Purple Sweet Potato Mash

The Okinawan Purple Sweet Potato is rich in anthocyanins ( which gives it the beautiful color) This type of antioxidant has properties that fight against cancer, diabetes, obesity, cardiovascular diseases, and is delicious. 

Ingredients

• 3-4 medium Purple Sweet potatoes

• 1/3 cup coconut milk, more as needed

• 2 cloves garlic minced, more to taste

• 1/3 teaspoon Hawaiian sea salt, more to taste

• Dash black pepper

• Chopped chives

Instructions:

Peel and quarter the potatoes.

In a medium saucepan, boil in water until tender, about 45 minutes. 

Okinawa sweet potatoes take longer than regular potatoes to cook, so make sure they are quite soft.

Drain the water and mash with coconut milk ( a potato masher works well) 

Add more coconut milk until the desired consistency is reached.

Add garlic, salt, and pepper to taste. 

Top with chopped chives

Warm Cranberry Orange Sauce

This warm cranberry sauce is bright, cozy, and just the right mix of tart and sweet. Fresh cranberries cook down with orange and a little maple syrup to make a soft, jammy sauce that feels like the holidays. It’s full of antioxidants and adds a beautiful splash of color to your plate. I love it year after year!

Ingredients:

3 cups fresh cranberries
1 medium orange, zest + juice
1 medium apple, peeled and grated
⅓ cup pure maple syrup (adjust to taste)
½ cup water
½ teaspoon cinnamon
Pinch of sea salt

Instructions:

Add the cranberries, orange zest, orange juice, grated apple, water, and cinnamon to a medium saucepan.

Stir in the maple syrup and a small pinch of salt.

Bring to a simmer over medium heat.

Once the cranberries start to pop, reduce the heat to low.

Cook until the mixture thickens and becomes soft and jammy, about 12–15 minutes.

Taste and add more maple syrup if you want more sweetness.

Cool slightly before serving.

Braised Red Cabbage with Apples, and Balsamic

This warm and colorful holiday side brings sweet, cozy flavor to your table. The apples turn soft as they cook, and the balsamic adds a rich, festive depth. It’s nourishing, easy to digest, and a beautiful way to bring more color to your plate.

Ingredients:

1 medium head red cabbage, cored and thinly sliced
2 tart apples ( Granny Smith) peeled, cored and sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup (optional)
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon ground cinnamon or 1/4 tsp allspice
½ cup water or low-sodium vegetable broth

Salt and pepper to taste.

Instructions:

Prepare your cabbage and cover it with cold water( keeps it from browning) while you prepare the rest of the ingredients.

Heat oil over a large lidded skillet or casserole dish and add onions. Cook until soft.

Add in your balsamic stir until golden. Then add in your apples. Cook for about 3 minutes.

Drain your cabbage and add into the pot and stir to combine.

Add in your broth, apple cider vinegar, maple syrup, cinnamon ( or allspice), salt and pepper. Toss together

Cover and simmer 40-60 min ( stir a few times)

Pro Tip: This dish tastes even better the next day — make it ahead to save time during the holiday rush.