This time of the year is almost over, and I am ready to welcome spring with arms wide open. Nevertheless, I will miss the snow. The pretty side of snow, the one that stays white, the one that is silent, the one that engulfs you.

Having lived in a tropical Island most of my life, I remember the first time I saw it, the first time it tingled my cheek as it fell from the sky. I ran outside, like a real newcomer, and enjoyed every flake as if there were no tomorrow. Little did I know that, those flakes where not snow, but “flurries”, and that a several months later the thought of snow would only make me think of that hot, humid, Island I now only visit twice a year. It has been a while since that day, but I still look at snow with awe and fascination.

This recipe is an ode to that day, an ode to innocence and naiveté. An ode to being curious and brave!

We all grow up attached to the commodities of modern life comfort. We love the processed stuff because it is tasty, easy, and accessible. There is nothing wrong with that! But there is beauty in the handmade. There is beauty in understanding how things are made, from the beginning to the end. There is beauty in letting go and exploring new things; there is beauty in stepping out of our comfort zones.

Making almond milk at home is easy. Most of the time is inactive, and goes into soaking the almonds. Peeling the almonds is tedious, but with a glass of wine and an episode of your favorite series, you will be done before you know it! Once you get that over and done with, transforming almonds into milk takes a mere five minutes! I like to soak and peel large batches of almonds when I have time. I place the peeled almonds in and air tight container in the freezer and use them whenever I crave almond milk.

Before you know it, with a smile of your face, you will rejoice the pleasure of accomplishment!

Homemade Vanilla Almond Milk    

Makes: 1 liter

• 1 cup raw almonds
• 3 ½ cups water
• 1 tsp. vanilla extract
• 2 tbsp. maple syrup

 Place almonds in a large bowl. Cover with water and soak for a minimum of 8 hours; 24 hours is ideal but not necessary. Drain almonds, and rinse thoroughly under cold water. Pat dry.

To peel almonds from their skin, start by holding an almond with your thumb and index finger. Press light pressure on one end until the almond pops out of its skin. Since the almonds have been soaking for quite a while, this should be easy. Place peeled almond in a clean bowl. Discard skin. Repeat until you have peeled all almonds.

Transfer skin free almonds into a powerful blender (Vitamix) with 1 ½ cup filtered water. Blend at high speed for 2 minutes. Add 2 more cups of water, vanilla and maple syrup. Blend at same speed for 2 more minutes.

Place nut milk bag, reusable produce bag, or pantyhose (clean, please!) over a one-liter jar. Leave enough fabric hanging off the edge so that you can hold it down as you pour contents through. You could even rubber band the bag to the neck of the bottle. Slowly pour all contents from the blender into the jar through the bag. Once you most of the milk has filtered through the nut milk bag, remove from the edge of the jar and lightly squeeze until all of the liquid passed through. You should have about 1/3 of a cup of nut residue inside the bag. Don’t throw it away!* Close jar tightly and refrigerate milk for three days.  Enjoy!

NOTE: Almond pulp can be used in many recipes. I suggest incorporating it with your staple hummus recipe. It will make the softest hummus you will ever taste. 

I am craving spring, blue skies, fragrant blossoms, and crisp air. I am craving tender young vegetables and green stuff. I am craving garlic scapes and asparagus, sweet peas and radishes. Instead I get snowcapped mountaintops, an empty fridge, and uninspiring farmer’s market, and zero motivation to cook.

So where do I go in search of spring? The coldest place in this apartment, of course! Frozen vegetables are lifesavers. Because I cannot live without vegetables, and there are so few fresh ones available during this time of the year, I use them almost every week as add-ins to salads and pasta dishes. I especially love sweat peas.  They add delicious sweetness to everything it touches. Sure, frozen anything that comes in a bag will never compare to fresh ingredients, but in times of serious withdrawal, they will save the day!

For this recipe I used frozen sweet peas and shelled edamame to make a delicious hummus-like spread. The combination makes for simultaneously robust and delicate addition to any meal. Spread over toast, use in sandwiches, or eat by itself! Fresh and sweet, this hummus is full of protein to keep you full and satisfied. Every bite will take you out of this end-of-winter funk and into a spring frame of mind.  Spring on!

Spring Time Hummus

Makes about a cup

Cook/Prep time: 5 minutes

• 1 cup thawed and shelled edamame
• 1 cup thawed sweet peas
• 1 garlic clove
• 1 pinch salt
• fresh ground pepper to taste
• 3 tbsp. olive oil
• 1 large handful fresh cilantro

Place all ingredients in food processor. Puree until smooth. Add water as  necessary to thin hummus out if consistency it too thick. Serve immediately or refrigerate in a air tight container for up to four days. 

