I ate sweet potato noodles for the first time last year at a farmers market. Since then it became my favorite noodle. They are really easy to make and very feeling! Sweet potatoes are exceptionally rich in beta-carotene antioxidant and have unique storage proteins with powerful antioxidant protection.
I come from a family with very humble origins. Wasting food was a big nono and meal times together were sacred. I can avoid filling a pang of guilt when I cannot finish my food in a restaurant or have to trow away perfectly good food.
I just returned from a month in the Anuttara ashram. In the gorgeous and barely touched Nass Valley. With a supply of daily picked vegetables, from the soil to the table in just an hour, and a supportive hungry crowd of karma yogis, inspiration came easily to cook nourishing meals ! what a blessing.
At the end of June, I had lunch at Fattoria la Tagliata where I discovered the new meaning of fresh. From their garden/farm to the table! Everything served is from their own produce or nearby farms.