Tag Archives: sweet potato

Recipes

Sweet Potato chips

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2014-03-02 14.29.57

I just made a batch of these and they were gone in a flash. Eaten straight from the oven they are so delicious with a warm and sweet flavour. You can make these with lots of different vegetables but sweet potato is my favourite cooked in coconut oil with a sprinkling of sea salt and ground black pepper.

Ingredients:

One large sweet potato

One tablespoon organic coconut oil

Pinch of sea salt

Pinch of ground black pepper.

Method:

Firstly peel and wash your sweet potato. You can use several sweet potatoes if you want to make a really big batch. You will just need more oil and salt. If you have a mandolin or other kind of slicer that is a help but l cut these with a knife and it gave them a rustic quality. Cutting them too thin isn’t really a problem but if you cut them too thick they will remain slightly soggy and not go crispy. They will still taste nice but it is better to try and cut them all quite thin so they cook evenly.

Once they are cut place them in a bowl with the sea salt, black pepper and melted coconut oil. You can use Extra Virgin Oilive Oil if you don’t have coconut oil or you don’t like the flavour. Give it all a good mix so the sweet potatoes are all coated in oil.

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Lay the sweet potato slices out on trays lined with baking paper and place into a pre-heated hot oven (200 degrees celsius). After about five minutes take them out and flip over each piece of sweet potato with some tongs. This can be a bit fiddly but will ensure the sweet potato chips are nice and crispy. I used three trays for the one sweet potato so if you make a big batch you will need to do a few batches to cook them all.

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When the sweet potato chips are looking golden and some are showing signs of burning on the edges they are done. Remove the trays from the oven and let the sweet potato chips cool for about five minutes. Pick each one up with tongs and place in a bowl to serve. They should be quite crispy and still warm. They are best eaten straight away.

If you have enjoyed this post please share it with someone. I am also on Facebook and Twitter. Thankyou Carolyn

Recipes, Wellness

Sweet potato and carrot pancake (gluten free)

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2014-02-26 07.29.03

A delicious and nutritious start to the day!

I really like to start my day with a warm and sweet pancake topped with my favourite foods which in this case is sliced banana, activated (soaked and dehydrated) walnuts and organic maple syrup. Over the past year l have experimented with many different flours and ingredients and find it exciting to be creating so many delicious recipes.

I make up a big batch of mixture that lasts me a few days. It keeps well in the fridge and holds together superbly when cooked. When you add the water to the recipe it will seem like a lot but the chia seeds and quinoa flakes will very quickly soak up the fluid so the mixture is just moist but not wet.

Ingredients:

1/2 cup quinoa flakes

1 cup Buckwheat flour

1 cup Coconut flour

1/3 cup black chia seeds

1/2 cup flaked almonds

4 free range eggs

2 medium sized carrots- washed and grated

1/2 a medium sized sweet potato peeled and grated

3 cups of filtered water

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Method:

Place all of the ingredients in a bowl and mix well with a spoon or spatula. Let sit for a short time (around 10 minutes) so that the liquid can be absorbed.

Pre-heat your pan and add some extra virgin olive oil, along with several spoonfuls of the mixture. Use your spoon to neaten up the edges and flatten the top. Be careful not to have the temperature too high as the pancake needs to cook for a good amount of time so the ingredients are well cooked. When golden on the first side, carefully turn the pancake over with a spatula.

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Place the pancake on a plate and decorate with your favourite ingredients.

If you have enjoyed this post, please share with a friend. I am also on Facebook and Twitter. Thankyou Carolyn

Recipes, Wellness

Sweet potato, apple and almond pancake

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2014-01-14 15.18.21 2014-01-14 07.56.44 2014-01-14 07.37.43

A breakfast delight!

You may have noticed that l have a liking for pancakes. Since removing breakfast cereal and bread from my diet l needed to find an alternative and my current breakfast habit is to make up a batch of my pancakes which lasts for a few days, and then l make a completely different flavour. The combination of sweet potato, apple and almond is really nice and the mix of different flours, almond meal, flax and eggs helps this pancake hold together very well.

Ingredients:

1/2 a medium sized sweet potato peeled, washed and grated

1 green apple with the skin on, washed, cored and grated

2 tablespoons black chia seeds

1/2 cup flaked almonds

1 cup besan (chick pea) flour

1 cup coconut flour

1/2 cup almond meal

1/2 cup ground flax seeds

4 free range eggs beaten

Filtered water

Method:

Place all ingredients into a bowl and mix thoroughly with a spoon. Add enough water that the mixture is thick but quite moist. You will need to add more water after a few minutes as the chia seeds soak up the moisture and expand.  Pre-heat your frypan and pour some extra virgin olive oil into it. Place several spoonfuls of mix into the pan and flatten with the back of a spoon and push the edges in so it is a nice shape. Use a spatula to turn and flatten again. I topped this pancake with flaked almonds and organic maple syrup and it was really delicious. The mix will keep in the fridge for a few days.

Recipes, Wellness

Sweet potato slice (Paleo)

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2014-01-08 19.55.51 2014-01-08 19.54.19

A taste sensation straight out of the oven!

Who would have thought that sweet potato would be so delicious in baked goods. When this slice came out of the oven it was really delicious and l admit that l had two pieces because it was very tasty. I also have a liking for eating my treats straight out of the freezer and this slice is really good cold and hard as well. The recipe is really sweet so if you need to you could cut down on the Stevia granules or just have a small piece.

Ingredients:

1 medium sized sweet potato peeled, steamed, mashed and cooled (about 2 cups when mashed)

1 dessert spoon of granulated stevia

Just under ½ a cup of raw organic honey

¼ cup organic coconut oil

2 free range eggs (beaten)

1 cup of coconut flour

2 teaspoons cinnamon

¼ teaspoon ground ginger

¼ teaspoon all spice

½ teaspoon organic vanilla essence

2 teaspoons baking powder (gluten free).

Method:

Pre-heat a fan forced oven to approximately 160 degrees celsius or a bit higher. Grease a slice tray with organic coconut oil. I used a glass dish and that worked well. Line the base with baking paper.

Gently mix all of the ingredients together with a spoon, ensuring everything is evenly distributed. Smooth the top of the mixture with the back of the spoon so it is nice and even. Place in the oven and cook until golden on top and just coming away from the edge of the baking dish.

When the dish is cooked remove it from the oven and leave to rest for a few minutes in the dish. Run a knife carefully around the edge of the slice and as it cools a bit the slice will pull away from the dish. Place the cooling rack on top of the slice and with a t-towel so you don’t burn your hands flip the cooling rack and slice tray up-side down so that the slice is out of the dish and on the tray. I then used a second cooling rack to turn the slice over to the right side. I cut the slice into small pieces and after l had tried a couple and it had cooled, l wrapped each piece individually with cling wrap and placed in the freezer. This would be delicious as a dessert but l will use it mainly as a snack for when l am out and have my lunch box with me.