ASK THE GOVERNMENT TO “RAISE” AWARENESS ABOUT EPILEPSY

Did you know that there is currently a bill being proposed to make raising epilepsy awareness a national priority? How great would that be?!

The following is posted on the Epilepsy Foundation’s website: “House Resolution 298 (Raising Awareness and Insight on Seizures and Epilepsy) was created to promote greater awareness and understanding about epilepsy among government agencies and bodies that come into contact with the 3 million people in this country living with this disorder. The RAISE Resolution asks for no additional money, just greater effort by the federal government to coordinate the use of epilepsy awareness and educational programs. In a time of gridlock and partisanship, H Res 298 should be easy for anyone to support regardless of party affiliation.” This legislation is critical to upgrading the standard of care for the millions of Americans living with epilepsy.

Congress has 12 working days to pass House Resolution 298. Please consider calling or writing your Representative and asking them to support the RAISE intiative to increase awareness for epilepsy and seizures. Here’s a link to find your House of Representatives contact:

 http://www.house.gov/representatives/find/

Recipe of the day:

Thanksgiving is almost upon us! I can’t wait to see our family tomorrow. There is so much to celebrate and be thankful for this year. I’ll be taking this vibrant purple sweet potato pie to Charlotte tomorrow and figuring out a way to turn the turkey purple ;). Safe travels to all!

PURPLE SWEET POTATO PIE

Serves 6

1 graham cracker pie crust

2 medium purple sweet potatoes, quartered

¾ stick of butter, melted

½ cup milk

¾ cup sugar

½ tsp cinnamon

½ tsp nutmeg

¼ tsp ground ginger

¼ tsp kosher salt

1 tsp vanilla

1 Tb flour

2 eggs

TOPPING:

1 cup heavy whipping cream

1 heaping Tb confectioners sugar

1 tsp vanilla

Preheat oven to 425.

Boil sweet potatoes in skin in pot of water until fork tender (about 20-30 minutes, depending on thickness of quarters). Drain and mash the sweet potatoes. Measure 1 cup of the mashed sweet potatoes and place in a large mixing bowl. Add in the melted butter, milk, sugar and spices and beat with a hand mixer until smooth. Add in eggs last and mix until completely smooth. Pour into pie crust and bake for 5-10 at 425, then turn down the oven to 350 and bake for 35 minutes until middle of pie is set.

While pie is cooking, place another mixing bowl and heavy cream into the freezer for 10-15 minutes. Remove from freezer and combine the cream, sugar, and vanilla and beat with hand mixer until peaks form in the cream.

Let pie cool and top each slice with a spoonful of whipped cream