Sweet Powerhouse: Japanese purple potatoes


It’s not too often when you’ll find these Japanese (Okinawan) purple potatoes at the local grocery store.  You’re better off finding them at a Farmers Market.   While the sand-colored exterior of these delicious gems are covered with rough scars and abnormal bumps, once cut in half, the rich deep purple hue is absolutely inviting. The antioxidant known as anthocyanin is the pigment responsible for the brilliant purple color of the flesh. It is the same pigment that gives blueberries their color except that the Okinawan sweet potato actually has 150 percent more antioxidants than blueberries.  And the taste? Sweet, smooth and rich.   It’s a perfect low-calorie snack that is also high in fiber. Prepare it in just about any way: fry, bake, boil, steam or microwave.

Zucchini pizza, yes!

It’s so simple to make, and I guarantee you’ll be running out of these slices quickly.


4 zucchini (mix up zucchini and yellow squash for variety)
Heirloom cherry tomatoes, sliced
Olive Oil
Mozzarella Cheese
Parmesean Cheese
Optional: crushed red pepper

Preheat oven to 400 degrees. Wash and slice zucchini length-wise. Lightly coat the bottom of baking tray with olive oil. Arrange zucchini slices on tray. Sprinkle cheese over zucchini. Place tomato slices on top of zucchini. Sprinkle with more cheese on top of tomatoes and zucchini slices. Add salt and pepper to taste. Drizzle with oil oil. Cook in oven for approximately 20 minutes or until cheese starts to bubble and turn golden brown. Serve hot and watch them disappear.