Page 35 - Inspire Health November/December 2014
P. 35
ONDTIEAD TSWOEEET S MY ECLECTIC YOUR SOUL
By Yvonne Ardestani KITCHEN
SUMMARY: In this easy to use app, wellness
For as long as I can remember, I have always participated in the preparation of my chef, Yvonne Ardestani shares her
collection of deliciously healthy
family’s Thanksgiving feast.The side dishes are my specialty and the candied yams are recipes. Yvonne helps you artfully
one of my favorites. In the past, I would use only 4 simple ingredients — yams, orange convert not-so-healthy recipes into
juice, cinnamon, brown sugar, and butter. Since this year’s feast will be full-on vegan, I vegan and gluten-free recipes using
will be using coconut sugar, coconut oil, organic sweet potatoes (instead of yams), and techniques she learned in culinary
a few other ingredients to try to round out the flavor. Although I am going to miss my school and in professional restaurants.
old candied yams this year, these are a great substitute.
Yvonne is a classically trained
DISCLAIMER: There is a lot of sugar in this recipe and the potatoes are pretty French chef, former restaurant
much candy. Let’s TRY to enjoy this dish in moderation! cook under Chefs Suzanne Goin
and Breanne Varela, and now a
Here’s my recipe. I hope you try it and enjoy it as much as I do! passionate wellness chef. Yvonne
is dedicated to promoting healthy
living, helping the environment, and
protecting animals from cruelty.
Need recipe ideas? Check out
Yvonne’s healthy and delicious
recipes by downloading her app
in the iTunes app store under My
Eclectic Kitchen.
MyEclecticKitchen.com
Facebook: My Eclectic Kitchen
Ingredients Directions
4 pounds of sweet potatoes, peeled and 1In a heavy pot, add all the ingredients. Make sure you also
cut into ¹⁄8.ths add the vanilla pod as there are a lot of flavorful vanilla
½ cup of orange juice seeds in the pod. Bring to a boil, and then simmer for about
½ cup of filtered water 20 minutes or until fork tender. Cover and stir on occasion
2 cups of coconut sugar to ensure the sweet potatoes are cooking properly.
1 vanilla bean, split in half lengthwise, 2With a slotted spoon, place the sweet potatoes
beans scraped out, and beans placed into in a casserole dish.
the mixture.We will use the vanilla pod
as well. 3Add the bourbon to the sauce and cook to reduce
1 tsp of orange zest into a syrup. It can take about 15 minutes. You want
1½ tsp of cinnamon to make sure the syrup is thick and will coat a sweet potato.
¼ tsp of sea salt
4 tbsp of bourbon, optional 4Very carefully, pour the syrup over the sweet potatoes
4 tbsp of coconut oil and bake until browned for about 10-15 minutes.
Enjoy!
Servings: 10 Time: 1 ½ hours Diet: V, GF, GFV, DF, SF, SRF
November § December 2014 INSPIRE HEALTH 35
By Yvonne Ardestani KITCHEN
SUMMARY: In this easy to use app, wellness
For as long as I can remember, I have always participated in the preparation of my chef, Yvonne Ardestani shares her
collection of deliciously healthy
family’s Thanksgiving feast.The side dishes are my specialty and the candied yams are recipes. Yvonne helps you artfully
one of my favorites. In the past, I would use only 4 simple ingredients — yams, orange convert not-so-healthy recipes into
juice, cinnamon, brown sugar, and butter. Since this year’s feast will be full-on vegan, I vegan and gluten-free recipes using
will be using coconut sugar, coconut oil, organic sweet potatoes (instead of yams), and techniques she learned in culinary
a few other ingredients to try to round out the flavor. Although I am going to miss my school and in professional restaurants.
old candied yams this year, these are a great substitute.
Yvonne is a classically trained
DISCLAIMER: There is a lot of sugar in this recipe and the potatoes are pretty French chef, former restaurant
much candy. Let’s TRY to enjoy this dish in moderation! cook under Chefs Suzanne Goin
and Breanne Varela, and now a
Here’s my recipe. I hope you try it and enjoy it as much as I do! passionate wellness chef. Yvonne
is dedicated to promoting healthy
living, helping the environment, and
protecting animals from cruelty.
Need recipe ideas? Check out
Yvonne’s healthy and delicious
recipes by downloading her app
in the iTunes app store under My
Eclectic Kitchen.
MyEclecticKitchen.com
Facebook: My Eclectic Kitchen
Ingredients Directions
4 pounds of sweet potatoes, peeled and 1In a heavy pot, add all the ingredients. Make sure you also
cut into ¹⁄8.ths add the vanilla pod as there are a lot of flavorful vanilla
½ cup of orange juice seeds in the pod. Bring to a boil, and then simmer for about
½ cup of filtered water 20 minutes or until fork tender. Cover and stir on occasion
2 cups of coconut sugar to ensure the sweet potatoes are cooking properly.
1 vanilla bean, split in half lengthwise, 2With a slotted spoon, place the sweet potatoes
beans scraped out, and beans placed into in a casserole dish.
the mixture.We will use the vanilla pod
as well. 3Add the bourbon to the sauce and cook to reduce
1 tsp of orange zest into a syrup. It can take about 15 minutes. You want
1½ tsp of cinnamon to make sure the syrup is thick and will coat a sweet potato.
¼ tsp of sea salt
4 tbsp of bourbon, optional 4Very carefully, pour the syrup over the sweet potatoes
4 tbsp of coconut oil and bake until browned for about 10-15 minutes.
Enjoy!
Servings: 10 Time: 1 ½ hours Diet: V, GF, GFV, DF, SF, SRF
November § December 2014 INSPIRE HEALTH 35
