Fall is finally here! It rained the other day for the first time in god knows how long. Seattle has this reputation for rain, but it’s pretty dry in the summer. The smell of autumn rain has always imbued me. There’s something about the smell and grey that brings out these subtle yet deep moods. Even my cat friends want to snuggle up closer for warmth!

Because we are now getting less sun, I have to be extra diligent on limiting sugar intake and instead focus on eating super healthy and exercising often. The last thing I need is to exacerbate the ol’ seasonal depression like what happened in New Zealand. I also start getting into denser foods when the weather cools down. While I prefer lighter and fresher foods in the summer, once the weather starts cooling down, my body starts craving heavier produce, like root vegetables and tubers. It’s a common thing for many people.

This sweet potato dish here has carbs and protein that keep you going longer with energy. We’re still waiting for squash to arrive. Then again, fall has just started, so we will need to be a little patient. In the meantime, I do have some root vegetables and sweet potatoes that need to be used. My favorite kind of cooking is one where I can just throw ingredients together, and 99% of the time, it comes out pretty good. I do measure things out the first time I make something. The second time I make it, I adjust to taste. It’s foolproof. 

Here, you have some options. You can use black beans or chick peas. You can either mix them in or have them on the side. If you can’t stand beets (and I know some of you do), then feel free to leave them out. But kale and sweet potato are two things that just go together.

Did I mention the colors of the veggies are very pretty?

Sweet Potato Stir Fry

Ingredients: 

• 1 sweet potato, cut into 1/2 inch cubes
• 1 beet
• 3 cups of chopped kale
• 2 Tbsp of coconut oil
• 4 cloves of garlic, minced
• 1/2 onion, chopped
• 1/2 tsp salt (or to taste)
• 1 tsp rosemary
• 1/2 tsp oregano
• 1 can of drained chick peas or black beans

Heat oil, and then sauté onions until caramelized. Add the salt, which will help draw the water out of the onions. Add minced garlic and stir for 30 more seconds.

Add the chopped sweet potato. Cover and cook for 15 minutes, stirring every other minute. Then add the beets. Cook for 5 minutes. Then add the kale. Keep stirring until the kale breaks down enough (about 3 minutes or so), but don’t overcook it.

Add the dried herbs and keep stirring to mix them into the veggies. 

Optional: you can stir in the chick peas or whatever beans you like. Or you can have them on the side. It’s totally up to you. Enjoy!