Hectic schedules beget dodgy food choices. There are many a day when we don’t have time to sit, let alone eat a proper meal. One of my favorite no-fuss fall backs is roast sweet potatoes and nut butter. I am currently enamored with the white-fleshed Japanese-variety tuber and stone-ground almond butter. That is just me being picky. Any organic sweet potato and good-quality raw almond butter will do. I know the duo does not sound like traditional Chinese medicinal fare, but actually the combination holds true to sound dietary principles. Nuts strengthen the wei level--our defensive chi or our sort of cash currency--the energy we need to knock back the constant incoming and plow through the to-do list. Sweet potatoes, which have an affinity for the spleen, go deeper--to the yin or nourishment level. This is where we both build and protect reserves. And so the simple meal leaves you in a good place--both short and long-term.
Heat oven to 425 degrees. Cut sweet potatoes into about 1-inch thick rounds and spread out on a baking sheet. Roast until potatoes are soft to the touch and their sugars begin to bubble up. They should get a nice golden crust on the baking-sheet side.
Frances Boswell is a licensed acupuncturist at her practice, Qi Sera Sera Acupuncture, in New York City. She focuses on a lesser-known branch of Traditional Chinese Medicine, which identifies poor diet as a common cause of disease. Traditional Chinese Medicine understands that the importance of food goes beyond ingredients' vitamins, mineral, nutrient and caloric content—food has its own energetic and spiritual role in our health. Frances' aim is to teach this ancient wisdom, apply it to everyday cooking, and work with patients to modify their diets, in addition to acupuncture, to help them live, eat, and be well. Contact Frances here.