Baked Sweet Potato Chips

Although traditionally made from standard potatoes, chips made from sweet potatoes are much healthier and are actually of great nutritional value. Just 7 ounces of this vegetable contains approximately 65% of your recommended daily allowance of Vitamin C! They are also rich in calcium, potassium and beta-carotene. As a rule, use one sweet potato per person you are feeding, I used six to feed all six of us! To make this simple recipe all you will need is the following ingredients:

Sweet potatoes (1 per person)
Olive oil
Herbamare (pure sea-salt infused with organic, garden-fresh herbs and vegetables)
A dash of turmeric or cumin

So to start, heat your oven to 180C then wash and peel your potatoes. Once they are peeled, slice each potato to 1cm thickness and then again to 1cm longways. Once they are all sliced into shape, coat them all generously in corn flour.

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You must then apply olive oil to each chip. I prefer to spray the oil on instead of pouring it, but either method is absolutely fine. Next, give your chips a good sprinkle of Herbamare and then add a dash of turmeric or cumin, completely up to you!

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Now that your chips have been prepared, align them on the baking tray side by side, making sure not to place them on top of each other as this will prevent them becoming crunchy. Place the tray in the oven for 15 minutes and then take them out, turn all of the chips over and put back in for an additional 15 minutes.  Your chips are now ready to eat so serve them with some decent ketchup, preferably made with Agave or Brown Rice Syrup, not sugar!!!

The high nutritional value of sweet potatoes isn’t the only reason you should be including them in your diet. They also score impressively low on the glycemic index which makes it great for your blood sugar levels. The rich content of Vitamin A and beta-carotene makes sweet potatoes fantastic for your skin and also work to combat the free radicals which cause visible ageing effects.

The high potassium content of this vegetable helps to alleviate muscle cramps, making them great to eat if you’re particularly tense! Sweet potatoes are easily grown in your garden and you don’t have to be especially green-fingered to be successful at it!

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Ginger and Umeboshi Aubergines

Ginger and Umeboshi Aubergines is a fantastically filling side dish that will perfectly complement any nutritious meal. When you’re shopping for your ingredients, try to select a wide range of aubergines to make your meal much more beautiful and fun to make. The aubergines in my recipe were the purple and white striped “greek” variety, the skinny “little fingers” aubergine and the baby aubergine, all purchased from Clapham Whole Foods in London. So to get started creating this meal for four, you’ll need to acquire the following items:

500g of a selection of auberginesGinger and Umeboshi Aubergines grassrootsandgrains1
Rapeseed oil for frying
2 small onions, chopped
2 garlic cloves, chopped finely
1 red chilli, chopped finely
2cm knob of ginger, peeled and grated
3/4 tsp. ground cinnamon
A pinch of nutmeg
2 tbsp. umeboshi paste
1.5 tsp. coconut palm sugar or agave nectar
75ml water
The flesh of 1 small mango
Sea salt

To begin you must first take all of the aubergines you have selected and cut them into 1.5cm slices. You can then place them in a dish and sprinkle with a good quality sea salt before leaving them to sit for 30 minutes. As these 30 minutes are coming to an end you must then add a splash of oil to a pan in order to fry the onions, garlic, chilli and ginger. Once the onions have begun to brown and soft, you can then add the spices into the pan and continue to fry for a few more minutes. Now that these ingredients have been combined and cooked, you can remove them from the pan and place in a separate dish.Ginger and Umeboshi Aubergines grassrootsandgrains2

Using a clean tea towel or some kitchen roll, wipe the salted aubergines until they are dry and then place them into the pan that you previously fried the other ingredients in. Whilst doing this, it may be necessary to add a dash more oil into the pan. Keep frying until the aubergines are golden on both sides and then pop them into your oven on a fairly low setting, just to keep the warm.

It is now time to take the fried onion mixture and return it to the frying pan. You must also now include the umeboshi paste, sweetener and the 75ml of water. Allow this concoction to boil then stir well and leave it to simmer for five minutes. Once finished, move the mixture from the frying pan into a food processor and chuck in the flesh of the mango. Blitz together for 30 seconds before returning to the dish.

Now you can have some fun with the presentation by arranging the aubergine slices onto a platter. The sauce that you have just created in the blender can now be drizzled over the top and the rest served on the side of the dish. Present on the dinner table alongside your meal and your whole family will be satisfied until breakfast!Ginger and Umeboshi Aubergines grassrootsandgrains4

Aubergines are revered as a health food and loved by many for their low calorie count and their rich fibre content. Eating 100g of aubergine will provide you with just 24 calories but will also account for nearly 10% of your recommended daily allowance of fibre. The skin of the aubergine is just as good for you as the flesh itself and contains an impressive amount of anti-oxidants. Aubergines also rate incredibly low on the glycemic index of vegetables.

The vitamins that can be found in aubergines are essential to the body’s process of replenishing proteins, fats and carbohydrates. Also you can find great amounts of potassium, copper, iron and manganese in this tasty vegetable which are all fantastic for keeping the body functioning well. With all of these factors considered, you can understand why aubergine is an all round amazing addition to your diet!

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