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Ode to the Sweet Potato

by in Acupuncture February 15, 2012

Recently I made the usual sweet potato fries with a twist.  Key ingredients: cinnamon, rosemary, sea salt, and lime juice.

Sweet potatoes nourish yin and provide long-term energy.  For those that crave sugar, sweet potatoes are your friend.  This recipe balances their sweet taste with salty and sour flavors, harmonizing the earth, water, and wood elements.  Plus, it’s delicious.  Great to serve with a veggie soup such as this one which I recently posted: http://www.food.com/recipe/vegetable-cod-soup-216731

Basic steps:
Pre-heat oven to 450 degrees.
Wash and cut organic sweet potato into wedges or shoe-string fries and place on baking sheet or cast iron.
Drizzle with a high temperature oil such as coconut or sunflower oil.
Sprinkle to coat with sea salt, parsley flakes, cinnamon, and rosemary.
Bake for 45 minutes until golden brown.
While potatoes are in the oven, cut several lime wedges.
Squeeze fresh lime juice on the fries in place of any other condiment as a great sugar-free and I must say, better! and sugar-free alternative.

Yum!

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MaryFatimah Weening, L.Ac., Dipl.Ac.

MaryFatimah has practiced acupuncture for eight years, and is licensed by the Pennsylvania State Board of Medicine, and nationally board-certified by the NCCAOM. She holds a B.A. from Smith College, and a Master of Acupuncture and Oriental Medicine from Maryland University of Integrative Health.
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About MaryFatimah Weening, L.Ac., Dipl.Ac.
MaryFatimah has practiced acupuncture for eight years, and is licensed by the Pennsylvania State Board of Medicine, and nationally board-certified by the NCCAOM. She holds a B.A. from Smith College, and a Master of Acupuncture and Oriental Medicine from Maryland University of Integrative Health.

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