How Not To Die
What a clever way to get is to reflect on our diet and lifestyle choices. Diet and lifestyle have an influence or how long and how well we feel throughout our lifetime, so maybe it's a good idea to consider what we put in our mouth and how we live.
Dr. Michael Greger has put together a documentary based on his international bestselling book by the same title: How Not To Die. We found it quite amazing in the amount of scientific information he provides from the latest peer-reviewed research published in medical journals, as well as entertaining in how he shares it through his unique sense of humour.
Join us to hear more.
And if you'd like to watch the entire hour and twenty minute documentary, we've added it below.
The recipe this week is a Sweet Potato Mash. It's a simple combination of sweet potatoes and a fresh cranberry-apple-date chutney style topping. We made it one night because we wanted to do something different with sweet potatoes, which we love. We were so surprised by how much we liked it that we thought we'd share it with you. Give it a try, we think you'll like it too.
To your Amazing Health,
Connie and Bill
Sweet Potato Mash (Serves 2-4)
- 2 medium to large sweet potatoes or yams
- 8 medium dates (like Deglet Noor)
- 1 apple, quartered
- 1 cup cranberries, fresh or frozen (and thawed)
Bake sweet potatoes 40 minutes at 360º F. We usually cut them in half and bake them on a silicone mat.
Add the dates to a food processor and process until they just start to ball up.
Add the apple and cranberries and pulse to get the chunkiness you like.
Remove potatoes from oven when done and cut them up and mash them in the serving bowls you’ll use.
If you want the double baked look, scoop the potatoes out of their skins, mash them and put the mash back in the skins.
Cover with the cranberry sauce and serve.