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hot sides yields 4 servings VARIATION Try this dish with celery, sweet potatoes, or RECIPE NOTE To lower the carbohydrate content of pota- beets. For onion rings, use 2 large onions, cut into rings. low-carb diets. preparing potatoes is ideal for diabetics and individuals on quart of water) for 24–36 hours prior to use. This method of toes, soak them in salt water (1 tablespoon sea salt for every tender but crisp. plastic bag. ½-inch-thick strips (see recipe note) or ground black pepper POTATO FR

FRENCH-STYLE BAKED BEANS yields 6 servings
This unusual and delicious recipe calls for cooking the beans in oil rather than in liquid.
A long soaking is therefore essential or the beans will be too hard. Soaking the beans
overnight and draining the water also helps fend off gastric discomfort that can result when
copious amounts of beans are consumed.
2 cups navy or Great Northern beans 1. Soak the beans in the water with the baking soda for 24 hours.
yields 5 servings
6 cups water Drain and rinse.
1 tablespoon baking soda 2. Preheat the oven to 350˚ F.
SWEET POTATO ½ cup olive oil 3. In a small bowl, combine the olive oil with the tomato paste,
STICKS 8 ounces (1 cup) tomato paste garlic, rosemary or thyme, salt, and pepper. Add the beans and
Sweet potatoes are high in potassium, 2 cloves garlic, crushed mix well.
fiber, beta-carotene, and many 1 teaspoon rosemary or thyme 4. Spread the mixture onto a lined baking dish in a single layer
other carotenoids, plus they are low 1 teaspoon sea salt and bake covered for 2 hours, stirring occasionally to prevent
in calories. To make this dish even Dash of ground black pepper burning. If the beans seem too dry, add more olive oil. Bake
sweeter, consider the fact that it ½ Vidalia or red onion, until the beans are tender crisp.
has practically no fat and very little finely chopped 5. When the beans are done, stir in the onion and lemon juice.
sodium, which is great for your blood
pressure and your waistline! Juice of 1 lemon Serve warm.

5 sweet potatoes, cut into ½-inch-
thick strips BARBECUED CHICKPEAS yields 6 servings
1 cup apple spread or 100% fruit jam Using seaweed when cooking beans imparts flavor and minerals. It also tenderizes the
¼ teaspoon ground cinnamon beans, making them easier to digest. Filling and full of essential nutrients, this dish also
1. Preheat the oven to 350˚ F. Line a makes a great snack that is sure to keep you going throughout the day. The chickpeas
cookie sheet with baking paper. should be soaked overnight, so plan ahead.
2. Place the sweet potato sticks on 2 cups chickpeas 1. Soak the chickpeas with the baking soda in plenty of water for
the lined cookie sheet in a single ½ teaspoon baking soda 12–24 hours.
layer. 1 strip kombu seaweed 2. Rinse the chickpeas. Place them in a pot and add enough wa-
3. Spread the apple spread or jam 1 tablespoon olive or safflower oil ter to cover. Cook with the kombu strip for 1 hour. Drain and
over the sweet potatoes and ½ teaspoon curry powder discard the seaweed.
sprinkle with the cinnamon. Toss ½ teaspoon paprika 3. In a skillet, heat the oil. Toast the chickpeas for 5 minutes in the
gently. Bake, uncovered, for 30 1 teaspoon sea salt hot oil. Turn off the heat and add the curry powder, paprika,
minutes. Pinch of cayenne pepper salt, cayenne, and oregano. Serve at room temperature.
1 teaspoon oregano (or any other
herb of your choice)

Sweet Potato Sticks
238 HEALTHY EVER AFTER mixture. Serve warm. cooked noodles with the kasha minutes. and is dry and fluffy, about 10–15 kasha has absorbed all the water and simmer, covered, until the kasha. Add the salt and pepper coated and separated, 2 minutes. constantly, until the grain is well beaten egg and cook, stirring en brown. Add the kasha and oil over medium heat until gold- cooked and drained 3. In a serving bowl, combine the 2. Pour the boiling water over the 1. In a skillet, sauté the on

235

for garnish

chopped

yields 6–8 servings

6 hours and drained