*Hummus served atop bread, with shaved parmesan and cilantro. 

Cauliflower is a staple in this house, especially during cold, gray winter months. There is something about it that is just special. Maybe I just love it for its capacity to go with almost anything. Or maybe, I just love it because it is versatile, and can be cooked in a million different ways. Or maybe I just love how easy it is to make, or how much nutritional bang you get for your buck.

This recipe came about on a late weeknight evening. I had very few ingredients left in the fridge and was craving soup. After a little bit of chopping and slicing, cooking and pureeing, I was able to enjoy this delectable soup. Made using basic ingredients, this soup is complex. It is sweet and spicy, earthy and delicate. Full of flavor, it is both light and filling; creamy and decadent, without the guilt.

Leek and Cauliflower Soup

• 2 tablespoons olive oil
• 1 leek (sliced)
• ½ large yellow onion (cubed)
• 2 cloves garlic (minced)
• ½ cauliflower head (chopped into florets)
• 1 celery root (peeled and cubed)
• 4 cups vegetable broth (plus more if necessary)

Garnish:

• Fresh ground black pepper
• Olive oil
• Cilantro
• Cashews

Place large pot over medium heat. Heat olive oil for 2-3 minutes. Add chopped onion and leek with a pinch of salt. Stirring occasionally, cook until they start to become translucent. Add celery root, garlic, and cauliflower florets. Cook for another 5 minutes. Add broth to the vegetables, and bring to a simmer. Reduce heat to low, and cook for 10-15 minutes, or until vegetables are tender. Remove lid, and let cool for 10 15 minutes. In small batches, transfer soup into a blender. Puree until creamy. Depending on your preferred consistency, you can add more vegetable broth for a thinner consistency. Return to content to the pot and heat through. Serve hot and garnish with cashews, fresh ground black pepper, olive oil, and cilantro. Enjoy!

I live above a bakery. For the most part it is a good thing. The smell of freshly brewed coffee wakes me up on the weekends, and the always on ovens keep my apartment warm hot. But, the industrial sized dish washers steal my hot water in the morning, making the showering a experience choreographed dance, into the water, out of the water, one-two, one-two-three!  But most importantly, the smell of chocolate chip cookies just drives me insane.

When working from home several months ago, the aromas would invade at that weird time mid afternoon when I am most vulnerable to sweets. It would creep through the wooden floors and impregnate the air with the sweet, delicate scent of melting chocolate.  It would tease me; tantalize me! The only thing I could think about for hours was chocolate, butter, and sugar. As a control freak and catholic-raised-disciplinarian, I can easily resist temptation. From time to time, a little indulgence is a necessary evil and may even lead to beautiful recipes.

Indulgence led me to this perfect chocolate chip cookie that’s just in time for Valentine’s Day, weather you are enjoying by yourself or with a special someone. It is so easy; you could do it with your eyes closed.

I could talk about how this recipe is grain and gluten free, sweetened with maple syrup, made with raw cacao, almond flour, and coconut oil; a pretty healthy combination of good-for-you ingredients. But onto more important things, I like these cookies because they are tasty. Really tasty. They are small and cute, packed full of flavor. Interlaced with cinnamon and cacao, they are interesting and unique. Chocolate chips bring the whole thing together, for a mouthful of delicious chocolate bliss.

Chocolate Chip Bliss Cookies

2 cups of almond flour

1/8 teaspoon of salt

1/4 teaspoon of baking soda

1 teaspoon of cinnamon

1 tablespoon raw cocoa powder

1/3 cup of maple syrup (or raw honey)

1 teaspoon vanilla extract

4 tablespoons melted coconut oil (you can substitute with unsalted butter)

¾ cup dark chocolate chips (or as much as you want_

Preheat oven to 300 degrees Fahrenheit. Place parchment paper over a large baking sheet. Set aside. Combine dry ingredients in a clean bowl. Add maple syrup, vanilla extract, and coconut oil. Mix until everything is well incorporated. Add chocolate chips. Mix again. With your fingers make 1 tablespoon sized mounds and place in baking sheet. Since they will not spread you can keep them about 1 inch apart from each other. Bake for fifteen minutes. Reduce heat to 175 and cook for another 15 minutes. If you like your cookies extra crisp, turn oven off and let cookies cool in oven for another 10-15 minutes. Devour!

