For recipes, scroll down or visit www.eatourfeelings.com.nFind us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/eato...
For recipes, scroll down or visit www.eatourfeelings.com.nFind us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/eatourfeelingsnEPISODES: Sandwich Time (vimeo.com/eatourfeelings/sandwich), Heartbreakers (vimeo.com/eatourfeelings/heartbreakers), Brunch (vimeo.com/eatourfeelings/brunch), Valentine's Day (vimeo.com/eatourfeelings/valentine), Cleanse (vimeo.com/eatourfeelings/cleanse)nnRECIPES:nnSweet Potatoesnn • 3 medium-large sweet potatoesn • 1 1/2 cups chopped kalen • 1 yellow onion, small dicen • 2 cloves of garlic, mincedn • 1 cup cooked adzuki beans (or other canned/cooked bean of choice)n • 1/3 cup, sunflower seedsn • 1/3 cup, raisins n • approximately 1 tbsp coconut oiln • salt, to tastenn1. Preheat oven to 400°F. On a baking sheet, bake the sweet potatoes, whole, for about 30 minutes, or until soft enough to easily pierce the flesh with a fork. Cut potatoes in half, length-wise, and let cool slightly.n2. Over medium heat, sautee onions in coconut oil with a sprinkle of salt. When they are translucent, add garlic, stirring, then kale. Cook for a minute or two, stirring frequently, until kale is just softened, but not browned. Set aside in bowl.n3. Using a spoon, scoop the flesh of the potatoes, leaving enough for the skin to hold it's adorable boat-shape (you don't want limp, floppy, boats). Put the scooped flesh into the bowl with the kale. To that mixture, add sunflower seeds and raisons. Mix thoroughly, and add salt to taste. n4. Refill the sweet potato skins with the kale mixture. Bake for another 20 minutes, or until lightly golden. Top with beans, tahini sauce, and pickled cabbage.nnPickled Cabbagenn • 1/2 head of purple cabbage, sliced into thin stripsn • 2 cups apple cider vinegarn • 1 cup, watern • 1/3 cup saltn • 1 cinnamon stickn • 2 tsp coriander seedsnn1. Place thinly sliced cabbage in a heat-safe bowl.n2. In small pot, combine vinegar, water, salt, cinnamon, and coriander, and bring to a boil. Pour over cabbage. Let sit until room temperature, and store in fridge. nnTahini Saucenn • 1/4 cup, tahinin • 2 tsp of tamari or soy saucen • juice of 1 limen • 1 pinch, cayennen • 1-2 tbsp chopped or minced cilantron • water, to thin sauce to desired consistency (about 2 tablespoons)nn1. Combine all ingredients, and whisk together.n2. Drizzle over sweet potatoes (or other things. good on other things, too)nn--- nnEPISODE CREDITS: nnWritten and Cooked bynEmma Jane Gonzalez & Sasha WintersnnDirected bynDylan MarronnnDirector of PhotographynDavid William TurnernnExecutive ProducernDoug AndersonnnCastnnSasha: Sasha WintersnEmma: Emma Jane GonzaleznYoga Instructor: Ashley SpivaknJanine: Danielle Beckmannnnwith Todd Clayton, Alex Dao, Tate Garibyan, Conor A. O’Brien, Timo SäilännProducers:nMike DeannBrian DilibertonMichele FriesznTate GaribyannKarl HalpertnMaureen McGinnnTsipora NemesnErik RydholmnBrent SpechlernRubyn WassermannMorgan WintersnnProduction Managers:nTsipora NemesnRubyn WassermannnProduction Coordinators:nKate BehmnAli A. RashtinnFirst Assistant Director:nMike DeannnSecond Assistant Director:nKatrina AlbrightnnGaffers:nTodd OravicnRyan WoodnnSecond Camera:nBrandon JonesnnSound Design:nChris RubeonnSound Mix:nDoug AndersonnnEdited by:nPinar ComezoglunAdam GoldmannSasha WintersnnColorist:nDavid William TurnernnThese Credits:nBrian Fabry DorsamnnOriginal Music by:nChris RubeonnFeatured Songs:n“India” by Akashic Recordsn“Fight Club” by Loops LabnnSpecial Thanks:nDiane & Tony TurnernWilliam CooksleynKetty HenrinJyll Hubbard-SalknMike ThompsonnMary WalkernDaily Press CoffeenMeme’s Healthy NibblesnBrooklyn Moon CafenUrban AsanasnnThis episode was made possible by the generous donations of more than 300 Kickstarter backers. THANK YOU!nnShot on location at Urban Asanas, Crown Heights, Brooklyn.nnVisit eatourfeelings.com for more recipes and videos! Less
