The Anti-process Series: Fabulous Fall "French (turnip) Fries!"

I have to apologize in advance because I don't have any pictures of this recipe right now 

(because someone, a-hem, forgot to take them!!!).

(...ok it was me...)

So let's just dive right in!

This recipe needs just six simple ingredients:

• Turnips - 3 lbs, peeled & cut into sticks the size of homemade french fries (about 1/3" wide x 3" long)
• (turnips that are more than 3-inches in diameter tend to get too fibrous for this  recipe; so be sure to buy turnips less than 3-inches around!)
• Vegetable Oil - 2 Tbsp 
• Grated Parmesan Cheese - 2/3 cup 
• (fresh is best! ...if you have the time, I mean.)
• Garlic Salt - 1 & 1/2 tsp
• Paprika - 2 tsp
• Onion Powder - 2 tsp

Directions:

1. Preheat oven to 425 degrees. Line two cookie sheets with aluminum foil & coat lightly with oil (I like to use coconut oil here, just rubbed on using a paper towel, because coconut oil is simply wonderful, isn't it?)

2. Place oil & turnips in a large bowl & toss to coat. Next, add parmesan & the spices to a large, resealable bag & mix well. Add the turnips to the bag & give it all a shake until the turnips are evenly covered with spices. Spread in a single layer on the baking sheets.

3. Bake in upper & lower thirds of oven until crisp on the outside & tender on the inside (usually around 30 minutes, but everyone's oven is different!).

Nutrition:

In each 3/4 cup serving, these have only 100 calories, 5.5g fat, 3.5g protein, 10g carbs, 3g fiber, 390mg sodium & 5.8mg cholesterol.

***NOW...***

Turnips have less starch than potatoes, which is one of the reasons they are a much better carb, but this also means that your fries won't be exactly as "crispy" as potato fries.

BUT THEY ARE FREAKING DELICIOUS SO SIT DOWN & EAT YOUR FRIES! 

;)

My Very Favorite DETOX Water!

This is a fairly simple post, but I just wanted to share my very favorite detox water. Remember to always use glass pitchers or jars when adding essential oils because the oils can break down the phthalates in the plastics (more on phthalates here); & who wants to drink up those yummy man-made chemicals? Mmm, mmm, good...

Anywaaaaay...

 I have an infusion pitcher & I fill the infusing sleeve with mint leaves & oranges without the peel, but with plenty of pith. The pith is where the nutrients are, people!

Then I add Young Living's lemon essential oil, about 1-2 drops per cup of water. Let it sit for an hour or two & it is ready to go! The longer it sits, the more the water becomes infused.

I personally like to make some infused green tea instead of water, otherwise using the same recipe. 

And I'm not talking about hot tea from a plastic pod in a machine! Did you know you can make your own tea from boiling water, tea bags 

& a pot lid? I know, right?!? CRAZY TOWN!

BUT...

Just in case you don't know how to "steep" your own tea (which not everyone does! No judgment here!), you just bring water to boiling, remove from heat, add your tea bags & put the lid on the pot. Your tea should be ready in just a few minutes, but I tend to let mine sit there for awhile because I like my green tea cold most of the time anyway.

When you add the green tea, you not only have water that is

Detoxifying

Hunger-curbing

Alkalinizing

but now you have also filled it with

ANTI-OXIDANTS!

And those little guys get rid of free-radicals in your cells. 

And those little bastards are responsible for speeding up your aging process! 

Ummm, no thank you!

Here are some variations to the recipe:

To switch it up to a weight - loss boosting water, you can add Young Living's grapefruit, lemon & peppermint essential oils to the water. I do leave the peppermint out 

if I'm already diffusing mint in the pitcher itself, though.

Why do these boost weight loss????

Lemon - detoxes fat from your cells & alkalinizes the body*

Grapefruit - boosts metabolism

Peppermint - curbs appetite & reduces sugar cravings

* People always ask me how/why lemons & apple cider vinegar make the body more alkaline when they are so acidic themselves? I mean, the chemical name for vinegar is acetic acid. Could a name BE anymore acidic sounding? {side bar, you're supposed to say that like Chandler Bing.} The answer is really quite simple. The reason that foods are acidic or alkaline have NOTHING to do with the state of the food itself when it's outside of the body. It is determined to be either acidic or alkaline by the way the food is broken down & reacts inside the body. So while lemons & vinegar are acidic when you put them in your mouth, they become alkaline in your body, which balances your pH.

An acidic body is more prone to sickness, disease, cancer, AGING (if the other reasons weren't enough for you, ladies ;)...), hormonal imbalances (can you say 'mood swings?') & mental health issues such as depression & anxiety. Alkaline foods help to restore pH levels & oxygenate your body.

This has made me realize that I need to do a post on pH balance in the body, why it's important & how to regulate by what you eat. So I'll shut up for now & do that later because this is getting off-track!!! hahaha

I hope you enjoyed this post & trying out the recipes! 

And if you have any questions about how to get Young Living Essential Oils, please contact me. I'd love to help you on your journey to good health!

With much compassion & respect,

~ Natalie ~

Stay FNT!