Raw Coconut Crystals...

I can't believe I still haven't posted about this.... I am so scattered with posting new recipes, I AM making them, I even have pictures, just finding time to sit down and document them is taking a back burner. But for those of you still interested, here's a product my sister introduced me to about a year and a half ago. I love to use it as a natural replacement to sugar in baked goods. I use it all the time, in fact it's all I bake with these days. It's simply dried coconut. Not refined, nothing added, it's great.

I use it in everything to cupcakes to banana bread to marinates. Have you ever tried it?? Let us know your favorite uses. If you are interested in getting some, check your local health food store, or better yet, look online for better deals- even better if you have access to an Azure Standard Co-op! I use the Coconut Crystals from Coconut Secret.

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Sweet Potatoes Fry

Have you ever tried sweet potatoes fry? It's quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill. To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes. We played around a bit with this recipe, after thinking we had "discovered" the wonderful combination of lime, cilantro, and sweet potatoes, only to find out many others have made a similar discovery. It's a great combination. You can substitute lemon juice for the lime, lime is better but lemon juice will work. And you can substitute parsley for the cilantro, especially if you are one for whom cilantro tastes like soap. Otherwise stick with the cilantro, in our opinion, it just works better here than the parsley. We've also tried adding some minced garlic to the dressing, but I prefer it without it.

I have perfected the art of the sweet potato fry. I've made them so many times that I have a very set formula for making them. I don't enjoy frying things, so I do mine in the oven. They're easy and tasty and go well with Cuban, Mexican and Indian food.

They're also good for holiday dinners. I just can't get on the "let's dump half a bag of brown sugar and some marshmallows into a pan with some sweet potatoes and maple syrup!" bandwagon. Sweet potatoes are sweet enough as is!

We all love fries, but have you tried sweet potato oven fries? Sweet potatoes are a great source of vitamins B6, C and beta-carotene, as well as a good source of fiber.

Nutrition Information

Serving Size: 11.00000 serving (109.0 g)

Amount per Serving: Calories—190, 190Calories from Fat—81,81 Total Fat--9.0g,9.0

14Sodium--320mg, 32013Total Carbohydrates--23.0g, 8Dietary Fiber--3.0g, Sugars--11.0g, Protein--2.0g.

23.03.0

11.0 

INGREDIENTS:
 

3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano

How to make Sweet Potatoes Fry

Preheat the oven to 425 degrees F. place tow rimmed baking sheets in the while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4 to 1/2- inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.

Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Abb the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

Bake the potatoes for about 12 to 15 minutes, flipping halfway through, f desired, until they are tender and well-browned. Serve immediately.

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Cabbage Fry

Today, I present to you a vegetarian recipe with an easy list of ingredients. Cabbage fry that will not only feed your body but will also please you palette. Did I mention that it is a simple to make vegetarian recipe that is sure to be enjoyed by kids and adults like. I served this cabbage fry with brown rice, tomato rasam, mango pickle, yogurt and papad. Prepared for a simple mid day meal.

The only vegetarian I don’t love eating is cabbage. My sisters and my mother choice it a lot and I am the only one who hate cabbage in my house. After marriage my mother-in-law used to cabbage fry in my house and it is my husband favorite. Till now I never prepared cabbage fry. Since he asked me I prepared this fry and vaguely remember the recipe. I gave it a try and for the first time in my cooking, cooked it without tasting it for salt. Husband loved it a lot and ate the curry with flukes for the dinner.

Cabbage is a light green vegetable which is simple digestible and good for health. It reduces the possibility of digestion. Drinking cabbage juice everyday in the morning prepares perfect for a healthy start of our day. I will post the recipe soon, as of now would choice to introduce my cabbage fry which is perfect combination as a recipe for chapatti or polka and side recipe for hot rice.

A simple, crunchy, dry sauté is cabbage fry with the perfect blend of color and taste. A stand-out recipe where cabbage fry is mildly spiced with red peppers, cumin and coriander powders and garnished with fresh coriander leaves. One of my favorites as a side to go with rice, rasam and appadam.

The other day I was thinking of preparing cabbage as usually fry. But suddenly I got an idea that why I can’t bake it in oven and have a crispy and new version of cabbage fry. It turn out really amazing, and it smelled so good that husband dear told that no need it to have with rice we can have it love that only. It takes just fifteen minutes in oven. Here goes the recipe…

Nutrition Information

Amount per serving: Calories—85, Calories from fat—32.4, Total fat—3.6g, Saturated fat—0.5g, Cholesterol—0mg, Sodium—280mg, Carbohydrate—0mg, Dietary fiber—4.2g, Sugar—8g, Protein—3g.

 

Ingredients

1 small cabbage

2 table spoons oil

1/2 ta spoon mustard

1/2 tea spoon split urad dhal

1/2 tea spoon channa dhal

4 pieces green peppers

1/2 piece onion

1 strand curry leaves

Salt to taste

How to make Cabbage Fry

Step 1: Cut the cabbage into small pieces length wise. Chop onion, split open green peppers.

Step 2: In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green pepper and onion. Sauté onion till it turns golden brown. Add the cabbage and required salt. Fry in medium flame for about Ten to Fifteen minutes until they are soft. Add 1/4 cup water. Stir often while cooking.      

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