I cheated on my grandmother’s lentil recipe. There, I said it! Phew.

It had been a while since I started flirting with the idea of making dal, a year to be exact. I remember that day perfectly. We had been living in our Brooklyn apartment for less than a week. We woke up at four in the morning to take a four-hour bus to Cambridge with the objective of to bringing back everything that we had left in storage six months earlier. As soon as we stepped out of the bus into a slushy, snow covered Cambridge, we took a cab to storage, rented a truck, unloaded, loaded, and started making our way back, all in one day. It must have been around nine or ten in the evening when we parked in front of our building. We were starving, and had about five minutes to eat something before starting that crazy, exciting, and exhausting process of settling in. We ordered take-out from the only restaurant that was still open. Everything was ordinary except for that complimentary bowl of dal.

Let me start by saying that I have never been a fan of Indian food. I love the flawless use of spices, but the food always felt to heavy. Never having tried dal before, I was surprised at how tasty a simple bowl of pureed lentils could be. So aromatic, spicy, and delicious! 

A couple of weeks ago, all that flirting became a reality when I stumbled upon a bag of beautiful orange lentils (masoor dal). Immediately after, I found myself cooking with those lentils, devouring every bite with gusto, discovering how delicious Indian cooking can be.

Traditional dal is made by boiling the lentils in water until cooked. A fried mixture of spices, onion, tomatoes, and garlic, is added to the cooked lentils right before serving. Because I don’t like following traditions, I slightly changed the recipe. I added onions, garlic, tomatoes, and spices in the beginning, and ribbons of fresh kale at the end. The result: a less fatty, more healthful variation, which is full of flavor, spice, and aromas.

Even though I will crawl back to my grandmother’s lentils, begging for forgiveness, I know I can have these whenever I feel like having fun, and reminiscing on new beginnings.  

Masoor Dal with Kale

• 1 tbsp. vegetable oil
• ½ large yellow onion
• 1 shallot
• 2 gralic cloves
• 1” piece fresh ginger
• 1 tsp. salt
• 1 tsp. mustard seeds
• 1 tsp. cumin powder
• 2 tsp. curry powder
• 1 ½ cup fingerling potatoes
• 1 cup canned plum tomatoes
• 1 cup Masoor lentils (orange)
• 6 cups water or vegetable broth
• 1 cup kale (sliced into thin ribbons)

In a large pot over medium temperature, heat oil until hot. Add onions, shallot, garlic, ginger, salt and spices. Cook for five minutes, stirring frequently. Add potatoes. Stir for another five minutes. Add plum tomatoes, lentils, and either water to vegetable broth. Bring to a simmer, cover, and lower temperature. Cook for 30-40 minutes. Stirring occasionally. Taste for seasoning, and adjust as necessary. Lentils should be soft, and falling apart. If you prefer thicker consistency, lightly mash lentils using a whisk for a couple of minutes. When ready to serve, add thinly sliced ribbons of kale. Pour over rice, or eat by itself as a soup. Enjoy!

I have made a lot of risotto in my life. It is my go-to entertaining dish of choice. Risotto is a classy dish. It is the kind food that is elegant, tastes great, but is also budget friendly. A little bit of Arborio rice goes a long way, and if you add a lot of suff, every bite can be different, and special. 

The best part about risotto is that it can be made throughout the year using whichever seasonal ingredients you may have at hand. It never gets boring, and you can use it as a way of experimenting with new food, and flavor combinations. Take for example this risotto I made several months ago. Never having tasted mizuna, I threw it into the pot for a match made in heaven gastronomic experience!

I made this version a while back, and hadn’t had the chance to share. I think I was holding on to this recipe because it is the kind I would put on a menu if I ever opened my own restaurant (ha!). It is that good. I am serious!

What is so good about this risotto is how unexpectedly delicious sweet, zesty oranges can taste alongside a warm bowl of fennel infused Arborio rice. The rice is creamy, but also fresh, aromatic, and tangy. Each bite is a beautiful combination of anise and citrus. Don’t be intimidated by the ingredients list. It is worth it. I promise. 

