Winter time persimmons come out and play. They can be found all over the market. The best way to describe them is a cross between sweet potatoes and tomatoes. 


4 Persimmons

2 Tbs Brown Sugar

1 tsp Salt

1 Tbs Balsamic


Slice each persimmon into 8 wedges. Place in a bowl and toss with sugar, salt, balsamic and sugar. Place on a well sprayed baking sheet and roast at 500 degrees for about 15 minutes until they start to brown and caramelize on the outside. Broiling works also just watch carefully.


Sweet Potato Chili

It is chili season. I decided to make a special chili that is a bit salty and sweet. A vegetarian chili that everyone would love.


3 Large Sweet Potato

1 Onion – Chopped

2 Red Peppers – Chopped

1 TBS Garlic Powder

1 TBS Chili Powder

1 TBS Coco Powder

2 teaspoon Cinnamon

2 tsp Salt

1  tsp Pepper

1 15 oz Can Crushed Tomato

2 Cans of Black Beans

1 Can Kidney Beans

Start by heating your slow cooker to the lowest setting. Spray the inside lightly with no stick spray. Add the chopped onion and all the seasoning and mix together.  Allow the onion to cook for 15 minutes. Then add the remaining ingredients. Add about one half cup of water or chicken broth. If it still seems think add an additional 1/2 cup.

Serve warm with cheese and a gluten free roll!