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I like eating raw vegetables, but I'm not a full-pledged vegetarian. Our body still needs a complete, well-balanced diet. Not everybody knows that the leaves of the sweet potato plant are edible. They can be eaten plainly and cooked by steaming or boiling them in a few minutes. Then add fish or soy sauce in it, some fresh tomatoes and onions to make a simple salad. Speaking of salad, I made this simple salad recipe combining this sweet potato leaves with the cucurbitaceae family as shown below. It can be a good appetizer. You can also mix these sweet potato leaves in a tamarind- soup base recipe.
They have *antioxidants,
anti-inflammatory nutrients, and blood sugar-regulating nutrients. They are an excellent
sources of Vitamin A in the form of beta-carotene and a very good source of
Vitamin C and manganese, copper, dietary fiber, niacin, Vitamin B5, and potassium.
They contain Vitamins A and C that help protect from heart
disease.They are low in calories, lower
cholesterol level, and maintain a healthy blood pressure. Its fiber also helps promote
colon health and has been linked to cancer prevention.
How I came up with this unique name, “POSAGOZ”? This vegetable salad is a mixture of Cucurbitaceae family I love namely, Saffron and Golden Egg Summer Squash and Zucchini. I took the first syllable of its name (all showing with the underline) and also the first syllable of Potato. I gathered them from our garden and thought of making this easy-to-make summer salad recipe. I brought this summer salad to my friend’s house to celebrate her daughter’s birthday party. They all love this fresh, healthy, and nutritious vegetable salad. You can have this as your full meal if you are on a diet or a vegetarian. You can also share this with your friends in a party like what I did. Enjoy this with your own favorite salad dressing.
4 ozsweet potato leaves (without the stalk)
1 csaffron summer squash, cut lenghtwise
1 cgolden egg summer squash, cut lengthwise
1 czucchini, cut lengthwise
2 ctomatoes, cut into quarters
2 pc hard boiled eggs
1 bot salad dressing
Preparation Time: approximately 40 - 45 minutes
Cooking Time: 10 minutes
1.Boil the eggs for 5 minutes. Let it stay in the hot pot for another 5 minutes. Cool off in a bowl with tap
water. Remove the eggshells. Set aside.
2.Cut the sweet potato leaves from its stalk.Soak them in a bowl of water and rinse
several times until water is clear.Drain and set aside.
3. Before cutting, wash thoroughly the vegetables with a fruit and vegetable wash and rinse well. Slice
and then cut the saffron, golden egg, and zucchini into thick lengthwise.Measure out 1 cup each vegetable and put them all in one big plate. Set aside.
4. Before cutting, soak the tomatoes in a bowl with water and few drops of fruit and vegetable wash and rinse them well.Cut and remove the
seeds. Cut into quarters. Set aside.
5. Microwave the vegetables for 3 minutes. Set aside.
6.Put the sweet potato leaves in one big plate and microwave for 2 minutes.Arrange in a serving dish.
(Note: You can use also boiling water to
cook these sweet potato leaves.Just
pour the hot water on the sweet potato leaves in a big bowl. Let it stand for 2
minutes and then drain.)
7.Spread out the vegetables on top of the sweet potato
leaves and followed by tomatoes.
8.Spread out the eggs, as you slice them, on top of the
vegetables and tomatoes.
9.Usehoney mustard dressing or thousand island dressing
or any of your favorite salad dressing.