3 large sweet potatoes, skin on if organic
1 c wild rice blend (Lundberg makes a good one)
2 c filtered water
1 pint fresh, ripe, figs chopped into ½ ″ pieces
3 cloves garlic, slivered
2 T olive oil
1 T minced fresh sage
1 tsp dry thyme
sea salt and ground black pepper to taste
Preheat oven to 375°F.
Bring 2 cups of filtered water to boil and add wild rice blend. Lower heat, cover and cook for 40-50 minutes.
Scrub sweet potatoes, leaving skin on if organic, and poke holes in them with a fork. Wrap each individually with foil and bake in the preheated oven until tender (45-60 minutes). When they’re ready unwrap them and let them cool and chop them into ½″ chunks.
Heat the olive oil in a pan and cook the garlic over medium heat, stirring often, until crispy.
Meanwhile roast your figs. Option a) line a toaster oven tray with foil and set function to bake at 400 degrees and caramelize them until they are gooey with crispy edges. Option b) line figs on a greased baking sheet and add to your oven when the sweet potatoes have 20 minutes left.
Mince the fresh sage. Gently stir all ingredients together and add salt and pepper to taste.
ABOUT THE AUTHOR:
Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme. Check her out on yogavibes.com or in Chicago at yogaview. Sara has been a committed student to yoga since 1999. She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers. She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com