combine the following in a 2 quart glass baking casserole dish:
3 small quartered and partially baked sweet potatoes (Bake the potatoes for about 30 minutes at 350. This way, they will still be nice and firm when the casserole is complete.)
1 green apple, sliced
6 chopped dates
1 finger grated turmeric
1 finger grated fresh ginger
1/4 cup shredded coconut
1/2 cup pecans
2 tablespoons coconut oil
1 organic lemon. Squeeze the juice from half and then slice the remaining pieces, including peel and add
sprinkle a liberal amount of allspice, cinnamon, Ajika seasoning blend and coriander, along with a teaspoon of agave. I used honey, but a strict vegan couldn’t, so, therefore, the agave substitute. Actually, the casserole is fairly sweet already, depending on the sweet potatoes.
1/2 cup fresh organic beet juice.
Mix well without breaking up the ingredients and then add:
3 small sliced semi cooked carrots.
1 sliced semi cooked, beet.
boil the beet and the carrots in 1 cup of water. While still firm, add them to the above in a glass casserole and bake for 45 minutes, covered.
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