November 2018 AroMagic Set: Herbs and Oils to open you up to the love that feeds your soul
November recipe for success: Ode to the humble yam
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It's neigh a week until the great American festival of gluttony and family dysfunctions: The Thanksgiving holiday. For many this time of year is the only time the nutritious, delicious and oh-so-easy-to-cook yam gets consumed.
Packed with more vitamins and minerals than its fluffy white cousins, a single ounce of raw yam contains 43% of the Daily Recommended Allowance (RDA) of vitamin C and is a good source of fiber as well.
Each month, we take this second Wednesday's blog and talk about a food that is good for us, easy to prepare and might help control some of our MS (or non-MS) weight issues.
Far too many of my generation don't know a yam (or sweet potato for that matter) without gobs (and globs) of brown sugar and don't forget those marshmallows!
If the holiday table is the only time yams make there way into your culinary life, you are missing a wonderful opportunity. Many I know use baked yams in place of baked potatoes at everyday meals. They certainly require fewer fatty condiments to make them rich and satisfying.
I'm not one to mess with your holiday meal traditions. I'll not force my Italian twice-baked yams onto your holiday table. Thanksgiving is a time of comfort and consistency. It should be the poster holiday for those of us with multiple sclerosis. We long for comfort and consistency in our lives.
What I will offer you is a wonderful yam recipe for your non-holiday table. Try this with simply prepared roast chicken or as the centerpiece of a brunch. Think of it as a great side dish to take to the inevitable potluck supper you'll be attending in the next month and a half.
It is adapted from the hosts of the radio program The Splendid Table. I think you'll love it as much as I do.
Ginger â€“ Scallion Yams
4lbs Yams, peeled cut into ½inch round slices
Sea salt to taste
6 Tbs Good quality olive oil
16 cloves Garlic, peeled and thinly sliced
8 each Shallots, peeled and thinly sliced
2-4 each Jalapeno peppers, cored, seeded and thinly sliced
5” piece Ginger, peeled and grated
1/8 tsp Ground black pepper
2 cups Lightly packed basil leaves, rough chopped
¼ cup Fresh lemon juice.
Boil yams in well salted water for 8-10 minutes until just tender. Drain and place on a serving plate or dish, and keep warm.
Heat oil in pot over med-high and add garlic, shallots, scallions, jalapenos, salt & pepper. Cook stirring for about one minute. Turn down to med-low and add ginger. Cook for 10-15 minutes so the ginger flavor is released.
Stir in basil for about 30 seconds and spoon over plate of yams. Season with more salt & pepper and drizzle with lime juice at the table.
Mmmm, I think I know what's for dinner tonight!
Wishing you and your family the best of health.
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