Sweet Potatoes

I love going to the farmer's market and my local grocery store this time of year and finding an abundance of sweet potatoes. This root vegetable is naturally sweet, antioxidant-rich, very high in vitamin A and in season in November and December. So now is the time to take advantage of sweet potatoes! Sweet potatoes are also so versatile. Mash them, puree them, make a soup, roast them... the list goes on. One of my favorite things is to make baked chips out of them. They are very easy to prepare and so tasty, too! After you make them, put them in an airtight container and enjoy them as a snack for the next few days.

Baked Sweet Potato Chips

Ingredients:
2 medium sweet potatoes
1 Tbsp. olive oil
sea salt

Directions:

Preheat oven to 400

Slice the sweet potatoes to approximately 1/8 inch thick. Using a mandoline is the fastest and easiest way to do this. If you do not have a mandoline, use a sharp chef's knife.

Place on a baking sheet and drizzle them with olive oil. Toss them and then spread them out in a single layer.

Bake for approximately 20 - 25 minutes, until the edges are crispy.

Sprinkle with sea salt.

Coconut Almond Torte

With the holidays in full swing, there is an abundance of sugar going around! Of course you want to enjoy the holidays and all the yummy goodness that goes along with this time of year. But, it is easy to over do it at times. What to do?!
When it comes to food, the holidays can be tough for those who are gluten-free. First, it can be hard to find sweet treats that do not contain gluten. Second, once you do find yummy gluten-free treats, what about all that sugar?! When I came across this recipe about 6 months ago, I fell in love. Not only is it naturally gluten free, it does not contain refined sugar. Maple syrup is used to sweeten it and agave can actually be used to replace the maple syrup, if desired. It is light and just perfect for winter. This recipe is adapted from Rebecca Katz's cookbook "One Bite at a Time".

Coconut Almond Torte

Ingredients:
1 1/2 cups raw almonds
1/4 cup maple syrup
3 large eggs
1 tsp. almond exract
1/4 tsp. vanilla extract
1/4 tsp. sea salt
1 Tbsp. orange zest
1/4 cup unsweetened shredded coconut

Directions:

Preheat oven to 375.

In a food processor, grind the almonds until fine and flour-like, about 3 minutes

Mix the maple syrup, eggs extracts and salt in a small bowl. Mix well to break up the eggs.

While the food processor is running, pour the maple syrup mixture through the feed tube and process until smooth.

Add the orange zest and coconut, mix well.

Pour the batter into mini muffin tins and bake for approximately 8 - 10 minutes. They are ready when the top is lightly golden brown and the center is firm.

Let cool, remove from muffin tins and serve. Top with fresh fruit, if desired.

Sautéed Wild Rice

With the holidays quickly approaching, it’s time to dust off the old recipes and learn some new ones. The following recipe is an excellent side dish. I made this at Thanksgiving and it got rave reviews from the family! It’s healthy and easy, too! If you want to make it into a meal, rather than just a side dish, throw in some grilled chicken, tofu or salmon and add some extra veggies of your choice.

Sautéed Wild Rice

Ingredients:
¼ cup olive oil
1 onion, chopped
1 red bell pepper, chopped
1 cup of corn kernels (if using frozen, be sure to thaw it)
6 cups of wild rice, cooked
3 green onions, chopped
1 cup of pecans, toasted and chopped
sea salt and pepper, to taste

Directions

Heat the olive oil in a large sauté pan, add the onion and bell pepper and sauté until the onion is translucent

Add the corn, cooked rice and green onions.

Season with sea salt and pepper, remove from heat

Top with toasted pecans and serve