Fennel and Orange Risotto

Cooking time 40 minutes

Serves 4-6

• ½ inch slice fresh ginger
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium fennel
• 2-3 shallots thinly sliced
• 2 garlic cloves
• ½ teaspoon of salt
•  1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 cup dry white wine
• 1 cup Arborio rice
• 1-tablespoon butter
•  Segments from 2 oranges
• Zest from 2 oranges
• Handful fresh cilantro
• Handful fresh parsley
• 1 sprig fennel leaves
• 1/8 cup Parmegiano Reggiano thinly sliced (optional)

In a small-medium saucepan, bring vegetable broth to a simmer. Reduce heat to medium.  Add ginger to broth. The secret to really good risotto lies in the broth. Because I barely have time to make my own, I always add several slices of ginger to the store bought kind. Ginger adds depth in flavor and a hint of spice. 

In a medium pot, heat olive oil over medium temperature. Add sliced fennel, shallots, garlic, pinch of salt, cumin and coriander; cook until soft (5- 7 minutes). Add Arborio rice and stir. Add white wine and cook until most of the liquid has evaporated.

Half a cup at a time, transfer vegetable broth into the risotto pot, stir frequently, but not consistently, until broth is mostly absorbed. Repeat, until you have used all of the broth. This should take twenty to twenty-five minutes. The best way to know is by tasting; cooked rice is soft, with a bite. If the rice is not fully cooked, stir in more water 1 cup at a time until ready. Again, tasting as you go makes for a great risotto and a good cook.

Once rice is cooked, taste for seasoning. Add more salt, if needed. Turn burner off, add butter and stir vigorously. This step will make your risotto creamy and luscious.  Add herbs, orange segments and zest.  Mix until well incorporated.

When ready to serve, sprinkle a couple slices of good Parmesan cheese, and several slivers of raw fennel. Serve immediately. If you, unlike me, eat animals, add a pan-seared scallop atop the rice. Enjoy!

Asian food is fascinating to me. I can only describe it as complex and mysterious. Dishes are flavorful and layered. Recipes have long ingredient lists and many steps resulting dishes that are sweet and savory, bitter and sour.

I am not trying to make generalizations. I know that there are a million different cuisines that can be categorized as Asian. Growing up I only knew of two: Chinese (oily broccoli chicken) and Japanese (bad sushi). Now, having had really good Japanese, Thai, Korean, and Vietnamese food I know how terrible the foods (no offence!) I enjoyed as a really were. Since, I have learned to appreciate the subtleties, and the differences that make these cuisines amazing. I only want to learn more. 

I first experienced Pho while at college. With bitter winters and architecture school to deal with, our only escape was a handful of college town restaurants. Strangely enough, these were all Asian. One by one, I was introduced to an array of cuisines that were once non-existent. I ate Korean, and fell in love with bibimbap. I ate Thai, and fell in love with papaya salad. I ate Indian, and fell in love with curried vegetable soups. I ate Vietnamese, and fell in love with it all. From the pho, to the spring rolls, and don’t get me started on the salad.

This is my homemade attempt at making a very special dish. Pho has gained a lot of popularity in recent years, and for good reason. It is satisfying and tasty, full ingredients that make every bite special. This Vietnamese dish is typically made with beef or chicken broth, rice noodles, vegetables, and herbs. The most important part of Pho is its broth. Full of aromatic spices, such as anise and cinnamon, broth has to cook slowly. Variations on this dish as endless; here is mine.

This recipe is clean and flavorful. The broth is made using an array of vegetables and spices. It is aromatic and full of a satisfying umami flavor. Instead of using traditional vermicelli, I peeled parley root into slivers to resemble noodles, a brilliantly delicious substitution! Green vegetables add crunch and texture. Topped it off with crispy baked tofu, fresh cilantro, and scallions this soup is delicious, complex.  

Vegetable Pho

Serves 4-5

Cook time 60 minutes

Inspiration for this dish came from here and here

Broth

• 1 onion cut into quarters
• 3 carrots
• 2 inch piece of fresh ginger
• 1 tsp. coriander seeds
• 1 tsp. mustard seeds
•  ½ tsp. fennel seeds
• 1 cinnamon stick
• 2 tbsp. tamari (or soy sauce)
• ½ tbsp. sea salt
• 6 cups water

Noodles

• 1 large parsley root (peeled into slivers)

*you can also use parsnip or carrots if parsley root not available

Baked Tofu

• 6 ounces extra firm Tofu
• Pinch of salt
• Black pepper to taste
• 1 tsp. olive oil

Garnishes

• 1 cup broccolini (alternatively, use cauliflower, or broccoli)
• 1 cup string beans (alternatively, use snap peas)
• Handful Cilantro chopped (basil or parsley could work too)
• 3 scallions
• ½ cup mung bean sprouts
• *Quantities of garnishes are flexible and can vary to your taste

Additional garnishes

• Lime wedges
• Sriracha

To make broth, start by peeling and cutting onions and carrots. Cut unpeeled ginger into ¼” slices. Place all vegetables and spices, including soy sauce and salt into a large pot with 6 cups of water. Bring to a boil, reduce heat to low and let simmer for an hour. Strain broth through a sieve, and discard solids. Return broth to pot, and set aside over very low heat until ready to assemble.

If you are using baked tofu, preheat oven to 400 degrees. Cut tofu into ½” slices. Sprinkle with salt and pepper and drizzle with olive oil. Place in a large baking sheet. Cook for 20 minutes. Tofu should be crispy on the edges. Remove from oven and set aside.

To prepare noodles, start by washing the parsley root. Cut both ends, and peel outer skin. Using a vegetable peeler, peel away noodle sized pieces. A large parsley root should yield approximately 1 cup of “noodles”.

Clean and slice remaining garnishes as necessary. If desired, you can quickly cook broccolini and string beans in a pot with boiling water for 2-3 minutes to reduce bite.

To assemble pour about 1 cup of broth into separate bowl. Add about ¼ cup of noodles into each bowl, then vegetables, herbs, and additional garnishes. Eat hot. Enjoy!

I have been posting a lot on granola, mainly because it is one of those foods that you can really play with. The combinations are endless, and it is a great alternative to cereal. Granola is typically made using rolled oats, nuts and dried fruits. These dry ingredients are then soaked in a delicious concoction of sweeteners (honey, maple syrup, and/or sugar) and oils, then baked until crisp. While there is nothing wrong with it, there is always room to explore and new flavor combinations to test.

This granola recipe is different from traditional ones in that it is made using almonds, cashews, and quinoa as base.  This grain free alternative provides more protein and healthy fats to keep you fuller longer. Infused with shredded coconut and a hefty dose of both chocolate chunks and cocoa powder, this granola makes for a real tasty (chocolaty) breakfast. Enough said.

Crunchy Chocolate Granola

Makes 4 cups

• 1 ½ cups raw almonds (soaked overnight)
• ½ cup raw almonds
• 1 ½ cups raw cashews (soaked overnight)
• ½ cup quinoa (thoroughly rinsed)
• ½ cup shredded coconut
• 1 tbsp. sea salt
• ½ cup maple syrup
• ¼ cup brown sugar
• 3 tbsp. coconut oil
• 5 tbsp. raw cacao powder
• 3 oz. bittersweet chocolate (chopped) 

Start by soaking a 1½ cups of almonds and 1½ cups cashews overnight (8+ hours preferable).

Preheat oven to 250 degrees Fahrenheit. 

When ready to make drain and rinse the soaked almonds through a sieve. Place in food processor and pulse until roughly ground. This should not take more that 4-5 5 second pulses. Add shredded coconut and pulse until combined.

Transfer to large bowl. Add rinsed quinoa and salt. Set aside.

In a small saucepan heat maple syrup, sugar, and coconut oil over low heat until melted. Remove from heat and add cacao powder. Whisk until incorporated.

Pour over processed almond, cashew, and quinoa mixture. Mix until well combined. Add whole almonds to mixture.

Evenly spread mixture onto a large sheet pan. You can line with parchment paper if desired. Bake in oven for 4 hours, mixing hallway through. Granola should be crisp and golden once ready. Let cool completely before adding chocolate chunks and store in airtight container.

Enjoy over yogurt, milk, or fruit.

I think everybody in my family agrees that my mother is a rice-making queen. Every time family comes over for dinner, she whips up some crazy combination of ingredients, transforming ordinary rice into a feast worthy side dish.

One of my favorites growing up was simpler in nature, but equally tasty. This dish doesn’t really have a name, but we usually ate alongside braised chicken. To make the rice she would start by cooking onions until slightly caramelized and fragrant. Then she would add rice and broth. Within half an hour these three ingredients would marry beautifully, producing a combination of flavor that I can only associate to her cooking: sweet, hearty and effortlessly delicious.

When I came across a rice and onion recipe by Mark Bittman I knew I had to make a Tasty Plan version of this dish. It wouldn’t be like my mother’s, neither would it be like Bittman’s, but it would be inspired by both. It would be tasty, oniony (in a good way!), hearty, and healthy.

