Today is National Potato Chip Day. Now you may think that is NOT a dish for a farmgirl-herbalist. NAY. Not so fast. It is our neo-antifry culture that thinks of fried foods as a mud puddle...to be avoided at all costs. For most of us "Politically Correct Nutrition" has infiltrated our psyches to the point of excluding any possibility of an alternate view. Just this week a grocery store clerk looked at the shopping basket full of lard and coconut oil and with a horrified expression said, "What in the world are you going to do with this?
This post is not a treatise on good fat/bad fat but if you are willing to THINK about it beg, borrow or buy Nourishing Traditions. Beginning on page 4 Sally Fallon gives you all the info you would ever want complete with research. (You can buy this book by clicking on it in my Book widget in the sidebar.)
This year I am planting Superior potatoes--an early variety and Kennebec potatoes--a late variety and of course, sweet potatoes--which also make good fries and chips.
Back to potato chips. This is good just plain, but if you want to change it up a little just sprinkle on cayenne, BBQ seasoning, garlic powder, onion powder..well you get the idea. Let your potato muse run wild!
4 medium potatoes - thin slices are great, but if you don't have a food processor they're still good. Slice potatoes into a large bowl of cold water. Drain, rinse then refill bowl with more cold water and 3 tablespoons of SEA salt. Soak for at least 30 minutes, then drain. One more time rinse and drain. You could add vinegar at this stage if you want that tartness.
Heat oil(olive oil, palm oil, coconut oil) or lard (if you use Crisco, I will hunt you down and tweak your nose) to 365 and fry potatoes in small batches. Once they are golden, remove, drain and season.
Enjoy the Day of the Potato. Life is Good.
Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts
Monday, March 14, 2011
Monday, November 9, 2009
Sweet Potato
I'm trying to concentrate and the little female cardinal I wrote about back in March is STILL banging herself against my office window. How can she have any brains left...not that she had any to begin with. It's hard to believe it's fall, over 70 degrees two days in a row, green grass and a geranium blooming on the patio.
We continue to pack things over to Rocky Creek. We've done so much work here at Nodaway Hill; the gardens are fertile, friable and full of worms. (The good kind). I feel wistful about leaving them.
Another word about the flu: in addition to the good lymph massage I discussed yesterday, eat sweet potatoes!! (Preferably not at the same time). I purchased a case of dirty potatoes at farmers market--they keep better if they are not washed prior to storing. This bright beauty has so many good things in it, it's a wonder sunshine doesn't burst right out of it.
Carotene (vit A), Vitamin C, maganese, copper, B6, potassium, iron and fiber. You'll need to eat a little fat with the potato to convert the caroten to vitamin A, but that's ok because it only starts out with 95 calories. It packs a whollop of anti-oxident and anti-inflammatory properties both of which are associated with reducing the development of atherosclerosis, diabetic heart disease, and colon cancer. They are also helpful in reducing the severity of osteoarthritis,asthma and rheumatoid arthritis.
B6 converts homocysteine into benign molecules; high homocysteine levels are associated with heart attack and stroke.
Richard Baybut, an associate professor of nutrition at Kansas State discovered that a carcinogen in cigarette smoke-benzoapyreine-destroys vitamin A. His earlier research proved that animals deprived of vitamin A developed emphesema. Conversely, his recent studies show that diets with ample vitamin A reduces emphesema. Since sweet potatoes have 262.2% of our daily requirement--pass the sweet potatoes, please.
Here's a super-simple receipe for tonights dinner from "Nourishing Traditions" by Sally Fallon. (This book is one of my picks available in the right column).
Sweet Potato Dollars
3-4 sweet potatoes
3 Tbls melted butter
3 Tbls extra virgin olive oil
sea salt
Peel, slice crosswise in approx. 1/4-inch intervals. Brush two cookie sheets with melted butter/olive oil mix. Arrange in one layer, brush with remaining butter/oil. Bake 45 minutes at 350 degrees.
We continue to pack things over to Rocky Creek. We've done so much work here at Nodaway Hill; the gardens are fertile, friable and full of worms. (The good kind). I feel wistful about leaving them.
Another word about the flu: in addition to the good lymph massage I discussed yesterday, eat sweet potatoes!! (Preferably not at the same time). I purchased a case of dirty potatoes at farmers market--they keep better if they are not washed prior to storing. This bright beauty has so many good things in it, it's a wonder sunshine doesn't burst right out of it.
Carotene (vit A), Vitamin C, maganese, copper, B6, potassium, iron and fiber. You'll need to eat a little fat with the potato to convert the caroten to vitamin A, but that's ok because it only starts out with 95 calories. It packs a whollop of anti-oxident and anti-inflammatory properties both of which are associated with reducing the development of atherosclerosis, diabetic heart disease, and colon cancer. They are also helpful in reducing the severity of osteoarthritis,asthma and rheumatoid arthritis.
B6 converts homocysteine into benign molecules; high homocysteine levels are associated with heart attack and stroke.
Richard Baybut, an associate professor of nutrition at Kansas State discovered that a carcinogen in cigarette smoke-benzoapyreine-destroys vitamin A. His earlier research proved that animals deprived of vitamin A developed emphesema. Conversely, his recent studies show that diets with ample vitamin A reduces emphesema. Since sweet potatoes have 262.2% of our daily requirement--pass the sweet potatoes, please.
Here's a super-simple receipe for tonights dinner from "Nourishing Traditions" by Sally Fallon. (This book is one of my picks available in the right column).
Sweet Potato Dollars
3-4 sweet potatoes
3 Tbls melted butter
3 Tbls extra virgin olive oil
sea salt
Peel, slice crosswise in approx. 1/4-inch intervals. Brush two cookie sheets with melted butter/olive oil mix. Arrange in one layer, brush with remaining butter/oil. Bake 45 minutes at 350 degrees.
Subscribe to:
Posts (Atom)
