Everyone has a story. Everyone has walked a path. I know very few who have had a smooth run. We have had our share our ups and downs. Some of which I have talked about, such as our years of infertility treatment, and some of which I am yet to mention. There were circumstances that rocked our world beyond anything we could of imagined. These stories I wouldn’t know how to share, they are not yet making sense in my own mind.
When I was amongst these overwhelming and surreal times I found peace in the simple things. I coped by focusing on the small, the insignificant. l planned what we would have for dinner. I focused on bathing the kids, dressing the kids, on their routine. I made a conscious effort to get outside each day, to hold their hands, to walk around the block. I started playing photo a day. I needed small distractions. It was the toughest year that our little family has thus far endured, and it taught me so much. I could write a thousand posts about the many lessons, but I am just starting with one; with embracing the little things to help you through the big things. It is a lesson that I hope I never forget.
These chips are simple, they can be made mindlessly. I think its a perfect dinner for stressful times. When you need something easy but also uplifting. I have given a dip recipe that we sometimes throw together when the fridge needs emptying. But more often than not we have these chips with mashed avocado straight up, and that is how we love them.
3 sweet potatoes (I have used three different varieties)
3 tablespoons coconut oil
Preheat your oven to 225 degrees Celsius or 435 degrees Fahrenheit.
Line a large tray with baking paper.
Wash your potatoes.
Fill your sink with cold water.
Put your coconut oil into a small oven safe dish and place it in the oven to melt.
Chop the potatoes into wedges, popping the wedges into the sink of cold water as you go along. This is especially important when using the white flesh potatoes as they discolour quickly.
Once your oven is preheated drain the water from your sink and shake your potatoes around with your hands to remove excess water. Place the wedges into a large bowl, pour over the coconut oil and again stir it around with your hands. Spread the wedges onto your lined oven tray and sprinkle with salt. Bake for 20 minutes, gently turn and bake for another 15 minutes. Remove from the oven, allow to cool slightly and enjoy!
1 medjool date, seed removed
1 ripe avocado
Juice of half a lemon
Generous pinch of salt
Blend the ingredients until you reach your desired consistency. Serve with your chips.
This is yet another recipe that I am posting in response to a reader request. Thank you so much for all of your letters, messages, comments and ideas. I appreciate them all.