“Tree Hugger” Potato Nachos

Good Monday Morning!!!
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I found this great recipe for Healthy Potato Nachos!!!!!
Healthy nachos? Yeah, that is quite a promise.
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Potatoes to the rescue! By replacing the deep fried tortilla chips with freshly baked potato slices, we have a plate of nachos which is basically all veggies and fruits.
Hurrah for potato nachos!
¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬† ¬†¬† ‚ÄúTree hugger‚ÄĚ healthy potato nachos

                                                                         

Ingredients
  • 3 potatoes
  • A handful of grated cheddar cheese
  • A handful of chopped spring onions (aka scallions / green onions)
  • 1-2 jalepenos, de-seeded and sliced
  • A couple scoops of greek yogurt
  • A few handfuls of rocket / arugula
For the salsa (this will make a huge batch- you will have leftovers!)
  • One can of black beans, drained and rinsed
  • 3 tomatoes, de-seeded and chopped into tiny pieces
  • 1 small red or green bell pepper, minced
  • 1 small red onion, minced
  • A handful of chopped coriander (aka cilantro)
  • Juice of 1 lime
For the guacamole
  • 1 medium avocado
  • A few grinds of sea salt
  • 1-2 tsps of lime juice
Instructions
  1. Pre-het oven to 205C / 400F
  2. While it’s pre-heating, prepare the salsa and guacamole.
  3. Combine all salsa ingredients in a bowl. Place in the fridge to allow the flavours to mingle.
  4. Prepare the guacamole by mashing the avocado with the salt and lime juice. Leave to one side while you get everything else ready (don’t refrigerate)
  5. Slice your potatoes horizontally, into approximately ¬ľ inch rounds. (The more consistent, the better, because it keeps them cooking evenly, but if, like me, you don’t have a mandolin, you will probably end up with some thinner, crispier slices in the mix. Which is not a terrible thing.)
  6. Cover a large baking tray (you may need 2) with baking paper, and then brush a thin layer of vegetable oil over it.
  7. Place the rounds on top of the baking paper and brush with a thin layer of oil on top of each.
  8. Place in the oven and bake for 15 minutes. Then flip them over and bake for another 15. They should be cooked through and a little bit crispy. If they are too soggy, you may want to broil or grill them for a few minutes to crisp them up.
  9. Now move the potato rounds to the plate or tray you will be serving them on. Pile them up and sprinkle with cheese. Grill / broil for a few minutes to melt the cheese.
  10. Top your nachos with salsa, jalapeno slices, and a couple spoonfuls each of guacamole and greek yogurt.
  11. Cover in rocket / arugula and serve!

http://www.ciaoveggie.com

Sweet Potato Pancake Stacks

This elegant dish may taste and look gourmet, but it’s far from anything that requires a lofty effort in the kitchen. Garnish options include hot sauce, smoked salt, grated Parmesan, and/or parsley.

6 large free-range eggs
1 medium-sized sweet potato, peeled and grated
1 garlic clove, minced
2 tsp (10 mL) curry powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
2 Tbsp (30 mL) + 2 tsp (10 mL) grapeseed oil, divided
2 shallots, minced
3 cups (750 mL) sliced white mushrooms
4 cups (1 L) spinach, ends trimmed
1 Tbsp (15 mL) lemon juice

In large bowl, lightly beat 2 eggs. Stir in grated sweet potato, garlic, curry powder, salt, and pepper.

Heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Place 4 equal-sized mounds of sweet potato mixture in pan and flatten with spatula. Cook for 3 minutes per side, or until golden on both sides. Remove from pan and keep warm on baking sheet in oven set to 200 F (100 C).

Place 2 tsp (10 mL) oil in pan and add shallots and mushrooms. Cook until mushrooms have softened, about 3 minutes. Stir in spinach and cook until slightly wilted. Stir in lemon juice. Remove vegetables from pan and cover to keep warm.

Reduce heat to medium-low and heat 1 Tbsp (15 mL) oil. Carefully crack remaining 4 eggs into skillet. For sunny side up, cook until whites are set and outer edges start to curl up. If you prefer over easy, flip eggs and cook for an additional 30 seconds.

To serve, place sweet potato pancakes on 4 serving plates and top each with equal amount of vegetable mixture and 1 egg.

Serves 4.

Each serving contains: 241 calories; 13 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 11 g total carbohydrates (3 g sugars, 2 g fibre); 295 mg sodium

source: ‚ÄúThanks a Brunch!‚Äú, alive #379, May 2014

Veggie Nasi Goreng (Indonesian Fried Rice)

blend of wild rie

Veggie Nasi Goreng

Ingredients

  • 1 cup uncooked Wild, Brown Rice or mixture
  • 4 eggs
  • 2 yellow, red or orange peppers
  • 4 Red onions
  • 2 carrots sliced with a potato peeler
  • 4 red chilies
  • 5 – 10 garlic cloves
  • 4 Spring onions (cut length wise)
  • Cilantro (large handful, to desired)
  • 8 tablespoons Sesame oil

Directions

Cook rice as directed and set aside.
Scramble or fry eggs and also set aside.
Add two onions, half a chili and garlic to bender to make a paste.
Add oil and the paste (from the blender) to frying pan and fry 3 minutes, then add thinly sliced onions, red chilies, yellow peppers and carrots for another 3 minutes.
Add the rice for 2 minutes, then the eggs, thinly sliced spring onions and cilantro for another minute and serve.

Herbal D-tox Cook book for Cleansing

Meatless Monday – Crispy Edamame

This is one of my favorite snacks, I often just eat them plain with salt.

edamame

Crispy Edamame

  • 1 (12 ounce)¬†package frozen shelled edamame (green soybeans)
  • 1 tablespoon¬†olive oil
  • 1/4 cup¬†grated Parmesan cheese
  • salt and¬†pepper to taste

Directions

  • Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
  • Spread¬†the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with¬†olive oil. Sprinkle cheese over the top and season with salt and pepper.
  • Bake¬†in the preheated oven until the cheese is crispy and golden, about 15¬†minutes.