I have a yummy Autumn recipe. Cinnamon and gingered sweet potatoes with apples and kale.
I played with a recipe from Rebecca Katz and her book The Cancer Fighting Kitchen and ended up with this easy gem. I am really bad at keeping measurements and so I am guessing on them for the purpose of giving you the recipe. Basically, I like to do things to taste if it seems safe and that is what I did with this recipe.
3 cups chopped sweet potatoes
1 chopped apple (a nice, crisp one)
1 tbs. fresh grated ginger
2 tbs. coconut oil
4 dinosaur kale leaves
ground cinnamon and nutmeg to taste
1 cup water
1/2 cup raisins
Chop the sweet potatoes and apple into small pieces kind of like matchstick size. Use a micro plane to grate the ginger root. I usually do not waste the kale stems but in this dish I feel that just having the leaves is better texture wise. Tear or cut the kale leaves to bite size. Heat the coconut oil and add the ginger until it gets fragrant. This should not take long. Add in the sweet potatoes, saute for a few minutes and add in the apple and kale leaves. Sprinkle with cinnamon and nutmeg . Stir and add half of the water. Saute for a few minutes then taste to see if the potatoes are getting tender. Add more water as needed. Once they are pretty tender stir in the maple syrup to taste and raisins. Add 2 or so pinches of sea salt. When the potatoes are cooked through remove from heat and use a micro plane to shave 5 to 10 walnuts and sprinkle them on top. That is it. Simple and good! Remember when cooking to taste you start adding in small amounts, you can always add but you can't subtract from a dish.