Tonight’s dinner was bliss-inducing. That may sound like an extremeoverstatement, but since I’ve been on the Body Ecology Diet to heal my Candida and Ulcerative Colitis flare, I haven’t been able to eat potatoes! The Body Ecology Diet is an Anti-Candida diet, which starves the body of sugar (the Candida yeast’s food). Therefore, you can’t eat ANY sugar, or foods that break down into sugar — which includes potatoes.
fabulous Vegan Pesto Potatoes!
However, the BED does allow Red Skinned Potatoes ONLY. This is because they are lower in sugar than all other potatoes, and therefore don’t feed the yeast! In Cincinnati, we were not able to find Organic Red Skin Potatoes ANYWHERE! However, up in the Northwoods of Wisconsin, at their little organic grocery, they carry them!! When I found them, you would have thought I won the lottery. I gushed to the woman at the checkout — I must have sounded crazy! — They’re potatoes!! Haha…Good thing I don’t take myself too seriously.
And why do I insist on organic red skin potatoes? Well, they are one of the “Dirty Dozen” — the produce with the with highest amount of pesticide contamination. I’m trying to keep my body clear of all chemicals while I’m trying to heal from my Ulcerative Colitis flare. I don’t want anything else to get in the way of healing! This means, purified water, organic make up, deodorant, lotions, chemical free sun screen — you name it. And of course, organic food!
what a plate!
So tonight, I made Vegan Pesto Potatoes with Roasted Spring Veggies and Baked Cod. DELICIOUS!! It was a gorgeous, colorful, and nutritious meal!
crunchy outside and pillowy inside!
Here’s what you need for the Pesto Red Skin Potatoes:
6 red skinned potatoes, cut into bite sized pieces. 1 batch of pesto
Pesto: 1 cup fresh basil 1/2 cup toasted pine nuts 2 garlic cloves, chopped juice of half a lemon 1 tsp – 1 Tbsp EVOO 2-3 Tbsp water salt to taste
Preheat your oven to 400 degrees. Cut your potatoes into bite-sized pieces, and soak them in ice water for about 10 minutes. (This releases a lot of their starchiness). Then, dry themreally well. Then, place them in a single layer on an olive-oil-sprayed baking sheet. Spray them with olive oil, sprinkle with salt and pepper, and bake for about 45 minutes, flipping half way through. Meanwhile, make your pesto:
Whirl your pesto ingredients in the food processor until you get your gorgeous, emerald, creamy pesto!
After the potatoes come out of the oven, sprinkle them with salt, and let them cool for about 5 minutes. Once they’re cooled slightly, toss with your fabulous pesto! Delicious!
roasted veggies are my favorite!!
Next, the roasted veggies: (for one)
3 spears of asparagus, cut in half 1 large carrot, peeled and cut into 2 inch pieces 3 radishes
Preheat oven to 400. Line a baking sheet with tin foil and spray with olive oil. When your veggies are cut and completely dry, spread them out evenly on the tray and mist with olive oil spray. Sprinkle with salt and pepper. Roast in the oven for about 40 minutes, flipping half way through. Mmmm mmm mmm!
Finally, I served this with Lobsta Bakes‘ wild, ocean-caught cod! This is so delicious! I baked it at 400 degrees for about 25 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. YUM! I am aware that fish is not vegan. :) But, right now, I’m eating wild, ocean-caught fish and pastured, farm-fresh eggs while I’m healing from my Ulcerative Colitis flare because my body needs more protein to rebuild and heal.
bright, fresh, emerald pesto!
This meal was so fabulous! The Pesto Potatoes absolutely stole the showl! They’re gluten-free, vegan, Body Ecology Diet friendly, and DELICIOUS! By roasting the potatoes, they became wonderfully crunchy on the outside, and light and pillowy on the inside! And they were coated in this rich, luxurious pesto! Bright, fresh, and garlicy pesto! Outstanding!
A great way to end a beautiful Sunday on the lake!