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LEMON DILL YAM SALAD

LEMON DILL YAM SALAD

This week I've shared my passion for the deliciously sweet, nutrient dense Japanese yam with you, and a few easy recipes for side dishes including Japanese Yam Fries and also Baked Yam Chips.  Full of fiber, vitamins and minerals, Japanese yams are an excellent no-fat source of carbs from mother nature, a much better choice than processed carbs like breads and pasta.  Another recipe I love to make with these creamy purple skinned yams is a healthy spin on traditional potato salad.  This is an incredibly quick side dish you can whip up in minutes- simply cube the yam, steam, then stir in the seasoning with a spoon!  Voila!  Best of all, you can serve this hot, or cold from the fridge- and it keeps nicely in the fridge for several days.  I especially love this salad on top of a bed of spicy arugula. YUM!

LEMON DILL YAM SALAD

(serves 2)

1 large Japanese yam

2 tsp virgin unrefined coconut oil

1 Tbsp fresh or dried dill

Juice of 1 small lemon or 1/2 a large lemon

sea salt to taste

Rinse the yam to remove any dirt, cut off and discard the ends.  Cut the yam into cubes with peel on.  Steam a few minutes just until fork tender.  Combine the steamed yams with the remaining ingredients in a bowl.  Serve warm immediately, or cold from the refrigerator.  Keep 3-4 days. 

KELP NOODLES

KELP NOODLES

BAKED YAM CHIPS

BAKED YAM CHIPS