Want a delicious side dish that will support your immune system? And, want that dish to be easy to make? This is it! I usually eat fewer root veggies as the weather warms, but today I was craving sweet potatoes, and though I would normally roast them, seasonal changes mean I’d try something different.
Traditional Chinese Medicine rates different cooking methods as adding different levels of heat to the food. If you experience a lot of cold signs, like poor blood circulation, feeling cold, slow digestion, and pale complexion, then you should add more warming foods. If you tend toward more heat symptoms like feeling hot, sweating easily, fast metabolism, and flushed complexion, then cooling foods are a better call for you. Roasting adds a lot more warmth than boiling, so as the weather is starting to warm, I’m pulling back on how much roasted food I consume, adding in more steamed, boiled, and juiced. Because I still tend toward cold, I still limit how much raw food I eat.
Sweet potatoes are a rich source of vitamins A, C, Bs, potassium, copper, and fibre–great for strengthening the immune and digestive systems. Mushrooms are often used to support the immune system too. While spring is here, cold and flus are still circulating, so it helps to have immune supportive foods to keep a spring cold at bay.
- 4 sweet potatoes (you could use yams instead if you like, but though people often use the names interchangeably, they are different vegetables)
- 2 Tbsp coconut oil
- 1/4 cup of almond milk
- 2-6 Tbsp of maple syrup (depends on your sweet tooth)
- salt and pepper
- Peel and cut the sweet potatoes into cubes
- Boil in water until soft, 20-30 minutes
- Drain out water
- Mash sweet potatoes with a potato masher, fork, or hand blender
- Stir in coconut oil
- Add in almond milk so it's the consistency you like
- Add in maple syrup to taste
- Add salt and pepper to taste
- Mushrooms, 1/2 cup sliced (instead, I rehydrated a bag of West Coast Wild Foods mixed mushrooms)
- 1 tsp Worcestershire sauce (I used Copper Kettle Fine Foods small batch handmade sauce)
- 1 Tbsp coconut oil
- Heat oil at medium heat
- Add mushrooms and saute a few minutes
- Add Worcestershire sauce (took me a long time to learn how to spell that; still can't pronounce it!)
- Saute another few minutes
- Optional to serve on top of mashed sweet potatoes