Sweet Potatoes: The Other Orange Vegetable

The sweet potato has been a part of my diet since childhood. Who doesn’t remember at least one Thanksgiving dinner with candied sweet potatoes (marshmallow topping optional!). Sweet potatoes are often given to babies as their first taste of solid food. These earthy beauties are universally appealing with their stunning color, luscious texture, and sweet taste.

When I first began studying macrobiotic cooking, I was shocked to discover that potatoes, America’s “perfect” food, where considered among the worst foods for health. Potatoes are stem tubers, so technically speaking we cannot even call them the “root of all evil".  All joking aside, they are one of most acidifying plant foods and for optimum health it is better not to include them as a regular or even semi-regular part of your diet. Being the young enthusiastic macrobiotic student I was, I took this information to heart and pretty much avoided all kinds of potatoes, white, orange, and even purple, for many years.

Missing the wonderful, comforting texture of potatoes, and a favorite veggie bar snack (the french fry), I decided to occasionally include sweet potatoes in my diet. Sweet potatoes are very relaxing, and sweet potato fries make a delicious (but rare!) treat. Fortunately, for all of us who like to indulge, they are classified as tuberous root vegetables and besides being delicious have a number of health benefits. 

I encourage you to enjoy “the other orange vegetable”, a less-dense alternative to the winter squash. 

Today I am going to share my recipe for candied sweet potatoes. While they don’t have marshmallow fluff on top, you are sure to appreciate them even more than the original, sugar-filled recipe. You will also feel great after eating them! 

Sweet, orange and delicious!

Candied Sweet Potatoes

Ingredients:
Sweet potatoes- Peeled and cut lengthwise into 2 inch thick slices
2 Tablespoons of Brown rice syrup
1 Tablespoon of Barley Malt
1 teaspoon of Extra virgin olive oil
1/4 to 1/2 inch of water to cover the bottom of the pot
A small pinch of Sea salt - 1/16 to 1/8 teaspoon

Preparation:
*Note: this works best using a wide, saucepan; ideally a cast iron pan with a lid.
Place Sweet potatoes in the pan with enough water to cover the bottom of the pot. Cover and bring to a boil.
Lower the flame and steam on low heat for 5 minutes.
Remove the lid and drizzle a little olive oil over the sweet potatoes.
Add a pinch of salt, cover and continue to steam for 10 minutes.
In a separate bowl mix all of the sweet ingredients together.
Pour the sweet mixture overtop of the sweet potatoes and continue to
cook until they become tender.
As the potatoes cook the sauce will reduce forming a sweet glaze.

Hi, I'm Back!

I feel as though the summer just flew by. How can it be September already?

I did not intend to have a summer vacation from blogging, but I found myself much busier than anticipated. We held five different seminars at the Strengthening Health Institute, where I am co-director and head chef. Denny and I also taught at the Kushi Institute Summer Conference. I thoroughly enjoyed teaching my cooking class and presenting a lecture on “Macro Nouveau” (our new approach). We are also in the process of making some changes at the Strengthening Health Institute. We will be revising some of our existing programs as well as adding numerous new classes. Doing so has been extremely time-consuming, but I think that these new changes will be more than worth our efforts.

Outside of work, I spent a good deal of time with my family and friends. Our family vacationed in the Thimble Islands, staying at the house of a dear friend. We also took a weekend trip to visit family in Virginia. In August, I celebrated a “notable” birthday. Denny even threw me a surprise party. 

The harbor at High Island,  a bit of paradise!

Now that it is September and the season is changing, I am going to get back into the writing groove and will do my very best to post more regularly. You can expect a new post about once each week.

Today I would like to share one my favorites for a “quick and easy meal,” steamed sourdough bread. It is quick, simple, and nourishing. I’ve also included a variety of topping ideas and a recipe for steamed tofu sandwich filling. With school beginning this is a great, easy, healthy lunch solution. 

Tony's outdoor shower overlooking the Long Island Sound

Steamed Sourdough Bread

This is so easy to do and is a life-saver when you are pinched for time and need something nourishing and quick. It is completely satisfying and works for any meal.

You will need a steamer basket and a pot with a cover. Simply put a little water in the pan. Place the basket in the pot. Put the bread in the steamer basket, cover the pot, and turn on the flame to low or medium-low (if your steamer basket is one of the collapsible kinds that fit inside the pot, use a low flame). Steam until you can smell the bread, then remove the bread from the basket. I like to place the slice on top of a bamboo mat to cool; the mat prevents the condensation from making the bread soggy (yuck). Allow the bread to cool a bit before adding your favorite topping.

Here are some of my serving suggestions:
Use a nice spread of nut or seed butter together with sauerkraut
The classic PBJ or substitute tahini or another seed or nut butter for the “P”
Serve with hummus or make a sandwich
If you’re feeling fancy, add some steamed tofu. It is thoroughly satisfying.

Steamed Tofu Sandwich Filling
Ingredients:
Take one block of tofu, cut into 1/2 inch thick slices and lightly press with a towel to get rid of excess moisture. 

Captain Isaiah

Oops these are bottoms not toppings!

Make a savory mix of the following ingredients:
4 parts shoyu
1 part mirin
1 part umeboshi vinegar (Optional ingredient)
4 parts water 

*Note: For younger children dilute the
  mixture with extra water to make it

 less salty.

Preparation:
Place all of the liquid ingredients in a saucepan. Add the tofu and simmer
lightly (about 1.5 to 2 minutes) on each side.
Remove the tofu from the pan and allow to cool and drain before assembling your sandwich.

My Favorite Toppings:
Tahini
Mustard and/or hot sauce
Lettuce
Sauerkraut or pickles
Grated carrot
Sliced cucumbers

*You can also make this sandwich in advance and wrap it up. Refrigerate it and it will
keep for 1 or possibly 2 days.