From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
The mother/daughter team of Alice Randall and Caroline Randall Williams have written a lovely book that just landed on my desk, “Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family” (Clarkson Potter, $30).
The book is a mashup of one family’s American history, with recipes that have been changed and updated to be healthful while staying delicious, satisfying and true to the Randall family’s heritage.
One recipe really caught my eye: Sweet potato broth is a simple way to get a meatless base for soups or grain dishes with plenty of flavor but not a lot of fat. It was so easy to make, I whipped up a pot of it while making a different dinner Sunday night. The result is only slightly thicker than chicken broth, with a sweet/savor flavor and a lovely golden color.
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I used my batch to make a simple soup of quinoa and black-eyed peas, but you could find lots of other uses for it.