I have had the lovely opportunity to work at a farmer’s market lately, and with each shift I get a fairly small sum of money, and a butt ton (yes, butt ton) of free produce. I LOVE this job (I think you can understand why) and I have been positively geeking out about all the cool veggies that are in season right now in the bay area. In between bouts of beet obsession, celeriac worship, and kabocha romance, I have occasionally found myself with a few bucks of trade credit left over at the end of the market. These are the moments when I return to the cheapest root I can find to use it up: the potato. Just the site of these bad boys had me craving something crispy and starchy. Because I think oil is kind of bullshit (not a whole food, doesn’t add much in the way of nutrition to a damn thing) I challenged myself to make something low oil and epic. I knew I needed a glaze, for both taste and crisping purposes, and I knew I wanted the flavor to be tangy, spicy, and unique. What came was a blend of miso, sriracha, dijon mustard, fresh ground pepper, sea salt, and my secret weapon of flavor, KeVita. The fermentation of the KeVita added a perfect depth of flavor to the spuds, and the miso and srirarcha were totally married by the dijon. BOOM. This recipe is delicious. Flavorful low-oil crispy potatoes have been born.
|Miso Lemon Cayenne Crisped Potatoes|| |
- 2 pounds potatoes. I would suggest yukon gold or red, but sweet or purple potatoes might be good too.
- ¼ cup Lemon Cayenne KeVita
- 3 tablespoons miso
- 1 teaspoon dijon mustard
- 2 teaspoons Sriracha hot sauce
- ¼ teaspoon sea salt, or to taste
- generous grating of black pepper
- Wash the potatoes well and cut them in to bite sized pieces. Try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes. Mine took 25 minutes.
- Drain your potatoes and rinse them with cold water to cool them down enough to handle.
- Whisk together the remaining ingredients in a small bowl. Pour over the potatoes and mix well. Check flavor and add more miso, sriracha, mustard, pepper or salt to taste.
- Heat a non-stick pan over medium heat and spray with spray oil.
- Dump the whole mess of potatoes and sauce in the pot and cook on high. You want your potatoes to be an even layer in the pan, and to cook until the sides are brown and crispy. I let mine crisp for ten minutes, and then flipped them and cooked the other side for ten more.
- Serve with steamed kale, tamari marinated grilled kale, and tahini sauce!
It’s Hallo-week and boy am I PUMPED. My Dudley costume is nearly done, and all week people have been coming up to me to tell me which Wes Anderson character they will be dressing as at my party. I seriously have my fingers crossed for a huge team Zissou, or perhaps a zombie Margo Tannenbaum.
I just started my week off right with this incredibly awesome smoothie. It’s super creamy, refreshing, and just a little bit fizzy, due to the carbonation in the KeVita. I’ve been experimenting with maca lately, in hopes of gaining a bit more energy, focus, mood balance, and improved hormonal health. I haven’t been using it long enough to know the long term effects yet, but I have to say, every time I put just a bit in a smoothie my brain is on super-smiley-high-alert.
Maca + KeVita’s probiotics= my guts and my brain are feelin’ it. Life is good.
|Mocktail Monday #3: Creamy Tropical Fizz|| |
- 1 bottle mango coconut flavor KeVita
- 3 leaves kale
- 1 large red grapefruit
- 1 lime, juiced
- 1 medium banana
- 1 medium avocado
- 1 teaspoon maca (I used Vega brand)
- Add KeVita to blender, then add the kale (stem if you do not have a high speed blender).
- Peel and chop grapefruit, avocado, and banana. Juice the lime directly into the blender.
- Add Maca, and whiz until very creamy.
I do. I remember drinking them on hot summer days when I lived in Philadelphia and watching my entire mouth turn that telltale red or blue. I remember getting the biggest one possible when it seemed too ridiculously humid to eat and calling it a meal as the brain freeze ascended. I loved slurpees, but- as I am not actually a huge sweet person- I am prettttttty sure it had more to do with the cold and the slushiness than the drink itself. Now that I am an adult who gives a shit about what goes into my body, I wouldn’t drink a Slurpee, which up until now was kind of a tremendous drag, because damn. It gets hot everywhere sometimes. THIS BABE DEMANDS REFRESHMENT.
So, this is my version of a sweet and slushy treat. It is simple, has ZERO added sugar, tastes AWESOME, and will totally refresh you without turning any part of your body artificial red or blue. I don’t really drink alcohol, but I’m going to be honest- I have it on good authority that you could throw a shot of rum in there, and it’d be bangin’. (Okay, I googled “what kind of alcohol is in a daiquiri?”- That’s good authority right?)
|Blueberry Cherry Strawberry Slushie|| |
- 1 bottle blueberry cherry KeVita
- 4 strawberries
- 4 blackberries
- 1-3 cups ice (depending on how icy you like it)
- Pour KeVita slowly into a high speed blender, being careful not to make it over-fizz
- Add strawberries, blackberries, and ice into a high speed blender and whiz on high until the drink has a slushy look. Add ice one cup at a time, to get the right ratios for your tastes!
Now I’m going to take an opportunity to be that guy again:
Do you wish you were eating a little more simply, or a little more healthfully? Do you want to make dietary changes to get animal products, gluten, refined sugar, and processed foods out of your diet, even if just for two weeks? Do you want more energy from cleaner-burning foods? Do you like a little extra accountability?
You should totally join my Reset and Restore program. It’s a serious deal, starts November 2nd, and I am super excited about it. Sign up for goodness sakes!