04/28/2026
While the calendar marks the arrival of Spring, here in New England the season often carries qualities that are still cool, damp, and windy. In Ayurveda, these characteristics can aggravate Vata and Kapha dosas, creating a sense of heaviness, chill or imbalance in the body. On days like these, choosing warm, cooked, and gently spiced foods help to kindle Agni (digestive fire), support circulation, and restore a sense of internal balance.
Check out this wonderful recipe from our blog: SWEET POTATO PORRIDGE RECIPE
Did you know sweet potatoes are considered a superfood?!
Sweet potatoes are a highly nutritious root vegetable. This fiber-packed food is what I turn to when I have a craving for sweets! Top it with walnuts, and coconut shreds, or mix in some almond butter, for a protein packed breakfast. See the recipe below.
INGREDIENTS
1 Sweet Potato
1 Can Organic Coconut Milk
½ cup Water
1 tablespoon Coconut Oil (Substitute: Olive Oil)
½ teaspoon Cinnamon
Optional: 1 teaspoon Turmeric or Ginger
TOPPINGS
Optional: ½ tablespoon Unsweetened Coconut Flakes
Optional: Berries
Optional: Chia Seeds
Optional: Nut Butter
DIRECTIONS
Peel and shred the sweet potato.
Place shredded sweet potato into a medium skillet. Then add the water and coconut milk.
Cover the skillet and cook over medium heat for about 15 minutes. Stir every couple minutes to prevent burning. You will know it is done when the sweet potato is a porridge like texture.
Put the mixture into bowls and add your desired toppings.
Enjoy!