Sweet potatoes are braised in coconut milk and then finished with toasty flakes and whipped coconut cream. Serves two-three guests 14 ounce can coconut milk, chilled in the fridge 1 pound sweet potato, peeled and chopped 1/2 cup shredded unsweetened … Continue reading
Sweet potatoes are a favorite around our household. We eat them in stews, pureed in soups, and sauteed for tacos, but the all-around winner here is simply scrubbed whole, covered with a light layer of oil, and roasted until soft … Continue reading
The unusual Sunchoke (aka Jerusalem Artichoke) is similar to potatoes but when roasted the inner texture becomes even softer and almost silky. Just a bit of olive oil, salt and pepper could be used, but I couldn’t resist adding fresh … Continue reading
The theme for our seasonal eating during the winter months is Conserving. During the winter, we receive less direct energy from the sun and fresh foods, so we must derive our energy from each other and our internal sources of energy … Continue reading
Health from the Hearth 