I am excited to share the final recipe from this fabulous charity digital cookbook called “From Scratch”.
Each of the 49 delicious gluten and dairy-free recipes was created by talented alumni of my alma mater The Academy of Culinary Nutrition.
The book itself is beautifully photographed and includes numerous nutrition tips, paleo and vegan options, and pay-what-you-can pricing to support the Thrive charity. Thrive supports African communities to move from reliance on food aid to conditions of self-sufficiency – even into surplus. They do this by equipping small-scale farmers with the resources and knowledge to farm organically and productively.
This recipe is one of the delicious ones included. And I have one of my own featured as well (so exciting!!).
Sweet Potato Hash
Ingredients
- 1 tbsp ghee
- 1 medium fennel bulb diced
- 2 sweet potatoes peeled and diced
- 1 clove garlic minced
- 1/2 cup bone broth
- 1/2 tsp dried turmeric
- 1/2 tsp dried ground sage
- salt and pepper to taste
- 1/2-1 cup pancetta or bacon (optional)
Instructions
- Melt ghee in a large saucepan over medium heat. Add in the fennel, sweet potatoes and garlic, and sauté for a few minutes.
- Add in the bone broth, turmeric, sage, salt and pepper. Place the lid on the saucepan and leave to cook gently over medium-low heat for about 15-20 minutes, until the fennel and sweet potato are fork-tender and most of the liquid has been cooked off.
- Add in the pancetta/bacon, if using, and gently stir for a couple of minutes until cooked.
- Remove from the heat and serve, with a slotted spoon if necessary to drain excess liquid.
- Bonus Tip: Leftovers are a dream with eggs!
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