Soubise, as it turns out, is a traditional French recipe containing lots of onions, rice, cream, and cheese. This variation is made unique by swapping out the rice for cauliflower, a low calorie, and nutrient packed vegetable. Slowly cooked in a Dutch oven, the onions melt and caramelize, releasing a delicious sweetness unique to this vegetable. The cauliflower becomes soft and tender. The addition of coconut milk makes this whole thing scrumptious and decadent. With a sprinkle of cilantro all the flavor come together with a pop!

This side dish has a distinct combination of flavors, which is both new and reminiscent of its ancestors. It almost tastes like French onion soup, but it doesn’t. It is better. My mother would be proud.

Cauliflower Soubise

Serves 6-8

Cook time: 1 1/2 hours

• 1 tbsp. olive oil
• 3 large yellow onions (roughly sliced)
• 1 cauliflower (florets)
• 1 tsp. salt
• ½ tsp. freshly ground pepper
• 1” piece fresh ginger
• 1 sprig rosemary
• 1 cup vegetable broth
• 1 cup coconut milk
• Handful of cilantro

Preheat oven to 300 degrees Fahrenheit.  In a Dutch oven heat olive oil over medium temperature. Add onions, salt, and pepper. Cook for fifteen to twenty minutes, stirring occasionally until onions start to caramelize. Add cauliflower florets and ginger to pot. Stir.  Pour broth over vegetables. Add rosemary and cover. Transfer to preheated over. Cook for 35 minutes. Remove from oven and let rest for another 35 minutes. Once ready to serve pour coconut milk over soubise, stirring occasionally until hot. Garnish with freshly chopped cilantro and a drizzle of olive oil.  Enjoy!

Happy New Year!

Just because the Holidays are almost over, and we have to go back to work tomorrow doesn’t mean that we have to give up on eating tasty foods. Lets celebrate the first day of the year with a delicious and healthy alternative to one of this country’s most notorious foods: fries and ketchup!

There are a million things to love about fries. They are hot, salty, and crunchy. These addictive little suckers are bad; and one is never enough. But because they are so tasty, why would anybody want to eliminate them from their diet. I propose a solution that will have you indulging in healthy fries, by making just a couple of changes.

This recipe calls for sweet potatoes, baking, and homemade ketchup. Sweet potatoes have more vitamins and minerals than white potatoes. They are, in my opinion, tastier, and abundant this time of year. By baking the potatoes, you can control the amount of fat, just a drizzle is enough to make them crispy. The third change might be a bit of a stretch, especially if homemade ketchup screams Brooklyn hipster to you.

Because I have never made ketchup at home I saw it as a challenge. This ketchup is a delicious, tasty variation using beets, ginger, and spices. Unlike tomatoes, beets are in season, and match beautifully with sweet potatoes. Ginger seemed an obvious pair: spicy, sweet, and tangy.  

To be honest, I was surprised at how easy it is to make. Vegetables and spices are cooked in vinegar for less than and hour. The aromas of cloves, cinnamon, onions and garlic will make your house smell delicious. A few pulses on the blender and, voila! Homemade ketchup.

Oven Baked sweet potato fries

Serves 4 

• 3 sweet potatoes
• Pinch of sea salt
• Fresh ground black pepper
• 1 tbsp. olive oil

Preheat oven to 450 degrees Fahrenheit. Slice potatoes in half. Place flat side down and cut into ¼ inch slices. Cut each slice in half, or thirds depending on thickness. Place slices in large baking sheet. Sprinkle with sea salt, pepper and drizzle with olive oil. Toss potatoes until evenly coated. Spread evenly throughout pan so that the potatoes do not touch. Bake for 30-35 minutes. Stirring ever so often. Potatoes should be crisp with a soft center when ready. Remove from oven and transfer to a paper towel, patting dry any excess oil. Sprinkle with sea salt and serve immediate.

Ginger Beet Ketchup

Makes about a cup

• 4 small beets (or two large ones)
• ½ an onion (diced)
• 2 celery stalks
• 1 clove of garlic
• ¼ tsp. cloves
• ¼ tsp. cinnamon
• Dash chile powder
• Salt and pepper to taste
• 1 cup rice vinegar

Peel beets and cut into small cubes. Transfer to small pot and cook beets in ½ cup of water for 15 minutes over medium-low heat. Drain, and set aside. In the same pot, add onions, celery, garlic, beets and spices with rice vinegar. Cook over low heat for at least 30 minutes. Vegetables should be cooked thoroughly, and half of the liquid should have evaporated. Let cool. Transfer to blender and puree on high speed until smooth. Store in a jar with a tight lid for up to three weeks in refrigerator.

Enjoy.