Posts Tagged ‘recipe’
Indonesian-Style Sweet Potatoes
Posted by admin in balance your body on April 9th, 2010
This is a yummy recipe that I made up one day with some dressing I had leftover from another recipe (from a cookbook, so I can’t reproduce it here).
It turned out delicious and so I offer it up for your taste buds to enjoy!
If you are trying to lose weight, sweet potatoes are a great alternative to white potatoes or rice at dinner. Sweet potatoes have carbohydrates (which you need,) but are also chock-full of vitamins. Many of my patients have found it easier to lose weight when they substitute sweet potatoes for other carbs/grains at some of their meals. One serving size is equal to approximately 1/2 medium sweet potato for a 130 pound woman (or less) or 1 medium sweet potato for just about everyone else.
Wondering why there aren’t any measurements? I don’t know what the measurements are. I’m an experimental cook and I combine ingredients on a whim whenever inspired. Everyone’s taste buds are different; so experiment in your own kitchen and cater to the taste buds of you and your family!
Ingredients
Sweet potatoes - 1
Celery - 2 stalks
Parsley - chopped
Green onions - 1
Red bell pepper - 1/4 to 1/2
Ingredients for dressing
Olive oil
Lime juice
Orange juice
Soy sauce
Garlic - minced or organic ground
Ginger - fresh grated
Preparation Instructions
1. Cube and roast sweet potatoes until done.
2. Chop celery, parsley, green onions and red bell pepper.
3. Combine dressing ingredients to taste.
4. Mix chopped veggies with roasted sweet potatoes, add dressing and stir.
Enjoy!
TC
Roasted Rapini with Garlic
Posted by admin in balance your body on January 6th, 2010
Rapini is really great steamed as well, but I hated the mess I always seemed to make and the big pots to clean. So I started doing it this way and am now hooked. Because the garlic gets roasted along with the rapini, it comes out with a fairly mild taste. White balsamic vinegar is milder than red balsamic; if you like the red, you will love the white! Note: The first time you make this recipe, watch the rapini closely so that it doesn’t burn. Then the next time you make it, you will know the ideal time for your oven.
NOTE: over the summer, when rapini seemed to be larger, I was roasting for 7-9 minutes at 400F. Now, with the smaller winter rapini that I am finding at the store, I am roasting at 350F for 5 minutes. I am also brushing the cookie sheet with coconut oil and then drizzling olive oil once the rapini is on my plate.
Rapini - washed and thick ends of stems cut off. I usually cut just above the twist tie from the supermarket.
Garlic - 1-2 cloves
White balsamic vinegar (If you like lemon juice, it is a healthier substitution, but balsamic vinegar is my vice!)
Sea salt
Black pepper
Coconut oil
Olive oil
1. Preheat oven to 350F.
There are 2 ways to go about the step; either one is fine. The first one is lower fat.
2. (a) Lightly brush baking sheet with coconut and place rapini on sheet OR
(b) Place rapini on baking sheet and drizzle with coconut oil.
I usually keep my rapini somewhat dense on the sheet, but in a single layer. Usually this works out to about 1/3 of a rapini for a regular-sized baking sheet.
3. Mince or crush garlic and place on top of rapini, spread out.
4. Roast for approximately 5-7 minutes until rapini is bright green and the edges of some of the leaves are a bit crispy. The first few times, make sure to watch since every oven seems to cook at a slightly different rate.
5. Remove from oven and using tongs, place on a plate. Drizzle with olive oil, white balsamic vinegar and sprinkle with sea salt and black pepper to taste.
So delicious!
TC