Sweet Potatoes with Rose Petals


This dish is wonderful and Kauai’s incredibly rich purple sweet potatoes make it even better. Here I used a mixture of purple and regular yellow sweet potatoes. Rose petals of all colors are from Myra’s rose bushes. This dish is augmenting, sweet, and nourishing. Cinnamon is warming and sweet, coriander and rose petals are cooling. Make with coconut oil (more cooling, extractive) or ghee (balancing).

10 c sweet potatoes, skins removed and chopped
4 T ghee
2 t mineral salt
2 T sweet cinnamon powder
1 1/2 T coriander powder
1/2 c dried rose petals
Water (or tea) as needed

Heat ghee, add salt, cinnamon and coriander until aroma comes up. Add potatoes and stir to coat. Add water to fill 1/3 level of the potatoes (or you can add more and cook longer for extra creamy, kinda mashed potatoes). I also like using tea for this step…chai, vanilla rooibos , and honeybush are all great. I cooked these potatoes for about 30 mins, stirring occasionally at first, then let them simmer once they were soft.

Enjoy with appreciation for these sweet, sweet morsels of nutrition from the earth! Thank you farmers!


Midday Meal (Kauai)

Midday Meal:

  • Avocado fresh from the tree!
  • Napa cabbage with ghee, mustard seeds, coriander powder and cumin powder
  • Adzuki beans with ghee, cumin powder, coriander powder, cinnamon and asafoetida
  • Barley with coconut oil
  • Purple sweet potatoes (I haven’t seen them outside Hawaii, they are amazing) with coconut oil, fresh ginger, cinnamon, nutmeg, and a splash of freshly-made coconut milk (coconut water blended with the coconut meat, from a medium-aged coconut)

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Day 6: Sweet Potato Kitchadi

Day 6, Midday and Evening Meals: Sweet Potato Kitchadi

The purple sweet potatoes here on Kauai may be my favorite vegetable on the planet.  They are sweet, creamy, and best of all, bright purple.  They make this kitchadi a favorite of many.  Because it can be very hot here, and there are often a few students with some pitta dosha imbalance (too much heat), I usually cut down on the spices because they are so warming.  However, if you live in a cold environment and/or are not prone to pitta aggravation, this is a wonderful kitchadi to enjoy even using regular (organic or local as possible) sweet potatoes.  Cooking for 25 people, I multiplied the recipe by about 4.5 and made a few other edits.  Here is my version -amounts are estimated, and this makes A LOT:

  • 2 1/2 c white basmati rice
  • 1 1/4 c split mung beans
  • 13 1/2 T ghee
  • 2 1/2 T mineral salt
  • 1 1/2 T cumin seeds
  • 1 1/2 T mustard seeds
  • 1 1/2 T coriander seeds
  • 4 strips kombu, chopped up small
  • 1 pea sized ball of asafoetida
  • 3/4 c grated ginger
  • 1/4 c grated turmeric
  • 1 c + fresh chopped coconut meat
  • 1 c chopped cilantro
  • 25 cardamom pods
  • 30 plack peppercorns
  • 5 cinnamon sticks
  • 13 bay leaves
  • 25 cloves
  • 12 – 16 c veggies

For this recipe, put half the ghee and salt into a pressure cooker, add all the seeds, kombu, asafoetida, cardamom pods, black peppercorns, cinnamon sticks, bay leaves, and cloves, and simmer for a couple minutes.  Add rice and beans, stir it up, and add 9.5 c water.  Cover and bring to pressure, cook for 22 minutes at pressure, take it off the heat and let the pot depressurize on its own.  While that one is cooking, blend up the coconut, ginger, turmeric, and cilantro in a food processor or blender.  Chopping it up works fine, too.  Put the other half of the ghee and salt into a pot, heat it up and add the sweet potatoes.  Add water to about 1/3 the height of the potatoes in the pot and cook them until just about soft.  You can experiment with adding some of the spices to the ghee in the potato pot instead of the rice.  Cooking the potatoes with the cinnamon and cardamom is nice.  Add the greens (I use kale) when the potatoes are almost done.  Cook about 15 more minutes (til you can put a fork through a potato) and the add the coconut mixture, stir it up and add the rice/bean/spice mixture.  Voila!  Amazing.  Serve and eat with love.

Sweet Potato Kitch

Aloha from Kauai!

Aloha!  I am back on Kauai cooking for a Japanese Yoga Teacher Training (YTT) this month!  As with all Hale Pule YTTs, the first week is a Kitchadi Cleanse.  Kitchadi (Kitchari, Kichery, however you want to spell it in English) is a one-pot meal that is very easy to digest.  It is typically made with basmati rice, split mung beans (daahl), ghee, and a combination of cleansing spices and herbs.  Different vegetable combinations help to mix it up during the cleanse.  For more information on kitchadi, see my post or visit Hale Pule.  This week I made 12 kitchadis!

Breakfast each morning was kunyi, soupy white basmati rice with ghee and freshly grated ginger and turmeric -also very easy to digest.

Before each lunch and dinner, I also prepared a ginger appetizer for everyone.  Fresh ginger helps to stimulate digestion and is nice to have before meals. The ginger we had this week was particularly hot and spicy, reflecting the fact that it’s been a very hot and kind of dry summer here on Kauai.

Each ginger appetizer is made by grating 1/8 – 1/4 teaspoon of fresh ginger, and adding 2 drops of fresh lime juice and a pinch of mineral salt.

We are so fortunate to be on an island with bountiful organic produce!  Durga Farms, owned by and operated at Hale Pule, produces bushels of incredibly delicious, prana-filled veggies, as well as herbs and spices.  Whatever we can’t get right here, we can get from our neighbor farmers or we can head over to one of many Farmer’s Markets.  This island does it right!  Stay tuned for some kitchadi posts, and have a beautiful day.

Hibiscus IMG_1880 Local Goods