Sweet Potato Hash Browns

I love browned vegetables.  A few weeks ago, I did a spaghetti squash hash.  I had the same problem this time.  It didn't brown that much!  But I am getting better.  And I learned a few things in doing this recipe.

As I've said before, I love the shredded hash browns like Waffle House or ihop.  I was all gung-ho to do this, and then thought that shredding the sweet potato is going to be a bitch.  I quickly googled and found 2 good options, so I tried them both.  Two potatoes, two ways.  The first way, was using a Microplane.  Microplane is a branded grater.  It worked so well, that I used it for "mincing" and "dicing" the garlic and onions.  

The second way was to chop the sweet potato into smaller pieces, and then pulse it in the Cuisinart.  It worked, but was more riced than shredded.

 

2 shredded sweet potatoes

1/4 cup sprouted spelt flour

1 egg

1 diced onion

4 cloves minced garlic

4 tbsp ghee

big pinch of sea salt

black pepper

Shred the potatoes however you want.  Rinse them until the water is clear, and then squeeze out all the water. 

Combine all the vegetables, spices, half the ghee and flour.

Beat and mix in the egg.

Fry in the rest of the ghee on high medium high heat.  I didn't do so well at this part. I wanted it browner and crispier.  But it was still very good.  I also tried to make 1/4 cup serving cakes.  They didn't stay together, if you hadn't noticed.

Untraditional Simple Guac

Just like everybody else, I love avocados.  The most frequent way I prepare them is guacamole.  I like to keep things simple.  Easy to make, easy to clean up.  This dip took under 3 minutes and is great for quick snacking.  I was going out to an event and figured the food might be suspect, and wanted to eat a little something before I left so I whipped this up, and thought I’d share it with you!  Great source of fat, got some ferments in there and it tastes great.  I paired it with blue corn chips with sprouted chia seeds.

You’ll need:

1 avocado

1 tsp miso

1-2 shakes nama shoyu

1 splash lemon juice

 

You’ll need to:

Mix

And enjoy!

Easy+Healthy Baked Biodynamic Pasta

I grew up in a pretty Italian family, so I’ve grown to love pasta.  Aside from making my own, the best I’ve found is Delallo pasta made with brass plates and biodynamic wheat.  Sounds good to me!  Today it was cold and rainy and I was looking for something warm and comforting.  Luckily, I had enough supplies to whip together baked macaroni and cheese and broccoli!  It’s pretty balanced, considering it has a starch, fat and vegetables.  Like my grandma always said, pizza is the perfect meal!  Here’s how to make it happen

 

Makes 1 dish

Here’s what I used (but not pesto)

 

1/2 pound Delallo Biodynamic Fusilli

1 cup Yellow Barn Biodynamic Tomato Basil Pasta Sauce

1 head of organic broccoli

1 organic onion

2 cloves organic garlic

2 tsp organic grass fed ghee

1 chunk (maybe 1 cup) Parmigiano Reggiano 

1 chunk (probably 1 cup) Jasper Hill Alpine Cheese

1 pinch sea salt

 

Directions:

  1. Preheat the oven to 325 degrees.  Boil 5 cups of water
  2. Add half the bag of pasta to the boiling water, turning down the heat.  Strain after 5-6 minutes,  you want it al dente.  Mix in a teaspoon of ghee to prevent sticking
  3. Dice onions and garlic.  Sauté lightly in ghee.
  4. I find the best way to combine the cheeses, is to throw them in the Cuisinart.
  5. In a bowl, mix broccoli, onions, garlic cheese and sauce.
  6. Combine everything in the saucepan and pour into baking dish
  7. Bake for 25 minutes, and then broil for on high for 2, just to crunch the top.  But be careful!

This is the pasta dish I make most often with slight variations.  It’s a dish that’s very satisfying, and I feel good eating it.  You could argue about the pasta, but it’s easier not to.  The ingredients are all high quality and nutrient dense.  Biodynamic farming doesn’t only produce the best products, it also happens to be really good for the planet, so there’s that too.