Sprout & Pea

For the longest time, I’ve been want­ing to make sweet potato fries and after whip­ping these guys up last night, I’m not quite sure what was stop­ping me. This is one of the sim­plest snacks to pre­pare and if done right, is pretty darn healthy. All you need to do is chop up some sweet pota­toes, toss with olive oil and sea­son­ings of choice and place them in the oven to bake, flip­ping once or twice. Since I had some time to kill while these were bak­ing, I thought I would make some tasty dips for my french fry din­ner. Read more:

After a year hia­tus (for no good rea­son), I have finally got­ten back into yoga. Thanks to some moti­va­tion from my room­mate and a great deal at my local yoga stu­dio, my mus­cles are feel­ing a bit more toned today, and my body a bit taller. The one and only down­side to my first after work yoga class was com­ing out to find my won­der­ful local food mar­ket already closed for the evening. As hun­gry as I was from my vig­or­ous, buy relax­ing down­ward dogs and tri­an­gle poses, I wasn’t about to let this affect my newly refreshed mind. I decided to make do with what I had lay­ing around my house and bet­ter yet, save a dol­lar or two, or ten. I arrived home to a sweet potato, nat­u­rally fer­mented pick­les, yogurt, veg­etable broth, eggs and a mish­mash of other foods star­ing me in the face. I knew I was crav­ing some­thing hearty, so I set­tled on the potato. Read more:

I can always count on my roommate’s mom to send me fun recipes or arti­cles on the lat­est it foods. She’s been a Sprout & Pea fol­lower from the start, and I’ve always appre­ci­ated her sup­port, inter­est and fun emails! Last week, I woke up to an email from her enti­tled Black Gar­lic. The body of the email sim­ply read, “Have you heard of it?”. I hadn’t. So, I imme­di­ately leaped out of bed and onto my com­puter (and then back into bed with my com­puter. It was early, and a Sat­ur­day). As I snug­gled in for a relax­ing morn­ing and started googling, I became fas­ci­nated and eager to try this mys­te­ri­ous black gar­lic for myself. Read more: