It has been some time since my last post, and many things have passed within that period. We have been on holiday amongst other things, meaning that the RAW foody within me, had to take a back seat.
Don’t forget from my very first post on this topic, it doesn’t matter if you can’t keep things going 100% of the time. The important thing is that it’s heading in the right direction. Try to remember why you’re doing, YOUR thing in the first place, and know, that no body get’s it right all of the time.
Today I have been back on the salads, and to be honest, I have been feeling very uninspired when it comes to making them, let alone eating them.
I have always been a huge fan of my easy peeler, particularly with carrots. This method for sweet potato can also be used with so many other vegetables, you just need to be a little creative.
Here we go. Today with my salad I wanted to add some texture. OK, this recipe isn’t raw, but for me, one of my favourite ways to enjoy sweet potato, is to cook it in some form or another:
Sweet Potato Crips
- 1 small/medium sweet potato
- 2 tbsp coconut oil
- Himalayan salt
- Paprika (optional)
- Pre-heat oven to 170c
- Line a large baking tray with parchment paper
- add coconut oil to a glass, add glass to a bowl of hot water to melt oil
- Whilst oil is melting peel sweet potato
- Using your easy peeler, slice into 4-5cm pieces
- Add coconut oil to a bowl, then dip the sweet potato pieces individually, just enough to lightly coat them
- Add sweet potato to the baking tray, ensuring there are none over-lapping
- Season with Himalayan salt (or rock salt)
- Add to the centre of the oven cooking for 10-12 minutes, turning them half way through
- Cook until golden brown and crispy
- Sprinkle with paprika (optional)
I love these as much as I do the carrot version. This is a much healthier, veggie & vegan friendly version of any shop bought varieties. Plus you know exactly where they came from, and just how fresh they are. Your friends, kids, family will love them. Trust me, they won’t last very long.
Beetroot & parsnips are next on my list to bake. I will add a post once I have done so.
Keep training hard, keep moving well, and let’s stay fit & healthy for a very long time to come