Say HELLO to your new best friend— the Purple Viking Potato! As a Master Nutritionist who personally lost 130+ pounds these are my go-to when I’m craving fries. I’ve been able to maintain my healthy weight for over 10 years while continuing to enjoy Purple Potatoes several times per week. These little guys contain X4 times as much antioxidants than regular white potatoes. But that’s not all!
The health benefits of the Purple potato are similar to what the popular nutrient-rich providers broccoli, spinach and Brussels sprouts provide. And let’s not forget about the potassium they contain, which offers the regulation of blood pressure.
The purple potato contains chlorogenic acid. This acid has been shown to break down blood clots and inhibit the enzymatic activity of procoagulant proteins and peptides.
Got the flu? Add in purple potatoes to your menu. The purple potato is loaded with antioxidants and disease-fighting phytonutrients that work together to offer amazing health benefits, such as reducing inflammation. One of the elements within this powerful cocktail is the anthocyanin, which is what gives the potato its brilliant purple color. But it’s the free-radical scavenging and antioxidant capabilities of the anthocyanin pigments that give the desired health benefits.
Most people don’t eat enough fiber, according to numerous reports. Maybe a little purple potato can help with that problem since it’s a healthier high-fiber food. Why is fiber so important? One of the biggest reasons is it helps keep things moving along smoothly through your digestive system, which can help eliminate constipation, irregularity, and discomfort.
Feeling too tired to workout? You may need to add purple potatoes to your breakfast or lunch. They are packed with insoluble fiber that is so helpful at providing a sort of time-released effect that helps endurance athletes, or those who work long hours, sustain high energy levels for long periods of time. Win!!
There are many ways to utilize purple potatoes in recipes. Try this one to start:
Preheat oven to 400 degrees.
Slice the leeks and garlic and set aside.
Rinse potatoes and cut in small pieces about a quarter inch thick.
In a bowl, mix the leeks, garlic, turmeric, and potatoes with the coconut oil. It may help to melt the coconut oil first.
Add the sea salt, pepper, and chopped rosemary, and mix well.
Now place the potatoes to a baking sheet lined with foil.
Roast for 25-30 minutes or until potatoes are soft and begin to brown.
Place a half cup serving as a side dish on a plate, and garnish with a small sprig of rosemary.