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Spicy Sweet Potato Fries

Spicy Sweet Potato Fries

When growing up I never would even try a sweet potato!
But it was once a year at our house, Thanksgiving time to try sweet potatoes loaded up with butter and brown sugar, oh and don't forget the marshmallows! How can you go wrong with all the extra sugars, hehe! But, once a year I would at least try the sweet potatoes, even if it was eating the top sugary filling!

Well, many, many years later --- I wonder why I'm over weight and can't lose weight!? Because the simple things in life, with their own sugars, should be eaten daily -- at least weekly! So recently I've changed my food diet to be more Vegan. Tired of the the aches, pains, tiredness every day! I have to change my mindset and figure out what is better for my body! Taking away dairy and meats is changing my body and my mindset daily. I feel so much better and free. My mind is clear and I feel more positive as the "change" happens.

Stopped by last week to buy a bulk amount of sweet potatoes from Sam's Club. I have to say I was impressed with the sweet potatoes they had. So, I've been on top of the sweet potato fries and making them different each and every time. You can make them on how you feel today -- sweet or savory. What do you want! No one else makes them your way, so make it your way!

Today I'm make spicy sweet potato fries in my own kitchen.

• 450 degree oven and cook 158 minutes on one side, flip and add another 15 minutes. 
• I added my spicy flavors from Wildtree the Spicy Carne Asada Seasoning
• A small amount of Natural Grapeseed Oil to get my spices to stick 

So I ended up with Tacos and some sweet potatoes! Yummie! 

If you make these share your results and what you do! +Serve It At Home Organic Foods 

Go here to learn more on Organic Spices! 

Easy Layered Vegan S'mores Pavlovas

Layered Vegan S'mores Pavlovas

Method of Preparation Preheat oven to 275°F and line two baking sheets with parchment paper. Place the chickpea brine in the bowl of a stand mixer and whisk on high speed for about 10-15 minutes until soft peaks form. Add cream of tartar and vanilla and whip for about 3-5 minutes until a medium to stiff peak is formed. Slowly add the powdered sugar in ¼ cup increments, whisking to incorporate after each addition, followed by the S’mores Dessert Blend. Carefully place the meringue in a pastry bag fitted with a large star tip and pipe 4 even circles onto each sheet pan, making 8 total. Place the pavlovas in the oven for 30 minutes, reduce the heat to 250°F and continue baking for 2 more hours, or until the pavlovas are firm to the touch. Turn off the heat and let the pavlovas cool completely in the oven for about 30 minutes. While the pavlovas cool, scoop the thick cream out of the can of coconut milk and reserve the clear liquid for later use. Whip the cream until it reaches a medium to stiff peak before carefully whisking in the coffee liqueur if using; keep the cream chilled until using. Slice the berries as desired. Once the pavlovas are cool, remove from the oven and spread about 2 tablespoons of the whipped coconut cream onto each circle, top with berries, and create 2 stacks of 4 circles each. Serve immediately. Nutrient information calculated with strawberries and optional coffee liquor. Meal Type: Wildtree Product(s): S'mores Dessert Blend   Ingredients 1 cup brine drained from 1 (28 ounce) can no-salt-added chickpeas 1/2 teaspoon cream of tartar 2 teaspoons pure vanilla extract 2 cups organic powdered sugar 3 tablespoons Wildtree S’mores Dessert Blend 1 cup fresh berries 1 can coconut milk, refrigerated overnight 1/4 teaspoon coffee liqueur, optional Nutritional Info Calories: 104 Fat: 4g Saturated Fat: 3g Carbohydrates: 17g Fiber: 0g Protein: 1g Cholesterol: 0mg Sodium: 4mg

Hoisin Shrimp Stir Fry

Hoisin Shrimp Stir Fry - Serve it at Home!

Method of Preparation

Prepare noodles according to package directions. Drain and set aside. Cut zucchini into ¼-inch thick planks and then slice into long, thin strips; set aside. Heat 2 teaspoons Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add shrimp and sauté until cooked through. Transfer to a bowl. Heat remaining 1 teaspoon Roasted Garlic Grapeseed Oil in the now empty skillet. Add bell pepper, carrots, red onion, and snap peas. Cook vegetables for 7-10 minutes or until tender, but still crisp. Add cooked shrimp, zucchini, cooked noodles, and Hoisin Sauce to the skillet. Toss to combine; cook until heated through. Garnish with sesame seeds if desired. Ingredients 4 ounces soba noodles 1 zucchini 1 yellow bell pepper, thinly sliced ½ red onion, thinly sliced ½ cup shredded carrots 3 teaspoons Wildtree Roasted Garlic Grapeseed Oil, divided 1 pound shrimp, peeled and deveined 1 cup snap peas ½ cup Wildtree Hoisin Sauce

Cranberry Poppy Seed Chicken Kabobs

Cranberry Poppy Seed Chicken Kabobs

Servings 8 Prep Time 1 hour 10 minutes Cook Time 15 minutes

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut for skewers 1 green bell pepper, cut for skewers 1 red bell pepper, cut for skewers 1/2 cup Wildtree Cranberry Poppy Seed Vinaigrette 8 wooden skewers, soaked in water Method of Preparation Mix together chicken breasts, peppers, and Cranberry Poppy Seed Vinaigrette and marinate for at least 1 hour. This can also be frozen in a freezer bag and defrosted before grilling. Preheat grill to high heat. Clean and grease the grill grates. Alternately skewer chicken and peppers on wooden skewers. Grill for 5-7 minutes on each side until chicken is lightly charred and cooked through: 165°F. Serve hot. Submitted By: Wildtree from Lincoln, RI Meal Type: Wildtree Product(s): Cranberry Poppy Seed Vinaigrette

Coconut Oil Biscuits

Method of Preparation

Preheat oven to 425°F. Whisk together flour, salt, and baking powder. Use a fork or pastry cutter to combine the flour mixture and Organic Coconut Oil until the mixture resembles fine crumbs. Add the coconut milk and stir until a dough starts to form. Use your hands to incorporate into a ball. Turn dough out onto a floured surface and roll or press with your hands to 1/2-inch thickness. Use a 2-inch biscuit cutter to cut out the biscuits. Gather up remaining dough and repeat until you can’t make any more biscuits; yields about 12 biscuits. Transfer cut out biscuits to a baking sheet. Bake for 10 minutes or until biscuits have slightly risen and tops are starting to brown. Ingredients 2 1/4 cups all purpose flour 1/4 teaspoon salt 3 teaspoons baking powder 4 tablespoons Wildtree Organic Coconut Oil 1 cup canned coconut milk