 100ml filtered water
- Handful of Fresh Parsley
- Handful of Fresh Dill ( or fresh Mint )
- 1/2 Lemon juice from Fresh lemon
- 100g of vegan Oatly Creme Fraiche’ or Greek Yoghurt
- Himalayan salts and fresh ground black pepper
Step 1: Preheat your oven to 190°C with the fan setting on.
Step 2: Clean the potatoes thoroughly. Then, pierce them several times with a sharp knife and coat them with Himalayan salt. The residual moisture from washing will help the salt adhere to the potato skins. Place the potatoes in the preheated oven.
Step 3: Heat coconut oil in a pan over medium heat. Add chopped onion and sauté gently for about 10 minutes.
Step 4: Stir in minced garlic, red chili, and your chosen spices. Cook for 5-7 minutes. Next, add pre-rinsed chickpeas. Pour in hot water, and season with salt and pepper to taste. Continue cooking until the mixture becomes thick and the chickpeas are tender, which should take about 20 minutes.
Step 5: Combine parsley and dill with crème fraîche or Greek yogurt. Feel free to add extra chilli flakes for an additional kick.
Step 6: Once the chickpeas are done, add a squeeze of fresh lemon juice. They are now ready to be served. Slice the baked purple potatoes in half and top them with a generous scoop of the chickpea mixture, a dollop of crème fraîche, and fresh herbs. Enjoy your scrumptious longevity dish!
The ingredients we get from Riverford, local Sainsbury and Buy whole foods online.
Enjoy and let me know what you think.
Till next time, with more phytonutrients and, food for Longevity.