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Sweeties are high in vitamins B6, C, and D, iron, potassium and magnesium. And they’re super sweet but won’t spike insulin like their more common, white-potato cousins do. They are the perfect sidekick to most rolls, AND they’re really good dipped in Green Goddess Dressing, Schmoo, Green Slime, Green Dream, Orange Zinger, Grecian Dip, and, and, and….

Sweeties

(Sweet Potato Crisps)

2 medium, organic, sweet potatoes, peeled
2 tablespoons/30 ml olive oil
1 tablespoon/15 ml soy sauce
1 teaspoon/5 ml lime juice
Salt, to taste

Preparation

Preheat oven to 300°F/150°C.

With a Y-shaped peeler (see Equipment, page 183) peel sweet potato flesh lengthwise into long strips. Mix olive oil, soy sauce and lime juice, and toss potato slices to coat.

Lay out slices in a single layer on parchment-lined baking sheets and bake for about 1½ hours. Rotate your baking sheets as needed, depending on your oven. When the potatoes start turning golden brown they’re almost done—be careful not to over-brown. Sprinkle with a bit of salt immediately after removing from oven. Sweeties will keep for 2 to 3 days in a zipper-lock bag.

Makes about 3 cups of chips.

*Recipe and image courtesy of Stealth Health Lunches Kids Will Love, by Tracy Griffith.*

Emerald City BurgersA double dose of cheese helps these green guys go down. Packed with energy-rich beans and mighty spinach, these emerald burgers are just what the great and healthy Oz ordered.

Emerald City Burgers

(Veggie Burgers in Mini Pitas)

Ingredients

1 16-ounce/450 g can pinto beans, drained and rinsed
½ cup/27.5 g baby spinach leaves
½ cup/75 g rice crumbs
½ cup/45 g cheddar cheese, finely grated
½ cup/75 g finely grated carrots (about 2 medium carrots)
1 scallion, finely chopped
1 large egg, lightly beaten
Kosher salt and ground pepper, to taste
1 tablespoon/15 ml olive oil
4 ounces/113 g mozzarella cheese, shredded
4 gluten-free mini pitas
Green Slime (page 158) for serving
Alfalfa sprouts, for topping (optional)

Preparation

In a food processor, briefly pulse the pinto beans and the spinach. Then add rice crumbs, cheddar cheese, carrots, scallion and egg, and pulse briefly again. Pour out into a bowl and season with salt and pepper,
mixing with your hands. Form 8 small 3-inch/7.6 cm patties.

In a large skillet, heat olive oil over medium heat. Fry veggie patties, pressing lightly to flatten, until browned—about 3 minutes. Flip burgers, sprinkle mozzarella on tops and cook another 3 minutes. Warm pitas, slice almost to the end and swipe a little Green Slime inside both pita sides. Tuck in a warm burger, and stuff in a couple of sprouts if you can!

Serves 4.

Serve with Bunny Nibbles (page 149) or Origami Crisps (page 140).

*Recipe and image courtesy of “Stealth Health Lunches Kids Will Love,” by Tracy Griffith.*