I’m always on the lookout for new ways to incorporate healthy nutritious carbohydrates in my diet. White yams, also called white sweet potatoes are one of those carbs. Red skinned on the outside and cream colored on the inside. To me, they taste like a cross between a Yukon gold and a regular, orange sweet potato. They are a delicious low glycemic carb, which are rich in Vitamin C, B6, Potassium and Manganese. Manganese is great for your skin and bones as well as nutrient absorption. Pinto beans are low glycemic as well and this meal is a great way for your little athletes as it offers high-density nutrition, and carbs that won’t spike your blood sugar. As for me, I’m loading up for tomorrow’s #legday after a week off.
This hearty and comforting stew is sure to keep you warm on a chilly Fall night.
- 1 whole organic pasture raised chicken
- Two white yams peeled and cubed.
- 2 cups of dry organic pinto beans, soaked overnight
- 4 celery stalks, diced
- One white onion, diced
- One bunch green onions, diced
- I tbl fresh turmeric root, sliced (can use powder if fresh root not available)
- I tsp. cumin seeds
- T tsp. dried oregano
- Sea salt and pepper to taste
Place chicken in a on-reactive pot filled filtered water. Add celery, onion, beans, cumin and oregano. Bring to a boil and then simmer for at least two hours. Remove chicken and shred meat from bone. Add diced yams and simmer for another 30 minutes. When yams are tender, add shredded chicken. Salt and pepper to taste. Garnish with diced green onion. Enjoy!
