Baked Sweet Potato with Lime and Cilantro

This is a recipe from Chef Carolyn Akens.

The Sweet Potato

The sweet potato is good for the eliminative system, but a little more difficult to digest than the white potato.  It contains a a lot of vitamin A and is a good source of niacin.

The Lime

Limes are good for the relief of arthritis because they have such a high vitamin C content.  Limes are one of the most alkalizing foods.

Cilantro

Cilantro is a herb, referred to as Chinese parsley.  It has anti-inflammatory benefits and is known to help remove heavy metals.  It is  a good source of magnesium and iron.

Sweet Potato with Lime and Cilantro

Yield:  4 Servings

4 sweet potatoes
2-3 limes
1/4 bunch of cilantro
1/8 teaspoon Himalayan Pink or Celtic Salt
Coconut oil

Directions:

1.  Wash sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.

2.  Wash and chop cilantro leaves.

3.  When sweet potatoes are done, slit open skin and place on serving plate.  Season with salt, a dollop of coconut oil.

4.  If you like, then squeeze fresh lime juice over, and shower with cilantro leaves.

Recipe by:  Carolyn Akens is a well-renowned raw food educator who has trained and coached raw food chefs, raw food instructors and raw food pastry chefs.

Enjoy!

Information Source:  Foods that Heal

Image Credit:  Carl Lewis

Tags: coconut oil, iron source, plant-based diet, Recipes, vegan, vegan meal, vegetarian

Category: Recipes