This recipe was inspired by a recent dinner I had at Andina, a Peruvian restaurant in Portland, Oregon, that has plenty dairy and gluten free options, and absolutely delicious food. The mouthwatering options are accompanied by wait staff that greet you with "Bienvenidos!" and reservations staff that ask if you have any allergies. Reservations are a must.
I used raw macadamia nuts, but roasted are fine, too. If you use roasted, skip the salt.
2 1/2 cups cooked sweet potato flesh
3 cups coconut milk (full fat)
1 tsp anise
1/4 tsp sea salt
1/2 cup raw macadamia nuts
1 tbsp agave nectar
Preheat oven to 300 degrees. Coarsely chop macadamia nuts, mix with agave and lightly sprinkle with sea salt. Spread out onto greased cookie sheet. Cook for 15 minutes, or until lightly browned. While the nuts are cooking, mix the sweet potato and coconut milk in a blender or food processor until smooth. Pour into a saucepan and heat gently over medium heat, being careful not to scald the bottom. Stir in anise and salt. Adjust seasoning. Pour into serving bowls when heated through and top with nuts. Serves 2. Source: www.foodsensitivityjournal.com
This recipe was submitted to the Sweet or Savory Kitchen Challenge Blog event at Affairs of Living and Diet, Dessert and Dogs.
Nutritionist Judy Converse has come out with a new book, Special-Needs Kids Go Pharm-Free, providing nutrition solutions for special-needs kids. I know from personal experience that diet can be the deciding factor in whether a child will succeed in school, and grow physically and socially, yet it is frequently overlooked by our medical community. A recent study showed the use of antipsychotic drugs for privately insured kids, aged 2 through 5 in the United States, doubled between 1999 and 2007. The long term implications for the health of these children is troubling. Converse details nutrition solutions for a variety of conditions including asthma, ADD, depression, food allergy, autism, Down's syndrome, arthritis, growth failure, OCD, Crohn's disease and seizures. Her last book, Special-Needs Kids Eat Right, was previously reviewed here.