Homemade Sweet Potato Tots.

Why sweet potato is better than the regular one?

Look at this table:

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This is the other proof to go with sweet potato.

My choice this time was sweet potato tots. Yes, you can find them at any grocery store at the freeze isle, but as usual it’s packed with tons of unknown ingredients, chemicals and GMOs. Here is a picture of Trader&Joe’s Sweet Potato Tots ingredients that I took today:

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Soy Oil, Corn Starch flash the RED light for me!!!! GMO!!!!

The best choice is homemade ones!!!!

The recipe I am sharing today is a healthy version of potato tots. It’s fat free, gluten free and tastes really good.

Homemade Sweet Potato Tots.

Ingredients

  • 1 lb sweet potatoes
  • 1/4 cup brown rice flour
  • 1 tsp sea salt
  • garlic

Instructions

  1. Boil a large pot of water.
  2. Add the potatoes to the water and boil for 20 minutes.
  3. Remove from the water and allow to cool.
  4. Once cool enough to handle, peel the potatoes.
  5. Shred the peeled potatoes with a box grater.
  6. Add the grated sweet potatoes to a large bowl with the flour and salt and garlic. Combine well.
  7. Roll and squish the potatoes into tot shapes.
  8. Place them on a baking sheet and into a 375° oven for 30 minutes.

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Guess who liked them the most?

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Red Curry Coconut Lentils.

My recipes with lentils improve day by day. I like to eat it, when it’s being cooked the right way, looks good and tastes delicious.

The benefits of lentils never end. This is one of the best plant based protein source, and to my surprise my daughter loves it.

Unfortunately, when I made this dish, she couldn’t try it, because it was too spicy. Next time, I just need to change it a little bit, to let her enjoy this delicious dish with us.

I already said that I like to make something very easy, but at the same time the food should be healthy, delicious and takes the least time to make.

This recipe has it all, and its leftovers are even better than fresh cooked one.

Don’t forget about the best combination for lentil: rice. You definitely need to eat your lentil with grains. Pairing two incomplete protein foods together, such as lentils and whole grain rice, will form a complete protein. This is important if you happen to be a vegan or strict vegetarian. Even if you were to eat lentils and brown rice at different times of day, they still help build protein in the body. The key is to consume them within a 24-hour time frame.

I served it with brown rice, but you can use any kind of rice.

Red Curry Coconut Lentils.

Ingredients:

  • 1½ cups lentils, rinsed and picked over
  • ½ large onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoons red curry paste
  • ½ tablespoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • a few good shakes of cayenne pepper
  • 1 14 ounce can tomato puree
  • ¼ cup coconut milk or cream
  • cilantro for garnishing
  • rice for serving

Instructions:

  1. Cook the lentils according to directions. Drain and set aside.
  2. Pour the oil in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
  3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
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Rosemary Cauliflower “Mashed Potatoes”.

Potatoes are very popular in Ukraine. I remember from my childhood, we ate potatoes almost every day. My favorite dish was mashed potatoes with piece of chicken. I could eat mashed potatoes for breakfast, lunch and dinner. To tell you the truth, I still love it, but don’t cook it very often.

Because it is not recommended to mix the starchy vegetables with the animal protein, I kept looking for some recipe that will work and taste as good as my favorite dish from the past.

When I found Cauliflower ” mashed potatoes” idea, I wasn’t sure if it tastes good. It might taste good as a cauliflower, but not as good as mashed potatoes.

Anyway, I got the huge head of cauliflower and tried to cook it at home.

This cauliflower-based version is the same texture to enjoy as mashed potato, but sans the butter, whole milk and table salt that make mashed potatoes a beauty-busting food.

It turned out so delicious for me, and tasted like REAL mashed potato. My husband still doesn’t know, how I made it, because he called it mashed potatoes:)

Rosemary Cauliflower “Mashed Potatoes”

1 head cauliflower, broken into florets, stem and leaves removed

1 small garlic clove, minced

1/2 cup almond or coconut milk

1tbs olive oil

Freshly ground black pepper to taste

Sea salt, to taste

1tsp. dried rosemary

Bring water to a boil and steam cauliflower in a steamer for about 6-7 minutes, until softens.

Put the cauliflower florets in a food processor with the blade in place. Add garlic, almond milk, olive oil, black pepper, sea salt and rosemary. Pulse long enough to achieve the desired consistency.

Adjust seasonings to taste.

I served it with baked salmon and fresh veggies salad.

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