Sweet Potato Fries

Sweet potatoes, as you know are my one true love in life, so I try to find different ways to eat them. Roasting them is probably one of my favorites, they are so great with seasonings, or just plain. Also, they make for a great transportation for dip to my mouth. Yumm!

I encourage you, if you try this recipe, to experiment with different seasonings.
Some of my suggestions are:
     Cinnamon, nutmeg, and ginger
     Chili powder, cumin, paprika
     Garlic, rosemary, sea salt, pepper

but definitely let your inner chef take control, and try whatever it's telling you!

Step One:

Wash/scrub your beautiful potatoes....and f.y.i. all of these potatoes were less than TWO DOLLARS!?!
   

Step Two:

Cut your potatoes in either sticks, like I did, or cubes. Try to keep them the same size so they can evenly cook. 

Step Three:

LIGHTLY spray your soon to be fries with olive oil spray, or even better, coconut oil spray.

Step Four:

Season those babies up! Use whatever types of seasonings your heart desires, and use as much or as little as you'd like. I used the Roasted Garlic & Herb seasoning by McCormick, and I think it made them taste quite similar to Arby's curly fries....but then again, it's been a while since I've tasted an Arby's curly fry..

Step Five: 

Give them a shake, gently shake the pan to get all the fries seasoned...or you can just use your hands to move them around. 

Step Six: 

Put them in the oven (425 degrees) I usually leave them in there for around ten to fifteen minutes, depending on how small I cut them. But just keep checking on them every five minutes to make sure they don't burn. I like my fries super crispy, so I leave them in a little longer, but if you like yours not as crispy, then take them out sooner. 

Step Seven:

Let your fries cool off, if you can wait that long...

Step Eight:

Enjoy your delicious fries! I made these for my sister, along with some homemade mac and cheese (which will be featured in an upcoming post....so keep a look out!). 

Also, she wanted to dip hers in ranch, and I dipped mine in salsa. You could also use hummus, or balsamic vinegar, or really anything you'd like to dip them in....or just enjoy them by themselves. 

   

Cauliflower Rice

If you're trying to cut back on processed carbs, or just trying to get more vegetables in your diet this is the recipe for you. This is the perfect alternative to rice, and it is way healthier, more nutritious, and raw! Does it taste exactly like rice...? no, but it is definitely better for you and a step in the right direction. Give it a try in mexican dishes, soups, side dishes, or even salads...it really takes on whatever flavor you're desiring.

All you need is one head of cauliflower and a blender or food processor.

First:

Chop up your cauliflower into medium sized florets...

Second:

Put in a blender and pulse it until has turned into a rice consistency (this may take several pulses)

Third:

Voilà you have cauliflower rice! It really is that simple!

My love for sweet potatoes...

So I have this little addiction (and by little I mean HUGE) to sweet potatoes. There is rarely a day that goes by that I don't have a sweet potato. Here are a few things about them that gets my heart rate pumping..

     versatility.

       sweet potatoes are one of the most versatile foods i've ever cooked with. they can be baked,                roasted, pureed, you name it, you can more than likely do it. also there are so many flavor combinations you can create with a base of a sweet potato. most people just stick to butter and brown sugar, but I absolutely love mashing mine with chili powder, cumin, salsa, black beans, and some guacamole on top. It is so delicious! also, sweet potatoes make a great spread to use on wraps or sandwiches!

     health benefits.

       sweet potatoes have so many health benefits, its kind of unbelievable. one cup has only 115 calories, and nearly 350% of your daily vitamin A, they are also high in potassium and fiber. needless to say eating a sweet potato a day should be prescribed by all doctors. 

     taste and texture.

there is something so soothing about something sweet and creamy, and that is exactly the type of feeling that you get when you dig into a delicious sweet potato. it is warm, and comforting.

     easy to access and inexpensive.

during the fall, sweet potatoes can get as cheap as 0.20 cents a pound! also, sweet potatoes can be found most all year around, and still relatively cheap for such a nutrient packed food.

     quick and simple.

if it's not quick and simple, most people won't bother with it, but sweet potatoes require no hard work, just a quick wash, poke, and microwave and that's it. roasting takes a little longer, but it's so worth it. sweet potatoes can also be taken on the go, or store in tin foil until ready to be eaten, if you have access to a microwave then you're set. 

so in the end....there is no denying the fact that sweet potatoes are perfect in every way, and my obsession with them can be well justified through all the points i made above. so if you don't already have a love for them, buy a bag and begin your own personal relationship for the wonderful sweet potato.

Almond Milk

Recently, I've been making my own almond milk. After realizing how easy it was, and how much more natural it is, I am hooked. Most store bought almond milk contains thickeners, like lecithin and carrageenan (made from seaweed, that can lead to digestion problems) both are unnecessary additives. So by making my own, I get to control the ingredients, which makes me feel better about what is going into my body.

Now onto the almond milk process....it usually takes about ten minutes altogether, not including the time the almonds take to soak (overnight). So this is really easy to do in the morning before making breakfast.

First...
Soak natural (organic if you'd like) almonds in filtered water overnight, or for at least twelve hours.

Second...

Pour the almonds into a blender and add four cups of water for every one cup of almonds. I like to use the water that the almonds soaked in as part of my four cups of water. 

Third...

Add-in whatever you would like! I put a couple teaspoons of Stevia, but you could put in a few dates, or cinnamon. 

Fourth...

Blend in a blender for about a minute, or until it looks milky and combined.

Fifth...

Set up a strainer over a bowl with a towel inside to strain your milk.

Sixth...

Pour the mixture into the strainer and use a spatula or spoon to stir it around to help the liquid separate from the almond grounds.

Seventh...

Gather the towel and squeeze out as much of the liquid as you can.

Eighth...

Pour into a glass container and enjoy! Make sure to keep it in the refrigerator, and it usually lasts about a week and a half. 

And that is all! Super simple, and easy to make!