Sweet Potato Fries

It's never the wrong time for sweet potato fries! These make an awesome snack & we've been known to indulge in them for breakfast too :)

1/4 cup coconut oil (full flavoured works really well here)
2lbs sweet potatoes, washed & sliced into strips
Cinnamon, salt & cayenne to taste

Melt coconut oil on a cookie sheet in the oven while it preheats to 400. Toss the potato strips in the melted oil with cinnamon, salt & cayenne. Roast, turning every 15 minutes, until the fries are crisp on the outside & cooked through.

Colcannon & Bacon

Simple meals are the backbone of a traditional diet. Your family will need a repertoire of favourites to rotate through as staples.

Colcannon is my family's favourite winter vegetable dish. Colcannon is traditional Irish peasant food, made with inexpensive & readily available ingredients. It's easy to add bacon or sausage to complete the meal & it can be served for breakfast, lunch or supper.

Colcannon with Bacon

1 lb organic bacon
2 lbs organic potatoes
1 large bunch organic kale
1/2 cup grass fed butter
1/2 cup raw milk

Heat the oven to 400. Place bacon on a cookie sheet & bake until done to your preference (30 mins to crispy for me!).

Wash potatoes & cut into chunks. Place in cold salted water, bring to a boil & simmer until fork tender.

Wash kale & slice leafy portions from the stems. Tear into bite sized pieces.

When potatoes are ready, toss kale into the pot, replace the lid & turn off the heat. Let it steam for 2 minutes, then drain vegetables.

Put butter & milk in the pot on low heat until butter is melted. Return potatoes & kale to the pot & mash. Season with fresh ground pepper & sea salt.

Serve colcannon with bacon & a pool of butter melted in the middle!