Photo by Jeff Skeirik/Rawtographer

“We eat with our eyes first, so indulge in gorgeous colors from the whole rainbow,” food writer Red Jen Ford urges. 

This Spiced Sweet Potato and Apple recipe includes some gorgeous colors contain specific age and disease-fighting antioxidants such as the carotenoids.


2 tablespoons coconut oil

3 cups sweet potates, peeled and cut into 1/2 inch cubes

1 large organic apple, cut in chunks

2 teaspoons fresh ginger, grated

1 teaspoon ground cinnamon

1/4 cup raisins

1/4 teaspoon sea salt

1/4 cup spring or filtered water

2 teaspoons maple syrup


In a large skillet, heat coconut oil. Add sweet potatoes, apples and sea salt. Saute for about 5 minutes, and then add ginger, cinnamon, and raisins.

Add water and salt, cover, and simmer until sweet potatoes are soft. Add maple syrup and simmer uncovered for a few minutes, or until liquid is reduced.

Serve warm.


Rachel discovered macrobiotics and yoga on the same day in September 2003 and she has been an avid student and practitioner of both since. Rachel is a macrobiotic chef specializing in healing whole foods and remedies and is a lead cooking instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas.