Thai sweet potato paddies
SPICES and FRESH HERBS!
Spices are usually made from the seeds, berries, bark, or roots of a plant. Not only do they improve the taste of foods, but they are also packed with incredible health benefits. Spices have antibacterial, antiviral properties and many are high in B-vitamins and trace minerals.
Black peppercorns- whole peppercorns over pre-ground adds so much more flavour to any savoury dish.
Celtic salt- unlike table salt, Celtic sea salt is not mechanically processed (rather harvested by hand) or treated chemically. It is packed with benefits and I believe tastes better than regular salt.
Cayenne pepper- if you want your food to pack a punch than this is what you need. Not only is it strong, it also has detoxifying properties. I sometimes add a little bit to my morning coffee to give me an extra kick.
Cinnamon- great for baking and adding an earthiness to stews, chillies and curries.
Ground cumin and seeds - great for middle eastern recipes (hummus) and cooking.
Ground ginger- more intense than fresh ginger, I’ve been loving using it whilst baking and it also goes great in many savoury dishes.
Sweet paprika- great to season meats, vegetables or use as a garnish.
Cloves- adds flavour to meats, curries, marinades as well as many fruits such as apples, pears or rhubarb. Clove tea is also a great time.
Nutmeg- I buy them whole and grate them on my micro plane (or the small blades on a grater). I find it has more flavour this way. It goes great with potato dishes and is great to bake with.
Cardamon- I am seriously obsessed with this spice at the moment, not only for its medicinal properties but it is intensely aromatic and gives any dish a bunch of flavour. Most common in Indian dishes, I’ve been baking with it and adding it to smoothies, dressings, breads, hot drinks and even sprinkling it on my yogurt and fruit in the morning.
Turmeric- This spice gets a lot of hype and for good reason. Not only is it packed with health benefits, it is a great colour and addition to many dishes. Use it to season your veggies and add it to your smoothies, soups, curries, teas and hot milk drinks.
Fennel seeds- anise-flavored (think liquorish) and great in raw deserts.
Wattleseed- native to Australia, resembling flavours of coffee. I add it to my cultured butter at the markets, brownies and other sweet dishes.
Hot tip: Want more flavour from your spices? DRY fry them- meaning heat them on the pan without any oils. Not only will its bring out the flavours it will also leave the room smelling amazing.
3 medium sweet potato grated (skin can be left on if organic)
2 table spoons of coconut oil
Zest of 1 lime
1 cup of finely chopped coriander
2 organic free range eggs beaten (you can also use flax eggs)
1 tbsp of fresh chopped coriander
2 tbsp of buckwheat flour
2 tbsp of almond meal
1 tbsp of honey
1 tsp of celtic salt
1 kaffir lime chopped finely (I use a mortar and pestle to enhance the flavour)
1/2 leak chopped finely
1 clove of garlic crushed
1/2 tsp of ginger power
1/2 tsp of turmeric powder
White sesame for rolling in (optional)
Pre-heat the oven to 180 (fan-forced).
Line baking tray with baking paper.
Grate sweet potato, place in a bowl and mix in 1 tsp of sea salt. Leave for 15 minutes. Then, drain the sweet potato by squeezing with a towel (I use a hemp cloth- cotton or even a chux is fine). Use some strength here! Discard liquid.
In a fry pan on medium heat, add coconut oil, leak, garlic, ginger and turmeric powder.
Mix everything together in a large bowl.
Using wet hands create paddies and place on a lined tray
Roll in white sesame (optional)
Place in oven for approx. 25 minutes. Check if it needs a little longer (should be brown on the bottom)
Spice up your life