Tag: pepper

All-Star Baked Sweet Potato Fries

On By SarahIn RecipesLeave a comment

Sweet_Potato_Fries_2A couple of years ago, I traveled to Dublin, Ireland, with my sister to see The Coronas live in their hometown at the O2 Arena. Prior to the best concert ever, we had dinner at Jo’ Burger, the restaurant with the best sweet potato fries that I have ever eaten. After my first bite, I was hooked. I don’t normally order seconds, but in this case, I made an exception. It was so worth it!

Since then, I was tried to recreate the magnificent taste of these fries. I always fall just short of achieving this goal. My fries also taste outlandishly good, but they don’t taste like the Jo’ Burger fries. Just another of many reasons to revisit Dublin.

With just one sweet potato and a few herbs and spices, you can make a side dish that not only tastes fantastic, but is also loaded with nutrients. For instance, one medium-sized sweet potato contains over 400% of your daily requirement of vitamin A and is an excellent source of beta-carotene, potassium and fiber. Hence, it can reduce cancer risk; protect against asthma, heart disease and the effects of aging. The skin is high in potassium and fiber, thus, if possible, buy organic sweet potatoes that you don’t have to peel.

Instructions

Ingredients

  • one medium-sized sweet potato per person
  • 1 tbsp extra virgin olive oil
  • salt
  • fresh ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon (to add sweetness, if desired)
  • 1/4 red chili flakes (to add an extra kick)

Instructions

  1. Slice the sweet potato into long slices or disks.
  2. Preheat oven to 220 °C .
  3. In a large bowl, toss the sweet potato pieces with just enough oil to coat them. Don’t over do it! Less is more!
  4. Season with salt, pepper, paprika, and cinnamon.
  5. Give the sweet potatoes another toss.
  6. Line a sheet tray with parchment – just one tray for best results!
  7. Spread the sweet potatoes on the prepared baking sheet. Make sure that there is some distance between each fry to prevent the fries from turning soggy.
  8. Bake for about 15 minutes. Turn the fries and bake for another 10-15 minutes.
  9. The fries should be tender and browned on the outside.
  10. Let the fries cool off for 5-10 minutes before serving.
  11. Enjoy!

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Super Tasty Guacamole

On By SarahIn RecipesLeave a comment

GuacamoleFresh, homemade guacamole is an absolute favorite of my friends and I. Every time that we meet for an outdoor picnic, I bring some guacamole with corn chips and within minutes, it’s gone.

Next time when you have a potluck dinner or family gathering, bring this super delicious dip. This guacamole not only tastes extremely yummy, but is also very easy to make. You don’t even need a food processor! So what are you waiting for? Get chopping!

Side Note: Avocados are incredibly nutritious. They are an excellent source of potassium (they contain more K than bananas), omega-3 fatty acids, lutein and fiber. This super fruit has a wide range of health benefits. Among other things, it facilitates the absorption of nutrients from other plant foods; reduces cancer risk; lowers cholesterol levels; and supports eye- and heart health. Don’t be fooled by their high fat content, eating avocados even promotes weight loss.

Instructions

Ingredients

  • ½ a small red onion
  • 1  red chilli pepper (or 2 for a little extra kick)
  • 2 ripe avocados
  • 1 bunch of fresh coriander
  • 1 medium-sized tomato or 4 cherry tomatoes
  • 1 garlic clove (optional)
  • 1 lime
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • red pepper flakes (optional)

Instructions

  1. Peel and dice the onion and then prep the red chili pepper by cutting it in quarters; removing the seeds and pith inside; and dicing the quarters.
  2. Destone the avocados and scoop out their creamy flesh.
  3. Combine the three ingredients on a large cutting board and chop them until they are well-combined.
  4. Chop the coriander leaves into small pieces; dice the tomato; and mince the garlic clove.
  5. Add the remaining 3 ingredients to the avocado mixture and chop them all together until they are fine and well-combined.
  6. Add the juice of 1 lime and 1 tbsp of oil, then season to taste with salt, pepper, lime juice and red pepper flakes. Have fun with it!
  7. I like my guacamole chilled, so I always put it in the fridge before serving it.
  8. Enjoy!

Serving Suggestion: Serve with corn chips or use dip as a sandwich spread on toasted whole-wheat bread.

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Whole-wheat pasta with vegan parsley cashew pesto

On By SarahIn RecipesLeave a comment

Whole-Wheat_Pasta-Parsley_Cashew_PestoThis is the ultimate feel-good pasta dish. It takes under 30 minutes to make and tastes incredible. It is laden with vitamins, minerals, protein and fiber. A 1-cup serving of cooked whole-wheat spaghetti meets roughly 23% of your daily fiber- and 16% of your daily protein requirement.

Vegan parsley cashew pesto not only tastes outlandishly good, but also provides many health benefits. Parsley is an excellent source of flavonoids, vitamin C, vitamin A and folic acid, which protect against heart disease and rheumatoid arthritis. Cashews are loaded with heart-healthy monounsaturated fats and antioxidants. Whoot!

This is the absolute crowd-pleaser, so invite friends and family for an impromptu, hassle-free dinner party. Crank up the music and have fun!

Instructions

Pasta

Ingredients

  • Whole-wheat pasta
  • Sea salt

Instructions

  1. Fill a large, deep pot with approximately 1 liter of water for every 100 grams of whole wheat pasta that you plan to cook.
  2. Stir in 1 tbsp. of salt per each 500g of pasta to supercharge the cooked pasta’s flavor (optional).
  3. Bring the water to a rolling boil.
  4. Pour the whole wheat pasta into the boiling water and stir immediately in order to prevent the individual pieces from sticking together.
  5. Keep the water at a low boil and continue to stir it every few minutes.
  6. Whole wheat pasta will be cooked to “al dente” (chewy) in roughly 10 to 14 minutes. Cooking time varies depending on brand and stove performance. Check for doneness by tasting a tiny pasta sample. The pasta should be soft, but still have a little bite to it. Finito!

Vegan_Parsley_Cashew_PestoVegan Parsley Cashew Pesto

Ingredients

  • ½ cup raw cashews
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 cups parsley
  • 2 cloves garlic
  • ¼ cup nutritional yeast
  • 2 tbsp. lemon juice
  • sea salt and black pepper to taste

Instructions

  1. Cover the cashews with some water and let them sit for 1+ hours.
  2. Drain the cashews using a colander and add them to a food processor together with the other ingredients. (If you are in a hurry, steps 1 and 2 can be skipped)
  3. Process the mixture until your preferred consistency has been reached.
  4. Taste and add additional lemon juice and/or salt and pepper as desired.
  5. Use immediately or store in a sealed container in the fridge for up to a week or in the freezer for up to 3 months.

Suggested Toppings:

Vegan Cashew Parmesan & Toasted Cashews

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