It’s January, which means we’re all on diets, or at least doing some sort of “detox” for the next 7 days, right?? Like a juice fast, liver cleanse, or the “cayenne pepper drink”?? Aren’t we?? I mean, isn’t that the thing to do in January???
Weelll, as my Pa would say… “THAT’S THE BIGGEST BUNCH OF HOOEY I’VE EVER HEARD IN MY LIFE!!”
And he’s heard some big bunches, I can assure you.
The whole principle of “detox” really gets me… it’s as if the authors of said diets have forgotten that our bodies have built-in detox mechanisms already: namely our kidneys, livers, and skin. These organs work 24/7 to process and eliminate the toxins we’re exposed to through the air, our food, or… ahem… our adult beverages. In my estimation, depriving these vital organs of calories and protein (and this is the common denominator of all “detox” diets) in the aftermath of some pretty heavy and sustained abuse (think 18 sugar cookies a day & all those lovely bottles of wine with friends!), is just plain wrong. It’s like asking someone to run an ultra-marathon with nothing but a glass of spinach water. No thanks.
Yes, after the indulgence that marks the holiday season, we should re-set ourselves… rein ourselves in… by cutting back or eliminating the stuff that’s really no good for us (sugar, white flour, booze) for awhile… but let’s not deprive our detox organs of the vital nutrients they need to do their jobs well.
A better answer? I say let’s pour as much whole-food nutrition into our bodies as possible! And one way to do that is with these simple sweet potato pancakes. This is the first pancake recipe I’ve ever put on the blog… shame on me!! But we actually eat them quite often. And now that I’m on my training diet, they’re a regular part of my meal plan. Not the kind with flour & dairy & oil… nope, these guys have nothing but mashed sweet potato, an egg plus an egg white, vegan protein, & a little cinnamon & baking powder. (I’ve also made them without the protein powder and they work great.) You’ll be nourishing yourself with Vitamin A, potassium, fiber, & protein, and one serving will keep you full for hours, but without that heavy feeling you get after eating regular pancakes.
They came about one day when I got tired of eating an egg white omelet with a side of sweet potatoes for my afternoon snack, and reckoned it might be good if I mashed it all up into pancakes… it was! So here we go, our gluten-free, oil-free (except what you cook it in), dairy-free pancakes. They take 5 minutes to mix up, 3 minutes to cook, and just as long as you like to sit & savor them. The recipe makes enough for one pretty big serving, or 2 smaller ones, and it can easily be doubled. Just cook your sweet potatoes ahead of time… they keep several days in the fridge.
I topped mine with almond butter and homemade cranberry sauce leftover from Christmas, but top yours however you like, depending on how just how virtuous you feel…
It is January, after all…