Your Health Detective: Natural Sweeteners

Many of you have been asking me to share some of my Nightshade-FREE recipes that will be included in my upcoming cookbook about eating to avoid and reverse inflammation. When the cookbook is released, all Premium Subscribers will receive it FREE, all general subscribers will pay the minimal cost. The following is one of my all-time favorites and I’m sure will be yours as well:

Mayonnaise-FREE Sweet Potato Salad

Developed by Dr. Gloria Gilbère

Makes about 8 average size servings.

1 pound Sweet Potatoes*, peeled and cut into about ½ inch pieces
Salt & Pepper to taste
2 – 3 TBS white wine vinegar (I prefer using Balsamic vinegar; it gives it a great “zingy” rich flavor)
¼ cup light vegetable oil (I prefer Macadamia nut oil, available in specialty food stores) – another tasty alternative is Grape Seed oil.
1 tsp. brown sugar (I prefer Brown Whey Low Natural Sugar Alternative) – it’s used in exactly the same ratios as sugar and can be used for baking or any recipe needing sweetener. To order click here. It is the only natural sweetener I know of that can be used for baking.
1 ½ tsp fresh finely chopped thyme leaves
2-3 stocks celery, finely chopped
2-3 green onions or scallions, finely chopped
½ -1 cup shredded celery root
½ cup finely chopped pecans

Variations / Comments:

I like to add about 1 tsp. of Dijon Mustard for added zest. It works best if you mix the mustard with the oil before adding to the salad mix.

I don’t like the flavor of this salad when made with olive oil, it becomes too heavy but is an individual preference.

In a 3-quart saucepan, heat sweet potatoes with 1 tsp. salt and enough water to cover. Allow to boil then reduce heat to low; cover and simmer 3-5 minutes until potatoes are just fork-tender (al dente), don’t overcook. Drain well and cool.
Meanwhile, in a large bowl, whisk together the oil, vinegar, sugar/sweetener, thyme, and salt. After thoroughly mixed, add celery, green onions, celery root, and pecans.
When potatoes are cooled, add to mixture in the bowl and toss. It taste better when made one-day in advance and kept well refrigerated to allow flavors to blend.
To serve, place an ice cream scoop sized serving onto of your favorite green and, if using dark balsamic, gently drizzle a bit around the edge of the plate.

* NOTE: In various parts of the country, Sweet Potatoes are known by different names. On the West Coast we know Sweet Potatoes as the paler light yellow thin-skinned variety with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. This can be used in any receipe calling for white potatoes.

In the South, for instance, the other type is also called Sweet Potatoe but is known to Westerners as Yams. The tubulars are elongated with ends that taper to a point and come in two varieties. The darker of the varieties has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture. Yams contain more natural sugar than sweet potatoes and have higher moisture content.

This recipe calls for Western Sweet Potatoes although I’ve made it with Yams and it’s just as delicious, just a bit sweeter so if you use what I call Yams, adjust your sweetener to taste.

Here’s to Healthy Inflammation-FREE Eating…From my Kitchen to Yours, Dr. Gloria