Winter Scalloped Sweet Potato & Kale Gratin with Almond ‘Parmesan’

MAKES ONE 8 INCH GRATIN

Star Ingredient: Sweet potatoes

This is a superstar recipe for the hair and skin. Your body converts the beta carotene in sweet potatoes to Vitamin A, which is necessary for cell growth and renewal and can keep your hair strong and shiny.

GATHER For Almond ‘Béchamel’:

□ ½ cup blanched almonds, soaked

□ 3 cups filtered water

□ ¼ teaspoon nutmeg

□ 2 tablespoons arrowroot starch

□ 1 teaspoon garlic powder

□ ½ teaspoon sea salt

□ Juice of 1 lemon (about 2 tablespoons)

For the Almond ‘Parmesan’:

□ ½ cup almond flour

□ ½ teaspoon Eden Foods sea salt □ 1 tablespoon miso

□ 2 tablespoons coconut oil

For the Gratin:

□ 3 medium sweet potatoes (about 2

pounds), peeled, thinly sliced

□ 1 bunch curly kale, stemmed, cut into

thin ribbons

□ ½ teaspoon Eden Foods sea salt

□ 2 tablespoons coconut oil

MAKE IT 1.

To make Almond Béchamel: Blend soaked almonds and water in a high speed blender. Strain through a fine mesh sieve or cheesecloth.

2.

Transfer liquid to medium saucepan along with nutmeg, arrowroot, garlic powder, sea salt and lemon juice. Bring to a boil, then turn off heat. Mixture should be thick.

3.

To make the Almond ‘Parmesan’: Combine all ingredients in a bowl and rub together with your fingers until it is the texture of a coarse meal.

4.

To make the Graten: Preheat oven to 350°F.

5.

In a bowl, massage kale with salt until tender.

6.

Coat a gratin dish with coconut oil. Create gratin layers by alternating sweet potatoes, kale and a ladleful of béchamel. Repeat until gratin is finished. Sprinkle with ‘Parmesan.’

7.

Bake for 45 minutes, or until potatoes are tender and top is golden.