Food Creator
This season, I have posted an inordinate number of recipes (found here, here, here, and here) showcasing beets and Japanese sweet potato, and I inevitably add cinnamon to them because I love this flavor combination. Savory spice blends that include cinnamon are my preferred blends, most likely because I enjoy the warmth and balance of… Continue reading My Favorite Flavor Combination this Season: Beets, Cinnamon, and Japanese Sweet Potato (with a bit of lime)
I have a big move coming up in my life, and I have learned a couple Ayurveda habits to keep me grounded during the transition and well-fed in airports during long layovers. The first food I prepare is baked sweet potatoes the morning of my trip. They are satiating, warm, and dry, so they get… Continue reading Preparing for Travel: Ghee-Soaked Dates
Purple sweet potatoes are flavorful, healthy, and very hearty. They are a perfect base ingredient for soups and staple for the winter months. However, their sweetness is distinct from orange sweet potatoes. They remind me of baked goods with cinnamon and sugar added. For this reason, I have found that a spicier, more savory spice… Continue reading Ras El Hanout Sweet Potato Soup
It has been deep winter where I am, so warm soup and porridge have been the staples. Congee is simple, hearty, and easy to digest with the white rice, ghee, and spices. The carrots, squash, and sweet potato give it a bit more fiber and bulk to satisfy me and make a full meal. This… Continue reading Orange Congee with Tofu and Vegetables
Another fruit soup to stay warm and gently soothe digestion this winter. This recipe is an Ayurveda staple that I use regularly because I learned last year in Autumn that I cannot digest raw apples well, especially in the cold dry weather. Instant headache. Therefore, cooked apples are the solution for me. This recipe serves… Continue reading Fruit Soup: Apple Edition
I created this soup on vacation with the limited ingredients I had, and the color was incredible. I wanted to remake it right when I got home. The beet and purple sweet potato blend to make a warm, plum purple liquid that is sweet, rich, and grounding. If you are ravenous in the morning, this… Continue reading Grounding Vegetable Soup
Alright, hear me out. This recipe reminds me of key lime pie. Is it true that I have not had this pie in years, nay decades? Yes. Still, it’s sweet, sour, and hearty from the firm texture of the sweet potato. The fenugreek seeds also add a maple syrup aroma that reminds me of pancakes… Continue reading Cinnamon, Lime, Sweet Potato Pie Filling
As I have explored more in the knowledge of Ayurveda, I have enjoyed beginning my day with a common recipe to gently begin the daily digestion process: stewed fruit, which I affectionately call fruit soup. I thought of this recipe when I was away from home spending time with family for the holidays, and I… Continue reading Fruit Soup: Orange Immunity Edition
My savory porridge saga continues. Too late in life I have learned the joys of cooking with rutabaga. It’s a root vegetable that is quite bitter raw, but when cooked into this stew, the pungency melts away and yields a subtle sweetness. This dish is hearty with squash, oats, and mung beans as the base.… Continue reading Rutabaga Squash Porridge
I celebrate this holiday season with highlighting a color symbolizing opulence, creativity, and a bit of mystery: purple. By balancing out the excitement of red and coolness of blue, purple offers a middle ground and foundation for wellbeing amidst the craziness of holiday traditions and temptations for overindulgence. Be well this season, and live simply.… Continue reading Purple Vegetable Pancake and Sweet Potato Soup
Kaitlyn Anne Thomas 