For the grits

1 cup stone ground grits

3 cups mushroom or no-chicken stock

3-4 tablespoons refined coconut oil

2 cups of unsweetened plain cashew milk

4 ounces of goat cheese (optional)




For the sweet potatoes

2-3 tablespoons refined coconut oil

1 large sweet onion julienned

2 medium sweet potato, med. diced

1 14 ounce can black eyed peas

1 teaspoon ancho chili powder

zest and juice of 1 lime

3 green onion, greens sliced





In a large dutch oven over medium high heat bring the stock, coconut oil and 1 cup of nut milk to a boil. Stir in the grits, cover and reduce the temp to medium low. Cook until tender, about 20-25 minutes. When the grits are tender and thick enough to hold the shape of the steam bubbles as they pop, turn off the heat and store in the remaining milk and goat cheese. Season with salt and pepper.

Meanwhile over medium heat melt 1 tablespoon of coconut oil in a cast iron skilled. Add the onions and sweet potatoes toss to coat. Sprinkle with salt and cover with a lid to steam for 4-5 minutes until the vegetables are tender. Removed the lid and continue to cook until the onions start to caramelize in color and the potatoes are tender. Add the peas, the chili powder the lime zest and juice and remaining coconut oil. Season with salt and pepper.

Add grits to the bottom of a pasta bowl, top with sweet potato mixture, and garnish with green onions.