These past few weeks have been spent working on recipes for a short sweet recipe book called "Eat Your Peace".
One of the "SECRETS" of Whole Food Plant-Based Nutrition is the physical and emotional healing power of vegetable starches. We all know that a plate of creamy mashed potatoes makes you feel wonderful, almost like a hug, and yet we have this cultural aversion to consuming large portions of starchy vegetables.
We have been told that potatoes are bad for you, they cause disease, they elevate blood sugar and they make you gain weight.
When we first began, my husband an myself, on our WFPB Journey, it was a joy to discover that not only are potatoes good for you as shown in our own blood work and visible health improvements, they also greatly assist with weight loss. (when prepared oil-free)
The goal when communicating the benefits of WFPB Nutrition is to encourage individuals to "connect" with their food and really pay inward attention to how they feel not only while eating but afterward and continually. Notice the physical effects. Feel the energy.
To THINK and DECIDE for themselves.
Starting the day with vegetable starches such as the wonderful sweet potato, is not only physically energizing, sweet potato is a well known source of Qi (energy to alleviate weakness and fatigue),
the soothing nature and enhanced mental acuteness can be a most helpful introduction to the day.
My ancestors knew the importance of porridge for breakfast. Our Nova Scotian family hails from an area with one of the highest percentage of Centenarians in the world. It has been the focus of several disease studies in relation to the population. One of the most interesting to myself personally (as a cancer survivor) was in relation to cancer, in that although they do develop cancer they have a much higher ratio of cancer survival than other areas of the world.
Their heritage within nutrition, as they existed in past century, depended mainly upon oats, starchy root vegetables, legume vegetables and fruits as in season (colorful berries and beans) with the supplementation of freshly caught fish.
Childhood breakfasts in Nova Scotia included several courses which began with porridge or creamed wheat. It was a criminal offence to refuse a bowl.
This breakfast porridge is delicious. It lasts a while in the stomach, is both soothing and gently filling. I make extra portions which hold in the fridge so my husband may take with on his flying trips. The kids like this as well.
SWEET POTATO PORRIDGE:
THIS IS A BREAKFAST THAT MAY BE ENJOYED DAILY, AND STILL BE ENJOYED EQUALLY, AS THE DAY BEFORE. YOUR BODY CRAVES MORE OF THE SAME OF THIS STARCHY GOODNESS.
GOOD FOR STRESS RELIEF.
¾ CUP COOKED SWEET POTATO (STEAMED SKIN ON)
2 CUPS COOKED OATS
½ TSP CINNAMON
½ TSP GARAM MASALA
½ TSP DRY GINGER
SPLASH 100% MAPLE SYRUP
STEAM THE SWEET POTATO IN A RICE STEAMER FOR 30 MINUTES OR PLACE IN THE MICROWAVE AND HEAT ON HIGH FOR 5 MINUTES.
REMOVE THE SKIN WITH A KNIFE. IT SHOULD SLIP OFF EASILY LEAVING THE ORANGE FLESH.
COOK THE OATS ACCORDING TO DIRECTIONS.
GENTLY STIR IN THE COOKED SWEET POTATO& SPICES.
SERVE WITH SLIGHT SPLASH SYRUP & A FEW WALNUTS FOR CRUNCH.