Root Vegetables – How to Prepare Yams

    Published: 06-16-2009
    Views: 18,838
    Lisa Wilson, Certified Health, Nutrition and Wellness Counselor and Fitness Trainer, talks about how to prepare yams.

    Lisa Wilson

    Lisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar reduction, cholesterol control, hormone balance, emotional issues, wellness, prevention, renewed energy and balance and more. Lisa offers individual and group counseling. Individuals are often referred to her practice by area doctors. She also offers a cooking class series in the home or office! The classes cover kitchen basics, intermediate classes and classes on stepping it up to ultimate health! Lisa earned her undergraduate degree from the College of Saint Benedict in Minnesota. She received her training as a Health Counselor through a program with Columbia University, at the Institute for Integrative Nutrition in Manhattan. She lives and works in McLean, Virginia.

    Hi, I am Lisa Wilson with Nourished, LLC. We are having fun in the kitchen. Today we were taking about eating for the season and preparing root vegetables. Specifically right now we are talking about yams. One of my favorite things about yams are they are so simple. Meaning you don t even have to wash them. What you are going to do is just take your fork put some holes in it into the oven it goes on a baking sheet or a cookie sheet for 350 degrees for 90 minutes.

    So, I have taken some yams already added to oven. I have already done that step. Already have been baking for hour and a half. Here are two of them. I have already taken them out of their skins and they are too warm. I will show you how easy this is. They are still nice and warm a little bit caramelized because its natural sugars will caramelize. Go ahead and just take the skins off. A little bit messy here, one two.

    I am always working with families telling them how easy this to cook and such they were actually proving how easy this is. Really the oven does the work and then there we go. I am going to rinse my hands to right back. I have got this recipe from a good friend in 1:28 Eve. Thanks Eve.

    I am going to add Jalapeno 1:32 today. Now, if you go thanksgiving. I am sure everybody has been in the thanksgiving 1:37. Brown sugar and marshmallows we will spice some things up today. So, I have already taken one Jalapeno. Now, if you not used to working with Jalapeno the things to remember is the scissor what 1:49. So I like to take my Jalapeno cut the top off. Cut it in half and then those seeds right out. Right into my bowl that s more and you want to make sure all the seeds are off because the seeds already heat is, let's put the heat off and you don t to do so. Just like that one more to do.

    Now, at this point when all the seeds are out. You want to go ahead and wash your fingers off. I was making this last week. I didn t do that. I actually punched the base of my nose and my whole nose is on fire. So, you need to make sure you wash with a little 2:52 water. Particularly you don t want to touch your eyes. You will be on fire for a good hour I know. So, here we have it. Actually like some duty for the grateful night because the 3:11 little 3:12. It just goes and it catches that pepper and I like to be them as thin as I can like a little piece of thread, if you can get them 3:22. Here we go all my Jalapenos.

    So, here we have it with four yams, two Jalapenos and one ginger. I am just going to go ahead and cut off a piece of my ginger root. I love ginger. We are going to go ahead and you can leave the skin on. It was a 3:59 dish. Let's go ahead and shred it down. We are looking for that half it keep going. I almost have it and that is about half of piece. I am going to puff that in there. Now at this point you can add your choice you can add all as well. I am going to add a little bit of butter because that s what I like in mine. This butter is fresh butter that I made actually from cream that came from the farm. Put a nice organic butter we are do just fine right here and then you can just mash it all together with a big fork or big wooden spoon, all that in come over here.

    I was teaching a cooking class 4:57 everybody said I know what I making for thanksgiving dinner. But try the 5:05 these are great anytime in fact, when I am working with people trying to get them off sugar off their sugar addiction, sweet potatoes are great thing to add to the diet to satisfy that sweet 5:19. Especially in the late afternoon if we have this leftover in the refrigerator give it a try.

    Here we have it a big huge ball of sweet potatoes. This will serve about four people. To serving more than that of course, double the recipe. I am going to go ahead and taste it. You can t taste. It's amazing.

    Stay with us some more fun. We are moving on to roasted beet salad.