Vancouver, Washington. She helped me through many a dark day as I navigated through a medical system that did not recognize gluten sensitivity or prescribe the right food to solve your problems. I am truly blessed to have her as a sister.
Here is her famous yam recipe:
1 1/2 lbs yams
1/3 to 1/2 cup fresh squeezed orange juice (2 oranges)
1 tsp cinnamon
pinch nutmeg (optional)
1/4 cup honey or agave
oil for pan
Preheat oven to 425 degrees. Grease bottom on a 9 x 13 inch glass baking dish (you may need an extra dish for overflow depending on how you slice the yams). Peel yams and cut into 2 to 3 inch wedges and line them up in the baking dish. Gently pour orange juice over the yams, taking care to drizzle over each slice. Sprinkle on cinnamon and nutmeg, if using. Drizzle with honey or agave. Bake for 40 to 45 minutes, until yams are cooked through. Serves 4. Source: www.foodsensitivityjournal.com
This recipe is linked to Tasty Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Real Food Weekly, Food on Fridays, Fight Back Friday.