Sweet Potatoes in Cranberry Sauce

the best food for kidneys

 2 servings

This Vatta-reducing dish nourishes the colon and the kidneys. It helps to neutralize acidity in the body and comforts your craving for sweets. The nourishing aspect of the dates provides a fortifying food for the women`s reproductive system.


The cranberries in this recipe are a strong antioxidant, support the urinary tract, and help make your teeth healthy and strong.
The sweet potatoes are high in Vitamin B6, C, and D. They help create proper red and white blood cell production and proper immune functioning. They are high in Iron and Magnesium, the relaxation and anti stress mineral. It produces collagen which helps maintain skin's youthful elasticity.



I personally accompany the dish with a warm almond milk drink, and eat it on those chilly winter days as breakfast.

I also love this dish with fresh salads and warm basmati rice.

Ingredients

2 large sweet potatoes

½ cup fresh cranberries

½ cup pitted dates

4 tsp ginger

2 tsp ghee

1 tsp maple syrup

salt or tamari at your taste

1 tsp each of sweet spices combination (Example: nutmeg, coriander, cinnamon, fennel and turmeric)

1 tsp each of salty spice combination (Example: coriander, cumin, zumac and lemongrass)

Procedure

Pre-heat oven to 350 degrees.

Wash and cut the ends off of the sweet potatoes. Put the sweet potatoes in the oven and bake them for 20 minutes.

Meanwhile cook the dates and cranberries together. When they become soft, continue to blend them until you have a puree. Add 1 tsp of ghee and the sweet spices. This makes enough chutney to have left over for another dish. Store the left over in a glass jar in the fridge. It will keep for a couple of days.

When sweet potatoes are soft, remove from oven and cut them into slices or in half.

Put the sweet potatoes in an iron pan with 1 tsp of ghee and add the salty spices, maple syrup, ginger and tamari. Don’t move the spices, allow them to form a small caramel at the bottom.

Remove from heat after 3 minutes, serve and pour the cranberry sauce on top.

For Kapha: Add more ginger.

For Pitta: Use more fennel in your spice combination, and less ginger.

For Vatta: Just enjoy it.