Kale and Sweet Potato Saute from The Paleo Diabetes Diet Solution

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

Credit for recipe + image:

Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Kale and Sweet Potato Sauté, page 161
Makes 4 servings

Tip

If the sweet potato cubes are larger than ¹⁄₂ inch (1 cm), they may take longer to cook.

• 2 tbsp extra virgin olive oil (approx.), divided 30 mL
• 1¹⁄₂ lbs sweet potatoes (2 medium), peeled and cut into ¹⁄₂-inch (1 cm) cubes 750 g

• 4¹⁄₂ tsp ground cumin, divided 22 mL
• 3 tsp chili powder, divided 15 mL
• ³⁄₄ 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 ¹⁄₂ 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!
Kim

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.