If you’re craving sweet and creamy but you’re watching your weight this recipe is yummy and satisfying. Coconut has gotten a bad reputation due to its hydrogenated version used in processed food. Traditional cultures have eaten real unprocessed coconut forever and ever. Coconut oil, milk, and flesh, are all nourishing to your thyroid gland which regulates your entire metabolism (how many calories you burn at rest). I use coconut oil to cook foods at high temperatures (like stir fry) because higher heat won’t make the oil smoke and go rancid like it will olive and other veggie oils. I also use coconut milk to make my creamy delish morning smoothies…
Coconut fat is a medium chain fatty acid which your body will use immediately for energy. Olympic athletes take MCT oil (from coconut to enhance performance). Coconut boosts the immune system and is antimicrobial and anti-viral. Personally I eat a Tbsp of coconut oil
when I feel like I’m coming down with a cold or a sore throat and I’ll usually overcome it!
On top of all of that, coconut oil can be used for an edible, non-toxic personal lubricant….but I digress!!!
Here’s the delicious recipe I had tonight because I needed sweet and creamy. It is full of fiber, ginger, and beta-carotene and real Vitamin A (from the butter). The cinnamon helps to regulate blood sugar which in turn helps to combat cravings for more sugary foods…
3-4 organic sweet potatoes or yams chopped into 1 inch cubes, leave the skin on for extra fiber and minerals
2 Tbsp organic cultured butter (get it at Trader Joe’s!)
1/2 cup coconut milk (get it in a can at Trader Joe’s or your local health food store)
1 tsp cinnamon
Steam your chopped sweet potatoes until you can poke them easily with a fork. Usually about 30-45 minutes.
Mash them up in a large mixing bowl with the grated ginger and the coconut milk. Add the cinnamon. If you’re bold, eat with a side of sliced green apples.
Add a dash of sea salt and pepper if desired. Enjoy the creaminess!!!