Ginger, Coconut Yams

Ginger, Coconut Yams

     Coconut milk is considered to be a 'damp' food in TCM, one that has a lot of oil, or fat, or causes fat in the body. Damp foods also cause phlegm. Ginger dries dampness and phlegm, clears the lungs and aids digestion. Coconut and ginger are therefore a good combination, for flavor, and for health. 

     When I skim the coconut fat from the top of the can, to mix and refrigerate for Coconut Cream, (turns into the same consistency as whipped cream, to be used as an alternative) this is one way I use the left over coconut milk.  

 1 - 2       yams or sweet potatoes, sliced

 1 can    organic coconut milk, (Thai Kitchen is a good brand)

 1 Tablespoon dried, shredded organic coconut, for each yam or sweet potato

          for a stronger coconut flavor, toast coconut in dry frying pan

1 Tablespoon minced ginger for each yam or sweet potato

Steam yams and ginger. When soft mash. Add just enough coconut milk for the consistency of mashed potatoes. Sprinkle top with dried coconut. Can make ahead and warm up before serving in 350 degree oven for 15 minutes.  Enjoy!

                                                            Health & Happiness,        
                                                                  Nancy Burton, L.Ac.

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