Author: Leslie Phillips

  • Okinawa Sweet Potato Pie

    A delicious treat that the whole family can enjoy. Okinawa sweet potatoes are rich with vitamins, antioxidants, and potassium according to the American Heart Association.

    Ingredients

    3 purple sweet potatoes, peeled and cut into cubes

    1/4 cup coconut milk

    1/2 cup fresh or frozen blueberries

    2 tablespoons of grass fed butter

    1 tablespoon of cane syrup or honey

    1 teaspoon of cinammon

    1/4 cup of pecans

    Whip Cream (optional)

    Instructions

    1. Boil sweet Okinawa potatoes in a pan of water, for approximately 15 minutes.
    2. Preheat oven to 400 degrees.
    3. Transfer sweet potatoes (drain first and ensure they are soft) into a mixing bowl and mash.
    4. Add your coconut oil, cane syrup or honey, and cinnamon to the mashed sweet potatoes.
    5. Mix together, blend well.
    6. Add in fresh or frozen blueberries.
    7. Pour sweet potato mix into individual ramekins or in a whole cake pan.
    8. Bake for 10-15 minutes, until walnuts are golden brown.
    9. Let cool, serve with some whip cream (optional)

    Picture credit: Civilized Caveman

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  • Turmeric-Spiced Cauliflower

    Turmeric is a great anti-inflammatory and powerful antioxidant. It is known for removing toxins and purifying the blood, as well as stimulating digestion and increasing circulation.

    Ingredients

    1 1/2 teaspoon paprika

    1 teaspoon ground turmeric

    1 serrano chili, seeds removed

    1 medium head of cauliflower, chopped

    1/4 cup water

    1 tablespoon raisins

    2 teaspoons mustard seed

    2 teaspoons ground coriander

    1 tablespoon butter or ghee

    Instructions

    1. In medium saucepan, heat butter or ghee over medium-low heat. Add and saute mustard seeds until seeds begin to pop.
    2. Add paprika, coriander, turmeric, chili, cauliflower, and water. Stir until cauliflower is coated with spices. Reduce to low heat and cook, stirring until tender.
    3. Season with salt. Add raisins, cover, and cook for 3 minutes. Serve warm.

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  • Mango-Date Juice

    An energizing and tasty mango juice to start your day! Great for all the doshas.

    Ingredients

    2 cups water
    1 ripe mango
    4 pitted dates
    1 teaspoon honey

    Instructions

    1. In a blender, combine water, mango, dates, and honey. Blend to desired consistency.
    2. Ready to consume

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  • Kanji Porridge

    Light on the stomach, this porridge is known for digestive aid.

    Ingredients

    6 cups water
    1/4 teaspoon salt
    1/2 teaspoon turmeric
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cumin
    1/2 cup brown rice

    Instructions

    1. In a large pan, combing turmeric, ginger, cumin, salt, and water. Bring to a boil over medium-high heat.
    2. Lightly rinse your brown rice.
    3. Add brown rice and make sure it is fully submerged. Reduce the heat, cover the pan and simmer for 1 and 1/2 hours.
    4. Serve hot.

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  • Italian Stuffed Acorn Squash

    Acorn squash is quickly becoming my favorite vegetable. The squash makes an excellent edible bowl that can be filled with multiple filling choices!

    Ingredients

    1-2 acorn squash

    Heirloom tomatoes

    Mushrooms

    Goat cheese

    Hamburger meat

    Italian shredded cheese

    Olive oil

    Salt and pepper

    Directions

    1. Preheat oven to 400 degrees
    2. Cut squash into even halves. Spoon out center seeds. Place squash halves, one at a time, in a microwave safe bowl filled with water. Microwave on high for 5 minutes.
    3. Meanwhile, sauté tomatoes and mushrooms in a skillet with olive oil. Salt and pepper to taste.
    4. In a separate skillet, brown hamburger meat. Drain any excess fat.
    5. Fill in squash bowls with hamburger meat, sautéed tomatoes and mushrooms, a spoonful of goat cheese, and layer shredded cheese on top.
    6. Put squash in the oven for about 15 minutes or until cheese is fully melted.