Serves – 2
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!
- 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
- 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 studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.