Nowadays, traditional shower food is still prepared with lots of fatty ingredients, sugar and salt, Sidnor said. Inspired by creativity and delicious recipes handed down by his grandmother, he used a classic ingredient for soulful food, sweet potatoes, fun and for health.

“I’m going to take those items that I would call ‘Cinderella Balls.’ We will put on this sweet potato and make it fabulous, ”Sydnor said. “If you have an open mind, you can eat delicious food without salt, without fat, without sugar.”

Sweet potato greens and sweet potatoes seasoned with salsa and raspberries, from chef Eunice Sidnar of West Philadelphia. (Photo provided by the Culinary Literacy Center)

He also used the sweet potato greens, leaves and stems of the sweet potato plants found in Production Junction.

He fried the greens in two ways: one using garlic, olive oil, salt, pepper and dried sherry; another, inspired by Chinese ingredients such as canola oil, ginger, garlic, salt and Shaoxing wine.

Simple, easy and delicious, according to some of Sidnor’s live audience tasters, Jonet Fraser and Neva White of the Fraser Family Coalition.

Sidnor also baked a tray of sweet potatoes drizzled with olive oil for his “sweet potato bar” of exciting healthy ingredients.

On display: Greek yogurt whipped with rose water, dates, apricot salsa made with canned lemon, harissa, pomegranate juice and pistachios, roasted beets, pineapple salsa, peanut butter diluted with water and green onions, assholes, assorted dried cranberries and figs, sorghum, spicy maple syrup, turkey bacon, etc.

“Let your imagination run wild,” Sidnor said. “Live a little! You have 365 days a year. Why eat the same thing over and over again? ”

Sidnor said he decided to use sweet potatoes instead of its cognate vegetable, sweet potatoes, because it has a lower glycemic index: “When people with diabetes eat it, sugar breaks down more slowly.” Sweet potato greens, which can be eaten raw, taste like spinach, but are charged with even more vitamin C and are also rich in fiber.

Although inspired by his family, Sidnor said he is also touched by the experience of traveling and eating around the world as a hotel manager at a hotel.

“There is food for the soul in every culture,” Sidnor said. “Food for the soul is food that makes you feel better. Food for the soul is food that nourishes you.

Previous articleThese children’s books continue the Month of Black History Lifestyle
Next articleWhat’s New In Philadelphia | New Hotels, Attractions, Restaurants & More