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Sweet Potato Cakes
Cooking for Vitality for the Earth Element in Late Summer.
In late summer we want to embrace the earth element foods to create a grounding effect for the mind/heart and body. We need to eat more cooked foods including starchy vegetables and whole grains. These foods are a little heavier, still easy to digest and provide a more slow release energy food. It is important to support our digestive system in many ways. Yellow vegetables are recommended such as sweet potato, pumpkin and corn. Millet, which is yellow in colour is the grain recommended for the earth element. Quinoa is also a good one. Both grains are light, gluten free, easy to digest and have a good level of protein.
Adding spices can enhance the digestion of our food. Salt and pepper are digestive spices. All the indian cooking spices improve the digestive system. Adding simple dressings to salad, combining quality oil, lemon juice, apple cider vinegar, salt and pepper help us to digest raw salad vegetables as well as adding flavour to our food. It is better to eat foods warm or at least at room temperature. Fermented foods like sauerkraut , natural yoghurt and miso aid the digestive system and taste awesome.
It is important to support our digestive system in many ways. If the digestive system is not functioning properly many health issues will arise including bloating and gas. The overall health of our body relies on our digestive system functioning well and our nervous system being relaxed most of the time , the two systems working together. If the nervous system is stressed the digestive system will not function properly. It is important to help our digestive system along by sitting, relaxing and eating, and chewing our food properly.
INGREDIENTS:
1 kg yellow sweet potato (3-4 medium sized)
Dash of tamari
Fresh coriander and chives, chopped
2-3 mild long red chillies, finely chopped
2-3 dessertspoons maize or quinoa flour
1 tsp ground cumin
Salt & pepper
Peel and dice the sweet potato. Boil or steam until soft. Drain and sit in the colander for aprox 1 hour to remove all liquid. Tip into a large mixing bowl and mash. Add tamari, chopped fresh coriander and chives, chillies, cumin, salt and pepper and maize or quinoa flour. Mix thoroughly. Form into patties and fry in hot ghee or oil until golden. Use a good heavy based pan.
Serve with hommus or chilli relish, chutney or a mix of sour cream and lemon juice with a little finely chopped dill. Serve on a bed of your favourite greens/ rocket/ baby spinach.