Guest Post with Chef Alex Forsythe & Coco Frey
Announcing another recurring blog series with Chef Alex Forsythe & Coco Frey! We first partnered up with Alex & Coco when they attended the Green Festival in Chicago earlier in May. We are so excited to see what healthy, delicious and inventive recipes they will create using NM!
Chef Alex Forsythe started his culinary career in 1997 at the Culinary Institute of America, has attended the Cordon Blu in Paris, and the The Apricus in Tuscany…Currently, Chef Forsythe is re-creating the world famous Joy of Cooking author, Irma Rombauer’s 1939 cookbook, Streamlined Cooking.
Coco Frey is on a mission to help people understand how to “eat with an open mind,” by providing consumers real nutrition through real food for real lives. She specializes in nutrition education, natural food representation, speaking engagements, business to business consulting, healthy cooking, and media contributions…Www.eatthetruth.com is the business Coco founded in 2004. She is dedicated to sharing her knowledge with the general public and is truly passionate about her future endeavors as an educator, ambassador, and product endorser.
The Streamlined Hearty Sweet Potato Tarts
4 pouches of NurturMe® Hearty Sweet Potato
1/3 cup Wholesome Sweeteners Vanilla Agave
1 teaspoon of pumpkin pie spice
1 cup warm water (Give or take)
40 Bite-sized Phyllo Cups
Pour the NurturMe® Hearty Sweet Potato pouches into a bowl, add the water, and stir. Add in sweetener and spice. Pour into preheated phyllo cups. Dollop ¼ teaspoon of mascarpone on top of tarts with two spoons. Serve.
This recipe is a very easy way to incorporate the naturally sweet, low glycemic, vitamin A rich food, sweet potatoes. It is very simple to make and appeases all parts of the palate. This could be an exciting passing dessert at a summer party or an excellent alternative to Thanksgiving’s Sweet potato pie.
Recipe developed by Chef Alex Forsythe of Streamlined Cuisine.
Photography courtesy of Evan Jones Media