Ingredients:
1 Japanese Yam
¼ cup of scallions or yellow onion (optional) or
3 chard leaves (or baby bock choy)
1 red or yellow bell pepper
2cups of coconut milk
1 tbsp of thyme and basil
1tbsp of rosemary
2tbsp of Thai curry paste (red)

Directions:
1. Peel and cut Japanese yam and boil in water till they are soft
2. Dice onions, scallions and yellow peppers
3. Caramelized onions and peppers in a pan with coconut oil on medium heat
4. Chop rosemary, basil and thyme. Add to the pan.
5. Add the Japanese yam to the pan; then add coconut milk and Thai curry paste until simmer.

This dish is certainly exotic yet friendly. Japanese and Thai flavors blend in so well in this dish. The star of this dish is Japanese Yam. It has always been considered a particularly nourishing food whose energy giving qualities rival that of the eel, and so, sometimes is referred to as the "eel of the mountains". It does contain a large amount of the enzyme diatase, which helps the digestion.It contains different fibers, cilium and vitamins, cures cancer of direct gut and helps at constipation.

Happy cooking!
Dr. Etti