Sweet Potatoes


Everyone loves my mom’s sweet potatoes. This recipe enhances their natural flavor. Makes 3 to 4 servings.


2 medium sweet potatoes

1 tablespoon coconut oil

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon maple syrup


Preheat the oven to 350° F.


Place the sweet potatoes in a baking pan and bake until cooked but still firm (not mushy), about 45 minutes. Peel the potatoes and slice into ¼-inch circles or chunks.


In a skillet, heat the coconut oil over low heat. Add the cinnamon, nutmeg, and maple syrup and stir. Add the sweet potatoes and sauté for about a minute.


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Side Dishes

Curry Quinoa 


This is my staple grain. It’s rich in protein and quick to cook, so I recommend eating it often. Makes 4 servings.


1 cup quinoa, rinsed

2 cups water

1 teaspoon tamari 

1 teaspoon extra virgin olive oil

1 teaspoon curry powder


Place the quinoa and water in a medium saucepan and bring to a boil. Reduce heat, add the rest of the ingredients, cover, and simmer for 20 minutes, until the water is completely absorbed. Serve with Oven-Grilled Veggie Skewers or as a basic side dish instead of brown rice.



Spicy Collard Greens


These collards have a nicely seasoned taste without being overcooked. I think you’ll agree. Makes 4 to 5 servings


2 tablespoons water or extra virgin olive oil

4~5 cloves garlic, peeled and minced

1 bunch collard greens, bottom stems removed

¼ cup halved sun-dried tomatoes (7~10 tomatoes)

2 tablespoons nutritional yeast

1 tablespoon tamari

Dash cayenne pepper


Heat the water or olive oil in a skillet. Add the garlic and sauté until translucent. Cut the collards lengthwise into thin strips. Add the collards to the skillet, stirring to make sure all the strips are coated. Cover and let the collards break down, 5 to 10 minutes. Add the tomatoes and seasonings, stir, and cook for another 5 minutes.



Classic Cornbread 


I love cornbread and, thankfully, I can whip it up anytime with this simple recipe. Makes 6 to 8 servings.


1 cup organic cornmeal (avoid genetically modified corn)

1 cup whole wheat pastry flour

1 tablespoon baking powder

¼ teaspoon sea salt

½ cup extra virgin olive oil

3 to 4 tablespoons maple syrup, to taste

1 cup water


Preheat oven to 350° F.


In a bowl, mix together the cornmeal, flour, baking powder, and salt. In a separate bowl, mix together the olive oil and maple syrup. Add the dry ingredients to the wet ones and stir until well combined. Pour into an oiled 9-inch round or square baking pan. Bake for half an hour or until the top center is firm.  Serve with Spicy Black Beans.