This light yet sustaining dish is a great way to welcome in the spring. The combination of ingredients is easy to digest and helps aid in the body’s natural process of detoxifying after the long winter months.
¾ inch of fresh ginger
½ lb of kale
¼ tsp of salt
1 tbsp of sunflower oil
2 cups of sweet potato
1. Boil the kale until leaves turn a vibrant shade of green and strain.
2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and save sweet water for another meal.
3. Grate and sauté ginger in sunflower oil for thirty seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes.