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Plantain Chips

Hi guys,

Commence my almost-week-late post about the first step on my plantain exploration journey. Allow me to explain a little further: I recently moved into a neighborhood where there are a lot of wonderful fruit and vegetable options available that I am depressingly unfamiliar with…plantains being among the most tame. There’s also plenty of yucca and other similar root vegetables that I don’t even know the name of, stands with spikey, unfriendly looking fruits that I’m mildly terrified of, etc. I like to try things. I also have a hard time pushing myself to actually try these things. So, plantains serve as my baby-step towards all these crazy fruits and veggies. I digress:

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Plantain chips! These are pretty much as simple as it gets. I baked mine with coconut oil and they came out quite lovely if I do say so myself. I tried out two varieties in one batch: one sweet and one savory. For the sweeter ones I used a riper plantain and tossed with cinnamon–the savory ones got a green plantain with turmeric and cumin. I found that the greener plantain yielded a crispier chip, but the choice is yours!

2 plantains, sliced as thinly and uniformly as possible (1/8″ish)
2-3 tsp. melted coconut oil
1/2 tsp. cinnamon
1/4 tsp. turmeric
A pinch of cumin
A pinch of pepper
A healthy sprinkle of salt

Preheat your oven to 350° and either line a baking sheet with parchment paper or grease with coconut oil. Slice your plantains and put in two separate bowls. Toss each with 1-2 tsp. of the coconut oil plus your spices (cinnamon for sweet ones, turmeric, cumin and pepper for the others) and lay them out on your baking sheet. Sprinkle the savory ones with coarse salt and pop ’em in the oven for 20-30 minutes (mine took closer to 30 but I’d keep an eye on them starting at 20…every oven is different). When they’re looking crispy-brown around the edges, they’re done! Take them out and let them cool in order to crisp up. They’ll be crispiest if you eat them day-of, but they’ll keep semi-well in a sealed tupperware for a few days. If they soften up a little, I bet sticking them in the toaster oven for a bit would do the trick.

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Aren’t they lovely? More plantain goodies soon. Happy Monday!

Love,
Emily


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Turmeric Eggs

Dear lovelies,

May I present to you: the perfect hangry meal! A legitimate, breakfast-for-dinner meal in less than 10 minutes. Such a beautiful thing to behold. It’s not gigantic but certainly filling enough for your hangry needs (thank you, butter). In my case, the feed-me urgency was related to a later-than-usual dinnertime caused by a yoga class.

The turmeric-egg combo is something I’ve been doing lately in hopes to take advantage of my turmeric supply, purchased on a whim one day from a fancy shmancy spice shop. Not only is it a beautiful color, it’s also supposed to be awesome for you! I’m all about awesome. I put it on a bed of greens to get some raw action in there, and I mixed in some broccoli to add some cruciferous-ness in the mix. Without further ado:

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Dash of milk (or non-dairy milk)
Salt/pepper to taste
1/4 tsp. of turmeric
Small handful of broccoli florets, chopped/torn into small pieces
1 Tbsp-ish of butter (unsalted, grass-fed preferable)
Handful of organic greens

I’m sure you don’t need to be told how to make scrambled eggs, but I’ll tell you anyways! Crack your little eggies into a bowl, add salt, pepper, turmeric, and your milk and whisk with a fork until nice and scrambled. Heat a skillet on medium-low until warm and add your butter. Once the butter is melted and coats the pan, add your eggs. Grab your handful of broccoli and toss it in with your eggs. Cook a couple minutes, scrambling with a spatula however you like until your eggs are to your doneness liking. I like ’em with a bit of beautiful browning here and there. Yum. Put your greens on your plate, scoop the eggs on top, and eat! Garnish with whatever you desire. Cheese, for example, would be awesome. Cheese makes everything awesome.

Happy hump day. Until next time, friends. Hugs!

Love,
Emily