Today I am participating in my first blog party (Cue the confetti emoji here) and I am so excited about it! This blog party combines two of my greatest passions into one: health and food. More specifically eye health and a cookbook worth talking about.
The American Macular Degeneration Foundation is launching their cookbook Eat Right For Your Sight. This cookbook is the culmination of over 20 years of research on how food and nutrition can impact our eye health. Since May is Healthy Vision Month, it is the perfect time for us to be chatting about eye health.
Macular Degeneration is the leading cause of blindness in adults over the age of 55. This is a disease that I have personal experience with, as my grandmother suffered from the condition. I remember her charting her vision loss over the years. She was lucky enough to not be severely handicapped by the disease and retained a good portion of her vision throughout her life.
The thought of going blind is scary for a lot of people, including myself. Since macular degeneration runs in my family, I am motivated to do everything I can to keep my eyes healthy! That is where this wonderful cookbook comes into play. It is full of beautiful recipes that are packed full of eye saving nutrients and many of which can be altered to a plant based lifestyle. What I especially love about this cookbook is that the authors include the science and nutrition behind the recipes. I always derive more satisfaction out of eating when I know how the food is benefiting my body.
Eat Right For Your Sight inspired me to make this Twice Baked Curry Sweet Potato recipe. Nearly every ingredient contains powerful vitamins that are extremely beneficial for our eye health. Kale contains lutein and zeaxanthin, two eye saving nutrients, carrots provide carotenoids, peppers have beta-carotene, vitamins C, E and B6, and folic acid and sweet potatoes contain more vitamin C, E, B6 with folic acid. Food that tastes good and is good for you… Seconds, please.
For more information about the disease, macular degeneration, check out the American Macular Degeneration Foundation’s website.
Be sure to hashtag your eye healthy recipes #EatRightForYourSight and spread the work about eye health!
- 2 sweet potatoes
- 1 tablespoon coconut oil
- 1 red bell pepper, chopped
- ½ red onion, chopped
- 1 cup of chopped carrots (about 3 medium carrots)
- 2 small zucchini, chopped
- 2 leaves kale, destemmed and roughly chopped
- ½ cup coconut milk (from a can OR a carton)
- 2 tablespoons curry powder
- 1-2 teaspoons Sriracha (adjust to taste, I used 1 teaspoon)
- 2 teaspoons salt
- ½ teaspoon cinnamon
- Preheat the oven to 450 degrees. Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 1 hour, or until easily pierced with a knife. Remove from the oven and allow to cool slightly.
- While the sweet potatoes are in the oven, heat the coconut oil in a large skillet. Add in the onions and carrots. Cook until softened, about 5-7 minutes. Add in the bell pepper, and zucchini. Cook until softened, about 3-5 minutes. Add in the curry powder and kale. Cook until wilted, about 1-2 more minutes. Add to a bowl.
- Once the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Scoop out the middle of the sweet potato and add to the bowl. Add in the remaining ingredients and mix together. Re fill the hollowed out sweet potatoes with this mixture. Return to the oven and bake for 15-20 minutes. Garnish with cilantro if desired, and serve.