Dangerous Compassions

banana vs sweet potato

I took a sweet potato out of its bag and wanted to receive a phone call.  It reminded me of a banana phone!  Then I was laughing about banana phones, and laughing about banana vs sweet potato.

Yes, what an epic rap battle that would be.  They’re both sweet, have fiber and vitamins, and are lovely produce.  They’re both colorful, at least on the outside…  Both could give you energy and maybe some health.  Both could make a delicious snack.

If you cook a sweet potato well, it can be soft, good for people with bad teeth, like many of the homeless people Ming and I enjoy sharing food with.  And bananas are like that too.


This sweet potato was around the same size and weight as a banana.  I asked Ming to do a photo shoot with me, and he was happy to.  So we walked to this church by the nearest park, not far at all.

It was fun to walk with a banana in one hand and a sweet potato in the other.  Their similar weight gave me a pleasurable balanced feeling.  It reminded me of holding hands with rocks and trees.  Joyfully, I find comfort, holding a nature thing.

banana vs sweet potato

I like that bench by the small rose garden.  Benches are wonderful.

banana vs sweet potato

Then I tried some calls.  I received similar reception on each, banana vs sweet potato.  Yes, short conversations.

banana vs sweet potato

I did a little weight lifting.  Yes, maybe half a pound each is a nice weight for for a beginner like me.


“Did you know some people slice sweet potato really thin and eat it like a cracker?  Like they could put a topping on it, if they eat raw foods,” I said to Ming on our walk.

“Huh,” Ming said.

“Did you ever eat that?” I asked.  He’s mentioned he had a raw foods phase, long ago, far away.

“No,” he said.

“I think it might have a lot of oxalates,” I said.  “Do you understand oxalates?” I asked.

“No,” Ming said.

“I think they’re challenging for kidneys or liver.  Something about them is hard to filter out.  Not sure…”

Cooking high-oxalate foods can lessen the oxalates.  I think about that with chard, which we grow in our garden, and I hardly ever eat.  Cooking chard reduces the oxalates.  I don’t think I need to worry, as I have no history of kidney stones, but I heard oxalates bind with some nutrients and make them harder to absorb.

It was fun to goof off on this bench, then seriously eat the evidence, or half of it.  Love to your adventures with food, love, and the life you’re living.


By Laura-Marie

Good at listening to the noise until it makes sense.

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