The Purple Sweet Potato

This being my favorite time of year, I look forward to Winter Squash, Pumpkin Pie and Sweet Potatoes.
When we were in Hawaii we went to a buffet restaurant at the Polynesian Cultural Center where a potato salad was offered that was made from the purple yam, or sweet potato and it was delicious. Only recently did I learn that purple yams come from Okinawa!It was on Okinawa that I first tried "ube" (or purple sweet potato) ice cream. Yummy!Here is a recipe that is very satisfying and fun to serve to friends and family if you have an Asian market nearby that carries them. I got mine in Fresno. They are only available until the weather gets cold and they can't be stored in the refrigerator, so now is the time to buy and use them, before they're gone.

Okinawan Sweet Potato Salad:

1 1/2-2 lbs. Purple Yams, peeled and cubed
1 C. Celery, chopped
1/2 C. Sweet Onion, chopped
1/3 C. Mayo, good quality
2 T. Olive Oil
2 T. Coconut Oil
2 T. Apple Cider Vinegar, good quality
1 T. Lemon Juice
1 T. Chives
1 T. Parsley
Salt, to taste

Boil yams 5-7 minutes or till cooked but not mushy. Drain and add remaining ingredients while yams are still warm. Combine thoroughly and chill overnight.

Fresh Strawberry Cobbler!

Until recently I'd not seen a recipe for making cobbler with strawberries, but now, for me cobbler will never be the same. I wanted to make ice cream to top it off with in a picture but I couldn't wait for the ice cream!
Here is the recipe:

Strawberry Cobbler

In a cold saucepan place -
1/2 C. Agave Nectar or sweetener of choice
(if using a dry sweetener increase water to 1C.)
3/4C. Cold Water
1 Tbs. Cornstarch
Stir to blend in cornstarch and simmer til thickened.
Remove from heat and add -
3C. quartered fresh Strawberries
Pour into greased 8" pyrex.

In separate bowl mix -
1 C. Whole Wheat Pastry Flour
1 1/2 teas. Baking Powder
Dash of Salt
3 Tbs. Coconut Oil
1 Tbs. Agave
1/2 C. Coconut Milk or milk of choice
Mix together well till soft dough forms.
Spoon onto berries. Bake at 400 deg. for 25 min. Cool and serve. Delish!!

How-To Make Simple Peanut Butter Fudge

At my house we are a bit food-challenged. I am allergic to sugar, dairy products and chocolate. Some have wondered what's left?! There actually is a lot left, but for a long time I thought I'd never eat fudge again. Had I had to deal with these allergies several decades ago I'd have simply been out of luck ~ I've seen those "health food" cookbooks from the 70's and they sure leave something to be desired! Some call for wierd ingredients and many don't have much flavor. But nowadays there are healthy alternatives that are easy to find and taste good, too! So, how do you make fudge without chocolate, you may ask? Well, there is a substitute I use called Carob. I know it's not truly the same, but it works for me. And this recipe can be made with chocolate chips instead of the carob chips that I use here. Carob chips come in 10 oz. bags and chocolate chips come in 12 oz, so I measured them at 2C. Place chips in the microwave for about 30 seconds with 2/3 - 3/4 C. Peanut Butter (we like the crunchy kind). I prefer Adam's because it has no sugar or hardened fats, and add 2 tablespoons of milk. Adam's is very soft so with regular peanut butter you may need to increase milk. Stir the chips, peanut butter and milk, place back in the microwave for 15-20 seconds and stir again. If needed microwave another 10-15 seconds. Be careful though, carob is very heat sensitive and becomes chewy like a tootsie roll quickly if it get too hot. If there are bits of carob chips left, just stir the warm mixture until they finish melting. Add 2-3 packets of Truvia to taste and 1/8 t. of Vanilla. I use Butter Vanilla. Spread onto oiled plate. Allow to cool to room temperature. Carob Chips can be purchased at Health Food Stores and Whole Foods. Adam's Peanut Butter, Truvia (a no calorie natural and healthy sweetener), and Soymilk are available in many grocery stores. And, Butter Vanilla comes from from the specialty cake and candy maker's supply store, but regular Vanilla is OK, too! So there you have it; Fudge made without Chocolate, and taste's like a peanut butter cup! Well, at least to me it does!! Here're those 5 simple ingredients without all the chatter:
2C. Carob or Chocolate Chips
2/3 - 3/4 C. Peanut Butter
2T. Milk or Soymilk
2-3 Packets Truvia
1/8 t. Vanilla