Dr. Gates and Dr. Rutherford discuss oatmeal and other grains.
Please enjoy and send us your feedback! Hope you have a happy Thanksgiving!
Recipe of the Week
With Thanksgiving coming up soon we thought we would dedicate the next few recipes to items that can be served on that day that are mostly friendly on the Power Health diet.
Whipped Sweet Potatoes with Coconut Milk
- 5 Japanese sweet potatoes (about 4-5lbs)
- 1/2 cup coconut milk
- 1/4 cup coconut oil
- sea salt and black pepper to taste
Rinse and peel the skins from the sweet potatoes, and cut into cubes (about 1 inch in diameter.) Place the cubes in a large pot and cover in water so that the water comes just to the top of the cubes. Add a little bit of sea salt to the water. Bring the water to a boil, and let the cubes “cook” in the boiling water for about 15 minutes. The cubes will be ready when you can spike it easily with a fork.
Drain the water and place the cubes in a bowl. Using a mixer or a hand blender, whip the sweet potatoes for 1-2 minutes. Slowly add in 1/4 cup of coconut milk and sea salt and pepper to taste (I use about 2-3 teaspoons of black pepper, and 2 teaspoons of sea salt.) After about 1 minute, add in the coconut oil. After another minute, add the rest of the coconut milk to the mixture and let the potatoes continue to whip.
Here’s the fun part. Turn off the mixer and taste your whipped sweet potatoes with a spoon. How does it taste to you? Too sweet? Too dry? If too sweet – try adding more black pepper. If potatoes aren’t smooth enough for you – add more coconut milk (a couple of tablespoons at a time) until you reach desired consistency.
Recipe courtesy of coconutsandkettlebells.com