Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media. Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.
When I lived in Boston and my friends wanted to go to brunch, one of our favorite spots was Life Alive. This vegetarian restaurant chain has creative, soulful bowls that are so grounding. This Fall, I’m reminiscing on their Rainbow Harvest bowl, and thought: Why not make it myself?
Based on what I had in my kitchen, this meant using purple sweet potatoes, carrots, and eggs. But of course, to give it that Life Alive flair, I needed a dressing.
This delightful dish features a harmonious blend of sweet purple potatoes and tender carrots, perfectly complemented by the luscious addition of jammy eggs. The sweet potatoes and carrots, sauteed to caramelized perfection, provide a delightful contrast to the rich, runny yolk of the eggs. To elevate the flavors, a velvety miso maple sesame seed dressing drizzles over the vegetables and eggs, offering a balance of savory umami and sweet notes that dance on your palate. Completing this culinary harvest, dulse seaweed flakes are sprinkled on top, adding a delicate hint of saltiness and a touch of oceanic essence.
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