Tag Archives: realfoodmumblog

Fries

Sick of Sweet Potatoes? It’s hard not to delve into sweet potatoes at every meal and nutritionists and pt’s around the world say eat a potato a day as you are not eating enough carbs. To be honest sometimes I look at a sweet potato and want to throw it at the wall. Sometimes I want an easier option than peeling an oddly shaped hard to cut vegetable. I love zucchini, I eat it everyday and don’t get sick of it (yet) my daughter loves zoodles but misses fries so to whip these up in 20 minutes, I’m a pretty cool mum.

Here’s some alternatives to the traditional fries that we all love;  zucchini, eggplant, daikon, capsicum, sweet potato, turnip, pumpkin (harder varieties). Cut in fries, rounds, shapes of all kinds!!

Zucchini Fries

zuc_fries

*apply for all vegetables
Preheat oven to 190c

INGREDIENTS

1 Zucchini per two people
1-3 egg
⅓ cup coconut flour
⅓ cup arrowroot flour/powder
1 tbsp Nutritional yeast
1/2 tsp salt
1-2 Tbsp Coconut Oil or Ghee

INSTRUCTIONS

1. Place lined tray with oil or ghee in oven to preheat

2. Slice Zucchini into long fries or wedges (thickness totally up to you but keep them consistent for cooking)
3. In seperate bowls mix eggs and then dry ingredients
4. Dip zucchini into egg mixture then into dry and coat.
5. Bake for 15 minutes before turning and repeating on other side

Serve with cultured mayonnaise, homemade sauce or guacamole.

Perfect side for any dinner. The kids will think they are chippies and for school lunches they are divine!

burger_fries_eggs_salad

Sprouted Seed and Vegetable Bread

Having leftovers is essential in our house! If the fridge isn’t open then there is someone at the table eating.

My daughter loves her ‘froggy bread’ with Avocado or Tahini or Beetroot smeared all over in the morning. We have made this recipe from Pete Evan’s Cook Book and include different ingredients each time. I often add the quinoa if I am not going to eat it as I still have issues with grain. This week I had zoodles and spaghetti pumpkin coming out my ears (I still do) so I decided to jazz up the sprouted bread recipe to see what would happen, it’s denser and it took the full 2 and 1/2 hours to cook but it is yum and I haven’t had any complaints yet.

Sprouted Seed and Vegetable Bread

PREPARATION              TOTAL TIME
1 DAY                    1 DAY 3 HOURS

INGREDIENTS
Pre-heat oven to 180c

360g Buckwheat kernels
180g flax, pumpkin, sunflower seed mix
70g Chia seeds
1 tsp Himalayan Salt
1 tbsp. Turmeric (use any herb or spice you like. We have sumac, za’tar, cumin, oregano, basil breads)
1 tbsp. Slippery Elm Powder
1 tsp Spirulina
1/2 Cup Raw Zoodles
1/2 Cup cooked Spaghetti Pumpkin (or any pumpkin or sweet potato)
250 ml Filtered Water
INSTRUCTIONS

1. Soak Buckwheat Kernels in a bowl. In a separate bowl soak Pumpkin Seeds, Sunflower Seeds, and Flax over night in water. Drain and rinse the next morning.

2. In the food processor add 250ml water and chia seeds. Pulse for 30 seconds on and off

3. Add spices, supplements/superfoods and salt and pulse

4. Add Buckwheat and Seeds and pulse on and off for a few minutes until it is combined.

5. Add vegetables and pulse

6. I had to add more water at this point. I didn’t measure but I made sure that it was a thick goopy consistency. Keep adding and pulsing until you have the right sloppiness.

7. Line a bread loaf tin with baking paper and pour mixture in

8. Bake for 2.5 hours. Checking the centre is vital as the outside will crisp up and the inside will still be undercooked. When the skewer is clean you’re done.

9. Leave to cool in tin for 30 minutes before slicing.

This loaf keeps in fridge for 5 days.
Coat in egg and fry for french toast, toast with breakfast, toast and use as bread crumbs, serve with soups, slow cooker recipes.
Have with nut and seed butters. The list could go on. Check below with how you can join the realfoodmum community

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