Thursday, November 17, 2016

One of the best parts of being a member of the allergy community over the past several years has been meeting (virtually and in person) so many smart, caring, interesting people who I am proud to now call my friends. One of these friends is Lisa Cantkier. Lisa is a holistic nutritionist and a dynamo in the gluten-free and natural foods world.

Lisa has teamed up with another holistic nutritionist, Jill Hillhouse, to write a new book, The Paleo Diabetes Diet Solution. They asked me to review it and share a recipe.

This book is full of information about Type 2 Diabetes and their approach to address it through a paleo diet. As a vegan, I don't agree with some aspects of a paleo diet -- eating animal products like meat, fish and eggs -- but other aspects of the paleo approach work with my food philosophy. Lisa and Jill advise focusing on unprocessed whole foods, while steering clear of preservatives and trans fats. That I agree with!

I also know the need to adjust your eating to maximize your health, and I support anything that works for you. 

Even with a vegan diet, there was a lot I could enjoy or adapt in this book, though to be honest, there were several recipes that did not work for me. Some recipes that I'm looking forward to trying are: 

  • Beets in Mustard Sauce
  • Balsamic Roasted Vegetables
  • Avocado Mint Sauce
  • Coconut Banana Soft Serve
Lisa and Jill have generously offered to share the recipe for Kale and Sweet Potato Saute with us. I think you will really enjoy this dish!

Kale and Sweet Potato Saute

Kale and Sweet Potato Saute
Credit for recipe + image:
Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 Reprinted with publisher permission. Available where books are sold.

Kale and Sweet Potato Sauté, page 161
Makes 4 servings
If the sweet potato cubes are larger than 12 inch (1 cm), they may take longer to cook.
  • 2 tbsp extra virgin olive oil (approx.), divided 30 mL
  • 112 lbs sweet potatoes (2 medium), peeled and cut into 12-inch (1 cm) cubes 750 g

  • 412 tsp ground cumin, divided 22 mL
  • 3 tsp chili powder, divided 15 mL
  • 34 tsp sea salt (approx.), divided 3 mL
  • 2 cloves garlic, minced 2
  • 1 bunch curly or Lacinato kale (about 10 oz/300 g), center ribs and tough 
stems removed, leaves shredded 1
  • 1 tbsp filtered water 15 mL
  • Freshly ground black pepper (optional)

1. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add sweet potatoes and cook, stirring occasionally, for about 5 minutes or until starting to soften. Stir in 1 tsp (5 mL) cumin, 2 tsp (10 mL) chili powder and 12 tsp (2 mL) salt. Add more oil if the pan seems dry. Cook, stirring occasionally, for 8 to 10 minutes or until sweet potatoes are golden brown and tender. Transfer sweet potatoes to a bowl.
2. In the same skillet, heat the remaining 1 tbsp (15 mL) oil and garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add kale, a little at a time, until it all fits in the pan. Turn kale with tongs to coat with oil. Add the remaining cumin, chili powder and salt. Stir in water and cook for about 5 minutes or until kale is wilted and tender.
3. Return sweet potatoes to the pan and toss together. Cook for about 2 minutes or until heated through. Taste and adjust seasoning with salt and pepper as desired. Serve hot.

Happy Cooking!

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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