850g Small Organic Orla Potatoes
1/4 Organic Broccoli
1 Organic Onion
1 tbsp Hemp Oil
Pinch of Pink Himalayan Salt
Non bleached Parchment Paper
Preheat oven to Gas mark 6.
Line a baking tray with parchment paper and add to oven.
Slice the potatoes and add to the baking tray. Pour over the oil and salt and using your hands coat and glaze the potatoes well, laying them flat in the tray. Add to the oven.
Next chop the broccoli and onion then add the veg to the steamer for approx 10 minutes. Drain off any water and blend until smooth.
After 45 minutes of cooking the potatoes add the sauce. Further heat until the sauce has slightly browned.
What a hit with the kids these are! Healthy and packed full of organic goodness!
Not quite sure how exactly I ended up making these but I stumbled upon them one evening and my children have been enjoying them ever since.
I consider Potatoes (with skins still on) a good staple ingredient in a healthy diet, wholesome little beauties, rich in carbohydrates and providing a major boost in calories with a totally unique and earthy taste.
Potatoes contain valuable nutrients and much of this can be lost when skins are removed, I feel just giving them a good scrub with a vegetable brush before cooking on a low heat is the best way to ensure optimum nutrients are obtained.
For this simple recipe I used a type of Jersey salad potato but honestly any type or size will suffice.
Also in this recipe Organic Moringa Oleifera Leaf powder is used. We absolutely love this in our house and my eldest child even asks for it (so cute the way he pronounces it!), even at 4 years old he’s aware of its astounding benefits to humans and to this I am truly grateful as it is an excellent way to make sure fussy eaters get an array of different nutrients in one tasty go. I personally make sure I have at least 1 teaspoon in water a day. High in Vitamins A and C this dose will meet the daily recommended intake.
This wonderfully amazing Indian gift of nature really deserves its name “Tree of Life” as it’s an absolute powerhouse for nutrients containing Vitamins A, B1, B2, B6, B12 and C. It also contains Minerals Iron, Calcium, Magnesium, Phosphorus and Potassium! What a plant right! I’m so happy to have found this amazing powder and I love adding it to everything, bread, soups, smoothies etc. Its great and I recommend everybody should have at least 5grams a day! It’s a real taste of life.
This ‘cake’ is a simple and tasty meal which can be enjoyed hot or cold.
For this recipe you will require:
500g Organic Potatoes
3 x Organic Eggs
3x Tblsp Organic Coconut Butter
A pinch of salt
1) Preheat the oven to 350 F and glaze an oven dish / pan with some of the butter
2) Weigh out the potatoes then wash / scrub them thoroughly
3) Dice the potatoes well into small cubes
4) Steam or boil for around 10 – 15 minutes
5) Whisk up the eggs and the salt in a bowl
6) When the time is up mash the potatoes adding the coconut butter
7) Stir in the eggs and salt and mix together well
8) Scoop out the mixture into the oven pan then press and level it
9) Cook for 45mins until golden brown on top
10) Insert a knife around the edge to help it lift away and turn out onto plate.
Cut into quarters and serve. For children I recommend leaving the dish to stand for at least 3minutes before serving.
A simple but very satisfying dish, a winner with the kids and one of that I did actually manage to contain myself in not got back for more that night, so that’s something, more than can be said for the bars and bombs! I just adore the scent and taste of this spice it really is wonderous and its diversity means its not only smashing with all kinds of potato dishes but goes with most other foods as well. When cooking with Saffron it releases a beautiful golden colour that instantly sticks to any other foods that allow it, making dishes become beautifully vibrant. It may be the most expensive spice in the world but its not that expensive actually, it lasts for quite some time unless you do literally use it for everyday use and it does bring much life to any dish. I’ve had comments made about the wonderful colours in my first shared Frittata mainly due to the Saffron used. It’s also great in Tea too, it’s been recommended as an aid in mental health along with Calendula as its said to stimulate serotonin – although I am still yet to try them combined – I can say it does go nicely with Lavender, Rosemary and Rose Petals though. Its extremely nutritional and its high in vitamins, minerals, carbohydrates and proteins and is also a great and natural antioxidant. Until recently I never even knew Saffron existed, well I guess I did but only through the distinct flavour it brings…I always wondered what that amazing spice was when indulging in an Indian meal, now I will never forget! It’s harvested and then sold in a straw like form and when any liquid touches this spice it instantly releases the golden colour and deeply enticing aroma. I find its scent is comparable to none, it’s that different to any other scent out there and even just inhaling it makes me heal.
To spice up any Potato dish just simply add a pinch in when the Potatoes are cooking and there you have a homemade version of a Saffron Potato side dish.
I used Organic Charlotte New Potatoes from Jersey this time and after adding the Saffron, a little while before the end, I allowed them to cool and then added them to a salad and the waxy texture of the potatoes soaked up the spice perfectly bringing a makeover to the root veg.
For my method this time I used a little too much water too steam my tats and I added Coconut Oil which combined and turned into a thin Saffron and Coconut sauce rich in colour and health so I drizzled it over the Potatoes instead of a knob of butter and it tasted awesome! Being so very frugal and re-using everything I can the rest is bottled in the fridge for another dish. Next time i think I’ll be a little more creative and add a few more ingredients to make a full on healthy potato sauce.