Serves – 2
Nutrition Tip
The smell of Cardamom reminds most of us of the Christmas season but when you find out about all the benefits of this power packed spice, you will be using this little seed to season your food all year long!
Cardamom contains an abundance of antioxidants that have been proven to lower inflammation, help fight cancer, assist in lowering blood pressure, aid in digestive problems, treat bad breath, and also help prevent cavities! The power of food as medicine never ceases to amaze me and that is why I am so excited to present to you this delicious recipe that is not only going to dazzle your taste buds, it is going to boost your health!
Ingredients
- 1 large garnet yam, peeled and sliced
- 1/4 cup coconut butter
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
- 1 tsp Ceylon cinnamon
- 2 tsp vanilla
- Pinch sea salt
- 1 cup full fat coconut milk, divided
- 4 egg yolks
- 1 cup blueberries
- 1/4 cup coconut ribbons, toasted
- 1/4 cup hemp seeds
Procedure
- Preheat oven to 375
- Line a baking tray with parchment paper and scatter sweet potatoes evenly on your tray. Bake for 30 min or until soft.
- Once sweet potatoes are done, transfer to a food processor and add coconut butter, egg yolks, vanilla, sea salt, cardamom, nutmeg, cinnamon, and 1/2 cup of coconut milk. Process until smooth. Using a spatula, remove batter and spread evenly in a baking dish.
- Bake for 20 min or until slightly golden.
- Remove from oven and scoop into bowls. Top with additional coconut milk, blueberries, coconut ribbons, and hemp seeds.
Justine Stenger received her degree from the University of Alberta in Nutrition and Physical education. She proceeded to pursue a Holistic Nutrition/Therapeutic Chef certification from Bauman College. Justine has completed her Functional Medicine training through the Institute for Functional Medicine and is a Certified Functional Medicine Health Coach, certified through the Institute for Functional Medicine. Justine is a trained Bredesen (RECODE) practitioner and specializes in cell membrane medicine, and works primarily with patients who suffer with neurological conditions, mast cell activation syndrome, Lyme disease, and autoimmune disease.
Justine has worked beside Dr. Bruce Hoffman for the past 10 years and has supported hundreds of Dr Hoffman’s chronic, complex illness patients nutritionally.
Credentials:
University Of Alberta – Nutrition & Physical Education , IFM – Functional Medicine Trained, IFM -Bredesen Practitioner, The dr.Com -Certified Gluten Practitioner, Bauman College – Holistic Nutrition & Certified Therapeutic Chef, Institute For Functional Medicine – Certified Health Coach
Hey Justine – I love your recipes, thank you! When you say a cup of full fat coconut milk here (which I’ve seen in your other recipes), do you mean from a can? I don’t think the tetra pack coconut milk that you can buy to drink is full fat so just wanted to clarify! Thank you!
Yes organic and guar gum free from a can!