Wednesday, July 19, 2017
The vines are splaying everywhere, so I got the bright idea to eat them. They are wonderful! I harvest sweet potato leaves almost every day and it seems they grow back more quickly than I can eat them. I saute them in coconut oil along with onions, mushrooms, a few kale leaves, fresh cherry tomatoes from my garden and handfuls of fresh herbs -- whatever the garden has most of. I usually add a shake of cumin and sea salt, and maybe some nutritional yeast. This happy potato is the gift that keeps on giving -- I'm so glad I didn't eat it!
Tuesday, July 11, 2017
I've not had a car for a few days, so I've had to get creative with what's left in the larder. My family decided to order Thai food the other night, and while I'd normally prefer to make my own food, my crisper had slim pickins so I ordered Basil Fried Rice for myself.
To make it better, I sauteed sweet potato leaves, kale, mushrooms and garlic, then stirred it into the rice. I finished it with lots of fresh, raw green and purple basil from my garden. I definitely made the most of that takeout carton. It was delicious and fed me for 3 meals!