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Purple potatoes, kohl robbie & how to use them

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Purple potatoes, kohl robbie & how to use them
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freshly harvested purple potatoes

I could not be more excited about these gems. The potato is SO versatile, especially this one, with its medium starch level, offering soups, mashing, baking and salads a great texture.  These are acceptable at every meal.

Purple is by far my favorite color, eating it is a pure pleasure!

These gems will make frequent appearances on our table, considering I have 12#s of them.

Purple potatoes are comparable to the good ol’ russet in nutrition facts, a bit of protein, some fiber, substantial levels of potassium. Potassium plays a crucial role, along with sodium, in regulating our blood pressure. Purple potatoes are super special because of their antioxidant levels. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant. In this modern world we need to saturate ourselves in antioxidants!

This recipe goes down in the Mustgos category.

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purple potatoes, oyster mushrooms, kohl robbie

Sunday Mustgos

(This served 3 people)

2 t extra virgin coconut oil (or butter)

2 t freshly ground cumin seeds

3 cups of  purple potatoes,washed, not peeled and cut into bit sized pieces

3 cloves of garlic, chopped finely

1/3 cup high quality broth or water

1 kohl robbie bulb, grated – leaves washed & ribboned

1 cup mushrooms (I used oysters), chopped

salt & pepper to taste

Heat oil in saute pan over medium, when melted minced garlic. Stir/saute for about 1 minute, add ground cumin seed. Stir/saute for about 5 minutes until garlic starts to brown and cumin smells amazing. Next add potatoes toss and cover with oil & spices, then add the  chopped mushrooms. Combine flavors and stir/saute for about 2 minutes. Add broth, bring to a quick boil, reduce heat and cover for about 8 minutes. Meanwhile, peel and grate kohl robbie and ribbon the leaves. When potatoes and mushrooms are almost finished add the greens to the top, recover and let them steam for about  minute.

Serve in bowl with grated kohl robbie on top. This is healthy & hearty meal that your whole family will love.

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Superfood soup

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Sweet potatoes are so delicious. Since we started feeding our daughter solid foods last year, honestly, we haven’t had a white potato in our house. We have been straight sweet potatoin’ it.

As you know I love the steamer, you can make sweet potatoes in under 10 minutes. Since it has been so hot out here in Portland and the days are longer, my man insists on eating a bit later than I like. (I have a pretty strict rules about have my last meal 2 hours before I got to bed). But like I tell my clients, friends and myself 80% of the time eat like a boss and the other 20% eat BBQ with your husband an hour before you go to bed.

Those mornings after I eat late, I find I am not so hungry in the morning. But I know better than to skip breakfast. This super food soup is warming, full of nutrients, spices and protein, a great way to get the day going.

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1 1/2 sweet potatoes, cubed & steamed (8 minutes)

1/2 cup raw cashews (soak them if you remember, if not, don’t fret)

2 T maca powder

2 T gogi berries

1 t cumin seeds, take them on a quick trip through your mortal & pestle

1 t cinnamon

1/2 t turmeric

2 garlic cloves, minced

1/2 ” fresh ginger root, minced

Steam up those sweet potatoes and transfer them into the blender hot, put everything else in, along with up to 2 pints of water (depending on how thick you want it) and blend on high for 2 minutes.

Pour in a mug or bowl and ENJOY the sustainable energy.

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