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Healthy Blogger Recipes - Food Renegade

Posted on Feb 28, 2009 by Guest Post in Healthy Blogger Recipes .

Kristen is a nutrition & wellness coach and a passionate advocate for Real Food. She is the author of Food Renegade, a growing community of like-minded people dedicated to passing on practical wisdom about traditional food preparation techniques. She leads regular film discussion groups, offers real food consultations, and teaches semi-regular courses in traditional food preparation and grocery store navigation. She also blogs. Endlessly. If you’re a lover of raw milk, pastured meats & dairy products, locally grown and organic vegetables, and slow food, come join her at the Food Renegade Blog.

I don’t know about you, but I’m tired of all the conflicting advice about what we should eat. Those of us who want to be healthy and fit find ourselves constantly assaulted by competing health claims. If it’s not the USDA’s laughable food pyramid and standard nutritional advice, it’s popular healthy-living “diets” with catchy names. But what we eat shouldn’t be determined by diet dictocrats. It should be determined by history, culture, and traditional cuisines.

We have lived for thousands of years on this planet. Every native community has a highly developed food culture ó what food to eat when, how it should be prepared and eaten, what it should be eaten with, and what foods are taboo and should be avoided.

It’s my belief that this collective wisdom not only represents how our bodies have adapted to getting the most nutritional content out of our food through centuries of scarcity and abundance, but that these traditional diets can be studied ought to be studied so that we can know how to eat. So that we can know how to live.

Traditional diets have been proven to prevent and even sometimes reverse the course of the diseases unique to Western civilization - diabetes, obesity, heart disease, and cancer. The problem is that most of us are completely divorced from any sort of traditional food culture, so we’re making it up as we go along.

That’s why I’ve devoted myself to studying the dietary habits of native populations that don’t suffer from the diseases of industrialization. And, I’ve created a website dedicated to passing that wisdom on.

I know, I know. You came here for the recipes!

So, let’s get busy.

Savory Oven-Baked Sweet Potato Fries

For step-by-step instructions and mouthwatering pics, be sure to check out the full recipe online here.

Let me admit that sweet potato fries call my name, particularly when coupled with this scrumptious dip — a spicy, tangy mayonnaise made from chipotle peppers, fresh cilantro, and homemade enzyme-rich mayo.

The Players

For the sweet fries, you’ll need:

• 2 large, organic sweet potatoes
• cold-pressed, uv-protected olive oil
• 1 tsp sea salt
• 2 cloves minced garlic
• 1 tsp dried rosemary
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper

For the delectable dip, you’ll need:

• 3 Tbsp enzyme-rich mayo
• 1 tsp raw apple cider vinegar
• 1/2 tsp chipotle chili powder
• 2 Tbsp of finely chopped fresh cilantro

The How-To

First, pre-heat your oven to 425F degrees. Next, cut the sweet potatoes into fries no more than 1/2 in. thick. In a mixing bowl, combine the olive oil and spices. Now, stir in the potatoes until they’re evenly coated. Put them in single layer on a large baking sheet. Set a kitchen time for 20 minutes. When it goes off, turn your fries over, then set the timer for another 20-25 minutes, depending on how crispy you want them. In the meantime, combine all the dip ingredients in a small bowl and stir together until creamy and smooth. When your fries are done, remove them from the oven and serve hot with a healthy dollop of dip. Enjoy!

Egg Drop Soup

This is a fast, nutrient-dense meal that everyone in my family loves (young and old). Again, if you want step-by-step pictures, check out the full recipe here.

The Players

• 1 medium onion, diced
• 2 stalks of celery, diced (optional)
• 1 Tbsp butter from pastured cows
• 8 cups of chicken broth (or well-salted water)
• 1/4 tsp ground ginger (fresh if you have it)
• 1 tsp soy sauce (unpasteurized and unrefined)
• 1/4 tsp sesame oil
• salt to taste
• 3 Tbsp arrowroot powder (or corn starch) + 3 Tbsp water
• 6 eggs from pastured hens

The How-To

Begin by dicing the onions and celery. Melt butter in a large saucepan over medium heat. Saute the onions and celery over low heat until they turn soft. Then, stir in the broth. Add ginger, soy sauce, and sesame oil and bring to a boil. Add salt to taste. In a small cup, mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened. In a small bowl or liquid measuring cup, whisk your eggs together. Then, pour intermittently into soup. For beautiful, ribbony eggs be SURE to do this step AFTER the soup is already thickened! Voila! The soup is done. Enjoy!

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