Sweet Potato Fries--the Wildtree Way!

I cannot believe how stinkin' good these oven roasted sweet potatoes are. The blend from Wildtree was made for this--not it's stated purpose. Take note--this is a seasonal Wildtree item, so stock up* to get you through the winter.

Ingredients
Sweet Potatoes (I used one huge one for 3 of us), washed
Wildtree Natural Grapeseed Oil
Wildtree Pumpkin Pie Spice Blend
Sea Salt

Directions

1. Preheat oven to 400 degrees. Be sure racks are in the middle of the oven.
2. Slice sweet potatoes into thin "chips." I cut the potato down the middle, placed the flat part on the cutting board and cut as thin as possible. It's helpful if you get them all about the same size so they cook evenly, but I got some super thin, which made them really crisp, and some not-so thin, which made them "meaty." I think just chunking them into bite size pieces would be good, too, and would require less time.
3. Drizzle some oil in the bottom of bowl (maybe a Tablespoon?) and add the blend (2-3 teaspoons depending on how many potatoes and how much flavor you want). Wisk until dissolved.
4. Add the sweet potatoes and toss to coat well--I had to use my hands here.
5. Place potatoes on cookie sheet in one layer (you can crowd them a little, if they are not thin sliced chips). It took 2 sheets for me.
6. Put both pans in the oven--I have to "stack" them, so I rotated the pans every 8 minutes (set a timer) to help them cook more evenly. 
7. When edges start to curl, they're done. Cook until really brown for extra crispy chips.
8. Sprinkle with sea salt to taste and enjoy!

*Order by emailing here. While you're at, check out all the other good (NATURAL!!) stuff Wildtree has to offer here.

Quinoa + Sweet Potatoes = Y.U.M.

I had every intention of doing something similar to this as a stuffing alternative for Thanksgiving, but somehow, it never got made (so many recipes, so little time...). When I finally got around to putting it together, I realized a couple of things. First, it makes a lot. Not kidding--we ate on it for a week. Second, it's wonderful as a side dish/stuffing alternative, but it also make a great meal in and of itself.

I've had the thought that it will be a great holiday dish to mix up as a side, then add leftover turkey/ham/sausage to create a "new meal" that's healthy, involves little preparation, and would be a real crowd pleaser. I look forward to hearing how it goes over at your house!

Ingredients
1.5 cups quinoa, rinsed thoroughly in a fine mesh strainer
1 cup broth (chicken or veggie)
1/8 to 1/4 cup oil (I used Garlic Grapeseed)
1 onion, chopped (I used 1/2 red and 1 small white)
1 bulb of fennel, chopped (optional)
3-4 garlic cloves, chopped
2-3 teaspoons dried thyme
3 medium sweet potatoes, washed and cut into bit size pieces*
1 cup frozen edamame (baby soybeans)
1 bunch greens, washed and finely chopped (kale or collards would be my first 2 choices, but use what you've got)
1/2 cup unsalted sunflower seeds, roasted
fresh parsley, chopped
salt and pepper to taste

*smaller pieces = reduced cooking time

Directions

1. Combine quinoa, broth, and 2 cups of water in a medium saucepan, bring it to a boil, then reduce heat and simmer for 15-20 minutes until all the liquid is absorbed. NOTE: don't bother with this once you put it on the stove--set a timer and check it after 15 minutes. It took a little longer than that to cook it completely on my stove, so I kept checking it every 2-3 minutes until the liquid was mostly gone, then turned off the stove and let it sit while working on everything else.
2. Heat enough oil to generously cover the bottom of a large saucepan with tall sides over medium heat. Add onion and fennel and saute until it's soft (or until you get everything else prepared!) maybe 8-10 minutes. 
3. Add the garlic and thyme followed closely by the sweet potatoes. Mix well to coat and let the seasoning infuse its flavor. Cover and cook 15-20 minutes until sweet potatoes are soft.
4. Add edamame and greens, mix well to warm through.
5. Get a gigantic bowl to combine quinoa and sweet potato mixture with sunflower seeds and parsley. Add salt and pepper to taste.
6. Serve warm or at room temperature.
7. Enjoy!

Curried Lentils with Sweet Potatoes

This is a great cold weather one-pot-meal we eat pretty regularly these days at our house. You can even substitute carrots for the sweet potatoes or throw in other veggies you "find" in the fridge!
 
Ingredients
1 cup brown or green lentils, washed and picked over
4 cups broth (veggie or chicken)
1 medium onion, chopped
4-5 garlic cloves, chopped
2 medium sweet potatoes, washed and cut into 1/4 inch chunks
2 cups finely chopped mustard greens (or kale or collards or other green)
2-3 t curry powder
1 15oz can diced tomatoes
salt and freshly ground black pepper to taste
chopped fresh cilantro (optional)

Directions

1. Heat 1-2 Tablespoons broth over medium in a soup pot. Saute the onion over medium heat for about 5 minutes.
2. Add garlic, sweet potatoes, and greens. Continue to saute and add curry powder. Mix well.
3. Add lentils, broth, and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and sweet potatoes and tender, about 30 minutes.
4. Serve over rice  or other whole grain.(optional--I use brown basmati rice, and it is delicious.)
5. Add salt, pepper, and cilantro to individual servings.
6. Enjoy!

Simply Sweet

Do you see the evil look on this pumpkin's face? It's laughing at me. Me and the hundreds of other folks trying desperately to get the stinkin' Halloween candy out of the house!

It has been a real challenge for me lately to get a grip on my sugar cravings, and I know that the holidays coming up are going to test me to my limit, but I've got a strategy in place that started the day before Halloween this year, and it's helping!

Sweet vegetables. I know it sounds crazy, but by adding more sweet vegetables into your diet, you can reduce your sugar cravings. And this time of year, the sweet vegetables are abundant, especially beets, sweet potatoes and winter squash. But I'll admit I keep a bag of carrots in my fridge and onions on my counter (yes--they're in the sweet family!) year round to be sure I've got something in the sweet veggie family to easily add daily.

So here are a few simple ways to get those sweet veggies added into your diet quickly. The more you add, the less your sugar cravings. Try it for a week and see how it goes. Maybe you'll have new found success reducing the appeal of that trick or treat bag for everyone, including yourself!

Sweet Sensation--layer several sweet veggies in a pot with hardest on the bottom and softest on the top. For example, from bottom to top layer chopped carrots, beets, and onions. Cover with water and cook to desired tenderness. The longer you cook them, the sweeter they get.You can add seasoning (sea salt, spices, etc.) and/or drink the broth. It makes a sweet sauce!

Roasted Roots--wash some sweet potatoes or peel some beets, cut into bite size pieces, place on cookie sheet, drizzle oil over them, toss to coat, bake at 375 until tender to a fork. The first time I made these with sweet potatoes for my husband he asked if I had put sugar on them. Not making that up.

Easy Winter Squash--I think we have this once a week at our house. Super simple and yummy!