I thought I’d experienced olives every which way possible until a dinner party years ago, when I watched as Carolyn Brady, an incredible artist, popped a bunch of olives in the oven and roasted them. It seemed so exotic, and the results were incredible. The brininess was replaced by a sweet flavor heightened by the oven’s heat. In my version, I’ve surrounded the olives with garlic, fennel seeds, rosemary, red pepper flakes, and Meyer lemon. You’re not going to find anything like this at a supermarket olive bar.
The warm, creamy white beans and deliciously sautéed greens will definitely recharge your batteries. One of the longevity players here is kombu, a sea vegetable that has tremendous amounts of iodine, along with phenomenal anti-inflammatory and anticoagulant characteristics. As a bonus, it also makes beans more digestible. Because the beans are high in fiber, they help regulate blood sugar, so you’ll be able to chug through the rest of your day with contentment in your belly and no crankiness on your countenance.
These Sweet Potato bars remind me of a healthier version of the lemon bars I used to make as a kid. Probably because this is a treat any youngster would like, a great combination of a vegetable-based sweet snack and a nutty, gluten-free crust. Sweet Potatoes and cinnamon have great anti-oxidant and blood sugar regulating capacity, making them a great anytime bar. They’re so nutrient dense it doesn’t take much to feel completely satiated, and the tastes are so delightful that you’re blissfully aware of every bite.