Veggie Potato Pancakes

These potato pancakes were one of my favorite meals growing up.  For my special birthday meal, I always requested these!  To get me and my brother to eat our veggies when we were kids, my mom came up with this idea.  She would have us in the kitchen with her, grating all the veggies.  We had one large hand grater, so I always was the one to receive battle wounds from this meal.  But, it was so worth it.

There's no recipe involved here, its very simple.  All we would do, was shred about the same amount of potatoes, carrots, zucchini, yellow squash, and an onion - and cook them up on the stove.  Its very easy and quick (especially if you have a food processor).  Anyone can make this!

It has been a while since I have made these Veggie Potato Pancakes for us.  I used to make them all the time when I had a garden in the summer, because they're a nice and fresh summer garden harvest meal.  Its a good way to use up those yellow and zucchini squash that seem to grow faster than weeds!  I made these for dinner tonight, and my 3 year old girl devoured them!  So, I thought you might like them, too.

Veggie Potato Pancakes

Yield: 6-8 servings

2-3 pounds russet potatoes
2 small zucchini squash
2 small yellow squash
2 large carrots, peeled
1 large onion
2 TB grape seed oil (or high-heat oil of choice)
Non-dairy butter, or oil

1.  In a food processor, shred everything.   
2.  Put the "batter" in a large bowl.  Drizzle about 2 TB of high heat oil in the bowl, and toss everything together with your hands.
3.  In a preheated skillet, add butter/oil to pan and let it shimmer.  Make 3 small hash browns in the pan.  sprinkle with sea salt, and flatten.  Cover, and cook over medium heat until GB&D (golden brown & delicious). 
4.  Uncover, flip them over, and cook for another 5-10 minutes uncovered until cooked through. 
5.  Serve hot with organic applesauce or sour cream.  These pair well with a hearty veggie meatloaf-style entree and a nice tossed salad, or just some soup and salad.


*Note: I buy my potatoes, zucchini, yellow squash, and carrots all organic.  I highly recommend everyone to do the same, if it is accessible to you.  (The less chemicals and GMOs in our food, the better!)

Sweet Almond Cream

This is a nice, sweet topping to replace whipped cream at breakfast or dessert time.  Let me know what you think in the comments below!


Sweet Almond Cream
Yield: 2 cups

1 cup water
3/4 cup blanched almonds
3 Tbsp coconut milk powder (or ½ cup coconut milk)
2 tsp vanilla
1/2 tsp Celtic grey sea salt
2 Tbsp maple syrup (or Agave syrup)

1.  Blend in a blender until creamy.  Serve chilled.  Place on top of waffles or berries.  Store in the refrigerator.

Sweet Potato Latkes

This is a good recipe if you're wanting to incorporate some more nutrients and variety in your diet.  I'm a huge fan of starch.  Potatoes of any kind are so good for you, are packed full of nutrients, and fill you up.  And I can especially say that about sweet potatoes!

Packed with vitamin A, C, manganese, copper, pantothenic acid, vitamin B6, biotin, potassium, fiber, vitamin B3, B1, B2, and Phosphorus... they're a food you can "literally" live on.  Seriously, no joke!  The okanawan's live on a diet of sweet potatoes!  You can do it too!

Enjoy these yummy, gluten free, Latkes!  And be sure to let me know what you thought of them in the comments below!  Happy cooking!


Sweet Potato Latkes
Yield: 6-7 medium sized latkes

4 cups sweet potato, shredded
1/2 medium onion, shredded
4 garlic cloves, shredded
1 tsp Celtic grey sea salt
1/2 cup brown rice flour
1 Tbsp dried parsley (or small handful chopped fresh parsley)
1/4 cup olive oil

1.  In a food processor, shred the sweet potatoes, measure out and place in a bowl.
2.  Then place the onion and garlic and shred them in the food processor, add them to the bowl.
3.  Add sea salt, stir, let sit for a moment.  Then stir in brown rice flour and parsley, then stir in the olive oil.
4.  Fry in a skillet like latkes, (or bake) until brown on both side.  Serve with a dollop of Toffuti sour cream or Almond Sour Cream.

Hot Cocoa Mix

I made a bunch of this and gave it out to close friends and family for Christmas gifts this year!  Everyone loved it.  

 I use soy milk powder for it instead of regular dried milk powder.  I have never used regular cows milk powder, so I don't know what the outcome would be.  But, you may use whatever you like!  You are the chef, remember?!  I have also made this with rice milk powder for friends who are allergic to soy, and it turns out great.

Let me know what you think in the comments below!


Hot cocoa mix
Yield: about 6 cups

1 1/2 cups cocoa powder (or carob, if desired)
2 1/2 cups organic powdered sugar
2 cups vanilla soy milk powder
1 tsp cinnamon
1 tsp fine sea salt

1.  Sift everything together in a large bowl.  Then, whisk everything until combined.  Store in a glass container.

To Serve:
Place 2-3 large TB in a mug, add hot water or milk, stir.  Enjoy!

World's Best Guacamole

Seriously.  Would I make a claim such as this if it were not true?  This is also the simplest guacamole you will ever throw together!

Try it.  See for yourself!  Oh, and don't forget to let me know what you think in the comment section below!  Have yourself a Mexican holiday!


World's Best Guacamole
Yield: 4 servings

2 large ripe avocados
2 TB onion, finely minced (I prefer red onion, but you can use whatever you want)
3-4 TB cilantro, chopped
juice from at least 1 lime
sea salt

1.  Slice avocados in half, score each one into chunks, scoop or squeeze out into a small bowl.
2.  Add finely minced onion, cilantro, lime juice, and a large pinch of salt.  Using a fork, gently mix everything together, gently squishing the avocado a little.  This guacamole should be more chunky, it gives it a really nice scooping consistency. 
3.  Taste with a chip so you get the salty/tart consistency you desire from your guacamole.  In the end, I usually add a little more lime juice, and another small pinch of salt.  You are the chef, so have fun with this!  Then, serve anyway you desire!  We like to use as a chip dip.  Bon appetite! 

Sweet Potato Fries

Every time I make Cuban Black Beans with rice, I always make these to go along side!  They are the perfect sweet and savory side dish to eat along with the black beans.  I love the flavor combination together, and I know you will too!  And these are soo simple and easy to throw together. 

Sweet Potato Fries
Yield: 4 servings

4 medium sweet potatoes
1 medium onion, sliced
8-10 garlic cloves, crushed
fine sea salt
olive oil

1.  Preheat oven to 400 degrees.
2.  Slice washed sweet potatoes into 4-inch long wedges (keep the skin on them for extra nutrients).  Spread the wedges out on two cookie sheets.  Sprinkle onion & crushed garlic evenly over them. Generously sprinkle fine sea salt over everything.  Then, drizzle olive oil over everything.
3.  Place in 400 degree oven for 20 minutes.  Flip them over and stir them around a little, then bake for another 10 minutes.  Serve with Cuban Black Beans and rice.

*Note: Cut the recipe in half if you are only going to serve two people.