Tuesday, March 29, 2011

Sweet Potato Salad

2 large sweet potatoes
1/4 cup chopped red onions
1/2 cup liquid honey
1/2 cup cider vinegar
1 tsp granulated garlic
1 tsp red pepper flakes

To Make:
Boil, peel and cube the sweet potatoes.
In a jar add the dressing ingredients and shake.
Pour the dressing over the sweet potatoes and mix gently.
If you put it in a bowl with a tight lid you can gently turn the bowl over to mix without mashing the sweet potatoes which are soft and easily loose their shape.

If you want to make the salad more interesting you can add other raw vegetables such as chopped green onion, chopped sweet pepper, chopped celery or any other vegetable that appeals.

Wednesday, March 23, 2011

Curried chick peas and spinach

4 cups cooked garbanzo beans, rinsed and drained.
1 package frozen spinach, thawed.
2 Tbsp Patak's Mango Pickle

To Make:
Mix together and serve cold with a salad or heat gently and serve with rice or over toast..

This makes a very fast meal or packed lunch.

Mango pickle is very salty and not appropriate for those on a low sodium diet.

Spicy sweet potatoes with peas

1 large sweet potato, sliced in 1/4 inch thick slices
1 cup water
Place in a heavy pan with a lid and heat on high for 10 minutes until the potatoes are cooked and most of the water is absorbed.
1 cup frozen peas
1 cup salsa
1/2 cup daiya shreds.

To Make:
Put the peas and salsa over the potatoes and top with daiya shreds.
Heat on low heat with lid on until daiya melts.
Serves 4.

You can use any vegetable you have. We have also made this with chopped broccoli which is very good.

Cinnamon Tea

Cinnamon Tea

To make we use 4 inches of cinnamon sticks.
Pour in 4 cups of boiling water.
Let it steep for 20 minutes.
Serve hot in a mug or refrigerate and serve cold in a pretty glass.

Thursday, March 10, 2011

Potato Nachos

On Sunday we bought a basket of small new potatoes and boiled them all, drained them and p

ut them in the refrigerator. They were now ready for addition to soups, or to be used in a recipe. Potato Nachos are much healthier than buying commercial nacho chips.

10 small boiled potatoes cut in quarters length wise
1 tsp canola oil to grease the baking pan
1 bell pepper, chopped

1/4 cup salsa (we used
pre-made but you can make your own if desired)
1/4 cup Daiya cheddar style shreads

To Make:
Place the potatoes on the baking pan in 350 F oven until heated through.

Top with chopped peppers, salsa and Daiya
Heat an additional 10 minutes until Daiya is melted.
Serve hot.

We have been watching videos and reading books by Dr John McDougall. Since he really believes potatoes are a great healthy food and we can get them locally we have been eating LOTS of potatoes.
Here is his video called The Starch Solution if you want to watch.

Wednesday, March 9, 2011

Spinach and Mushroom Pasta

This is a hearty pasta with lots of 'Staying Power" from the large amount of spinach. This is also very high in iron due to the spinach.

Ingredients per person:
1 cup cooked pasta
8 cups fresh spinach
2 T chopped onion
1/2 cup Portobello mushroom, chopped
1 tsp olive oil
1/4 cup water
1 tsp Italian spice mixture

To Make:
Add olive oil, onion, mushroom, to pan
Sauté on gentle heat until mushrooms are soft. Add the Italian spice mixture at the end.
When cooking pasta add the spinach during the last 2 minutes of cooking to allow it to wilt.
Toss the mushroom mixture with the pasta.

Topping per person:
2T Walnuts
1T Nutritional yeast

Had enough snow Sweet potato soup!

If you have had enough snow please raise your hand!

All this cold and snowy weather has been great soup weather.
We have been making lots of this soup and it is fast and easy to make.

1 large sweet potato, baked and peeled
1 vegetable bouillon cube

1 tsp ground cinnamon
4 cups water

To make:

Add all ingredients to a pot on the stove or a small crock pot and heat through.
Puree with an immersion blender.
Serve in mugs or bowls.

We have been making this and storing it in large mason jars for later use or to transport it to friends and family. It is very popular.