We’re Yam’ing, I Wanna Yam It with you!
Hiya Beautiful! It is time for a foodie break!
I cannot believe that within 24 hours, I have received 3 emails for “in-shelter recipe sharing”. This is more outreach for recipe sharing in 24 hours than I have seen in a year! I love the community sharing and outreach that this tragic pandemic is bringing to us all and sincerely hope that the increased self care, the return to nature, the respect of nature and more heart-forward living stays with us all and becomes the new norm. Anyway, onto some YAM recipes.
I chose YAMS because of the positive hormonal impacts they CAN have on a woman’s system.
Did you know that the bulb and roots of wild yams contain a chemical called diosgenin, which can influence the production of several useful hormones in humans, such as estrogen or dehydroepiandrosterone (DHEA). Consuming wild yams may be a natural way of promoting these hormones in the body, which can assist some women that are encountering common menopausal symptoms.
So a few fun, easy recipes.
ONE:
After living 8 years in Japan, I can’t not honor the commonplace simple roasted whole yam and how easy it is! Just roast ‘em and eat ‘em. Or you can slice the yam, drizzle some olive oil and lightly salt and add your favorite spices (e.g. cinnamon, garam marsala, or paprika) and then roast in a small toaster oven. This is A GREAT snack for all ages!
TWO:
If you desire a slightly more elevated recipe, here is a yummy one. Instead of a baked potato how about a Moroccan style stuffed Yam?!
A Yam loaded with Moroccan spiced eggplant, crispy chickpeas and tahini for a healthy vegetarian meal! Vegan, gluten-free and grain-free. Loaded with Moroccan flavor. Super easy to make. This recipe is from Jesseca Hoffman and serves 4.
Moroccan eggplant
1 medium eggplant (about 3–4 cups worth)
1 tbsp olive oil
4 garlic cloves
2 tbsp tomato paste
1/2 tsp cumin
1 tsp paprika
1 tbsp lemon juice
salt & pepper to taste
1/2 cup water
Roasted chickpeas
1 can chickpeas, drained and patted dry.
1/2 tbsp olive oil
1/2 tsp paprika
1/4 tsp salt
Other ingredients
4 Yams, cut in half lengthwise
1/4 cup tahini
1/4 cup pomegranate seeds (optional)
bunch of cilantro, finely chopped
For the eggplant: Preheat the oven to 400 degrees and line a baking pan with parchment paper. Peel and chop the eggplant into cubes then scatter on the baking pan. Bake for about 30 minutes or until tender. Add the olive oil to a pan on medium-high heat, then add the garlic and let cook for 30 seconds. Add the eggplant, tomato paste spices and lemon juice and mix together until combined, then add the water. Let cook on low heat for 10 minutes, using a fork to mash the eggplant.
For the chickpeas: Toss the chickpeas with the olive oil, paprika and salt then place on a baking pan. Place in the oven at 400 degrees F and bake for 30 minutes until crispy.
For the yams: Place the yams on a separate baking pan face down and place in the oven at 400 degrees F for 30 minutes, or until soft. (The yams and chickpeas can go in the oven together and will take approx. the same time to cook.)
Putting it all together: Mash the sweet potatoes with a fork, then top with the eggplant, roasted chickpeas, tahini, pomegranate seeds and cilantro.
THREE:
Another Great Tangine with yams is: Tangine of Yam, Shallots, Carrots and Prunes (or dates if you prefer sweeter).
Ingredients:
2-3 T Olive Oil
1TBS Butter
3 inches fresh ginger finely chopped or grated
1-2 Cinnamon sticks or 1-2 tsp of ground cinnamon
4 small shallots peeled and sliced
1 1/4 lbs of yams peeled and cut into bite sized pieces
2-3 medium sized carrots, peeled and cut into bite sized pieces
3/4 cup pitted prunes OR 3-4 medjool dates pitted and cut in half
1 TBS dark clear honey (I love manuka honey).
1 3/4 cup vegetable stock
For garnish, fresh cilantro and parsley and mint chopped
Sea salt and pepper to taste.
Optional: I like to add 1-2 tsp of coriander, cumin and/or sumac
Optional: I sometimes like to add chicken (bite sized pieces) to this recipe.
Serve with buttery couscous or grain of choice.
This syrupy, carmelized tagine is delicious served as a main dish, with Plain, Buttery Couscous and an herby salad, or as a side dish to accompany grilled or roasted meats. Sweet Potatoes, butternut squash or pumpkin can also be used instead. But Yams are great for menopausal symptoms.
Heat olive oil and butter in tagine or casserole dish. Add ginger and cinnamon. Toss in shallots and when they begin to colour add the yam and carrots. Saute for 2-3minutes, stirring, then add prunes (or dates) and the honey. Pour in the stock and bring it to boil for just a minute. Then reduce heat and cook for 25min on low simmer.
Uncover and stir in cilantro and fresh herbs. Season to taste. Vegetables should be tender and slightly caramelized in a very syrupy sauce. Sprinkle with remaining fresh herbs and serve with buttery couscous.
