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Welcome to Sacred & Delicious! I’d like to reward your interest with two valuable gifts:

The Sacred & Delicious Food List
A Complimentary Webinar with Vaidya Smita Naram

The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.

The free webinar with Vaidya Smita Naram that Lisa Mitchell is hosting will be held in the spring of 2019. Dr. Naram is one of India’s leading Ayurvedic pulse masters, herbal pharmacologists, and clinicians, and she has helped thousands of patients overcome serious health problems with the time-tested tools of Ayurveda. Lisa will conduct an interview with Dr. Naram about how to embrace an Ayurvedic diet and other health care approaches that have the potential to transform your health or to sustain optimal wellness. Here are some topics that will be covered:

  • Stories of people who have overcome serious health problems through modern Ayurveda— without taking pharmaceuticals
  • An in-depth discussion about how diseases take take root and evolve in the body from the perspective of Ayurveda.
  • A safe weight-loss plan that never leaves you hungry
  • Dietary recommendations to support chronic health conditions, including acid reflux, acne, headaches, back pain, perimenopause/menopause and more

While you wait for the book, enjoy reading the monthly updates on our blog,
Don’t miss out on monthly updates from the Sacred & Delicious Blog: Food • Health • Spirituality

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Receive our bonus gifts: Sacred & Delicious food list and access to a complimentary webinar in 2019 with
one of the world’s leading Ayurvedic masters, Vaidya Smita Naram.

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Healthy Comfort Food

If  you love sweet potatoes, I have good news for you, along with an easy and oh-so-delicious Southern-style recipe!

In case you’ve been following my blog and wonder why I cook with so many sweet potatoes, here’s one reason why: according to Ayurveda, sweet potatoes are one of the best foods for grounding vata — that light, airy, buzzing energy that you feel when life is moving just a little too fast.

The vata dosha is characterized by these qualities: dry, light, cold, rough, subtle, mobile, clear and astringent. When vata is too high, you may feel anxious or insecure, suffer from insomnia and indigestion, and experience tremors or twitching. You also may have cracking joints and sore muscles. High vata is often a contributor to other kinds of pain and many forms of chronic illness.

During the cold winter months, vata is naturally higher, and we’re naturally drawn to steaming hot soups, warm side dishes and some heavier foods to warm and ground our bodies. These warm, heavy foods can also calm a swirling and agitated mind. In vegetarian cuisine, sweet potatoes fit the bill perfectly because they are a little bit heavy but are still easy to digest.

Nutritionists laud sweet potatoes as good for everyone because they are loaded with vitamins and minerals. As important they consist of the “good carbs” for diabetics and people with insulin resistance who are making their best effort not to cross over the line into diabetes. If you do suffer with diabetes or insulin resistance, you’ll benefit by switching from white potatoes to sweet.

There are dozens of ways to make delicious sweet potatoes, and today I offer you one of my favorites — Sweet Potato Hash Browns.




Preparation Time: About 40 minutes
Serves 4 to 6


You can make this recipe with peeled potatoes or skins-on, whatever suits you.


1 medium to large sweet onion
3 tablespoons ghee or olive oil
4 to 5 cups sweet potato cubes (2 large potatoes)
½ to 1 cup of chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon mild paprika (optional)
1 teaspoon dried basil
½ teaspoon Himalayan or mineral salt
1 teaspoon dried oregano


1. Heat a large frying pan (preferably cast iron or porcelain enamel non-stick) on medium heat.


2. Chop onion. Add ghee or oil to the pan followed by the onions. Cook on medium heat for 10 minutes or so until the onions turn uniformly golden and start to brown. Reduce heat to medium-low and continue slowly caramelizing the onions.


3. Cut the sweet potato into bite-sized cubes and add them on top of the onions. Cover and continue to cook.


4. Cut open the red pepper to remove the seeds and white pith. Chop the pepper into small pieces and add them to the pan along with the spices. Stir well. Turn heat to medium and continue to cook covered for about 10 minutes to ensure the potatoes get tender. Uncover for the last 10 minutes, stirring frequently, so the potatoes can brown nicely without sticking. Add salt to taste and serve.

Avoid paprika, especially during the summer.

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