Tuscan Polenta with Rosemary, Kale and Cannellini Beans

photo from ivillage.com

I've been told I have the strangest taste in food but just looking at this dish makes me hungry. This is delicious, simple, healing food at its best. The perfect dish for a chilly evening.

Kale.  Rich, vibrant, green, sturdy. Literally packed with vitamins and minerals.  A  hearty winter vegetable. I eat kale several times a week from September through March. I love to steam it lightly, or stir fry it with fresh garlic and onions. YUMMY.

Cannellini Beans. Pretty little cream-colored gems that are loaded with protein. Italians use these beans in so many dishes. Make sure you keep plenty of these beans in your pantry; dried or canned is fine. They are delicious. Toss them in everything: soups, casseroles, salads. Put them in a blender with fresh garlic, a bit of lemon juice and a dash or two of olive oil to make a quick delicious sandwich spread or a dip for fresh vegetables.

Polenta is coarse, Italian cornmeal. So rustic. Satisfying peasant food.

Rosemary.  A gorgeous green herb that I recently discovered grows wild all over Los Angeles. Rosemary is fragrant and earthy. Buy it fresh; never dried. Add it to soups, especially lentil soup. Mix it into your mashed potatoes and even potato salad. Sweet potatoes are divine when roasted with a few sprigs of rosemary.

This particular recipe calls for milk but you can make it VEGAN by using plain soy or almond milk instead.

Here's the recipe:
Tuscan Polenta with Rosemary, Kale and Cannellini Beans

Delicious and Healthy Sweet Potato Fries!

photo from Eatingwell.com

Who doesn't love french fries?  I know I do but I avoid them like the plague because they're usually soaked and fried in oil and grease. That means fat and calories I don't want or need. Some people order sweet potato fries thinking they are healthier. Yes, sweet potatoes are packed with beta-carotene, vitamin A, vitamin B6 and vitamin C; fiber, thiamine, niacin, potassium and copper. Sweet potatoes are also a good source of protein, calcium, and vitamin E.  Once you dip them in a vat of hot oil, however, most of those health benefits fly right out the window.

I make sweet potato fries all the time.  They are so simple to make and they're baked, not fried.  Baked sweet potato fries are good for you, delicious, and satisfying. Serve them for lunch or dinner. . You can even snack on them instead of the usual chips, popcorn or cookies.  Snacking is okay, if you make it count! And these little vitamin packed sweet potato fries pack a healthy punch!

• 1 large sweet potato, peeled and cut into wedges
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• Pinch of cayenne pepper

Preheat oven to 450°F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.

You can get creative with your sweet potato fries. Add a pinch of cajun seasoning instead of the cayenne pepper. I happen to love mine with Old Bay Seasoning. To satisfy a sweet craving, I add a pinch of cinnamon, let them bake for about 15 minutes, drizzle them very lightly with organic maple syrup and pop them back into the oven for another five minutes. DELICIOUS!