I have this incredible friend.  Her name is Mrs. French, she is the most stylish person I know and she has this beautiful blog called Bliss.  I am so lucky that she has asked me to post on her wonderful site once a week and share my love of food with her readers.  

My first post was for millet muffins with roasted strawberries from Heidi Swansons new book Super Natural Everyday.   They are delicious and super easy to put together.  Heidi’s recipes and her website 101 cookbooks started my love of all things food blog related and inspired this site.  To see the full post and get the recipe, click here.  I hope you like them.


Heidi Swanson’s blog 101 Cookbooks has been one of my go-to recipe repositories for years. So it wasn’t a huge stretch for me to buy a copy of her book Super Natural Everyday for Christmas. 

Um, best idea ever.

Every recipe that I’ve tried has been a winner. My favorite has definitely been the Couscous Stuffed Tomatoes. I’ve made it at least 4 times — and this is from someone who rarely repeats recipes! I still have to make it through the rest of the book. If anyone wants to be a guinea pig, please let me know. Quick, healthful recipes are always welcome in the grad student kitchen.

So… I am so super excited about this recipe!  It’s a mash-up of a couple of things, and I’m super chuffed.  PS It was!

So Heidi Swanson is all things good, and her blog 101 Cookbooks, and her books Super Natural and Super Natural Everyday are among not only my favorites but very meaningfully book marked and food splattered.  I use them ALL the time.  In Super Natural Everyday, there is a recipe for Broccoli Gribiche.  Gribiche is a French mustard-y egg-y sauce that you use for vegetables.  I’ve seen a lot of Asparagus Gribiche recipes.  But I’ll be straight with you, the sauce is not my favorite.  It’s good, but it isn’t a go to for me.  Pair that with the fact that this recipe uses white potatoes, and it was just begging to be adjusted.  

As I thought about it, I still wanted the acid of the Gribiche, but I wanted a more savory sauce that wouldn’t over power the dish.  Enter Umami Sauce*.  This stuff is worth making and lives its life as a little jar of wonder that lives in your fridge just waiting to make all things awesome.  It is savory, acidic and luscious without killing the flavors.  Perfect.

So here’s what I did:

Warm Broccoli Sweet Potato Umami Salad:

  • Preheat oven to 400/Have two free racks middle and top
  • 3-4 cups of fresh Broccoli florets (it’s important to use fresh here)
  • 1 large sweet potato, cut to 1 inch x 1/4 inch pieces.  (I just sliced it-skin on-into 1/4 inch slices and then either halved or quartered those.)
  • 2-3 Tablespoons of Olive Oil
  • 4 large hard-boiled eggs (set out to come to room temperature)
  • 3-4 Tablespoons of Umami Sauce
  • Salt

Line a baking sheet with parchment.  Toss sweet potato in just enough olive oil to coat.  Lay pieces on parchment.  Sprinkle with salt.  Put into oven on middle rack. Cut as I did, they take about 25 minutes to properly cook.  

Toss cut broccoli in just enough olive oil to coat.  Place on a non-stick or well-oiled baking sheet.  You are going for a bit of browning, here so parchment isn’t the best option.  

After the sweet potatoes have cooked for about 10 minutes.  Take them out and flip them and put them back in the oven on the top rack.  Take the baking sheet of broccoli and put in the oven on the now free middle rack.  Roast for another 15 minutes.

While the broccoli and sweet potatoes are finishing cooking, peel and slice your hard-boiled eggs.  

Once the vegetables come out of the oven, immediately put them together in a dish and toss with 3-4 tablespoons (to your taste) of Umami Sauce.  Then add  the sliced egg over top.  

Serve warm or at  room temperature.  

PS  If you don’t think that you’ll be eating the full salad in one sitting, add the sliced egg to individual servings.  It was the perfect lunch, today.  I will be making this many more times!  

PPS Quartered and roasted brussel sprouts would be really nice in place of the broccoli!  Yes, definitely super good… you should do that.

Choose to be healthy! You CAN do it! I have your back!

* Umami is the 5th flavor (sour, sweet, salty and bitter).  It is a Japanese word used to describe meaty savory flavors and is particularly prevalent in amino acids.  You can sub the tamari in the recipe with coconut aminos.  As for nutritional yeast, it’s something a lot of people have never heard of.  Ironically, it’s fairly easy to find.  Most natural and whole foods markets carry it, and bonus, carry it in the refrigerated bulk aisle.  A little goes a LONG way, with most recipes only calling for TBSP’s at a time.  It’s about $4, and a good one to have in your fridge.  There is a little debate about whether it’s “paleo” or not, but most of the experts look at it like a supplement (it is PACKED with B vitamins, which are essential for brain and mood health).  The argument against it is “but cavemen didn’t eat that”  they didn’t eat gelatin, arrowroot powder or protein powder, either and that doesn’t stop most paleo followers, there.  At the end of the day, it’s super good for you and is not harmful in any way. But it’s your call.  You can always do the Gribiche.