Pureed Sweet Potatoes

Pureed Sweet Potatoes

Serves 8-9 people

3-4 Cleaned Sweet Potatoes (you can use other potatoes, like Yukon, here too)

4-5 tbsp Coconut Oil (duck fat works here too)  

1/4 tsp of Sea Salt

1. Set-up the pressure Cooker as a steamer.  If you don't have a steamer or pressure cooker, boil the sweet potatoes for 30 minutes.  

2. Place 3-4 medium sized sweet potatoes in the pressure cooker (I prefer Hannah or Japanese Sweet Potatoes).  

3. Steam at high pressure for about 20 minutes.

4. Turn off pressure cooker.

5. Let the pressure cooker cooker cool off.  

6. Remove lid and peel off the skin of the sweet potatoes. If potatoes are too hot, run them through cold water or place them to the side and allow them to cool for another 10 minutes.  Then peel the skin off the sweet potatoes.

7. In a saucepan, place coconut oil and allow it to melt to a liquid.  Turn off the heat.

8. Place peeled potatoes in the saucepan.  

9. Use potato masher to cream coconut oil with potatoes.  

10. Once the mixture feels and looks like a purée, add sea salt to taste.  

Tostones!

Tostones with cinnamon powder.

I have eaten plantains before and actually couldn’t eat them very well when I first started AIP (a paleo based elimination diet called the autoimmunepaleo protocol).  As I started to heal, I now have a higher threshold for eating starches - a big part of what makes green plantains.  Adding a lot of coconut oil seems to help my body metabolize them better, so I use coconut oil to cook these delicious things.  

Tostones

3 unripe peeled plantains

6 tbsp coconut oil

1/4 tsp Sea salt

wide mouth mason jar.  

1. Cut plantains into 1 inch chips.  

2. Place small sauce pan over medium heat.

3. Place the coconut oil in a saucepan and allow it to melt and spread evenly across the saucepan.

3. Place slices of plantains over the saucepan.

4. Cook the chips until they are golden on each side (about 4-5 minutes)

5. Remove them from the heat.  

6.  Place one chip between the bottom of the mason jar and over a cutting board.  Lightly press the fried chip under the mason jar until it slightly flattens. Repeat with the rest of the fried chips.  The chips will be thinner and wider.  

8. Place the flatten chips back onto the saucepan. 

9. When the chips are golden all over or to your preference, remove them from the saucepan and place them in a bowl covered with a paper towel. 

11. Once you are finished, dash sea salt over the chips and mix them so that all of the chips are covered with salt.

12. They are ready to be served alone or with toppings (ex. guacamoles, liver pate, or other dressings).

Chocolate Mousse

Chocolate Mousse layered between tostones.  

I love adding fruit to this recipe. It goes well with tostones, berries, and more.  

With tostones, I feel like I am almost eating a tiramisu cake - obviously without the grains, dairy, and eggs. If you want to use less sugar, feel free to not add the honey part when eating them with tostones. Riped plantains are super sweet to me, so they may be just enough sweetness for you - especially if you do not normally eat added sugars. 

If you don't like the taste of almonds, replace the extract with more vanilla or just leave this part out.  Feel free to experiment with other extracts (ex. orange extract) too.  

Lastly, chocolate can be a powerful energy shifter.  The Aztec soldiers used it as a source of energy.  If you know you are a slow phase I metabolizer (read my other article on liver detoxification), you may want be careful with how much chocolate you eat late at night, since it can impact the quality of your sleep.   

Ingredients

2 riped avocados

1/2 cup of raw cacao powder

1/4 cup of creamed coconut

1/4 cup of filtered water

1/4 cup of honey

4 tsp of cinnamon

1 tsp of almond extract

1 tsp of vanilla extract

Directions

Mix all of the ingredients in a high powered blender or food processor.  Enjoy!