Sweet Potato Fries

Sweet potato fries are easy to make and so much healthier than regular french fries. ONE sweet potato has the recommended daily allowance of vitamin A, which is necessary for a strong immune system, good eyesight and beautiful skin.

Using cornstarch instead of flour makes this recipe gluten free.

Sweet Potato Fries

3 large sweet potatoes

3 TBS flour or cornstarch

1/2 tsp salt

1/4 tsp pepper

1/2 tsp cinnamon

3 TBS of extra virgin olive oil or organic expeller pressed canola oil

Preheat oven to 425 degrees. 

Peel the skin from potatoes. Cut potatoes lengthwise into thin strips. Start by cutting potatoes in half so that the flat side prevents the potato from moving, which helps prevent YOU from cutting yourself! 

Place the fries into a large plastic zipper type bag or a large bowl. Sprinkle the flour/cornstarch and seasonings over the fries and mix well. The fries should be completely coated. Add the oil and toss until coated and no dry flour/cornstarch is visible. 

Arrange fries in a single layer on a baking sheet. Bake for 15-20 minutes. Remove sheet from oven and turn fries over using a spatula. Return to oven and bake another 15-20 minutes or until fries have turned  a dark golden brown.

This recipe serves four people. A delicious dipping sauce would be some vegan mayo mixed with a little horseradish. Enjoy!

Lentil Soup with Mushrooms

Don't remove soup from your weekly diet just because it's summer! Soup is a year round dish! It's good for digestion and eating hot foods (temperature and spice) will help you feel cooler. Local vegetables offer you dozens of options. A bowl of soup with some salad is the perfect "light" summer meal. I made some lentil soup tonight because I was craving lentils and mushrooms. It's quick and easy to make and you can easily adapt the quantity. This recipe makes 4-6 bowls.

Lentil Soup with Mushrooms

1 C green lentils rinsed (I used small Spanish lentils)

1 lg onion finely diced

10-12 Shiitake mushrooms, stems removed and finely diced

1/2 C (approx) Maitake mushroom, finely diced

4 C water

2 bay leaves

1/2 tsp turmeric

1/4 tsp cardamom

1/4 tsp ground pepper

2 well rounded TBS barley miso, dissolved in 1/2 C warm water

2-3 TBS extra virgin olive oil

In a small stockpot, combine olive oil, onion and mushrooms. Saute over medium heat until onions are clear and softened. Add the lentils, water, bay leaves and spices. Bring to a boil then reduce to a simmer for about 30-45 minutes. When the lentils are soft and the soup has thickened, remove the bay leaves and add the dissolved miso. Turn off heat and allow soup to rest a few minutes before serving. (This will activate the healthy bacteria in the miso. Remember....don't boil miso!) 

I garnished the soup with fresh oregano because it's taking over my garden! Cilantro or fresh parsley would also be good.