Feeds:
Posts
Comments

Archive for the ‘Sweet Potato’ Category

So I am thinking what do I have for breakfast today? I have a left over half sweet potato, some greens, avocado. I thought about adding some nuts or the leftover Indian cauliflower and parsnip but it was going to be too much. So I spread a little hummus in a brown rice tortilla, mashed the sweet potato and spread over the hummus, topped with the arugula and avocado. One thing about the brown rice tortilla: first, remember not to heat it too much, heat it just enough to make it flexible, then work fast as it gets hard when it cools down.

Read Full Post »

Today I started the vegan week of the elimination diet. I had creamy rice with granola for breakfast. For lunch, I baked a sweet potato and boiled some brown rice pasta. When the pasta was almost ready, I added zucchini strips, drained and mixed with some pesto. There you go, delicious lunch in no time (given that you have the pesto sauce). Some meals are too simple to deserve a full recipe. If you’d like more details please let me know. Tonight I think I am making some Lebanese lentil soup, yum!

In order to get the most of a meal, focus on whole, fresh ingredients, try to bring lots of flavor into the dish by using herbs and spices and most importantly, make sure it has beautiful colors!

Read Full Post »

I am using vegetables that looked good at the store today, but any winter vegetable can be used. You can also use any herbs or spices, such as basil, oregano, parsley, chives, cumin etc.

(more…)

Read Full Post »

Oven-Baked Sweet Potato Fries

4 Servings

Ingredients:

1 1/2 pounds sweet potatoes (about 2 large)

1 tablespoon olive oil

1/2 tsp. sea salt

Directions:

Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges or ½ inch wide strips. In a large bowl, combine the cut potatoes, olive oil, salt, pepper. Toss until potatoes are evenly coated. On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through — about 30 minutes. Turn every 10 minutes with a spatula, carefully. Serve immediately.

Read Full Post »